Monday, August 12, 2013

Crab Rangoon Stuffed Mushrooms

This month for Secret Recipe club we were assigned Morsels of Life. CJ has tons and tons of recipes to pick from but this month I decided to let my husband choose what I made. He sifted through the archives and chose her Crab Rangoon appetizer. John suggested I think outside of the box instead of simply just recreating what she made. So I took the challenge and used her recipe as inspiration to come up with these Crab Rangoon Stuffed Mushrooms. My two favorite parts of Crab Rangoon when we order it as take-out are the crunchy wonton and the sweet and sour sauce you dip it to so to include those two aspects I smeared Thai Chili Sauce on the plate to nestle the mushrooms on top and garnished them with crispy Asian noodles. This gives the stuffed mushrooms both a crunch and a little spicy kick.

3 8 oz Containers of Whole Large Mushrooms
8 oz Reduced Fat Cream Cheese - Softened
1 Tbsp Reduced Fat Sour Cream
2 Tsp Worcestershire Sauce
1 Tsp Fresh Lemon Juice
16 oz Cooked Crab Claw Meat
2 Scallions - Thinly Sliced
Thai Chili Sauce (Optional garnish)
Fried Wonton Noodles (Optional garnish)

Makes about 24 depending on mushroom size

Preheat the oven to 350 F. Wash and scoop all of the stems out of the mushrooms and some of the gills using a melon baller to make plenty of room in the cap for all the crab rangoon filling. Arrange the empty mushroom caps on an ungreased baking sheet.
Rinse and drain the crab, I bought claw meat because I figured it would already be chopped up and I was trying to save a little money since Jumbo Lump is quite expensive these days plus I wanted to stay away from the cheap process fake crab they use in California rolls. Make sure there are no small sharp pieces of shell and break apart and pieces that are on the larger size. Add in the Worcestershire sauce and lemon juice tossing to coat.
Next gently mix in the softened cream cheese and sour cream until you feel that everything is creamy and completely combined. Lastly mix in the green onions.
Using the melon baller scoop the filling into the prepared mushroom tops, I tried to push down the 1st scoop so I could put a 2nd on top and get as much as possible in each one. Bake for 20 minutes or until the mushrooms are soft and browned and the top of the filling has golden and slightly crisp top.
Put a smear of Thai Chili sauce on the bottom of the dish you will be serving these on or you could use it as a dipping sauce instead. Top each mushroom with 1-2 fried wonton noodles.



  1. Love your step by step picture tutorial. Stuffed mushrooms make such a great appetizer or side. I also made stuffed mushrooms this month but mine are vegetarian.

  2. YUM! I love crab rangoons but my husband is highly allergic to crab so I rarely ever get to enjoy it anymore. Maybe I'll just make these for myself!

  3. I love crab rangoon but never put it in a mushroom! This sounds amazing!!!

  4. I'm not a seafood fan but my husband loves crab rangoon and stuffed mushrooms. What a treat to combine the too.

  5. What a great combination - delicious SRC choice!

  6. Nice creativity! They look beautiful!

  7. I love anything with Crab in it.... and mushrooms w/crab ROCKS! Found you over at Tastful Tuesdays. I am co-hosting Tasty Tuesdays this week and would love for you to link up this recipe.
    Lori’s Culinary Creations

  8. Wow, this looks fantastic. I can't wait to make this and eat it all myself.

  9. I have pounds of crab to play with this week, really pounds and pounds, and this recipe just went to the top of the list. YUMMY!

  10. What a great way to have crab rangoons! I like the Thai chili sauce addition too. :) I'll have to give it a try sometime!

  11. Mmm, I love stuffed mushrooms!

  12. What a beautiful presentation! Thank you so much for sharing your delicious recipe with Full Plate Thursday.
    Have a great weekend!
    Miz Helen


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