Crab Imperial Stuffed Mushrooms

These Crab Imperial Stuffed Mushrooms are rich, creamy, and packed with crab flavor. Filled with a savory crab imperial mixture and baked until golden, these easy stuffed mushrooms are perfect for holidays, parties, or special dinners.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer

Cuisine: American

Keyword: Crab Imperial Stuffed Mushrooms

Servings:

Calories: 51kcal

Ingredients

1 16 oz can lump crab meat
2 egg yolks
½ cup mayonaise
1 teaspoon sugar
2 teaspoon Old Bay seasoning
the juice of 1 lemon
⅓ cup plain panko breadcrumbs
salt and fresh ground black pepper, to taste
24 oz baby portobello/cremini mushrooms
¼ cup white wine, such as Pinot Grigio or Chardonnay
chopped chives, lemon wedges and sprinkle of old bay for serving
cooking spray

Instructions

Preheat oven to 375 degrees.
In a large mixing bowl, combine lump crab meat, egg yolks, mayonnaise, sugar, Old Bay, the juice of 1 lemon, panko breadcrumbs, and salt and pepper (to taste).
Spray a 9x12 glass or ceramic baking dish with cooking spray.
Clean mushrooms with a damp towel (if needed), and remove stems. Place in greased dish, stem side up.
Stuff each mushroom with a generous portion of the crab imperial filling, mounding on top of each mushroom.
Once all mushrooms are stuffed, lightly sprinkle the tops with Old Bay.
Pour the wine into the bottom of the dish (not onto the mushrooms-just under them), and transfer to the oven.
Bake for 40-45 minutes, until crisp and browned.
Allow mushrooms to cool about 10 minutes before serving.
Sprinkle with chopped chives, and serve with lemon wedges.

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