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Crab Salad Mushrooms recipe

Crab Salad Mushrooms

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.
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Prep Time 50 minutes
Cook Time 10 minutes
Servings: 60 pieces
Course: Appetizer
Ingredients Method Notes

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

Method
 

Prepare & Poach Mushrooms
  1. 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.
  2. Place water, garlic, thyme and 1 t salt in a pot an bring to a boil.
  3. Add mushrooms in batches to poach quickly for 3 min max each batch. Pull and drain, set aside.
Marinade Mushrooms
  1. In a medium bowl add vinegar, sugar, 1 t salt, pepper. Whisk to dissolve sugar.
  2. Add in EVOO whisking briskly to blend. Add zest, thyme and shallots. Mix well.
  3. Add warm mushrooms and coat to toss. Put in large plastic food storage bag (or container with lid) and refrigerate overnight.
Crab Salad
  1. 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.
  2. Dice and set aside celery and onions.
  3. Mix mayo, yogurt, lemon juice dill, Dijon, horseradish, celery salt, salt in a bowl to create base dressing.
  4. Fold in crab meat, celery an onions until mixed.
  5. Taste for salt level, add more if needed. Refrigerate for at least 4 hours to overnight to allow flavors to blend.
Assembly
  1. Drain and pat dry the outside of marinated mushrooms.
  2. Scoop a rounded Tablespoon of crab salad and spoon into mushroom allowing it to mound upward.
  3. Set in tray or plate. Add a cocktail fork through center (for easy pick up) and sprig of dill to garnish.

Notes

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. 
You can also stuff the mushrooms with any other non-baked creamy salad mixtures.