Oh my goodness, let me tell you about Ruth’s Chris Crab-Stuffed Mushrooms! These little gems are a showstopper at any gathering. Imagine biting into a perfectly tender mushroom cap, filled to the brim with a creamy, savory crab mixture that’s just bursting with flavor. The way the rich cream cheese mingles with the fresh crab meat and a hint of garlic is pure magic! I remember the first time I tried these at a friend’s dinner party; they disappeared in minutes! Everyone was raving about them and I couldn’t help but go back for seconds, and maybe thirds! Trust me, whether you’re hosting a fancy soirée or just enjoying a cozy night in, these crab-stuffed mushrooms will elevate your appetizer game to a whole new level. You’re going to love making these!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 large mushrooms (perfect for stuffing)
1 cup fresh crab meat (the star of the show!)
1/2 cup cream cheese (softened for easy mixing)
1/4 cup breadcrumbs (for that delightful crunch)
1/4 cup grated Parmesan cheese (adds a lovely nuttiness)
2 tablespoons butter, melted (for richness)
1 tablespoon garlic, minced (because garlic makes everything better)
1 tablespoon parsley, chopped (for a fresh touch)
Salt and pepper to taste (don’t skimp on flavor!)
How to Prepare Ruth’s Chris Crab-Stuffed Mushrooms
Preheat the Oven and Prepare the Mushrooms
First things first, let’s get that oven preheating to 375°F (190°C). This is so important because you want those mushrooms to roast to perfection! While that’s heating up, grab your large mushrooms and give them a good clean. Just rinse them under cold water and gently wipe them with a paper towel. Now comes the fun part: remove the stems! I like to twist them out gently; you want to keep the caps intact for all that delicious stuffing.
In a mixing bowl, it’s time to bring the flavors together! Add in your fresh crab meat, softened cream cheese, breadcrumbs, grated Parmesan cheese, melted butter, minced garlic, and chopped parsley. Don’t forget to sprinkle in some salt and pepper to taste! Now, mix everything together until it’s well combined. You want a nice, creamy filling that’s packed with flavor. Trust me, the smell of garlic and crab will have you drooling!
Stuff the Mushrooms
Next up, let’s stuff those mushroom caps! Using a spoon (or your fingers, no judgment here!), fill each cap generously with the crab mixture. I like to mound it up a bit, so you get that delightful surprise of filling in every bite. Just make sure they’re filled but not overflowing too much—save some for the next mushroom!
Bake the Mushrooms
Once all your mushrooms are stuffed and ready to go, place them on a baking sheet lined with parchment paper. This makes cleanup a breeze! Pop them in the preheated oven and bake for about 20 minutes, or until they’re golden brown and the filling is bubbly. Keep an eye on them towards the end; you want that perfect golden hue without burning. Oh, and the aroma wafting through your kitchen? Absolutely irresistible!
Why You’ll Love This Recipe
Quick preparation: These crab-stuffed mushrooms come together in just 15 minutes of prep time!
Easy to make: With straightforward steps, even novice cooks can nail this delicious appetizer.
Delicious flavor: The combination of fresh crab meat, creamy cheese, and savory garlic is simply divine!
Gluten-free: This recipe is naturally gluten-free, making it a great choice for various dietary needs.
Perfect for gatherings: Whether it’s a casual get-together or a fancy dinner party, these mushrooms are always a hit!
Tips for Success
Alright, let’s talk about some pro tips to make sure your Ruth’s Chris Crab-Stuffed Mushrooms turn out absolutely fabulous!
Use fresh crab meat: It truly makes a difference! Fresh crab meat has that sweet, delicate flavor that frozen or canned just can’t match. If you can get your hands on it, do it!
Adjust seasoning: Everyone’s taste is a little different, so don’t hesitate to tweak the seasonings! Give the crab mixture a little taste before stuffing the mushrooms. If you want more garlic or a pinch of cayenne for a kick, go for it!
Prep ahead: These stuffed mushrooms can be made a few hours ahead of time. Just prepare everything and keep them in the fridge until you’re ready to bake. This way, you can enjoy your guests instead of being stuck in the kitchen!
Don’t overstuff: While it’s tempting to pile on the filling, be careful not to overstuff the mushrooms. A generous amount is great, but too much can cause them to spill over and lose that beautiful shape.
Serve immediately: These mushrooms are best enjoyed fresh out of the oven when they’re warm and bubbly! If you can, serve them right away for maximum flavor.
With these tips in your back pocket, you’ll be on your way to impressing everyone with your crab-stuffed creations!
Nutritional Information
Let’s break down the nutritional goodness of these delightful Ruth’s Chris Crab-Stuffed Mushrooms! Keep in mind, these values are estimates based on typical ingredients used, but they give you a good idea of what you’re enjoying.
Serving Size: 1 mushroom
Calories: 90
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 150mg
Carbohydrates: 7g
Fiber: 1g
Sugar: 1g
Protein: 6g
So, as you can see, these little bites are not only packed with flavor but also provide a nice balance of nutrients. Perfect for an appetizer that satisfies without weighing you down!
FAQ Section
Got questions about these scrumptious Ruth’s Chris Crab-Stuffed Mushrooms? No worries, I’ve got you covered! Here are some of the most common inquiries, along with my tips and tricks to make your cooking experience even better.
Can I use canned crab meat instead of fresh? Absolutely! While fresh crab meat offers the best flavor, canned crab meat can work in a pinch. Just make sure to drain it well and check for any shell pieces. You want the filling to be as smooth as possible!
What if I can’t find large mushrooms? If you can’t spot large mushrooms, don’t fret! You can use smaller ones and just adjust the cooking time. They’ll be like little bite-sized delights, perfect for snacking!
Can I make these ahead of time? Yes! You can prepare the mushrooms and stuff them a few hours in advance. Just cover them with plastic wrap and pop them in the fridge. When you’re ready to serve, bake them straight from the fridge, adding a few extra minutes to the cooking time.
What should I serve with these mushrooms? These crab-stuffed mushrooms are fantastic on their own, but you can pair them with a crisp salad or some toasted baguette slices for a complete appetizer spread. They also go well with a nice glass of white wine or sparkling water!
How do I store leftovers? If you happen to have leftovers (which is rare, trust me!), store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes to warm them up without losing that delicious texture.
Can I freeze the stuffed mushrooms? Yes, you can! Just prepare and stuff the mushrooms, then place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer bag. When you’re ready to bake, just pop them in the oven from frozen, adding a few extra minutes to the bake time.
Hopefully, these answers help you in your culinary adventure with these delightful crab-stuffed mushrooms! If you have any more questions, feel free to reach out—I’m here to help!
Storage & Reheating Instructions
So, you’ve made a batch of these delicious Ruth’s Chris Crab-Stuffed Mushrooms and somehow, there are leftovers! First off, kudos to you for having the willpower to save some! Here’s how to store them properly so they stay fresh and tasty.
To store your leftover crab-stuffed mushrooms, place them in an airtight container. Make sure to layer them carefully so they don’t get squished. You can keep them in the refrigerator for up to 3 days. Just remember, the sooner you eat them, the better they’ll taste!
When it comes to reheating, I recommend using the oven to keep that lovely texture intact. Preheat your oven to 350°F (175°C) and place the stuffed mushrooms on a baking sheet. Heat them for about 10 minutes, or until they’re warmed through. This way, they’ll retain their crispy edges and the filling will be nice and creamy again.
If you’re in a rush, the microwave can work too, but be careful! Heat them on medium power for about 30 seconds to 1 minute. Just keep an eye on them so they don’t get rubbery. Trust me, you want to keep that amazing flavor and texture alive!
With these simple storage and reheating tips, you’ll be able to enjoy your crab-stuffed mushrooms just as much the second time around! Enjoy every flavorful bite!
Serving Suggestions
When it comes to enjoying your Ruth’s Chris Crab-Stuffed Mushrooms, the right accompaniments can really elevate the whole experience! Here are some of my favorite pairings that complement these delightful bites perfectly.
Fresh Salad: A light, crisp salad with mixed greens, cherry tomatoes, and a tangy vinaigrette is a fantastic way to balance the richness of the mushrooms. It adds a refreshing crunch that keeps things interesting!
Toasted Baguette Slices: Serve some thinly sliced, toasted baguette on the side for a delightful crunch. You can even spread a little garlic butter on the bread for an extra layer of flavor. Yum!
Chilled White Wine: A nice glass of chilled white wine, like a Sauvignon Blanc or Chardonnay, pairs beautifully with the seafood flavors of the crab. It’s light and crisp, making it the perfect sip to wash down those savory mushrooms.
Sparkling Water: For a non-alcoholic option, a refreshing sparkling water with a squeeze of lemon or lime adds a nice touch. It’s bubbly and bright, making it a great palate cleanser!
Dipping Sauces: Consider a zesty remoulade or a tangy cocktail sauce as a dip on the side. It adds a fun twist and extra flavor for those who want to mix it up a bit!
With these delicious serving suggestions, your crab-stuffed mushrooms will shine even brighter, creating a well-rounded and unforgettable meal. Enjoy every moment of your delightful gathering!
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