Seafood Stuffed Mushrooms with Ritz Crackers
User Reviews
5
6 reviews
Excellent
Seafood Stuffed Mushrooms with Ritz Crackers
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Crab stuffed mushrooms are brimming with a deliciously rich seafood and cream cheese filling, and topped with crushed buttery Ritz crackers. They bake in under an hour for an easy and elegant appetizer or snack!
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Ingredients
- 2 pounds button mushrooms stems removed
- 8 ounces cream cheese softened
- 8 ounces crab meat drained, cooked
- 6 ounce clams drained, canned, chopped
- 6 ounce tiny shrimp drained, canned
- ½ cup scallions chopped
- 2 cloves garlic minced
- 1 tablespoon lemon juice fresh
- ½ teaspoon celery salt
- ¼ teaspoon cayenne pepper
- 1 cup Ritz crackers about 1 sleeve, crushed
Instructions
- Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish, or a large rimmed baking sheet.
- Gently remove the stems from the mushroom caps, leaving clean cavities. Dust off any dirt or debris with a damp paper towel and place the mushroom caps in the baking dish.
- Set out a large mixing bowl. Combine the softened cream cheese, drained crab meat, chopped clams, tiny shrimp, chopped scallions, minced garlic, lemon juice, celery salt, and Cayenne pepper. Mix well until smooth.
- Use a spoon to fill the top of each mushroom cavity with a slight dome of seafood stuffing.
- Crush the Ritz crackers and place them in a small bowl. One at a time, roll the top of each seafood stuffed mushroom in the Ritz crackers to create a crispy coating over the stuffing. Set the mushrooms back in the baking dish.
- Bake for 35 to 40 minutes, until the mushrooms are cooked through, and stuffing tops are golden-brown.
- Garnish with additional chopped scallions if desired. Serve warm.
Notes
- If you would prefer to make simple crab stuffed mushrooms, omitting the clams and shrimp, use double the amount of crab as mentioned in the recipe, 1 pound instead of 8 ounces.
- Cooked crab stuffed mushrooms taste best when enjoyed shortly after baking. But if you do have leftovers, let them cool completely before transferring them to a container with a lid and placing in the fridge for a day or two.
- To freeze: It is best to freeze them after assembling but before baking. Place the stuffed and cracker-coated shrooms on a baking sheet, and flash freeze in the freezer for 1 hour. Then transfer to an airtight plastic zipper bag or other freezer-safe sealed container. Keep in the freezer for up to 3 months. Bake them from frozen, increasing the cook time to 40-50 minutes.
Nutrition Information
Show Details
Serving
4shrooms
Calories
134kcal
(7%)
Carbohydrates
9g
(3%)
Protein
13g
(26%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
62mg
(21%)
Sodium
405mg
(17%)
Potassium
475mg
(10%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
204IU
(4%)
Vitamin C
4mg
(4%)
Calcium
83mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 4shrooms | |
| Calories | 134kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 13g | 26% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 62mg | 21% |
| Sodium | 405mg | 17% |
| Potassium | 475mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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