Shrimp and Crab Stuffed Mushrooms

To prepare shrimp and crab stuffed mushrooms, start by combining 1 lb of peeled and deveined shrimp, 1 cup of crab meat, 1 cup of breadcrumbs, and seasonings like Old Bay, garlic powder, salt, black pepper, and smoked paprika in a bowl. Add lemon zest, lemon juice, and 2 tbsp of mayonnaise, then mix until well combined. Finally, stuff the mixture into mushroom caps and bake until golden.

Shrimp and crab stuffed mushrooms can be made gluten-free by substituting regular breadcrumbs with gluten-free breadcrumbs. This way, you can enjoy this delicious appetizer without compromising your dietary needs.

If you're looking for a substitute for mayonnaise in shrimp and crab stuffed mushrooms, you can use Greek yogurt for a healthier option or sour cream for a similar creamy texture. Both alternatives will still keep the mixture moist and flavorful.

To store leftover shrimp and crab stuffed mushrooms, place them in an airtight container and refrigerate. They can be kept for up to 3 days. To reheat, simply place them in the oven at 350°F until warmed through, ensuring they retain their delicious flavor.

Shrimp and crab stuffed mushrooms pair wonderfully with a fresh salad, garlic bread, or a light pasta dish. You can also serve them alongside a tangy dipping sauce, like a lemon aioli or cocktail sauce, to enhance the flavors.