Thursday, April 25, 2013

Crab Stuffed Mushrooms with Lemon Butter Sauce

Recently my husband and I had a date night, we don't get to do that very often. We decided to eat dinner at Outback Steakhouse.
They had a new appetizer on the menu for Crab Stuffed Mushrooms.

crab stuffed mushrooms in lemon butter sauce

Oh, let me tell you, they were delicious. I had mentioned to the manager about how much I enjoyed them although within seconds, he told me that Outback would only be serving them for a short time, that they were only a special and would soon be taken off the menu. What!! How's that!! Why take something so yummy off the menu. 
They were so good that I thought I would try to recreate them myself so that we could have them anytime we wanted.

If I do say so myself, they were very close to what we had enjoyed. Recipe at the bottom
So, here's my version that I created.

 First select some small/medium size mushrooms, wash and take the stems off. Save stems for later.

Saute a couple stems, peppers and chives in butter for about 3 minutes or until tender.
Here they are almost ready for the oven
stuffed mushrooms

Served in a Lemon Butter sauce.

Crab Stuffed Mushrooms
1 doz mushrooms (stems removed and saved for later)
4 Tbs butter
2 Tbs sweet red pepper chopped
1 Tbs fresh chives chopped
1/2 tsp Cajun seasoning or Old Bay
1 6oz. can Crab meat (or could use fresh lumped crab meat)
5-6 Tbs Panko bread crumbs
*add a little bread crumbs and melted butter to tops of mushrooms before baking.

Wash mushrooms, remove stems and place mushrooms on lightly greased baking pan.
In a skillet melt butter, add sweet pepper, Cajun seasoning and about 4-5 mushroom stems that have been coarsely chopped. Saute for 3 to 4 minutes, add chives and mix well. Then add bread crumbs, mix, then finally stir in the crab meat.
Spoon crab meat mixture into mushrooms, sprinkle with a little bit of bread crumbs and drizzle with melted butter. Place in 350 degree oven for approx 17-20 minutes or until thermometer reads 165 degrees.

Lemon Butter Sauce with Capers

Juice from 1 lemon
1 tsp grated lemon rind
1/4 cup butter
1/2 cup dry white wine
2 tsp corn starch
1 Tbs Capers
Salt and Pepper to taste

In a sauce pan, melt butter. Add lemon juice and grated rind. Bring to boil. Mix the white wine and corn starch in small bowl and add to boiling mixture. Reduce heat, stir until slightly thickened, add capers, salt and pepper.

Well, there's my version. I hope that you enjoy these Crab Stuffed Mushrooms if you give them a try.
Now I can have them whenever I wish, even when Outback takes them off their menu and also when "date night" is not in order.

Thanks so much for stopping by
Have a beautiful day!

From the Heart,

Sharing with Met Monday , Manic MondayThe Scoop , Wow us Wednesday , Full Plate Thursday ,
Inspire Me Tuesday ,


  1. My mouth is watering just looking at these pictures.
    I know this is one recipe that I will tag.

  2. Well those just look delightful. Great for a party!

  3. Perfect timing - I just picked up mushrooms at the grocery store and I have a can of crab in the cupboard. Can't wait until dinner time to try them!

  4. I copied this and will definitely make this weekend. This sound sooooooo good. I would love for you to link up to my Inspire Me party that is ongoing.

    This would be perfect. Hugs, Marty

  5. These sound delicious!!!! I LOVE crabmeat and mushrooms and this looks like the perfect little appetizer!

  6. These look and sound so delicious. I love anything that mentions "crab meat"! Thank you for sharing this!!

  7. Thanks so much for linking up, these look amazing. Hugs, Marty

  8. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a very special Mothers Day weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  9. Thank you for the recipe, I have the mushrooms and everything else too (we use high quality crab) so I was looking for a recipe that was just right and this looks like it; I plan on doing them New Years Eve.


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