Crab-Stuffed Mushrooms
This recipe creates savory crab-stuffed mushrooms, featuring a simple filling of imitation crab, panko bread crumbs, butter, and seasonings, baked until the caps are tender and the topping is golden brown, making for a quick and delicious appetizer.
Equipment
- 1 Mixing Bowl
- 1 Baking Sheet
- 1 Small spoon (for stuffing)
- 1 Measuring Spoons
- 1 Small Saucepan or Microwave-Safe Dish (for melting butter)
Ingredients
Main
- 1 pound large fresh mushrooms
- 4 tablespoons butter divided
- 1/4 cup Kikkoman Panko Bread Crumbs
- 1/2 cup imitation crabmeat flaked
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 2 tablespoons Kikkoman Panko Bread Crumbs
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Clean mushrooms gently with a damp cloth and carefully remove stems from caps.
- Melt 2 tablespoons of the butter.
- In a bowl, combine the melted butter, 1/4 cup panko bread crumbs, imitation crabmeat, onion powder, salt, and pepper.
- Spoon the crab mixture into the cleaned mushroom caps, pressing lightly.
- Place stuffed mushrooms in a single layer on a baking sheet.
- Melt the remaining 2 tablespoons of butter.
- Drizzle the melted butter over the stuffed mushrooms.
- Sprinkle the remaining 2 tablespoons of panko bread crumbs over the tops.
- Bake for 15-20 minutes, or until mushrooms are tender and topping is golden.
Notes
For best results, gently wipe mushrooms clean with a damp cloth rather than washing them to prevent them from becoming waterlogged. Ensure the mushroom caps are dry before stuffing. While imitation crab is used here, substituting with fresh lump crab meat will elevate the flavor significantly. Consider adding a pinch of garlic powder or finely chopped fresh parsley to the filling for extra depth and brightness. Bake just until mushrooms are tender and the topping is golden brown; avoid overbaking which can make the mushrooms rubbery.