A great way to take a stuffed mushroom to the next level, add a little crab to the mix and make a sandwich out of it. Believe me, that combination works. It’s like hot crab dip and a stuffed mushrooms all in one. These Crab Stuffed Mushroom Sliders are great for dinner but small enough to serve at cocktail parties. Perfectly easy and so delicious.
Prominent players in this recipe:
Mushrooms: Portabella mushrooms, to be exact. Medium-sized ones. This recipe calls for 6-8. Plan on six servings. Mushrooms are amazing, but some can be a little thin and prone to breaking during either the prep or cooking process. If all 8 of them make it without breaking, consider it a win! Your best bet is to look for individual portabellas that have thicker outer edges.
Crab: This recipe calls for a 6 ounce can of lump white crab. If you’d like to prep your own by steaming up some crab clusters and removing the meat, please feel free to do so. Can’t find crab? Use finely chopped lobster or a neutral fish like cod or halibut. You can also use canned shrimp. Please give it a good rinse in cold water to clear out the fishiness. Pat dry, chop and add to the cream cheese mixture.
Pimento peppers. You can find these little colorful peppers at your local grocery store. Look for the jar variety.
Bacon or not to bacon. I recommend using hickory-smoked bacon, but you can also use pancetta or even Danish bacon if you can get your hands on some.
Cream cheese is the glue that holds this slider together. Use either a regular or low-fat block, but I do not recommend using whipped or fat-free varieties for these crab stuffed mushroom sliders. Both can become watery and change the consistency of the stuffing.
Buns are a personal choice. Depending on the size of the portabellas, your choices are either regular slider buns, pretzel slider buns, or dinner rolls. Consult your taste buds and see where they lead you.
Love sliders? Here are some more recipes to try:
Crab Stuffed Mushroom Sliders
- 6-8 medium sized portabella mushrooms
- 6-8 slider buns (pretzel buns recommended)
- 3 cups baby arugula, washed
- olive oil
- For filling:
- 1 8 ounce package of cream cheese, softened
- 1/3 cup mayonnaise
- 1/4 cup blue cheese, crumbled
- 1/4 cup plain bread crumbs
- 1 6 ounce can white lump crab meat
- 4 strips bacon, cooked and crumbled
- 2 tablespoons pimento pieces, chopped (jar variety)
- 2 green onion, finely chopped
- 2 teaspoons old bay seasoning
- 1-2 cloves garlic, minced
- 1/2 teaspoon hot sauce
- 1/4 teaspoon salt (optional)
- Clean portabella mushrooms with a clean damp cloth or with damp paper towels. Remove stems and scrape off black gills with a spoon. This part can get a little messy, so do this over the sink. Remember to be gentle of the mushrooms might tear.
- Preheat grill for medium high heat.
- Combine softened cream cheese with mayonnaise and add remaining filling ingredients. Taste for salt content and adjust accordingly. Brush the dome portion of mushroom caps with olive oil. Place about 2 tablespoons of filling inside each cap. Do not overfill.
- Place each stuffed mushroom onto the grill grates, dome side down, stuffed side up. Cook for 7-8 minutes until mushrooms have browned and filling is bubbling.
- Remove from grill. Assemble sliders with some arugula. If you are not a fan of arugula, then use spinach, or some other green. Serve immediately.
- Store leftovers covered tightly in the refrigerator for up to 3 days after preparation.