Lump meat crab salad atop a tender mushroom infused with lemon and herbs. Crab salad mushrooms are a crowd pleasing, no-bake appetizer. Best served chilled and paired with a dry, more mineral white.
Crab Forward Flavor
A fresh version of stuffed mushroom where the crab flavor is the star. You can use a marinated mushroom base or just a standard raw white mushroom. Both work beautifully. I like the tenderness of the marinated mushroom, but unless you start with really big one, they shrink down quite a bit. (Also, fresh is less work – just saying).
Wine Pairing
Original Pairing: Chateau Ste Michelle Horse Heaven Hills Sauvignon Blanc 2021
General Pairing: Sauvignon Blanc, Pinot Grigio, Dry Prosecco.
Special Ingredients
Crab Meat
splurging on fresh crab meat (from deli or fish monger) will make this dish far superior to anything canned. Always make sure to go through the meat to remove potential shell bits.
Mushrooms
To get a good serving of crab salad, you will need fairly large white mushrooms. If marinating, there is a 3-minute poaching process that will greatly shrink them. White mushrooms have a more delicate flavor so to not overwhelm the crab.
Equipment
Large pot: If you decide to marinate the mushrooms, a large cooking pot is best when making over 20 mushrooms.
Food storage containers or bags: Have some large food cotainers or zip up storage bags for marinating the mushrooms as well as for the crab salad process.
Sieve: I find a fine-mesh sieve works best to help drain the crab meat from extra juice.
Planning the Dish
This is a dish that is not hard to make, but timing for optimum freshness is important. Crab is best when it is as fresh as possible. I ordered the crab meat to be ready for pick up the day before the event. You don’t want to hold onto crab much longer.
Timing Elements
2+ days prior: Order crab meat from deli/fishmonger to be ready day prior to event
Day before: prep crab meat, make crab salad, Keep refrigerated. Marinade mushrooms and refrigerate overnight.
2 hour to serve: Drain marinated mushrooms
1 hour to serve: Assemble crab into mushrooms. Lightly cover and refridgerate.
Serve: Add forks picks (if using) and garnish.
Plating Tips
These crab salad mushrooms look great on a tray all lined up. Garish using a small, delicate frond of dill on each to provide a pop of color. You could use any green herb such as bits of parsley or chives.
The marinated mushrooms tend to be a bit slippery, so I served these with cocktail forks already through the center and small plates on the side.
(see Wares section for plating supplies & ideas)
Pairing Alterations
Crab or “Krab”
I have tried using fake “krab” in lieu of the high priced real-deal. I don’t mind it, but the flavor isn’t anywhere near as strong. It is milder and has more sweetness to it. This may be a preference if you wine is on the sweeter side.
Horseradish Power
I have this with a hint of horseradish, as our standard guests don’t like the food to be too spicy. However, if was just for me I would double the horseradish or get some strong wasabi. With a crisp and chilled white to offset the power punch.
Recipe
Crab Salad Mushrooms
Ingredients
Mushroom Marinade
- 60 large white mushrooms, (will shrink when poached)
- 6 cups water
- 3 cloves garlic for poaching
- 2 tsp sea salt for poaching
- 2 sprigs thyme for poaching
- 4 tbsp rice vinegar (or other light, white vinegar)
- 1 tsp granulated sugar
- 1 tsp sea salt for marinade
- 1/2 tsp black ground pepper
- 1/2 cup olive oil
- 1 lemon for juice & zest
- 2 tbsp fresh thyme chopped, for marinade
- 2 medium shallots finely chopped
- 2 cloves garlic, minced for marinade
Crab Salad
- 1 pound fresh cooked crab meat drained, check for shell pieces
- 2 stalks celery minced
- 2 green onions minced (can sub chives)
- 2/3 cup mayonaise
- 1/4 cup greek yogurst (can sub sour cream)
- 1 tbsp lemon juice fresh, not bottled
- 1 tbsp fresh dill chopped
- 1 tsp dijon mustard
- 1 tbsp horse radish (can sub wasabi)
- 1/4 tsp celery seeds
- 1/4 tsp sea salt
Garnish
- 1 bunch dill chopped or torn in small bits
Instructions
Prepare & Poach Mushrooms
- Clean mushrooms well to remove any soil. Can use water because we are going to poach them. Cut out stems and gills but do not tear the mushroom cap.
- Place water, garlic, thyme and 1 t salt in a pot an bring to a boil.
- Add mushrooms in batches to poach quickly for 3 min max each batch. Pull and drain, set aside.
Marinade Mushrooms
- In a medium bowl add vinegar, sugar, 1 t salt, pepper. Whisk to dissolve sugar.
- Add in EVOO whisking briskly to blend. Add zest, thyme and shallots. Mix well.
- Add warm mushrooms and coat to toss. Put in large plastic food storage bag (or container with lid) and refrigerate overnight.
Crab Salad
- Prep crab meat making sure not shells or in the meat. Drain meat in sieve, pressing with spatula to release juices. Then loosen meat with fork.
- Dice and set aside celery and onions.
- Mix mayo, yogurt, lemon juice dill, Dijon, horseradish, celery salt, salt in a bowl to create base dressing.
- Fold in crab meat, celery an onions until mixed.
- Taste for salt level, add more if needed. Refrigerate for at least 4 hours to overnight to allow flavors to blend.
Assembly
- Drain and pat dry the outside of marinated mushrooms.
- Scoop a rounded Tablespoon of crab salad and spoon into mushroom allowing it to mound upward.
- Set in tray or plate. Add a cocktail fork through center (for easy pick up) and sprig of dill to garnish.
