Crab & Rice Stuffed Mushrooms
Crab & Rice Stuffed Mushrooms
By Chadwick Boyd
PHOTO BY BROOKE SLEZAK
The Ultimate Holiday Surf ‘n Turf
These crab and rice stuffed mushrooms are a long-standing appetizer tradition in my family for the holidays— though they are so delicious you want to eat them for dinner any time of year. They are simple to prepare, are very filling, and have a lot of flavor in every bite - so much so, I have to make a double batch because they go quickly in our house! I like to use Success® Jasmine Rice because it cooks in just 10 minutes, and the sweet, aromatic flavor pairs well with the sweetness of the crab meat. The rice also keeps the stuffed mushrooms moist, making every bite soulful and satisfying.
You can use any kind of mushroom that has a larger cap, about 2-2½ inches across. I like to use a mix of white button, cremini or shiitakes to satisfy different guests’ tastes. Since it’s the holidays, you want to use really good lump crab meat from the seafood department. The punchy Old Bay seasoning brings the crab and rice flavors together, and the Parmesan Panko crust adds a cheesy, crusty finish. To add a bit more color, sprinkle with some coarsely chopped fresh Italian parsley or chives just before serving.
Chadwick’s Checklist
What you need to know before you cook.
- Have mushrooms de-stemmed; use a small spoon to scoop out the stems
- Use a 9-by-13-inch baking dish, or if doubling the recipe, a standard sheet pan
- Make sure you let the bag of Success® Jasmine Rice cool slightly before mixing into the filling
Serves: 4-6 Prep Time: 15-20 mins Cooking Time: 35 mins
Ingredients
1 bag Success® Jasmine Rice
10-12 large white, cremini or shiitake mushrooms, stems removed
1 8-ounce container lump crab meat
¼ cup mayonnaise
1 teaspoon lemon juice + 1 teaspoon of lemon zest
2 small shallots, finely chopped
1½ tablespoons Old Bay seasoning + more to dust on top
2 tablespoons grated Parmesan cheese
2 tablespoons Panko bread crumbs
2 tablespoons cold salted butter cut into 12 small pieces
1 tablespoon finely chopped parsley
Directions
Pour 4 cups of water into a medium sauce pan and submerge 1 bag of Success® Jasmine Rice. Bring to a boil and boil uncovered for 10 minutes. Remove from the pot, drain the bag and set aside in a small bowl to cool.
Preheat the oven to 375°F with the rack in the center of the oven.
Place the mushroom caps in a 9-by-13-inch baking dish.
In a medium mixing bowl, add the crab, rice, mayonnaise, lemon juice and zest, shallots and Old Bay. Mix well with a wooden spoon until fully combined.
In a small bowl, mix together the Parmesan and Panko bread crumbs.
Using your hands, stuff each of the mushroom caps firmly with the crab and rice mixture. Sprinkle the Parmesan breadcrumbs on top. Dust each with a little more Old Bay. Top each mushroom with a pat of butter.
Bake for 20 minutes, or until the tops are golden brown and the mushrooms are slightly wilted. Remove from the oven and let rest in the dish for 5 minutes to slightly cool. Garnish with the parsley before serving.
Chadwick’s Changeups
Switch things up. Have some fun! Do more.
- Swap out the Success® Jasmine Rice for the Success® Brown of White Rice
- If you can't find lump crab meat, use a mix of canned crab meat and claw crab meat
- To make the mushrooms dinner sized, use 6 portabello mushrooms
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