Crabcake Stuffed Mushrooms
Super simple yet super delicious. These crabcake stuffed mushrooms take a little help from the fresh seafood case and are ready to enjoy in under thirty minutes. Four ingredients and you are ready for your next appetizer party.
- 2 Limited Time Only Toasted Coconut Crabcakes (found in the fresh seafood case at GIANT Food Stores)
- 12-16 White Mushrooms, Cleaned
- 1/2 cup grated Limited Time Only Toasted Coconut Gouda Cheese
- Toasted Coconut for garnish
Did you know you can quickly and easily remove the dirt off of a mushroom. It is true!
Just remove the stem and peel back the outer layer.
Watch this quick video tutorial:
Line a sheet pan with foil and give it a quick drizzle of olive oil.
Place your peeled mushroom caps, gill side up on the lines of olive oil.
Easy yet messy
Here is the easy, yet messy part of this recipe.
You are going to ‘deconstruct’ the delicious Limited Time Originals toasted coconut crab cakes. Yes, you are going to undo all that work that your Giant food store seafood professional did to create these crab cakes.
Separate each crab cake into 8 portions.
Gently, reroll each crab cake into a small ball.
Only press as lightly as you need to so the cakes reform. We are making crab cakes, not snowballs. A gentle hand is needed.
Place the sheet pan into a preheated 350 degree oven and bake for 20 minutes or until the crab cakes are heated through, colden on top and the mushrooms are softened, yet hold their shape.
Meanwhile it is time to prepare the garnishes for your crabcake stuffed mushrooms.
As part of the Limited Time Originals Toasted coconut collection Giant is featuring toasted coconut gouda cheese.
Shred about 1/2 cup of the cheese for topping the crabcake stuffed mushroom caps.
For one more layer of coconut flavor and crunch I toast coconut. It is easy but when toasting coconut IT NEEDS ATTENTION.
Seriously, I can’t tell you how many times I have walked away for ONE SECOND and it was burnt.
Here are my tips:
- Use a dry pan. No oil is needed.
- Toast the coconut over medium heat.
- Stir constantly until you achieve the desired color.
- If you start to see the edges start to burn, IMMEDIATELY remove from the heat and remove from the pan.
Remove your crabcake stuffed mushroom caps from the oven and sprinkle on a bit of the shredded toasted coconut gouda cheese.
Bake an additional 2-3 minutes or until the cheese is melted.
While the cheese is still warm, sprinkle your toasted coconut over the cheese.
Toasted Coconut Limited Time Only
Giant loves to give us twists on flavors that we love and for now the flavor is toasted coconut. Sweet to savory, creamy to crunchy, there is something for everyone. I believe every section of the grocery store is represented in this collection so no matter if you are in floral, the bakery, the seafood department, the freezer section, the cheese case or in the aisles you will see these bright blue boxes everywhere.
Toasted Coconut Offerings:
- Pancake & Waffle Mix
- Pineapple Goat Cheese
- Ready-To-Bake Cookies
- Mango Grilling Sauce
- nature’s Promise All-Purpose Cleaner
- liquid Hand Soap
- Ice Cream
- Cake Mix
- Crab Cake
- Popcorn Shrimp
- Floral Bouquet
- Odor Beads
- 4 Inch Cake
- Nature’s Promise Unsweetened Water
- Brioche Loaf
- BBQ Marinated Tilapia & Cod
I have to tell you the popcorn shrimp was hard to find in my area but it was worth it! These items sell out fast and they are here for a limited time so grab them while you can.
I used my shrimp to prepare a salad for lunch using Giant’s Spring Mix blend, the LTO Toasted Coconut popcorn shrimp, some toasted coconut and paired with the Nature’s Promise Organic Citrus Ginger dressing. There are so many ways to enjoy these limited time options.
Be sure to pick up a copy of Savory magazine next time you are in Giant. It is FREE with your bonus card and it is full of amazing recipes and coupons. HERE is an example of the fabulous recipes you can create inspired by Savory.