Spicy Cajun Crab-Stuffed Mushrooms
85% authentic · Cajun/Creole
A flavorful twist on the classic, infused with the bold spices of Cajun cuisine, featuring andouille sausage and a kick of heat.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Large white mushrooms12
- Lump crab meat6 oz
- Andouille sausage, finely diced4 oz
- Panko breadcrumbs1/3 cup
- Green onions, chopped2 tbsp
- Garlic, minced1 clove
- Cajun seasoning1 tsp
- Creole mustard1 tbsp
- Butter, melted2 tbsp
- Saltto taste
- Black pepper
Steps
- 1
Preheat oven to 375°F (190°C). Clean mushrooms and remove stems. Finely chop stems.
- 2
In a skillet, cook diced andouille sausage until browned. Add minced garlic and cook for 1 minute more. Remove from heat.
- 3
In a bowl, combine crab meat, cooked sausage mixture, chopped mushroom stems, panko breadcrumbs, green onions, Cajun seasoning, and Creole mustard.
- 4
Season with salt and pepper.
- 5
Brush mushroom caps with melted butter and place on a baking sheet or in a cast-iron skillet.
- 6
Stuff each mushroom cap with the crab and sausage mixture.
- 7
Bake for 18-22 minutes, until mushrooms are tender and filling is heated through and lightly browned.
