Red Lobster's Crab Stuffed Mushrooms
Copycat Red Lobster crab stuffed mushrooms — large mushroom caps filled with a savory crab and cheddar stuffing seasoned with Old Bay, then baked and crowned with white cheddar.
Ingredients
- 1 lb large fresh mushrooms (35–40 caps)
- 0.3 cup celery, finely chopped
- 2 tbsp onion, finely chopped
- 2 tbsp red bell pepper, finely chopped
- 0.5 lb crab claw meat
- 2 cup oyster crackers, crushed
- 0.5 cup shredded cheddar cheese
- 0.3 tsp garlic powder
- 0.5 tsp Old Bay Seasoning
- 0.3 tsp black pepper
- 0.3 tsp salt
- 1 count egg
- 0.5 cup water
- 6 slice white cheddar cheese
- 1 tbsp butter, for sauteing
Instructions
- 1
Preheat oven to 400°F (205°C).
- 2
Sauté celery, onion, and bell pepper in butter for 2 minutes. Transfer to a plate and refrigerate to cool.
- 3
Wash mushrooms and remove stems. Finely chop half the stems; discard the other half.
- 4
Combine cooled vegetables, chopped mushroom stems, crab meat, crushed crackers, shredded cheddar, garlic powder, Old Bay, pepper, salt, egg, and water. Mix well.
- 5
Fill each mushroom cap with a generous mound of stuffing. Place in a baking dish.
- 6
Bake 15–18 minutes. Top each mushroom with a slice or piece of white cheddar and return to oven 2–3 minutes until melted. Serve hot.