Ruth’s Chris Crab-Stuffed Mushrooms
Delightful crab-stuffed mushrooms bursting with flavor, perfect as an appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free if using gluten-free breadcrumbs
Ingredients
Scale
- 1 pound crab meat, drained and checked for shell fragments
- 1/4 cup lemon juice (optional)
- 1/4 to 1/2 cup breadcrumbs
- 1 large egg, lightly beaten
- 1/2 cup Monterey Jack cheese, grated
- 1/2 cup red bell pepper, finely diced
- 2 tablespoons chopped fresh dill or parsley, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
- 16 to 20 large white mushrooms, stems removed
- 2 tablespoons olive oil or melted butter, for brushing
Instructions
- Gently clean the mushroom caps and remove the stems.
- Arrange the caps gill-side up on a baking sheet and brush with olive oil or melted butter.
- In a mixing bowl, combine crab meat, lemon juice, breadcrumbs, beaten egg, cheese, bell pepper, and herbs. Season with salt and pepper.
- Spoon the crab mixture into each mushroom cap.
- Transfer to the oven, baking at 350°F to 375°F for 15 to 20 minutes.
- Allow to cool briefly before serving warm.
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat at 350°F for 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
Find it online: https://lunarecipez.com/ruths-chris-crab-stuffed-mushrooms/