Dolphin Cove Key Lime Crab-Stuffed Mushrooms
Mushroom caps hold a creamy crab filling brightened with Key lime zest and parsley.
Food safety
Keep crab refrigerated until use; check carefully for shell fragments. Refrigerate leftovers within 2 hours.
Allergens: shellfish, milk, wheat, fish
Equipment
- Baking dish
- mixing bowl
- spoon
- small knife
- zester
Ingredients (for 4 servings)
- 16 medium white or cremini mushrooms
- 8 oz cooked lump crab meat, picked over for shell (225 g)
- 4 oz cream cheese, softened (115 g)
- ¼ cup plain breadcrumbs (25 g)
- 1 tablespoon chopped parsley
- 1 teaspoon Key lime zest
- 1 teaspoon Key lime juice
- ¼ teaspoon paprika
- Black pepper
- a little oil for the baking dish
Directions
Heat oven to 375°F (190°C). Lightly oil a baking dish.
Wipe mushrooms clean, remove stems, and place caps hollow-side up in the dish.
Mix crab, cream cheese, breadcrumbs, parsley, lime zest, lime juice, paprika, and black pepper. Fold gently so some crab pieces stay intact.
Spoon filling into the caps. Bake 15–18 minutes, until hot throughout and lightly golden on top.
Rest 5 minutes, then serve warm.
Skill taught
Folding delicate seafood into a creamy filling.
Affordable substitution
Use cooked chopped shrimp or imitation crab; check package ingredients and allergens.
Party option: Fill mushrooms ahead and refrigerate covered; bake just before guests arrive.
Relaxed option: Use larger mushrooms and serve two per person with a green salad.
Leftovers and storage
Store covered in the refrigerator for up to 2 days; reheat until hot throughout.