Red Lobster’s Iconic Crab Stuffed Mushrooms: A Taste of Coastal Charm

There are certain dishes that transport you instantly, conjuring vivid memories of seaside escapes and the comforting embrace of a favorite restaurant. For me, Red Lobster’s Crab Stuffed Mushrooms are precisely one of those culinary anchors. I recall countless family dinners, the air thick with the scent of garlic and butter, as we eagerly awaited these savory morsels. The sheer delight of those perfectly cooked mushroom caps, bursting with a rich, cheesy crab filling and crowned with melty white cheddar, was a highlight of every visit. They’re a testament to how simple ingredients, expertly combined, can create something truly special and endlessly craveable.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 12 to 15 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: Approximately 35 to 40 stuffed mushrooms
• Dietary Type: Contains Dairy, Eggs, Seafood

Ingredients

To recreate this beloved appetizer, gather these essential components:

For the Mushroom Caps and Filling:

• 1 lb fresh mushrooms (approximately 35 to 40 medium-sized)
• 1/4 cup finely-chopped celery
• 2 tablespoons finely-chopped onions
• 2 tablespoons finely-chopped red bell peppers
• 1/2 lb crab claw meat
• 2 cups oyster crackers, crushed into fine crumbs
• 1/2 cup shredded cheddar cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Old Bay Seasoning
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1/2 cup water

For Topping:

• 6 slices white cheddar cheese

Equipment Needed

• Baking sheets
• Small skillet
• Mixing bowls
• Spoon
• Individual buttered casseroles or small baking dishes (optional, but recommended for presentation)

Instructions

Bringing the magic of Red Lobster’s Crab Stuffed Mushrooms to your own kitchen is a straightforward and rewarding endeavor. Follow these steps carefully for the best results:

1. Preheat Your Oven: Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This ensures your mushrooms will cook evenly and the cheese will melt beautifully.
2. Sauté the Aromatics: In a small skillet, melt a knob of butter (or a tablespoon of olive oil) over medium heat. Add the finely-chopped celery, onions, and red bell peppers. Sauté them for approximately 2 minutes, just until they begin to soften and their fragrance is released. Be careful not to overcook them; they should retain a slight crispness.
3. Cool the Sautéed Vegetables: Once sautéed, promptly transfer the vegetable mixture from the skillet to a plate. Place this plate in the refrigerator to cool completely. This step is crucial to prevent the vegetables from wilting further and to ensure they incorporate properly into the stuffing.
4. Prepare the Mushrooms: While the sautéed vegetables are cooling, wash your fresh mushrooms thoroughly. Gently remove the stems from each mushroom cap.
5. Process the Stems: Finely chop about half of the mushroom stems. These will add an extra layer of mushroom flavor and texture to your stuffing. Discard the other half of the stems, or save them for another use, such as a vegetable stock or a savory soup base.
6. Assemble the Stuffing: In a medium-sized mixing bowl, combine the cooled sautéed vegetables, the chopped mushroom stems, and all the other stuffing ingredients except for the white cheddar cheese slices. This includes the crab claw meat, crushed oyster crackers, shredded cheddar cheese, garlic powder, Old Bay Seasoning, fresh ground black pepper, salt, the lightly beaten egg, and the water.
7. Mix Thoroughly: Using a spoon or your hands, mix all the stuffing ingredients together until they are well combined. Ensure the crab meat is evenly distributed and that the cracker crumbs have absorbed some of the moisture from the egg and water, creating a cohesive stuffing mixture.
8. Stuff the Mushroom Caps: Arrange the mushroom caps on a baking sheet. For a more elegant presentation and to prevent them from spreading, you can place them in individual buttered casseroles or small baking dishes, about 6 caps per dish.
9. Fill Each Mushroom: Carefully spoon about 1 teaspoon of the prepared stuffing into each mushroom cap. Mound the stuffing slightly to create an appealing presentation.
10. Top with Cheese: Cover each stuffed mushroom with a slice of white cheddar cheese. You may need to tear the slices to fit the shape of the mushrooms.
11. Bake to Perfection: Place the baking sheet (or individual dishes) into the preheated oven. Bake for 12 to 15 minutes, or until the cheese is lightly browned and bubbly, and the mushrooms are tender. Keep a close eye on them during the last few minutes to prevent the cheese from burning.

Expert Tips & Tricks

• Crab Quality Matters: While imitation crab can be tempting, using good quality real crab claw meat will elevate this dish significantly. Look for fresh or frozen lump crab meat for the best texture and flavor.
• Oyster Cracker Fineness: For a truly smooth and cohesive stuffing, ensure your oyster crackers are crushed into a very fine crumb. A food processor works wonders for this, but a rolling pin and a ziplock bag will also do the trick.
• Mushroom Size: Select mushrooms that are relatively uniform in size for even cooking. If you have a mix of sizes, group similar ones together when stuffing and baking.
• Make-Ahead Stuffing: The stuffing mixture can be prepared a day in advance and stored in an airtight container in the refrigerator. Stuff the mushrooms just before baking for optimal freshness.
• Broiling for Extra Browning: If your cheese isn’t browning to your liking in the allotted baking time, you can switch the oven to the broil setting for the last minute or two. Watch very carefully, as broilers can quickly turn cheese from golden to burnt.

Serving & Storage Suggestions

These Crab Stuffed Mushrooms are best served hot and fresh from the oven, allowing the cheese to be wonderfully gooey and the mushroom to be tender. Arrange them attractively on a platter, perhaps garnished with a sprinkle of fresh parsley for a pop of color. They make an ideal appetizer for any gathering, or can be served as a decadent side dish.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the mushrooms on a baking sheet and warm them in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 5-7 minutes, or until heated through. You can also gently reheat them in a skillet over low heat, though this may affect the mushroom’s texture. Avoid microwaving, as it can make the mushrooms rubbery.

Nutritional Information

Here’s an estimated nutritional breakdown per serving, keeping in mind that variations can occur based on exact ingredient brands and quantities:

Nutrient	Amount per Serving	% Daily Value
Calories	278.7 kcal
Calories from Fat		49 %
Total Fat	15.2 g	23 %
Saturated Fat	8.6 g	42 %
Cholesterol	92.6 mg	30 %
Sodium	628.1 mg	26 %
Total Carbohydrate	15.2 g	5 %
Dietary Fiber	1.4 g	5 %
Sugars	2.4 g	9 %
Protein	20.8 g	41 %

Variations & Substitutions

While this recipe is a classic for a reason, a few thoughtful tweaks can adapt it to different preferences:

• Crab Alternative: For those with seafood allergies or seeking a different flavor profile, finely chopped cooked shrimp or flaked cooked chicken can be used in place of crab meat. Adjust seasonings accordingly.
• Cracker Choice: If oyster crackers are unavailable, saltine crackers or even panko breadcrumbs can be used, though the texture will differ slightly.
• Cheese Blend: Feel free to experiment with other cheeses. A blend of Parmesan and Gruyère can add a nutty depth, while pepper jack can introduce a gentle kick.
• Gluten-Free Option: For a gluten-free version, ensure you use gluten-free crackers or almond flour as a binder in place of oyster crackers.

FAQs (Frequently Asked Questions)

Q: Why do I need to cool the sautéed vegetables before mixing them with the crab?
A: Cooling the vegetables prevents them from releasing too much moisture into the stuffing and helps them maintain a better texture when baked.

Q: Can I use larger mushrooms for this recipe?
A: Yes, you can use larger mushrooms, but you may need to adjust the amount of stuffing per cap and potentially the baking time slightly to ensure they are cooked through.

Q: What’s the best way to avoid watery mushrooms?
A: Ensure your mushrooms are clean and dry before stuffing. Don’t overcrowd the baking sheet, as this can trap steam.

Q: Can I make the stuffing ahead of time?
A: Absolutely! The stuffing mixture can be prepared a day in advance and stored in the refrigerator. Just stuff the mushrooms and bake when you’re ready to serve.

Q: How do I know when the mushrooms are cooked through?
A: The mushrooms should be tender when pierced with a fork, and the cheese topping should be melted and lightly golden brown.

Final Thoughts

There’s a certain comfort in recreating those familiar flavors that hold a special place in our culinary memories. Red Lobster’s Crab Stuffed Mushrooms are more than just an appetizer; they’re a gateway to cherished moments and delightful dining experiences. I encourage you to gather your ingredients, follow these steps with care, and savor the process of bringing this beloved dish into your own home. Serve them with a crisp white wine or a refreshing draft beer, and be prepared for happy sighs and requests for seconds. Let me know how your creations turn out – I always love hearing about your kitchen adventures!