There’s something downright irresistible about biting into a warm, savory Crab-Stuffed Mushroom: you get the juicy, earthy mushroom, the creamy, flavor-packed crab filling, and that golden, Parmesan-crisped crown all in one magical mouthful. This recipe is one of those go-to appetizers that will brighten up a holiday table, impress party guests, or satisfy your own seafood cravings. Best of all, they’re simple to assemble and smartly balanced, so every bite bursts with color, texture, and a rich taste you’ll remember—and want to make again and again!
Ingredients You’ll Need
The beauty of Crab-Stuffed Mushrooms lies in just how accessible yet essential each ingredient is. Every element works together, whether it’s delivering creaminess, crunch, a pop of flavor, or just good old homey comfort. Here’s what you’ll gather:
- Mushrooms (16 large white or cremini): Sturdy enough to hold a generous amount of filling, and their subtle flavor lets the crab shine.
- Lump crab meat (8 oz): The star, providing sweet, delicate flavor—choose the highest-quality crab you can find for best results.
- Cream cheese (4 oz, softened): Gives the filling its signature creamy texture and helps everything hold together.
- Parmesan cheese (1/4 cup, grated): Adds sharp, nutty depth and a touch of crispiness when baked on top.
- Mayonnaise (2 tablespoons): Keeps the filling moist and luxurious.
- Dijon mustard (1 tablespoon): Lends a subtle tang and mild heat that balances the rich crab and cheese.
- Garlic (2 cloves, minced): Fresh garlic gives the mushrooms a fragrant background note without overpowering the seafood.
- Green onions (2 tablespoons, chopped): Add a splash of color and a mild oniony bite that brightens every bite.
- Fresh parsley (1 tablespoon, chopped): For freshness and a pop of pretty green.
- Old Bay seasoning (1/2 teaspoon): Classic seafood spice blend for just the right kick.
- Salt and pepper to taste: Don’t forget to taste the filling before stuffing—a pinch goes a long way in rounding out the flavors.
- Breadcrumbs (2 tablespoons, optional): For those who love a golden, crispy topping.
- Olive oil (for brushing): Helps the mushroom caps bake up juicy and keeps them from sticking.
How to Make Crab-Stuffed Mushrooms
Step 1: Prepare the Mushrooms
Preheat your oven to 375°F. Gently clean the mushrooms with a damp paper towel and remove the stems, setting the caps aside. For this dish, you want intact, plump caps ready to cradle the mouthwatering filling. Lightly brush the outsides of the mushrooms with olive oil and place them cavity-side up on your baking sheet—a little oil keeps them tender and prevents sticking.
Step 2: Make the Filling
This is where the magic starts! In a medium mixing bowl, combine your lump crab meat, softened cream cheese, grated Parmesan, mayonnaise, Dijon mustard, minced garlic, chopped green onions, parsley, Old Bay seasoning, and a touch of salt and pepper. Gently fold the ingredients together until just combined, being careful not to break up those lovely crab lumps too much—you want plenty of texture in your Crab-Stuffed Mushrooms.
Step 3: Stuff the Mushrooms
Use a small spoon to mound the crab filling generously into each mushroom cap. Don’t worry about a little overflow—it just adds to the homemade charm! If you like a little crunch, sprinkle optional breadcrumbs over the tops for that golden finish.
Step 4: Bake to Perfection
Slide your tray of Crab-Stuffed Mushrooms into the oven and bake for 20 to 25 minutes. You’ll know they’re ready when the mushrooms are tender, the filling is heated through, and the tops are beautifully golden and bubbling. Let them cool just a few minutes before serving; they’re best enjoyed warm when all that creaminess is at its peak.
How to Serve Crab-Stuffed Mushrooms
Garnishes
Right before serving, add a finishing touch of chopped parsley or sliced green onions for color. For extra indulgence, a gentle squeeze of lemon or a drizzle of warm melted butter really makes these Crab-Stuffed Mushrooms sing. A few flakes of sea salt on top can also elevate the brininess of the crab.
Side Dishes
Crab-Stuffed Mushrooms are the star of any appetizer spread, but they play beautifully alongside chilled shrimp cocktail, a crisp green salad, or thinly sliced baguette. If you’re going for a seafood-themed night, pair them with garlicky roasted asparagus or a light pasta dish.
Creative Ways to Present
Arrange your Crab-Stuffed Mushrooms on a rustic wooden board for a casual party, or plate them on fancy china for a special event. Tuck them into lettuce cups or serve them atop a bed of lightly dressed arugula for an elegant look. For finger food lovers, nestle toothpicks alongside for easy grabbing at gatherings.
Make Ahead and Storage
Storing Leftovers
Let any remaining Crab-Stuffed Mushrooms cool completely before storing them in an airtight container in the fridge. They should stay fresh for up to two days—the flavors only get better as they mingle!
Freezing
You can freeze these for later, though the texture may be a touch softer after thawing. Assemble and stuff the mushrooms but hold off on baking; lay them in a single layer on a tray to freeze, then transfer to a freezer-safe bag. When you’re ready to enjoy, bake straight from the freezer—just add a few extra minutes to the cooking time.
Reheating
To reheat, pop the Crab-Stuffed Mushrooms on a baking sheet in a 350°F oven until warmed through, about 10 minutes. Avoid the microwave if possible, as you want to keep that topping crispy.
FAQs
Can I use canned crab instead of fresh?
Absolutely! While lump crab gives you the best flavor and texture, good quality canned crab is a terrific and convenient alternative. Just be sure to drain it well and gently pick out any bits of shell.
What’s the best way to clean mushrooms?
Give mushrooms a gentle wipe with a damp paper towel or quickly rinse and dry them. Avoid soaking—they’ll absorb too much water, and you want your Crab-Stuffed Mushrooms to be juicy, not soggy!
Are these gluten-free?
Yes, as long as you use gluten-free breadcrumbs or skip the topping altogether, Crab-Stuffed Mushrooms come together as a delicious and naturally gluten-free appetizer.
Can I make the filling ahead of time?
Definitely! Mix the filling, cover, and refrigerate for up to one day before stuffing your mushrooms. This makes party prep a breeze and actually helps the flavors blend together beautifully.
How do I double the recipe for a crowd?
Simply double all the ingredients and bake in batches or on two trays. Crab-Stuffed Mushrooms are always a hit at gatherings, so making extra is a smart idea—watch them disappear quickly!
Final Thoughts
If you’re looking to wow your family and friends with an appetizer that’s equal parts elegant and comforting, don’t hesitate to make these Crab-Stuffed Mushrooms. Whether for a special occasion or just because you’re craving something deliciously different, you’ll be so glad you tried them. Happy cooking!
Print
Crab-Stuffed Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 stuffed mushrooms
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Crab-Stuffed Mushrooms are a delectable appetizer featuring a creamy and flavorful crab mixture nestled inside tender mushroom caps. Perfect for entertaining or special occasions!
Ingredients
Ingredients for Crab-Stuffed Mushrooms:
- 16 large white or cremini mushrooms, stems removed and cleaned
- 8 oz lump crab meat
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 2 tablespoons chopped green onions
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons breadcrumbs (optional)
- Olive oil for brushing
Instructions
- Preheat oven to 375°F: Clean mushrooms, remove stems, and brush caps with olive oil.
- Prepare the filling: Mix crab, cream cheese, Parmesan, mayonnaise, mustard, garlic, onions, parsley, Old Bay, salt, and pepper.
- Stuff the mushrooms: Fill each cap with the crab mixture, top with breadcrumbs if desired.
- Bake: Bake for 20–25 minutes until golden and tender.
- Serve: Allow to cool slightly before enjoying!
Notes
- Use backfin or lump crab for best results.
- Prepare in advance and refrigerate before baking.
- Enhance with lemon or butter before serving.
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 120
- Sugar: 1g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 40mg
