Red Lobster Crab Stuffed Mushrooms

I’m not the biggest fan of seafood, but my family absolutely loves it. For me, it’s often a texture thing that keeps me from indulging. However, there are one or two recipes that I absolutely adore and could eat anytime! This crab stuffed mushroom recipe is one of those anytime recipes! Since we try to save money on dining out, I decided to create my own version at home. What resulted was this absolutely amazing restaurant copycat recipe! These copycat Red Lobster Stuffed Mushrooms are the perfect appetizer or side for any meal. We love having them alongside my copycat Red Lobster Shrimp Scampi recipe, and oh my soul! It’s amazing! It truly is one of the best copycat Red Lobster recipes I’ve ever tried!

Why You’ll Love This Recipe

This recipe captures the rich and savory flavors of a restaurant favorite right in your kitchen. It combines the earthiness of mushrooms with the delicate sweetness of crab, all topped with gooey cheddar cheese. It’s easy to make, budget-friendly, and sure to impress any seafood lover in your life.

Kitchen Equipment You’ll Need

• Oven
• Baking pan
• Skillet
• Mixing bowl
• Knife and cutting board
• Measuring cups and spoons

Ingredients

Servings: 6-8

• 1 lb fresh mushrooms
• 1/4 cup celery, finely chopped
• 2 tablespoons onions, finely chopped
• 2 tablespoons red bell peppers, finely chopped
• 1/2 lb crabmeat
• 2 cups oyster crackers, crushed
• 1/2 cup cheddar cheese, shredded
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Old Bay Seasoning
• 1/4 teaspoon black pepper, ground
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup water
• 6 slices white cheddar cheese

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash the mushrooms and remove the stems.
3. Set the caps aside, and chop half of the stems.
4. Sauté the chopped mushroom stems, celery, onion, and red bell pepper in butter for 2 minutes.
5. Transfer the sautéed mixture to a plate and cool it in the refrigerator.
6. In a mixing bowl, combine the cooled vegetables, crabmeat, crushed oyster crackers, shredded cheddar cheese, garlic powder, Old Bay Seasoning, black pepper, salt, egg, and water. Mix well.
7. Place the mushroom caps in a greased baking pan, stem side up.
8. Spoon 1 teaspoon of the stuffing mixture into each mushroom cap.
9. Cover each mushroom with a slice of cheddar cheese.
10. Bake for 12-15 minutes until the cheese is lightly browned.

Tips for Success

• Be sure to clean the mushrooms thoroughly to remove any dirt.
• Chop the vegetables finely for better texture and even cooking.
• Allow the sautéed mixture to cool before mixing it with the other ingredients to prevent the cheese from melting prematurely.

Additional Tips or Variations

Feel free to experiment with different types of cheese for a unique flavor. You can also add a bit of hot sauce to the stuffing mixture for a spicy kick. If crabmeat is not available, you can substitute with finely chopped shrimp.

Nutritional Highlights (Per Serving)

Calories: Approximately 180

Protein: 10g

Carbohydrates: 15g

Fat: 9g

Frequently Asked Questions (FAQ)

Can I use canned crabmeat? Yes, canned crabmeat can be used as a substitute for fresh crabmeat.

How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven before serving.

Can I make this recipe ahead of time? Yes, you can prepare the stuffing mixture a day in advance and store it in the refrigerator until you’re ready to fill the mushrooms and bake.

Conclusion

I invite you to try this delightful recipe and experience the taste of Red Lobster at home. Whether you’re a seafood enthusiast or just looking for a delicious appetizer, these crab stuffed mushrooms are sure to please. Don’t forget to share your experiences and any creative twists you add to the recipe. Enjoy!