Ruth’s Chris Crab-Stuffed Mushrooms (Print Version)
Mushroom caps filled with succulent crab, Monterey Jack, and herbs, baked until perfectly golden and aromatic.
# Ingredients:
→ Filling
01 -
1 pound crab meat, drained and checked for shell fragments
02 -
1/4 cup lemon juice, optional
03 -
1/4 to 1/2 cup breadcrumbs
04 -
1 large egg, lightly beaten
05 -
1/2 cup Monterey Jack cheese, grated
06 -
1/2 cup red bell pepper, finely diced
07 -
2 tablespoons chopped fresh dill or parsley, to taste
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Mushrooms
10 -
16 to 20 large white mushrooms, stems removed
11 -
2 tablespoons olive oil or melted butter, for brushing
# Steps:
01 -
Gently clean mushroom caps and remove stems. Arrange the caps gill-side up on a baking sheet and brush with olive oil or melted butter.
02 -
In a mixing bowl, gently combine the crab meat, lemon juice if desired, breadcrumbs, beaten egg, Monterey Jack cheese, diced red bell pepper, and herbs. Season with salt and black pepper, then mix until just evenly incorporated.
03 -
Spoon the prepared crab mixture into each mushroom cap, pressing lightly to help the filling adhere and mound slightly.
04 -
Transfer the stuffed mushrooms to the oven and bake at 350°F to 375°F for 15 to 20 minutes, or until the caps are tender and the filling is firm and lightly golden.
05 -
Allow to cool briefly and serve warm as an appetizer.
# Notes:
01 -
Using freshly picked crab meat enhances the dish’s sweetness and texture.
02 -
For more vibrant flavor, freshly squeeze the lemon juice and use high-quality cheese.