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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Traci
I always think of stuffed mushrooms as a difficult recipe. It’s so not! Your recipe and tips make it so easy. Thanks for sharing 🙂
Jan
Made these but chopped the mushroom stems and green onions and sautéed them in butter then added them to the cream cheese and crab meat. Added a dash of ceyenne pepper. Excellent!
Beth Pierce
Thanks Jan! So glad that you enjoyed them and thanks for the tips!!
Sheryl Collins
We don’t get that much crab here in Kansas and if we do it cost an arm and a leg. Can I use canned crab?
Beth Pierce
Yes of course. Lump crab meat in a can does have a little bit more of a different flavor. Have you ever tried it?
Ashley
These will forever be my go to stuffed mushroom recipe. I made them for Christmas Eve and they were great! I got way more mushrooms than what was listed and used canned crabmeat and Ritz crackers for the breadcrumbs. I also made the mix in advance, but added the crumbs right before cooking. I did four stars only because I felt the recipe needed salt and pepper. Thank you!
Beth Pierce
So glad that you liked them! We love them too! Merry Christmas!
Jenn
This is my go-to recipe for stuffed mushrooms. I just love how easy and tasty they are! The panko gives them such a nice crunch, too!
Beth
l love the huge chunks of crab and how high the filling is piled. I can’t wait to try them!
Jess
These will be the perfect appetizer for our Thanksgiving dinner this year! I know they will be the hit of the party! Thanks for sharing!
Pam
There was a restaurant we went to years ago that had crab stuffed mushrooms and I always ordered them. I never thoughtof making them at home, so thanks for the recipe.
Dannii
I adore stuffed mushrooms, but I have never had them stuffed with crab before. They look amazing.
Maya
Yum! I love a good mushrooms recipe, this was delicious, thank you for sharing 🙂
Beth Pierce
You are most welcome! So glad that you enjoyed them!!
Sandi
These stuffed mushrooms really hit the spot. Delicious.
Sania Nasrullah
Is there a way to place these in the air fryer?
Beth Pierce
I am not sure I have not tried. Maybe one of my readers has some advice.
jim
I’m making the creamy crab cakes today. If you can get some dungeness crab meat you would never use anything else. Most east coast crab does not have the great flavor the dungeness has. It’s also, In my opinion, a better flavor than king or snow. Try it. You can get 1pound containers at Costco, just check the dates on the container.
Beth Pierce
Thanks for the tip Jim. I will have to check it out.
Michelle
I have made these with a bit of a twist. I sauteed the stems and added to mixture and instead of using olive oil I brushed mushrooms with melted butter. My question to you is could you prepare and freeze them?
Beth Pierce
Yes you can. For best results flash freeze them unbaked. Thaw in the refrigerator and bake right before serving.
Jane SALTISIAK
I am SO making these tomorrow for New Years Eve! I’ll post pics when they are done
Beth Pierce
Thanks Jane! I hope you like them as much as we do!!
Yvette Rivera
Hi
Can the bread crumbs be substituted for something else.
Looking forward to making.
Beth Pierce
I have never tried to substitute for them. You can try omitting them.