Crab stuffed mushrooms with lemon aioli are easy, delicious, and elegant appetizers for Christmas or New Year’s Eve. Learn how to make them with this recipe.
These crab stuffed mushrooms with lemon aioli are the perfect appetizer for your Christmas or New Year’s Eve party. They are easy to make, delicious, and elegant. The mushrooms are filled with a savory mixture of crab meat, cream cheese, Parmesan cheese, and herbs, then baked until golden and juicy. The lemon aioli adds a zesty and creamy touch that complements the crab flavor. These crab stuffed mushrooms are sure to impress your guests and make them ask for more.
Table of Contents
Total Yield
24 stuffed mushrooms
Portion Size
2 stuffed mushrooms per person
Ingredients
- 24 large white mushrooms, stems removed and reserved
- 2 tablespoons of butter
- 1/4 cup of finely chopped onion
- 2 cloves of garlic, minced
- 8 ounces of lump crab meat, drained and flaked
- 4 ounces of cream cheese, softened
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of chopped fresh parsley
- Salt and black pepper, to taste
- 1/4 cup of panko bread crumbs
- 2 tablespoons of melted butter
- 1/4 cup of mayonnaise
- 2 tablespoons of sour cream
- 1 tablespoon of lemon juice
- 1 teaspoon of lemon zest
- 1/4 teaspoon of garlic powder
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Tools and Equipment
- A baking sheet
- A large skillet
- A small bowl
- A medium bowl
- A whisk
- A spoon
- A knife
- A cutting board
- A measuring cup
- A measuring spoon
- A zester
- A juicer
- A garlic press
Recommended Products
- Lump Crab Meat
- Panko Bread Crumbs
- Lemon Zester
Time Required
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Mise en Place
- Preheat the oven to 375°F and lightly grease a baking sheet.
- Wash the mushrooms and pat them dry with paper towels. Arrange them on the prepared baking sheet, cap side down.
- Finely chop the mushroom stems and set aside.
- Finely chop the onion and set aside.
- Peel and mince the garlic and set aside.
- Drain and flake the crab meat and set aside.
- Grate the Parmesan cheese and set aside.
- Chop the fresh parsley and set aside.
- Melt the butter in a small bowl and set aside.
- In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, lemon zest, and garlic powder. Season with salt and pepper to taste. Refrigerate until ready to serve.
- Zest and juice the lemon and set aside.
Step-by-Step Instructions
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the onion and garlic and cook, stirring occasionally, until soft, about 10 minutes.
- Add the chopped mushroom stems and cook, stirring occasionally, until browned and most of the liquid has evaporated, about 15 minutes.
- Transfer the mushroom mixture to a large bowl and let it cool slightly.
- Add the crab meat, cream cheese, Parmesan cheese, and parsley to the mushroom mixture. Season with salt and pepper to taste and mix well.
- Spoon the crab mixture into the mushroom caps, filling them generously.
- In a small bowl, toss the panko bread crumbs with the melted butter. Sprinkle the bread crumbs over the stuffed mushrooms.
- Bake the mushrooms for 15 to 20 minutes, or until golden and bubbly.
- Transfer the mushrooms to a serving platter and garnish with fresh parsley.
- Serve the mushrooms with the lemon aioli on the side or drizzled over the top.
Serving Instructions
- Serve the crab stuffed mushrooms with lemon aioli as an appetizer or a light main course.
- Enjoy them hot, warm, or at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
Plating and Garnishing
- Arrange the crab stuffed mushrooms on a large platter or individual plates.
- Drizzle some lemon aioli over the top or serve it on the side in a small bowl.
- Sprinkle some fresh parsley over the mushrooms for a pop of color and freshness.
Tips and Notes
- You can use any kind of mushrooms you like, such as cremini, portobello, or shiitake. Just make sure they are large enough to hold the filling.
- You can use fresh or canned crab meat for this recipe. If using canned, make sure to drain it well and pick out any shells or cartilage.
- You can make the lemon aioli ahead of time and keep it in the refrigerator for up to a week. You can also use store-bought mayonnaise and add some lemon juice, lemon zest, and garlic powder to it.
- You can make the crab mixture ahead of time and keep it in the refrigerator for up to a day. You can also freeze it for up to 3 months. Thaw it in the refrigerator before stuffing the mushrooms.
- You can stuff the mushrooms ahead of time and keep them in the refrigerator for up to a day. You can also freeze them for up to 3 months. Thaw them in the refrigerator before baking.
- You can customize the filling by adding some other ingredients, such as chopped spinach, artichoke hearts, bacon, or cheese.
Nutrition Facts
Serving Size: 2 stuffed mushrooms Calories: 214 Fat: 16 g Saturated Fat: 7 g Cholesterol: 48 mg Sodium: 328 mg Carbohydrates: 8 g Fiber: 1 g Sugar: 2 g Protein: 11 g
Disclaimer
This recipe is intended for informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. If you have any allergy or dietary concerns, please consult your doctor before trying this recipe. We are not responsible for any adverse reactions or consequences that may result from consuming this recipe. Enjoy at your own risk.