{"id":6535,"date":"2026-04-14T19:48:32","date_gmt":"2026-04-14T19:48:32","guid":{"rendered":"https:\/\/havewinewillpair.com\/staging\/4627\/?post_type=cuisine-recipe&p=6535"},"modified":"2026-04-14T19:48:36","modified_gmt":"2026-04-14T19:48:36","slug":"crab-salad-mushrooms","status":"publish","type":"cuisine-recipe","link":"https:\/\/havewinewillpair.com\/staging\/4627\/recipe\/crab-salad-mushrooms\/","title":{"rendered":"Crab Salad Mushrooms"},"content":{"rendered":"
\"Crab<\/figure>\n\n\n

<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

Crab Forward Flavor<\/h2>\n\n\n\n

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 \u2013 just saying).<\/p>\n\n\n\n

Wine Pairing<\/h2>\n\n\n\n
Original Pairing: Chateau Ste Michelle Horse Heaven Hills Sauvignon Blanc 2021<\/a>

General Pairing: Sauvignon Blanc, Pinot Grigio, Dry Prosecco.<\/pre>\n\n\n\n
Special Ingredients<\/h2>\n\n\n\n
Crab Meat
<\/strong>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.<\/p>\n\n\n\n
Mushrooms<\/strong>
 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.<\/p>\n\n\n\n
Equipment<\/h2>\n\n\n\n
Large pot<\/strong>: If you decide to marinate the mushrooms, a large cooking pot is best when making over 20 mushrooms.<\/p>\n\n\n\n
Food storage containers or bags<\/strong>: Have some large food cotainers or zip up storage bags for marinating the mushrooms as well as for the crab salad process.<\/p>\n\n\n\n
Sieve<\/strong>: I find a fine-mesh sieve works best to help drain the crab meat from extra juice.<\/p>\n\n\n\n
Planning the Dish<\/h2>\n\n\n\n
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\u2019t want to hold onto crab much longer.<\/p>\n\n\n\n
Timing Elements<\/h2>\n\n\n\n
2+ days prior<\/strong>: Order crab meat from deli\/fishmonger to be ready day prior to event<\/p>\n\n\n\n
Day before<\/strong>: prep crab meat, make crab salad, Keep refrigerated. Marinade mushrooms and refrigerate overnight.<\/p>\n\n\n\n
2 hour to serve<\/strong>: Drain marinated mushrooms<\/p>\n\n\n\n
1 hour to serve<\/strong>: Assemble crab into mushrooms. Lightly cover and refridgerate.<\/p>\n\n\n\n
Serve<\/strong>: Add forks picks (if using) and garnish.<\/p>\n\n\n\n
Plating Tips<\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
(see Wares section for plating supplies & ideas)<\/a><\/p>\n\n\n\n
Pairing Alterations<\/h2>\n\n\n\n
Crab or \u201cKrab\u201d
<\/strong>I have tried using fake \u201ckrab\u201d in lieu of the high priced real-deal. I don\u2019t mind it, but the flavor isn\u2019t 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.<\/p>\n\n\n\n
Horseradish Power<\/strong>
I have this with a hint of horseradish, as our standard guests don\u2019t 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.<\/p>\n\n\n\n
Recipe<\/h2>\n\n\n
<\/div>
\n    
\"Crab<\/div>\n<\/div>\n
Crab Salad Mushrooms<\/h2>\n
<\/div>\n\n
<\/div>\n
Lump meat crab salad atop a tender mushroom infused with lemon and herbs. An crowd pleasing, no-bake appetizer. Best served chilled and paired with a dry, more mineral white.<\/span><\/div>\n
<\/div>\n\n
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Prep Time <\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients
<\/div>  <\/h3>
Mushroom Marinade<\/h4>
  • 60<\/span> large white mushrooms, <\/span> (will shrink when poached)<\/span><\/li>
  • 6<\/span> cups<\/span> water<\/span><\/li>
  • 3<\/span> cloves <\/span> garlic<\/span> for poaching<\/span><\/li>
  • 2 <\/span> tsp<\/span> sea salt<\/span> for poaching<\/span><\/li>
  • 2<\/span> sprigs<\/span> thyme<\/span> for poaching<\/span><\/li>
  • 4<\/span> tbsp<\/span> rice vinegar<\/span> (or other light, white vinegar)<\/span><\/li>
  • 1<\/span> tsp<\/span> granulated sugar<\/span><\/li>
  • 1<\/span> tsp<\/span> sea salt<\/span> for marinade<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> black ground pepper<\/span><\/li>
  • 1\/2<\/span> cup<\/span> olive oil<\/span><\/li>
  • 1<\/span> lemon<\/span> for juice & zest<\/span><\/li>
  • 2<\/span> tbsp<\/span> fresh thyme<\/span> chopped, for marinade<\/span><\/li>
  • 2<\/span> medium shallots<\/span> finely chopped<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic, minced<\/span> for marinade<\/span><\/li><\/ul><\/div>
    Crab Salad<\/h4>
    • 1<\/span> pound<\/span> fresh cooked crab meat<\/span> drained, check for shell pieces<\/span><\/li>
    • 2<\/span> stalks<\/span> celery<\/span> minced<\/span><\/li>
    • 2<\/span> green onions<\/span> minced (can sub chives)<\/span><\/li>
    • 2\/3<\/span> cup<\/span> mayonaise<\/span><\/li>
    • 1\/4<\/span> cup<\/span> greek yogurst<\/span> (can sub sour cream)<\/span><\/li>
    • 1<\/span> tbsp<\/span> lemon juice<\/span> fresh, not bottled<\/span><\/li>
    • 1<\/span> tbsp<\/span> fresh dill<\/span> chopped<\/span><\/li>
    • 1<\/span> tsp<\/span> dijon mustard<\/span><\/li>
    • 1<\/span> tbsp<\/span> horse radish<\/span> (can sub wasabi)<\/span><\/li>
    • 1\/4<\/span> tsp<\/span> celery seeds<\/span><\/li>
    • 1\/4<\/span> tsp<\/span> sea salt<\/span><\/li><\/ul><\/div>
      Garnish<\/h4>
      • 1<\/span> bunch<\/span> dill<\/span> chopped or torn in small bits<\/span><\/li><\/ul><\/div><\/div>\n
        Instructions
        <\/div> <\/h3>
        Prepare & Poach Mushrooms<\/h4>
        • Clean mushrooms well to remove any soil. Can use water because we are going to poach them.\u00a0 Cut out stems and gills but do not tear the mushroom cap. <\/span><\/div><\/li>
        • Place water, garlic, thyme and 1 t salt in a pot an bring to a boil.<\/span><\/div><\/li>
        • Add mushrooms in batches to poach quickly for 3 min  max each batch. Pull and drain, set aside.<\/span><\/div><\/li><\/ul><\/div>
          Marinade Mushrooms<\/h4>
          • In a medium bowl add vinegar, sugar, 1 t salt, pepper. Whisk to dissolve sugar.<\/span><\/div><\/li>
          • Add in EVOO whisking briskly to blend. Add zest, thyme and shallots. Mix well.<\/span><\/div><\/li>
          • Add warm mushrooms and coat to toss. Put in large plastic food storage bag (or container with lid) and refrigerate overnight.<\/span><\/div><\/li><\/ul><\/div>
            Crab Salad<\/h4>
            • Prep crab meat making sure not shells or in the meat.\u00a0 Drain meat in sieve, pressing with spatula to release juices. Then loosen meat with fork.<\/span><\/div><\/li>
            • Dice and set aside celery and onions.<\/span><\/div><\/li>
            • Mix mayo, yogurt, lemon juice dill, Dijon, horseradish, celery salt, salt in a bowl to create base dressing.<\/span><\/div><\/li>
            • Fold in crab meat, celery an onions until mixed.<\/span><\/div><\/li>
            • Taste for salt level, add more if needed.   Refrigerate for at least 4 hours to overnight to allow flavors to blend.<\/span><\/div><\/li><\/ul><\/div>
              Assembly<\/h4>
              • Drain and pat dry the outside of marinated mushrooms.<\/span><\/div><\/li>
              • Scoop a rounded Tablespoon of crab salad and spoon into mushroom allowing it to mound upward. <\/span><\/div><\/li>
              • Set in tray or plate. Add a cocktail fork through center (for easy pick up) and sprig of dill to garnish.<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n
                Notes
                <\/div><\/h3>
                Non marinated mushrooms option: You can use fresh mushroom for this if you do not want to go through the process of marinading them. The crab salad will be the central flavor.\u00a0<\/span>
                <\/div>\nYou can also stuff the mushrooms with any other non-baked creamy salad mixtures.\u00a0<\/span><\/div><\/div>\n\n
                <\/div>\n
                <\/div><\/path><\/g><\/g><\/svg><\/span> 
                <\/div><\/div>\n
                Keyword <\/span>crab, Gluten-free, mushroom, salad, stuffed mushroom<\/span><\/div><\/div>\n
                <\/div><\/div><\/div>","protected":false},"author":1,"featured_media":6536,"menu_order":0,"comment_status":"open","ping_status":"closed","template":"","tags":[68,458,152,457,70,154],"cuisine-recipe-category":[206,257],"cuisine-recipe-course":[208],"cuisine-recipe-cuisine":[],"class_list":["post-6535","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","tag-appetizer","tag-crab","tag-gluten-free","tag-mushroom","tag-recipe","tag-white-wine-pairing","cuisine-recipe-category-appetizer","cuisine-recipe-category-white-wine","cuisine-recipe-course-starter"],"yoast_head":"\nCrab Salad Mushrooms - Have Wine, Will Pair<\/title>\n<meta name=\"description\" content=\"Lump meat crab salad atop a tender mushroom infused with lemon and herbs. An crowd pleasing, no-bake appetizer. 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