Creamy crab Rangoon filling made with imitation crab, cream cheese, green onions, lemon, and Cajun seasoning, spooned into tender mushroom caps and finished with a sweet and spicy chili drizzle. They can be prepared in a smoker, oven, or air fryer.

Ingredients

• 3 large portobello mushroom caps
• 1 tablespoon olive oil
• 1/4 teaspoon freshly ground black pepper
• 8 ounces cream cheese, softened
• 8 ounces flake-style imitation crab, coarsely chopped or shredded
• 3 tablespoons green onions, thinly sliced, plus additional for garnish
• 1 teaspoon Worcestershire sauce
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Cajun seasoning, plus additional to taste
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons Thai sweet chili sauce
• 1 tablespoon sriracha
• 2 teaspoons rice vinegar

Preparation

1. Prepare Mushrooms: Remove stems from portobello mushrooms and gently scrape out the dark gills with a spoon. Lightly brush mushrooms with olive oil and season with 1/4 teaspoon black pepper.
2. Make Filling: Combine cream cheese, imitation crab, green onions, Worcestershire sauce, lemon juice, lemon zest, garlic powder, Cajun seasoning, and remaining 1/4 teaspoon black pepper. Fold gently until combined, leaving visible pieces of imitation crab.
3. Taste and Adjust: Taste filling before adding additional seasoning. Add more Cajun seasoning only if needed. Imitation crab, Worcestershire sauce, and Cajun seasoning already contain salt, so additional salt may not be necessary.
4. Stuff Mushrooms: Divide filling evenly among mushroom caps, mounding it generously without packing tightly.
5. Prepare Sweet Chili Drizzle: Combine Thai sweet chili sauce, sriracha, and rice vinegar. Stir until smooth.

Smoker Method

1. Preheat smoker to 250°F using pecan, apple, or cherry wood.
2. Place prepared mushroom caps on smoker gill-side down and smoke for 10–15 minutes.
3. Remove mushrooms from smoker and turn gill-side up.
4. Fill mushrooms with crab Rangoon mixture.
5. Return stuffed mushrooms to smoker and cook at 250°F for 20–30 minutes, until mushrooms are tender and filling is hot and beginning to bubble around the edges.
6. Remove from smoker and rest for 5 minutes.
7. Drizzle lightly with sweet chili sauce and garnish with sliced green onions.

Oven Method

1. Preheat oven to 375°F.
2. Place prepared mushroom caps gill-side down on a parchment-lined or lightly greased baking sheet.
3. Bake for 10 minutes.
4. Remove from oven and carefully drain or blot away any liquid released by the mushrooms.
5. Turn mushrooms gill-side up and fill with crab Rangoon mixture.
6. Return to oven and bake for 15–20 minutes, until mushrooms are tender and filling is hot and beginning to bubble around the edges.
7. For additional browning, broil for 1–2 minutes, watching closely.
8. Rest for 5 minutes, drizzle with sweet chili sauce, and garnish with sliced green onions.

Air Fryer Method

1. Preheat air fryer to 350°F.
2. Place prepared mushroom caps gill-side down in air fryer basket.
3. Air fry for 5–7 minutes.
4. Remove mushrooms and carefully drain or blot away any released liquid.
5. Turn mushrooms gill-side up and fill with crab Rangoon mixture.
6. Return to air fryer and cook at 350°F for 7–10 minutes, until mushrooms are tender and filling is thoroughly heated.
7. Rest for 3–5 minutes.
8. Drizzle with sweet chili sauce and garnish with sliced green onions.

Cook’s Notes

• Flake-style imitation crab provides the best texture. Coarsely chop or tear it rather than finely mincing it.
• Removing the dark portobello gills helps prevent watery stuffed mushrooms.
• Pre-cooking the mushroom caps before stuffing is important with all three methods because portobellos release considerable moisture.
• Start with 1/2 teaspoon Cajun seasoning and adjust only after tasting the filling.
• Pecan is the preferred smoking wood, with apple or cherry also excellent choices.
• Avoid heavy smoke woods such as mesquite.
• For appetizer-size portions, substitute 12–16 large baby bella mushrooms and reduce cooking times as needed.
• The filling can be prepared up to 24 hours ahead and refrigerated.
• Add the sweet chili drizzle after cooking so its sweet, tangy flavor remains fresh.
• The air fryer produces the firmest mushroom texture and slightly more browned filling.
• The smoker produces the deepest flavor.
• The oven is the easiest option for preparing a larger batch.

Serving Suggestions

• Serve as a warm appetizer before grilled steak, chicken, or seafood.
• Serve with crispy wonton chips.
• Pair with grilled shrimp or Asian-inspired chicken skewers.
• Use baby bella mushrooms for individual party-size portions.

Beverage Suggestions

• Crisp Sauvignon Blanc
• Dry Riesling
• Japanese lager
• Light American lager
• Ginger beer with lime
• Sparkling water with lemon or lime