The Kitchn: Crab-stuffed mushrooms are the luxe appetizer you deserve
While I am a forever fan of classic stuffed mushrooms filled with seasoned breadcrumbs and cheese, this luxe version feels especially well-deserved after the long year we had. Since lump crab meat is a splurge, there’s nothing standing in its way here — just a simple combination of Parmesan cheese, chives, lemon juice and a touch of mayonnaise (and a bit of Dijon for extra flavor) to hold it all together. Without your usual breadcrumbs, this also makes the stuffed mushrooms naturally gluten-free.
If preferred, you can swap in claw or backfin crab meat, both of which are more affordable, and good substitutes. No matter how you do it, they’ll be a celebratory appetizer that’s oh-so welcomed in this new year.
Crab-Stuffed Mushrooms
Makes 24
24 (2-inch wide) cremini or white button mushrooms (about 1 pound)
2 tablespoons olive oil
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 small bunch fresh chives
1 ounce Parmesan cheese, finely grated (about 1/2 firmly packed cup grated on a Microplane or 1/3 cup store-bought)
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