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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Catherine
What is the serving size??
Beth Pierce
Two with other appetizers. Four as a mail meal with a side salad.
MonicaKenny
I’ve been making these for years and I cut the stems and onions and microwave them for about a minute first to soften. I also precook the mushroom caps in oven for 2-3 minutes and then drain them upside down of a rack to get the excess liquid out so when eating them it does not drip down when you bit into them.
Beth Pierce
Thanks for the heads up!
Lori
This is the best tip! Mine turned out perfectly!
Maryann Nowak
Loved them! Will make again.
Beth Pierce
Thanks so much Maryann. I so glad that you liked them!
Anita
Ok girl! I live near Baltimore MD so I take my crab very seriously. But your recipes are so delicious I’m giving these a try. I’ll let you know what I think. Thanks for sharing!
Beth Pierce
LOL! Thanks so much! Sounds like a great plan. The pleasure is all mine.
Susan A Dixon
Can I sub left over turkey?
Beth Pierce
I have not tried but I think that you could. If you decide to try please let us know how they turned out.
Frank consolo
If I have a bunch left over can I refrigerate
Them and reheat tomorrow..?
Beth Pierce
Yes you can.
Ingrid Gustman
Can I freeze them after filling, then bake straight from them freezer ? What would you do? I have some baby Bella’s that I need to use up and have a party on Sunday. I was thinking about stuffing tomorrow and freeze till Sunday?
Beth Pierce
Yes you can freeze them. I would freeze them uncooked and cook from frozen. Lower the oven to about 350 and add about ten minutes to the cooking time. Enjoy and have fun at your party!
Kirstie Schieffler
Do you think this recipe would also be appropriate to be served as a dip? How would you suggest altering it if not? I am serving a party next week and some guests don’t like mushrooms I would like the dip as an alternative.
Beth Pierce
Sorry about the delayed response. I was thinking about what you asked. I guess it depends on what you are serving the dip with. If you are serving with celery sticks, pepper slices and maybe some crostini I think it would work. I don’t think chips are going to be sturdy enough or do well with it because of the breadcrumbs. I do think you will need a small soft cheese knife so that it can be scooped up if need be and spread on the crostini. Let me know if you want me to search my blogging friends sites looking for a crab dip. I would be happy to do that.
Martha Milliman
My son-in-law doesn’t like mushrooms, so I saved some out for him. He had his with crackers and it was delicious. A nice alternative to this yummy recipe.
Beth Pierce
Sounds good! Thanks for the tip Martha!!
Robin
Can I use portabella muahrooms?
Beth Pierce
They might be a little large to bake the crab stuffing all the way through. If you try I would make a thin layer on them…not as poofy as I did with the white button mushrooms. Let us know how it turns out!
Annie
Use baby bellas instead of the white caps. I ‘clean’ them with a paper towel and never wash them first!!
direne
is it really 1/2cup green onions , sounds alot for this ?
Beth Pierce
I am on my way out the door. The recipe will be fine if you cut it back.
Laura
Looks good. What about Italian bread crumbs?
Beth Pierce
Yes you can do that as well.
Laura
This was a big hit on Christmas. Thank you so much!
Debbie
These were amazing! Served as appetizer before steamed crab legs. Drool worthy..
Beth Pierce
Thanks, Debbie! Happy New Year!