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Kosher ‘Crab’ Stuffed Mushrooms with Imitation Crab

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PareveFish

Crab-stuffed mushrooms are a classic party appetizer, and kosher imitation crab makes them possible in a kosher kitchen. Cremini caps are filled with flaked imitation crab, mayonnaise, chives, dill, lemon and Old Bay, topped with panko and baked until golden.

About Kosher Imitation Crab

Imitation crab, or surimi, is made from white fish such as pollock. Kosher brands use only kosher fish and are widely available. It has a sweet, flaky texture that works well in fillings. Scrape out the mushroom gills before stuffing so there’s more room for filling and the caps don’t release dark liquid.

Kosher Notes

Real crab isn’t kosher; use imitation crab with a reliable hechsher, since not all brands are kosher. These mushrooms are pareve (they contain fish), so if you serve them at a meat meal, many people’s custom is to eat them as a separate course on their own plates.

Make-Ahead

Assemble up to 4 hours ahead and refrigerate, adding 2 to 3 minutes to the baking time. Leftovers keep for 2 days.

Kosher ‘Crab’ Stuffed Mushrooms with Imitation Crab
These elegant stuffed mushrooms use kosher imitation crab and Old Bay seasoning to create an appetizer that rivals the non-kosher original.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

  • 18 large cremini mushrooms stems removed, gills scraped out
  • 8 oz kosher imitation crab flaked
  • 1/4 cup mayonnaise
  • 2 tbsp fresh breadcrumbs
  • 2 tbsp fresh chives finely chopped
  • 1 tbsp fresh dill chopped
  • 1 tsp Old Bay seasoning
  • 1 tsp lemon juice fresh
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp olive oil for drizzling
  • 2 tbsp panko breadcrumbs for topping

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Method
 

  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
  2. Clean the mushrooms with a damp paper towel. Remove the stems and use a small spoon to scrape out the dark gills from each cap, creating a hollow for the filling.
  3. In a medium bowl, flake the imitation crab into bite-sized pieces. Add mayonnaise, fresh breadcrumbs, chives, dill, Old Bay seasoning, lemon juice, garlic powder, and black pepper. Mix gently until just combined.
  4. Arrange the mushroom caps gill-side up on the prepared baking sheet. Drizzle lightly with olive oil and season with a pinch of salt.
  5. Divide the crab mixture evenly among the mushroom caps, mounding it slightly. Sprinkle the tops with panko breadcrumbs.
  6. Bake for 15-18 minutes, until the mushrooms are tender and the tops are golden brown. The filling should be heated through and the breadcrumbs crispy.
  7. Let cool for 2-3 minutes before serving. Garnish with additional fresh chives if desired.

Notes

These can be assembled up to 4 hours ahead and refrigerated. Add 2-3 minutes to the baking time if cooking from cold. Store leftovers in the refrigerator for up to 2 days and reheat gently in a 350°F oven.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 95
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 320mg 14%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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