Crab Stuffed Mushrooms are a savory, bite-sized appetizer packed with rich crab meat, cream cheese, herbs, and breadcrumbs—all baked into tender mushroom caps. They’re elegant enough for special occasions but easy enough for weeknight entertaining.
Why You’ll Love This Recipe
These stuffed mushrooms are a flavorful and satisfying starter with a creamy, savory filling that pairs beautifully with the earthy taste of baked mushrooms. They come together quickly, bake in under 20 minutes, and can be made ahead of time. Whether you’re hosting a holiday party, game night, or dinner with friends, these bite-sized delights are always a crowd favorite.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole mushrooms (white or cremini), stems removed
- Lump crab meat (fresh, canned, or imitation)
- Cream cheese, softened
- Mayonnaise
- Parmesan cheese, grated
- Green onions or chives, finely chopped
- Garlic, minced
- Lemon juice
- Old Bay seasoning or seafood seasoning
- Breadcrumbs (plain or seasoned)
- Butter (optional, for topping)
- Salt and black pepper, to taste
- Fresh parsley, for garnish (optional)
directions
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
- Clean mushrooms with a damp cloth and remove stems. Set mushroom caps aside.
- In a bowl, mix cream cheese, mayonnaise, crab meat, Parmesan, green onions, garlic, lemon juice, and Old Bay seasoning. Add salt and pepper to taste.
- Spoon the filling generously into each mushroom cap and place on the baking sheet.
- Sprinkle breadcrumbs over the tops for a crunchy finish. Dot with a bit of butter if desired.
- Bake for 1820 minutes, or until mushrooms are tender and tops are golden brown.
- Garnish with chopped parsley and serve warm.
Servings and timing
Serves 68 (about 2024 mushrooms)
Prep time: 15 minutes
Cook time: 1820 minutes
Total time: about 35 minutes
Variations
- Add chopped cooked shrimp or scallops to the filling for a seafood medley.
- Use goat cheese or mascarpone instead of cream cheese for a different flavor profile.
- Add a dash of hot sauce or cayenne for heat.
- Swap breadcrumbs with crushed pork rinds or almond flour for a low-carb version.
- Use large portobello caps for a full-sized appetizer or light meal.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 1012 minutes or in an air fryer for a crisp finish.
Microwaving is not recommended, as it can make the mushrooms soggy.
FAQs
Can I use canned crab meat?
Yes, just make sure to drain it well and check for any shell fragments.
Do I need to cook the mushroom caps before stuffing?
No, they bake perfectly in the oven with the filling and don’t require pre-cooking.
Can I make these ahead of time?
Yes, stuff the mushrooms up to a day in advance, cover, and refrigerate until ready to bake.
Are these gluten-free?
Use gluten-free breadcrumbs or omit the topping to make them gluten-free.
What type of mushrooms work best?
White button or cremini mushrooms are ideal due to their size and sturdiness.
Can I freeze crab stuffed mushrooms?
Freezing is not recommended as it can alter the texture of the filling and mushrooms.
What can I serve these with?
They pair well with a light salad, garlic bread, or as part of an appetizer platter.
Can I serve them cold?
They’re best served warm, straight from the oven, for optimal flavor and texture.
How do I keep them from getting watery?
Avoid rinsing mushrooms under running water. Instead, wipe them clean with a damp cloth, and don’t overfill with wet ingredients.
What kind of crab should I use?
Lump crab meat is preferred for its texture and flavor, but claw meat or imitation crab can also be used in a pinch.
Conclusion
Crab Stuffed Mushrooms are a simple yet sophisticated appetizer that delivers big flavor in every bite. With their creamy crab filling and golden breadcrumb topping, they’re always a hit at parties or special dinners. Easy to make and endlessly customizable, this recipe is one you’ll want to keep in your entertaining rotation.
Description
These crab stuffed mushrooms are a crowd-pleasing appetizer packed with rich crab meat, creamy cheese, and flavorful seasonings. Baked until golden and bubbly, they make the perfect party starter, holiday appetizer, or elegant side dish that’s surprisingly easy to prepare.
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Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
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In a skillet over medium heat, melt butter and sauté onions and chopped mushroom stems until soft, about 34 minutes. Let cool slightly.
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In a medium bowl, combine the cooked mixture with crab meat, cream cheese, Parmesan, breadcrumbs, parsley, lemon juice, Old Bay, salt, and pepper. Mix until well combined.
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Spoon about 1 tablespoon of filling into each mushroom cap.
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Place stuffed mushrooms on the prepared baking sheet. Sprinkle tops with a little extra Parmesan, if desired.
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Bake for 2025 minutes, or until mushrooms are tender and tops are golden.
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Garnish with chopped parsley and serve warm.
Notes
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Use lump crab meat for best flavor and texture. Imitation crab can be used as a budget-friendly alternative.
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You can prep the mushrooms a few hours ahead and bake just before serving.
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Add a pinch of cayenne or hot sauce for a little heat.
