It’s hard to find a more classic appetizer than stuffed mushrooms. With a zillion recipes out there to choose from, what makes these special? A creamy crab filling with a zing from a Japanese seasoning called Furikake. Made up of sesame seeds, toasted nori, and bonito flakes, it adds a subtle Asian vibe to these bites. Top them with crispy shallots for an irresistible crunch.
Crab Stuffed Mushrooms
It’s hard to find a more classic appetizer than stuffed mushrooms. With a zillion recipes out there to choose from, what makes these special? A creamy crab filling with a zing from a Japanese seasoning called Furikake. Made up of sesame seeds, toasted nori, and bonito flakes, it adds a subtle Asian vibe to these bites. Top them with crispy shallots for an irresistible crunch.
Ingredients
- 1 pound cremini mushrooms
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons olive oil
- 8 ounces lump crab meat
- ¼ cup mayonnaise
- 1 green onion, chopped finely
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- 2 teaspoons rice vinegar
- 1 large garlic clove, finely grated using a rasp grater
- 1 ½ tablespoons Katsuo furikake, see note
- salt
- black pepper
- Store-bought crispy onions
Instructions
- Preheat your oven to 450 F. Line a baking sheet with parchment paper.
- Wash the mushrooms, then pat them dry with a paper towel. Remove the stems.
- Pour the olive oil and soy sauce into a small bowl. Use a pastry brush to mix them together, then brush the outsides of the mushrooms with the mixture. If you run out, just mix a little bit more, equal parts soy and olive oil. Place the mushrooms on the baking sheet and roast in the preheated oven for 12 minutes.
- While the mushrooms roast, make the filling. Place the lemon zest, grated garlic, lemon juice and rice vinegar in a small bowl and give it a quick stir. Add the crab, mayonnaise, finely chopped green onions, and furikake seasoning and mix well. Add about ¼ teaspoon salt and freshly cracked black pepper, stir, then taste for seasoning. If it needs more salt, add a few pinches.
- Take the mushrooms out of the oven. Let them cool off until you can handle them, then fill each one with the crab mixture. If the mushrooms have released their liquid into the cavity, dump out the liquid before stuffing. Place them back on the baking sheet and top them with the crispy onions. Gently press them into the crab so it sticks.
- Return the pan to the oven and roast for 5 minutes, until they are just warmed through and the onions on top are toasty. Transfer them to a serving platter and serve warm.
Notes
Furikake can be tough to find in grocery stores, but is easily ordered online at Amazon. I like JFC brand’s Katsuo Fumi Furikake, and find multiple other uses for it. Slice cucumbers and sprinkle it on top for an appetizer, sprinkle some on sushi rice, or season grilled fish, shrimp or scallops with it.
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