Crab Stuffed Mushrooms With Yellow Curry Sauce is an appetizer that will have your guests ooo-ing and aaa-ing with delight. This stunning dish sings with vibrant flavors and colors and really makes the most of fresh dungeness crab when it’s in season.

This recipe is naturally gluten free.

We have videos of how to clean and cook fresh live crab and how to pick the meat from steamed crab.

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Here is a video of 2 Cooks in the Kitchen making Crab Stuffed Mushrooms With Yellow Curry Sauce:

Clean the Mushrooms

To start this recipe we need to clean our mushrooms. We will wash them, pat them dry and remove the stems. The stems usually just snap out of the mushroom cap but sometimes you need to twist therm a little to get them off.

Cook Mushrooms In Ghee

Next we will put about a half cup of ghee in a frying pan. We are going to be spooning this into our mushroom caps later so we want a good puddle of ghee. You can just use butter or oil for this but we are adding a lot of flavor right from the start by using ghee. When the ghee has heated up we will put the mushrooms in stem side down for starters.

After about two minutes, turn the mushrooms over. We’ll spoon the sizzling ghee into the mushroom caps to help cook the insides and add even more flavor.

We want to give this about 5 minutes to cook and then turn the mushrooms over again so the ghee drains out. We’ll remove the mushrooms from the heat while we get our stuffing ready.

Mix Crab With Cream Cheese

We took all the body meat from one crab for this recipe. We’ll use the leg pieces for something else. With the crab in a mixing bowl we will add 4 ounces of cream cheese and mix it well with a fork. The body meat usually comes out in smaller pieces and breaks apart even more while mixing. This is good. We want it to be thoroughly incorporated with the cream cheese.

Add Chinese 5 Spice

Once we have this well mixed we will add just a little Chinese 5 Spice for added flavor. We are not adding much as we don’t want to conflict with the other flavors. Chinese 5 Spice is an interesting combination of sweetish spices and it’s not difficult to make your own.

Fill Mushrooms In Baking Dish and Bake At 350° For 20 Minutes

With our filling made we will put the mushrooms in an oiled baking dish and fill them with as much of the filling as you can stuff in there. Don’t be shy with it as we want them to be abundant rather than stingy. We will cover these with foil and bake them in a 350 degree oven for 20 minutes. Then we will remove the foil and bake for another 20 minutes.

Make the Sauce Starting With the Lemongrass

While the mushrooms are in the oven we can make our yellow curry sauce. The flavors in the yellow curry paste go great with all manner of seafood and will really complement our crab and cream cheese filling. To start with we want to cut 2 three inch pieces from the bottom of our lemongrass stalk. We cut the very end off first and then cut our two pieces. To release the flavor from the lemongrass we pound it a little with the end of a knife handle.

Cook Lemongrass and Curry Paste

Next we will heat about 1/2 cup of coconut oil in a saucepan over medium-low heat and add the lemongrass to it. We also want to add our yellow curry paste and mix it in well. You will want to stir this for about a minute, making sure that all the curry paste gets spread out with no lumps. We want this to bubble but we don’t want the heat to be so high that we just end up deep frying the curry paste. We have found that out the hard way.

Add 4 Tbls Coconut Cream

Once you have a nice smooth mixture in the pan it’s time to add about four tablespoons or so of coconut cream. You want to take this from the top of the can where the cream is thickest. Stir this into the pot well.

Remove Lemongrass

After about five minutes of cooking and stirring with the coconut cream in the pan we can remove the lemongrass pieces. You don’t have to worry about getting every single piece as we are going to be straining this sauce later.

Cook the Curry Paste With the Coconut Cream

Now we’ll go back on the burner and let this mixture bubble away for several minutes while stirring. We really want the curry paste to incorporate with all the coconut fat we have in the pan. You will start to see bigger, more yellow bubbles and that’s when you know it is getting ready for the next step.

Add More Cream and Turmeric

Next we will add 3 more tablespoons of the coconut cream. We will stir this in thoroughly and let it start cooking some more. Then we will add the fish sauce. This is also a good time to add 1/4 teaspoon of turmeric to brighten the yellow color a bit more.

Add Coconut Milk and Stir

When we have that all stirred in well we will add 2 tablespoons of coconut milk. We’ll reach all the way down to the bottom of the can and get the thinner milk that is under the cream. We want to get that stirred in and cook it all together for another 3 minutes or so. You’ll notice that there is a lot of stirring involved with this sauce.

Strain the Sauce

Now we can strain our sauce. We do this in the sink using a small cocktail size strainer right into a jar. It should be thick enough that you have to push it through the strainer with a rubber spatula or large metal spoon.

Now our sauce is done. We can heat it a little more in the microwave or in a pan right before plating our dish.

Plate the Dish

Now it’s time to plate our dish. Put two mushrooms on each plate and cover with the sauce. Add several small pieces of lemon to each plate and serve.

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Here are some other curry recipes you might enjoy making:

• Red Curry Chicken
• Red Curry Pork Tenderloin
• Red Curry Salmon
• Yellow Curry Crab
• Butter Chicken
• Southern Indian Lamb Curry
• Thai Coconut Curry Crab
• Chicken Satay With Peanut Sauce

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