Crab Stuffed Mushrooms

Stuffed Mushrooms

Stuffed Mushrooms

I often associate stuffed mushrooms with summer. It may seem illogical but there’s something about the portability of this perfect party appetizer that reminds me of long summer days filled with picnics and barbeques. These mushrooms are baked in the oven but that shouldn’t stop you from trying them on the grill. Tender caps are the perfect vessel for the sweet lump crab mixture reminiscent of salt water bays and blue crab season. Summer will be here soon, I can feel it.

This recipe is from a cookbook titled “John Clancy’s Favorite Recipes.” I’ve mentioned John Clancy previously on this blog. He was a chef from my grandmother’s time that ran in the same circles as James Beard and Craig Claiborne. I’m not sure if he was more well-known for fish and seafood dishes or baking – I’ve heard both – but I enjoy his seafood recipes the most. Crabmeat and scallions play well together in this fun and easy stuffed mushroom recipe. The juices from the mushrooms meld together with the tender scallion scented crab while fresh bread crumbs turn golden and crunchy during the baking process. Top with parmesan and parsley and this classic bite size burst of flavor will make you ready to relax and enjoy the party.

Crab Stuffed Mushrooms

Yum

2 comments

  • Oh yummy! I’m totally ready to relax and give my tummy a party full of delicious flavor with these crab stuffed ‘shrooms! I agree with you, stuffed mushrooms do conjure up images of bbqs, picnics and summer time 🙂 Thanks for sharing and cheers! ♡

    • Thanks Cheyenne. I just can’t get enough of fresh crab, and mushrooms are such a great vehicle. Summer picnics and bbqs are right around the corner! Thanks again for the great feedback 🙂

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