Impress your dinner guests with this easy and delicious recipe for Crab Stuffed Mushrooms. These savory appetizers are made with cream cheese, fresh crab meat, Parmesan cheese, and herbs for a flavorful bite.
Crab Stuffed Mushroom – The Perfect Appetizer
These stuffed mushrooms are amazing. These yummy mushrooms are the perfect party appetizer. They are easy to prep, quick to cook, and can even be reheated in the microwave. My guests rant and rave about them. Use fresh crab meat or lump crab meat. You can even sub-shrimp or do something crazy, like do a crab and shrimp for a seafood combo. I love serving these with classic egg rolls, hot spinach dip, cheese balls, and bacon-wrapped pineapple.
Ingredients for Crab Stuffed Mushrooms
What is the Best Crab to Use?
I like Alaskan King Crab, but it may be what I am used to here in the Midwest. Delicious, bright white meat, but it is slightly challenging to get out of the hard spiny shell. With a good pair of kitchen scissors, it can be done.
Snow Crab would be a close second. It’s much easier to get out of the shell but less available in my neck of the woods.
Ask any northeastern; they will swear that these are best made with blue crab. I am not familiar enough with that crab to testify to that, but my readers tell me all about it. Unless you live near an ocean, you may be limited in your crab choices and have to settle for canned jumbo lump crab meat.
How do you clean mushrooms?
Mushrooms are like sponges, so the best way to clean them is with damp paper towels. Don’t run them underwater. If you insist upon rinsing them, dry them immediately and thoroughly with paper towels.
How to make Crab Stuffed Mushrooms
First, lightly spray the mushroom caps with olive oil. Stir the cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley, and crab meat together in a medium bowl. Spoon the stuffing mixture into the mushroom caps and place on a baking sheet. Bake for about 20 minutes. Turn the broiler on the last minute of cooking to brown the tops lightly.
Recipe Tips
- I got this hint from a reader. Precook your mushrooms for about 2-3 minutes. Turn upside down on a rack and allow the juices to drain so they don’t drip when you bite into them.
- If you like things to pack a little punch, then add a little bit of cayenne pepper or red pepper flakes.
- Cremini mushrooms (baby bella mushrooms) can be substituted for white button mushrooms.
- I use medium-sized button mushrooms, but for a party, you certainly could use the smaller mushrooms, and this recipe would go further. Just reduce your cooking time by a few minutes for the smaller mushrooms.
- If desired, reserve the mushroom stems. Chop them finely, and before adding them to the mix, saute them with a bit of olive oil or butter and garlic in a small skillet over medium heat.
- Stuff portobello mushrooms with the crab mixture and make a main meal out of it.
- Use cooked crab meat and chop it up pretty fine. I like to use king crab, but you can use canned lump crabmeat and even imitation crab meat if your budget is tight.
- Freshly grated Parmesan cheese is a must. It has much better flavor than the stuff in the canister, so use it.
- Experiment with different spices and herbs and sprinkle the tops with paprika, thyme leaves, chopped chives, chopped fresh parsley, dried oregano, snipped rosemary, or old bay seasoning.
- Try adding sauteed chopped spinach or chopped artichokes.
- Fresh bread crumbs are excellent in this recipe. You can always use croutons and crush them in a bag or a food processor.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for second increments until warm. Or reheat in the oven at 325 degrees for 5-7 minutes or until warm.
More Appetizer Recipes
Creamy Crab Stuffed Mushrooms
Ingredients
- 12 medium button mushrooms or cremini mushrooms cleaned with stems removed and discarded
- Olive oil spray
- 1 box 8 ounce cream cheese softened
- 1/2 cup fresh bread crumbs or panko breadcrumbs
- 2 garlic cloves minced
- 1/2 tablespoon Worcestershire sauce
- 1/2 cup finely chopped green onions
- 1/2 cup freshly grated Parmesan cheese
- 2-3 tablespoons fresh chopped Italian parsley
- 1 cup cooked shelled crab finely chopped I use King Crab
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Lightly spray mushrooms with olive oil spray and arrange mushrooms cap side down on a baking sheet or baking dish. In a large bowl, stir the cream cheese, bread crumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley, and crab meat. Season with salt and pepper to taste.
- Scoop about 1 1/2 tablespoons of the cream cheese mixture into each mushroom. Bake for 20 minutes. Turn the broiler on at the last minute of cooking to brown the tops lightly. Stay close by, as I have always found broilers unpredictable.
Video
Notes
- Storage Instructions: Store leftovers in an airtight container in the fridge for up to 48 hours. Reheat in the microwave for short intervals at reduced power.
- You can add 1/4 teaspoon cayenne pepper or 1/4 teaspoon crushed red pepper for a little kick.
- I got this hint from a reader. Precook your mushrooms for about 2-3 minutes. Turn them upside down on a rack and allow them to drain so they don’t drip when you bite into them.
- If you like things to pack a little punch, then add a little bit of cayenne pepper or crushed red pepper.
- I use the great big button mushrooms, but for a party, you certainly could use the smaller mushrooms, and this recipe would go further. Just remember to reduce your cooking time by a few minutes for the smaller mushrooms.
- Use cooked crab meat and chop it up pretty fine.
- Freshly grated Parmesan cheese is a must. It has much better flavor than the stuff in the canister, so use it.
- Fresh bread crumbs are amazing in this recipe. You can always use croutons and crush them in a bag or a food processor. Most croutons have fewer preservatives and artificial ingredients than processed bread crumbs.
Nutrition
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KookKathy
I thought they were very good, but my husband, who is from Baltimore, and grew up with Old Bay Seasoning as a standard seasoning, thinks there should have been twice the amount of Old Bay.
Summer Yule
So delicious! The mushrooms were a hit at my NYE party 🎉 Many thanks!
Beth Pierce
Thanks, Summer! So glad that you liked the crab stuffed mushrooms.
Liz M.
Made this for the first time tonight and it was AMAZING! Only note is that I might add a little less Parmesan and breadcrumbs next time to be a little creamier. But seriously, so good 😛
Beth Pierce
Thanks, Liz! I am so glad that you like the crab stuffed mushrooms. They are so tasty.
Liz Lees
Could I use Tinned white Crab meat instead? I have a couple of tins that I don’t know what to do with.
Thanks.
Beth Pierce
Yes you sure can.
Michelle Painter
Made these in the air fryer. Turned out great and delicious!!!
Beth Pierce
Thanks Michelle! That is good to know for my readers!
Ilea
Is my first time cooking mushrooms, do I need to cut the center of the mushrooms and then cooked them for a few minutes upside down. Thank you!
Beth Pierce
Yes it is helpful in getting some of the moisture out if you would like to go that extra step. You can just pull the stem of the mushroom right out. Precook your mushrooms for about 2-3 minutes. Turn upside down on a rack and allow to drain so they don’t drip when you bite into them.
Lisa
Have you ever used this mixture as a filling for something like a stuffed chicken breast?
Beth Pierce
No but it would be delicious.
Grace
Can I substitute the Parmesan and cream cheese with something else, because some people are lactose intolerant
Beth Pierce
I have not tested it with other ingredients. Perhaps the readers will have some ideas.
Geraldine Kehoe
Green Valley makes lactose free REAL cream cheese and a good, well aged Parmesan cheese is virtually lactose free.
Beth Pierce
Thanks for the tip!
Christina
You can also buy lactose free cream cheese
Lynn
Can I make these the day before and put in frige.?
Beth Pierce
Yes you can.
lilly a aubuchon
can i make these and freeze them till i want to use them
Beth Pierce
Yes you can! Here is an article on how to do it.
Shelby
These look DELICIOUS! Making them for thanksgiving appetizer and wondering if they keep well or if they’re better made fresh, and if better made fresh will the crab filling mixture keep for a day or two in the fridge before filling and baking?
Beth Pierce
Yes the stuffing will keep for a day. I would try to stuff and bake as close to serving time as possible.