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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Mimi
These crab stuffed mushrooms look delish! I love that this recipe doesnt skimp on flavor and its low carb so no guilty eating lol
Beth Pierce
They are so good! You should give them a try this coming weekend!
Stacie
Those sound amazing. What I love about stuffed mushrooms is that you can serve them as appetizers or you can serve up a plate of them as a main dish.
Nancy at Whispered Inspirations
Mmm, my husband would go gaga for these. OMG, they look scrumptious. Thanks for sharing this recipe!
Noelle
Crabbed stuffed into mushrooms?? Yes please! Thank you for this recipe, my family loved them. Even got the kids to eat them!!
Beth Pierce
Wow Nicole that is fabulous! So glad that the whole family liked them! They are pretty yummy!
Christina
This recipe is so quick and easy! It’s a keeper for sure!
Beth Pierce
Thanks so much Christina! We love it too!
Thomas
I sometimes use a drop of Vermouth in a pan and stream the mushrooms. Iust 2monutes Such a great flavour .Just like a Martini .Jst a swish and a little butter.Then bake with stuffing.
Beth Pierce
Sounds delicious! Thanks for the heads up! I will have to give it a try!!
Missy
This is such and easy and delicious appetizer. It was the first to disappear at our weekly game night!
Beth Pierce
Thanks so much Missy! I am so glad that you enjoyed them!!
Hope
Can you use claw crab meat.
Beth Pierce
Yes you most certainly can!
Tim M.
We tried the recipe. I doubled the garlic as well as added the Crushed Red Peppers. I was a bit unimpressed. We are going to try the recipe again with half the cream cheese.
Beatriz
Encontrei boas receitas vou tentar fazer algumas .Obrigada
Beth Pierce
Você é muito bem-vindo
Leslie
Can I reheat in the microwave?
Beth Pierce
Yes you can at a reduced power. Use a reduced power of 40-50 percent and don’t overheat so you don’t dry out the crab too much.
Karly
These will be a crowd pleaser for sure! Thanks for sharing!
Beth Pierce
Thanks so much Karly! They really are delicious!
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.