Ruth's Chris Crab Stuffed Mushrooms Recipe
Ruth's Chris Crab Stuffed Mushrooms Recipe is a rich, elegant appetizer with creamy crab filling and juicy mushrooms. It is easy to make at home and perfect for parties or special dinners.
Equipment
- Baking sheet
- Mixing bowl
- Spoon or spatula
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Oven mitts
Ingredients
- Large white mushrooms – 16 whole, stems removed
- Crab meat – 1 cup, fresh or lump
- Cream cheese – 4 ounces, softened
- Mayonnaise – 2 tablespoons
- Parmesan cheese – 1/4 cup, grated
- Green onion – 2 tablespoons, finely chopped
- Garlic – 2 cloves, minced
- Worcestershire sauce – 1 teaspoon
- Lemon juice – 1 teaspoon
- Breadcrumbs – 1/3 cup
- Salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
Instructions
Preheat Oven
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Clean mushrooms gently and remove stems carefully. Set mushroom caps aside on the tray.
Make Crab Filling
- In a mixing bowl, combine crab meat, cream cheese, mayonnaise, parmesan, garlic, green onion, Worcestershire sauce, lemon juice, salt, and pepper. Mix until creamy and well blended.
Stuff Mushrooms
- Spoon crab mixture into each mushroom cap. Press gently to fill each mushroom fully. Place stuffed mushrooms neatly on prepared baking sheet without overcrowding.
Add Topping
- Sprinkle breadcrumbs evenly over each stuffed mushroom. This creates a crispy golden top while baking and adds a nice texture contrast to the creamy filling.
Bake
- Bake in preheated oven for 18 to 20 minutes until mushrooms are tender and tops are golden brown. Remove carefully and serve warm as an appetizer.
Notes
- Use fresh lump crab meat for best flavor
- Do not overfill mushrooms to avoid spilling
- Serve immediately for best texture
- Add extra parmesan for stronger flavor