Red Lobster Crab Stuffed Mushrooms Recipe - Food.com (2024)

23

photo by Tasha K.

1. Has anyone ever used crab cake meat in mushrooms instead of the oyster cracker ,egg,onion,and celery that it calls for!

   Carrie S.

2. How do I print this recipe?

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   Marsha K.

Reviews

1. I love this dish!! It is a great appetizer and feeds up to 5 people comfortably. The recipe calls for crab meat so I used the canned crab meat. (You can find this next to the Tuna.) When I first made them they were really good, but they were a little dry. So I melted some butter and basted the tops after they came out of the oven. And they turned out perfect!! The second time I made them I used a lot of butter while I sauteed the veggies. The recipe also calls for two cups of oyster crackers, but instead I used a cup and a half. This really balanced the recipe out more. So when I pulled them out of the oven they were really soft and moist, and delicious!! I will definitely be using this recipe again!!

   nyusupergirl07

2. WOW! This is just the stuffed mushroom recipe I have been searching for. I had to substitute fresh crab for canned lump crabmeat. Turned out great anyway. Thanks for this great recipe!

   AllThingsCooking

3. These sure didn't taste like the ones from Red Lobster! Too dry and the cheese didn't melt and get all gooey like theirs. Disappointed!

   Dorothy Stahl

4. These mushrooms were a huge hit! I did add an extra egg and a little extra butter so I didn't have any problems with dryness. I used monterey jack on top and a mild cheddar in the stuffing. I served them as finger food so I baked on a shallow baking sheet without the butter.

   Terrie 2

5. Very disappointed nothing like the Red lobsters, wrong cheese, hard to melt, will not try again, that is not the Red lobsters recipe.

   doriswebster06

see 18 more reviews

Tweaks

1. Very tasty and quick. I used all the mushroom stems because I didn't have red bell pepper. I also didn't have any crackers (oyster or otherwise) so instead used about 1/2 cup flour to bind the mixture just until it would hold shape. With the rest of ingredients as written, this made enough for 37 generously stuffed mushrooms. I usually stuff mine to a small mound above the mushroom. For a sparse stuff, say flush with the edge of the caps, this would have easily made 50. <br/><br/>Instead of greasing the pan, I rolled each cap in a mixture of melted garlic butter, outside and in, (a tip I got from a different recipe) then poured whatever remained over the stuffed caps before topping with cheese.<br/><br/><br/>The best thing about this recipe is that each bite is full of crab, even though you are using just 8 ounces. Really great way to stretch a dollar without making your guests or family feel deprived.

   GuavaJelli

2. WOW! This is just the stuffed mushroom recipe I have been searching for. I had to substitute fresh crab for canned lump crabmeat. Turned out great anyway. Thanks for this great recipe!

   AllThingsCooking

3. No crackers, add pork rinds.

   Melissa H.

4. This is a great recipe base!...I suggest cutting stuffing recipe in half...or buy more mushrooms and use the extra stems for saute mushrooms stems and steak =D. Due to limited availability of ingredients, here's how I improvised: -Imitation crab meat instead of real crab. -Sky flake crackers and oyster sauce instead of oyster crackers. -Provolone or Mozzarella cheese instead of white cheddar cheese. Mozzarella won't make it dry...it has lots of oil in it! Think how oily pizza is! =P My family loves this recipe, even with my alterations! Thank you for sharing this recipe...I can now say

   Rena D.

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