Crab and Lobster Stuffed Mushrooms: A Decadent Delight
These crab and lobster stuffed mushrooms are the perfect appetizer for any special occasion. They’re packed with flavor, surprisingly easy to make, and always a crowd-pleaser. The combination of sweet crab and lobster meat with savory herbs and creamy cheese creates an irresistible bite that will leave your guests wanting more. Let’s dive into this delicious recipe!
Why You’ll Love This Recipe
* **Elegant and Impressive:** These stuffed mushrooms look and taste like something you’d order at a fancy restaurant, but they’re simple enough to make at home.
* **Bursting with Flavor:** The combination of crab, lobster, garlic, herbs, and cheese creates a symphony of flavors that will tantalize your taste buds.
* **Perfect Appetizer:** They’re the ideal size for a bite-sized treat, making them perfect for parties, holidays, or any special gathering.
* **Versatile:** You can easily customize the recipe to your liking by adding different herbs, spices, or cheeses.
Ingredients You’ll Need
* **Large Mushroom Caps:** Look for large, firm mushroom caps, such as cremini or portobello. The larger the mushroom, the more filling you can pack in! Aim for about 12-16 medium-large mushroom caps.
* **Crab Meat:** Fresh or canned crab meat works well. If using canned, make sure to drain it well. Lump crab meat is preferred for its texture and flavor, but claw meat can also be used.
* **Lobster Meat:** Fresh or frozen lobster meat can be used. If using frozen, thaw it completely before using. Like crab, using higher-quality lobster yields better results. Pre-cooked lobster meat is fine, as it will be baked further.
* **Cream Cheese:** Softened cream cheese is essential for creating a creamy and decadent filling. Full-fat cream cheese is recommended for the best flavor and texture.
* **Parmesan Cheese:** Grated Parmesan cheese adds a salty and savory element to the filling. Freshly grated Parmesan is always the best choice.
* **Garlic:** Minced garlic adds a pungent and aromatic flavor to the filling. Use fresh garlic for the best results.
* **Shallots:** Finely diced shallots provide a delicate onion flavor that complements the seafood. If you don’t have shallots, you can substitute with finely chopped onion.
* **Fresh Herbs:** Fresh parsley and thyme add a bright and herbaceous flavor to the filling. Other herbs like chives or oregano can also be used.
* **Lemon Juice:** A squeeze of fresh lemon juice brightens the flavors and balances the richness of the filling.
* **Olive Oil:** Olive oil is used for sautéing the shallots and garlic.
* **Butter:** Butter adds richness and flavor to the mushrooms.
* **Breadcrumbs:** Panko breadcrumbs add a nice crispy texture to the topping. Regular breadcrumbs can also be used.
* **Salt and Pepper:** To taste, for seasoning.
* **Optional: Red Pepper Flakes:** A pinch of red pepper flakes adds a touch of heat.
Equipment You’ll Need
* **Baking Sheet:** To bake the stuffed mushrooms.
* **Large Skillet:** To sauté the shallots and garlic.
* **Mixing Bowl:** To combine the filling ingredients.
* **Small Bowl:** To mix the breadcrumb topping.
* **Knife and Cutting Board:** For chopping the vegetables and herbs.
* **Spoon:** For mixing and stuffing the mushrooms.
Detailed Step-by-Step Instructions
Here’s a detailed guide to making these delicious crab and lobster stuffed mushrooms:
**Step 1: Prepare the Mushrooms**
1. **Clean the Mushrooms:** Gently wipe the mushroom caps with a damp paper towel to remove any dirt or debris. Avoid washing them under running water, as they will absorb the water and become soggy.
2. **Remove the Stems:** Carefully remove the stems from the mushroom caps. You can save the stems for another use, such as making mushroom stock or adding them to a vegetable soup.
3. **Pre-bake the Mushroom Caps (Optional but Recommended):** Lightly brush the inside and outside of the mushroom caps with olive oil. Place the mushroom caps, open-side up, on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes. This step helps to remove excess moisture from the mushrooms and prevent them from becoming watery when stuffed. Drain any excess liquid from the mushroom caps after baking. This step is especially important if you are not using immediately, or the mushrooms seem particularly damp.
**Step 2: Prepare the Filling**
1. **Sauté the Shallots and Garlic:** Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced shallots and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
2. **Combine the Filling Ingredients:** In a large mixing bowl, combine the softened cream cheese, grated Parmesan cheese, cooked shallots and garlic mixture, crab meat, lobster meat, chopped parsley, chopped thyme, lemon juice, salt, and pepper (and red pepper flakes, if using). Mix well until all ingredients are thoroughly combined. Taste and adjust seasonings as needed.
**Step 3: Stuff the Mushrooms**
1. **Stuff the Mushroom Caps:** Spoon the crab and lobster filling into the prepared mushroom caps, mounding it slightly. Be generous! The filling will shrink slightly during baking.
**Step 4: Prepare the Breadcrumb Topping**
1. **Combine Breadcrumbs and Butter:** In a small bowl, combine the panko breadcrumbs with melted butter. Mix well until the breadcrumbs are evenly coated.
**Step 5: Top the Mushrooms**
1. **Sprinkle with Breadcrumbs:** Sprinkle the breadcrumb mixture evenly over the stuffed mushroom caps. Gently press the breadcrumbs into the filling to help them adhere.
**Step 6: Bake the Mushrooms**
1. **Bake the Mushrooms:** Place the stuffed mushrooms on a baking sheet. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown and crispy. The internal temperature of the filling should reach 165°F (74°C).
**Step 7: Serve and Enjoy**
1. **Garnish (Optional):** Garnish the baked stuffed mushrooms with a sprinkle of fresh parsley or a squeeze of lemon juice before serving.
2. **Serve Immediately:** Serve the crab and lobster stuffed mushrooms immediately while they are still warm and delicious. They can be served as an appetizer or a side dish.
Tips for the Best Stuffed Mushrooms
* **Choose the Right Mushrooms:** Select large, firm mushroom caps that are free from blemishes. Cremini or portobello mushrooms are good choices. Avoid mushrooms that look slimy or have a strong odor.
* **Don’t Overcrowd the Pan:** Bake the mushrooms in a single layer on the baking sheet. Overcrowding the pan will cause the mushrooms to steam instead of bake, resulting in soggy mushrooms.
* **Adjust Seasonings to Your Liking:** Taste the filling before stuffing the mushrooms and adjust the seasonings as needed. Add more salt, pepper, lemon juice, or herbs to suit your personal preferences.
* **Make Ahead:** You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. Stuff the mushrooms just before baking.
* **Use High-Quality Ingredients:** Using high-quality crab and lobster meat will make a big difference in the flavor of the stuffed mushrooms. Fresh is always best, but frozen or canned can be used in a pinch.
* **Prevent Watery Mushrooms:** As noted previously, pre-baking the mushroom caps is key to preventing soggy stuffed mushrooms. Removing excess moisture before stuffing ensures a better texture and flavor.
Variations and Substitutions
* **Different Cheese:** Substitute the Parmesan cheese with Gruyere, mozzarella, or Asiago cheese.
* **Different Herbs:** Experiment with different herbs, such as chives, oregano, or dill.
* **Spice it Up:** Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicy kick.
* **Vegetarian Option:** Substitute the crab and lobster meat with chopped artichoke hearts or sun-dried tomatoes for a vegetarian version.
* **Add Spinach:** Sauté some spinach with the shallots and garlic and add it to the filling for extra nutrients and flavor.
* **Shrimp:** Supplement or replace the lobster with shrimp for a slightly different flavor profile. Small, pre-cooked shrimp work well and don’t require extra cooking before adding to the filling.
* **Different Binders:** Instead of cream cheese, try using ricotta cheese or a béchamel sauce as a binder for the filling.
* **Wine:** A splash of dry white wine added when sautéing the shallots and garlic can enhance the flavor of the filling.
Serving Suggestions
* **Appetizer:** Serve the stuffed mushrooms as an elegant appetizer for parties, holidays, or special occasions.
* **Side Dish:** Serve them as a side dish with grilled steak, chicken, or fish.
* **Party Platter:** Arrange the stuffed mushrooms on a platter with other appetizers, such as cheese and crackers, olives, and vegetables.
* **Brunch:** Include them as part of a brunch spread alongside eggs, bacon, and pastries.
* **Garnish with Greens:** Arrange the stuffed mushrooms on a bed of baby spinach or arugula for a visually appealing presentation.
Storage Instructions
* **Refrigerate:** Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
* **Reheat:** Reheat the stuffed mushrooms in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly soggy.
* **Freezing:** Freezing is not recommended, as the texture of the mushrooms and filling may change upon thawing.
Nutritional Information (Approximate)
(Per serving, based on 6 servings per recipe):
* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 8-12g
* Cholesterol: 80-100mg
* Sodium: 300-400mg
* Carbohydrates: 10-15g
* Fiber: 2-3g
* Protein: 15-20g
*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*
Crab and Lobster Stuffed Mushrooms Recipe Card
**Yields:** 6 servings
**Prep time:** 20 minutes
**Cook time:** 25-35 minutes
**Ingredients:**
* 12-16 large mushroom caps (cremini or portobello)
* 8 ounces crab meat, fresh or canned, drained
* 4 ounces lobster meat, cooked and chopped
* 4 ounces cream cheese, softened
* 1/4 cup grated Parmesan cheese
* 2 cloves garlic, minced
* 1 small shallot, finely diced
* 2 tablespoons fresh parsley, chopped
* 1 tablespoon fresh thyme, chopped
* 1 tablespoon lemon juice
* 2 tablespoons olive oil
* 2 tablespoons butter, melted
* 1/4 cup panko breadcrumbs
* Salt and pepper to taste
* Optional: Red pepper flakes, to taste
**Instructions:**
1. Preheat oven to 375°F (190°C).
2. Clean mushroom caps with a damp paper towel and remove stems. Optionally pre-bake caps for 10-15 minutes to remove excess moisture, then drain any liquid.
3. Heat olive oil in a skillet over medium heat. Sauté shallots until softened, about 3-5 minutes. Add garlic and cook for 1 minute, until fragrant.
4. In a large bowl, combine cream cheese, Parmesan cheese, sautéed shallots and garlic, crab meat, lobster meat, parsley, thyme, lemon juice, salt, and pepper (and red pepper flakes, if using). Mix well.
5. Stuff mushroom caps with the crab and lobster filling.
6. In a small bowl, combine panko breadcrumbs with melted butter. Mix well.
7. Sprinkle breadcrumb mixture over stuffed mushroom caps.
8. Place stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until mushrooms are tender and breadcrumbs are golden brown.
9. Garnish with fresh parsley or a squeeze of lemon juice before serving.
10. Serve immediately and enjoy!
Enjoy Your Decadent Stuffed Mushrooms!
These crab and lobster stuffed mushrooms are a truly special treat. Whether you’re hosting a dinner party or simply want to indulge in a delicious appetizer, this recipe is sure to impress. The combination of flavors and textures is simply irresistible. So, gather your ingredients, follow the steps, and get ready to enjoy a truly decadent delight! Happy cooking!