Bob's Crab Stuffed Mushrooms

Bob’s crab stuffed mushrooms are a clever appetizer move: the mushrooms get a half-hour soak in Italian dressing before they’re filled, which seasons them all the way through and keeps the caps from tasting bland under the rich crab filling.

The filling itself is straightforward. Picked crab meat bound with fresh breadcrumbs, beaten eggs, a spoonful of mayo, minced onion, and a bright squeeze of lemon juice. The eggs help everything hold together as it bakes, and a topping of reserved breadcrumbs gives a golden crisp shell.

Fifteen minutes in a hot oven is all it takes once the caps are filled. They come out tender, juicy, and ready for the party tray.

Chef Tips

• Pick through the crab carefully for shells. Even pre-picked lump crab can hide a stray sliver that ruins a bite.
• Wipe mushrooms with a damp paper towel instead of rinsing. They soak up water like sponges, which dilutes the marinade.
• Pop the stems out cleanly by wiggling them sideways. Save the stems for an omelette or stock.
• Use fresh, white-flesh crab if available. Imitation crab and dark canned brown meat overpower the delicate seasoning.

Variations

• Add 2 tablespoons grated Parmesan to the filling for a sharper, saltier finish.
• Swap crab for cooked shrimp, chopped fine, for a budget-friendly seafood version.
• Stir a pinch of Old Bay or smoked paprika into the filling for a Chesapeake-style kick.