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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Chris
Has anyone tried fixing these in a Air Fryer yet?
Kelly M Johnson
Delicious! I used imitation crab and everything else as stated in recipe. So good! I am definitely going to be making these again and will have to use true crab next time. Thanks so much for this great recipe.
Beth Pierce
Awesome so glad that you liked them! The pleasure is all mine!
Sheryl Gladden
Made as directed first time. The next time I added crumbled bacon (4 slices cooked crispy). Delicious both ways.
Beth Pierce
Thanks Sheryl! Thanks for the tip on the bacon!
Audrey Ambrus
Amazing!!! I doubled the recipe! I only had half the crab the recipe said and it still is delicious! When the filling was mixed it tasted rather blah and I was going to sprinkle with cayenne after cooking. Didn’t need to – the flavor is amazing. I did pre-cook my mushrooms. Good tip. Also took them out when finished and immediately moved to cooling rack with paper towel. Not soggy at all. Keeping this one….
Beth Pierce
Thanks so much Audrey! So glad that you liked them. I need to make these again real soon. I love mushrooms!
Cathy
Has anyone tried replacing the bread crumbs with ground pork rinds so these could be eaten on a keto diet?
Janet
I ran a test batch of these last night. My husband and I ate them all! We have been on a keto diet for over a year, so I have learned a few tricks to make things even more low carb. I substituted the bread crumbs with crushed pork rinds and they turned out great! I will be making them again tomorrow for part of our Easter dinner with family. Thanks for the great recipe! ?
Beth Pierce
You are most welcome Janet. I am glad that you enjoyed them. I would love to hear how the keto diet is working for you? Have you and your husband been successful at losing weight? I know we need to drop a few pounds over here.
Becca Talbot
OMGeeeee! This recipe sounds delicious! I’d love to give it a whirl sometime, and it seems pretty simple to follow (so even a crap cook like me wouldn’t balls it up LOL) x
Beth Pierce
Thanks Emily! I hope you enjoy them! They are super delicious!
Aimee Shugarman
LOVe these! And so did my family 🙂
Linda
Crab Stuffed Mushrooms have always been a favorite appetizer of mine. These look absolutely mouthwatering and perfect for March Madness weeks ahead. Love the tip you gave about the croutons for bread crumbs. I didn’t know that. Thanks for the great recipe.
Yeah Lifestyle
I love crab but never used it as a stuffing with mushrooms before, so will definitely give this a try as it looks delicious
Lisa
Yummmm I love crab with anything, but when it’s in mushrooms like this, it’s even more delicious!
Catherine Santiago Jose
What a healthy, delicious and easy recipe to make for my family. I am sure everyone would love this dish.
Sincerely Miss J
This recipe looks and sounds super tasty. Bookmarking this.
Nina
These look like they would make the perfect appetizer. Something easy to make when you’re having some people over.
Beth Pierce
So true! Thanks Nina! You should fix them. You will love them!
Jacque Hooper
Our local sushi restaurant prepares these, and they are always so delicious! I’m so glad I now have a recipe to make them on my own!