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Crab Stuffed Mushrooms Drizzled With Roasted Seafood Shrimp Butter - Keto - Holiday Appetizer





If you saw episode 101 in my seafood series, I showed you how to make an epic edition to your culinary arsenal "Toasted Seafood Shrimp Butter." Today I want to show you how to make my crab stuffed mushrooms that are delicious all on their own, however they are amazing drizzled with the toasted shrimp butter. If you want the recipe for the shrimp butter recipe see my previous post and I will put that video here toward the bottom of this post.



These stuffed mushrooms are very rich and decadent so I use them as an appetizer. I usually only make two per person, however you can make as many as you want.


Crab Stuffed Mushrooms


Makes approximately 24 mushrooms. I use two mushrooms per serving or per person, for a total of 12 servings.


Roasted Mushrooms:

24 mushrooms, medium to large in size

olive oil to drizzle on the mushrooms

Salt and Pepper to taste for the mushrooms


Filling:

1 pound crab meat ( Set aside some of the larger pieces to use as a garnish later on. )

8 ounces cream cheese

1 Tablespoon garlic ( or roasted garlic ), minced

1/2 cup green onions, finely chopped

1 1/2 teaspoon Lawry's Garlic Salt


Garnish:

Chives

Toasted Shrimp Butter


Preheat your oven to 350° F.


Clean the mushrooms using a brush or paper towel. Do not wash the mushrooms in water, or they will absorb the water and become soggy. Place the mushrooms in a roasting pan that you have pre-sprayed with non stick spray. Drizzle or spray olive oil on the mushrooms and sprinkle on some salt and pepper to taste.


Roast for approximately 30 minutes. Times will vary depending on the size of your mushrooms and your oven. You want the mushrooms to be soft but not soggy or so over cooked that they are shrinking to any significant degree. Once roasted set aside and allow to cool unless your going to serve these immediately.


For the filling, soften your cream cheese either by allowing it to come to room temperature or microwave it for 15-30 seconds. Sort through your crab meat to make sure there are no shells left behind. I like to set aside some of the larger pieces of crab to top or garnish each mushroom with. Incorporate the garlic, green onions, and garlic salt into the cream cheese. Gently fold in the crab meat. You don't want to break apart the crab meat pieces any more than necessary.


When ready to serve, fill each mushroom with some of your crab stuffing/filling. I like to pop the mushrooms into the oven for 3-5 minutes just to barely warm up the mushrooms. Drizzle on shrimp butter and garnish with chives.




Mushrooms drizzled with olive oil, salt, and pepper before roasting.


Lawry's garlic salt, green onions, and roasted garlic used in the filling.



Above is the video on how to make shrimp butter.

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