Crab Stuffed Mushrooms (2024)

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, brightwhite 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 themushroom stems. Chopthem finely, and before adding them to the mix, saute them with a bit ofolive oil or butterandgarlicin a small skillet overmedium 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 cannedlump crabmeatand evenimitation 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 sprinklethe tops with paprika, thymeleaves, 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.

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