Friday, October 19, 2018

Thai-style Crab Cake Stuffed Mushrooms for #FishFridayFoodies

I had fun racking my brain for what to make for this month's #FishFridayFoodies theme.  Our hostess this month is Stacy of Food Lust People Love and she suggested Seafood Fillings.

I was actually doubtful that I would even participate in this but then got that AHA!!!! moment, and I knew what I wanted to make.  And since I was going to a potluck this past week, I decided to go ahead and make it. 

I've been working on a new crab cake recipe and almost had it right the last time I made it, but something was missing, but I got it now.

Boy do I got it, and I'll share the full Crab Cake recipe later on.
But for now, it's Fish Friday Foodies time and it's time to use a seafood as a filling.
I think my crab cakes are perfect for these little bites of YUM.

Yield: 24 stuffed mushrooms

Thai Style Crab and Shrimp Stuffed Mushrooms

prep time: cook time: total time:


6 oz. Crab Meat
6 oz. Shrimp - peeled and deveined
1 teaspoon fish sauce
2 teaspoons Green Curry Paste - stirred into 2 teaspoons water
1 egg
1 cup Panko
24 large Mushroom Caps


Preheat oven to 350 degrees.
Stir the Curry Paste, water, egg and fish sauce together.   Place the shrimp into a small food processor and process to a paste, leaving a few chunks of shrimp.  Place the crab meat, shrimp and panko into a bowl and mix together.  Add the egg, fish sauce, curry paste and the water, mix together.  I like to place a glove on my hands and use my hands to toss it together, this ensures an even mix, without mooshing it together too much.   Set in the fridge for a minute while you prepare the mushroom caps. 
Prepare  the mushrooms by taking out the stems, but don't throw them away, reserve for another use. 
Scoop up a tablespoon or so of the crab mixture, using a small scoop and place on the inside of the mushroom cap.  Bake at 350 degrees for about 20 minutes or until the mushrooms and crab/shrimp mixture is cooked and is browned a little . (If they don't look too browned, turn the temp up to 375 degrees and bake an additional 3-5 minutes).
Created using The Recipes Generator

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Sounds amazing Sid, as your recipes always do.

    1. Thanks Wendy, I had fun with this. I actually made a version of the crab filling for a crab cake cook off this past summer and lost, but that's ok. The recipe wasn't quite what I wanted, but I got it now.

  2. Those folks at the potluck sure were fortunate! These sound delicious!

    1. They seemed to appreciate not only the mushrooms but also the crab cakes I made alongside. And I'm so going to make these again.


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