Crab stuffed mushrooms are an irresistible appetizer that combines the rich flavors of crab meat and cream cheese, all nestled inside tender mushroom caps. This dish is perfect for gatherings, special occasions, or a cozy night in. With a crunchy topping and creamy filling, these stuffed mushrooms are sure to impress your guests and satisfy your cravings. Let’s dive into this delicious recipe!
Ingredients
- 12 large mushrooms
- 1 cup crab meat, cooked
- 1/2 cup cream cheese, softened
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Servings and Cooking Time
This recipe makes 12 servings. Preparation time is 15 minutes, and cooking time is 20 minutes.
Nutritional Value
For one serving (1 stuffed mushroom), the nutritional value is approximately:
- Calories: 150
- Protein: 10g
- Fat: 9g
- Carbohydrates: 8g
- Sugar: 1g
- Fiber: 1g
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems.
- Chop the mushroom stems finely and set aside.
- In a skillet, sauté the chopped stems and garlic in a little olive oil until softened.
- In a mixing bowl, combine crab meat, cream cheese, sautéed stems, mayonnaise, parsley, and half of the breadcrumbs.
- Season the mixture with salt and pepper to taste.
- Stuff each mushroom cap with the crab mixture, pressing down gently.
- Top each stuffed mushroom with remaining breadcrumbs and grated Parmesan cheese.
- Drizzle lightly with olive oil.
- Bake in the preheated oven for 20 minutes, or until golden brown on top.
Alternative Ingredients
You can substitute crab meat with shrimp or lobster for a different seafood flavor. Additionally, if you prefer a lighter option, use Greek yogurt instead of cream cheese and mayonnaise.
Serving and Pairings
These crab stuffed mushrooms pair wonderfully with a crisp green salad, garlic bread, or a light white wine. They also work well as a part of a seafood platter or appetizer spread.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10 minutes. They can also be frozen before baking; just thaw and bake when ready.
Cooking Mistakes
- Using wet mushrooms can lead to sogginess; always dry them before stuffing.
- Overstuffing the mushrooms can cause them to overflow; fill them just to the top.
- Not preheating the oven can affect cooking time; always preheat.
- Using low-quality crab meat can compromise flavor; opt for fresh or high-quality canned.
- Forgetting to season the mixture can make it bland; taste and adjust as needed.
Helpful Tips
- Experiment with different herbs like dill or chives for added flavor.
- For a spicy kick, add chopped jalapeños to the crab mixture.
- Consider adding a squeeze of lemon juice for brightness.
- Make ahead and refrigerate; just bake before serving.
FAQs
Can I use frozen crab meat?
Yes, frozen crab meat can be used. Just make sure to thaw it completely and drain any excess water before using it in the recipe.
How do I know when the mushrooms are done?
The mushrooms should be golden brown on top and the filling should be heated through. A nice crust forms on the breadcrumbs during baking.
Can I make this recipe gluten-free?
Absolutely! Substitute regular breadcrumbs with gluten-free breadcrumbs to make this dish gluten-free.
What are some variations of this recipe?
You can try adding different cheeses, such as cheddar or feta, or incorporate spinach for added nutrition and flavor.
How can I make this dish vegetarian?
For a vegetarian version, replace crab meat with sautéed vegetables like spinach, artichokes, or zucchini mixed with cream cheese.
Conclusion
Crab stuffed mushrooms are a flavorful and elegant appetizer that will elevate any gathering. With their creamy filling and crunchy top, they are sure to be a hit. Whether you follow the recipe exactly or make your own variations, these stuffed mushrooms are a delightful addition to your culinary repertoire.

Crab Stuffed Mushrooms
Ingredients
- 12 large mushrooms
- 1 cup crab meat cooked
- 1/2 cup cream cheese softened
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 clove garlic minced
- 1 tablespoon fresh parsley chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms and remove the stems.
- Chop the mushroom stems finely and set aside.
- In a skillet, sauté the chopped stems and garlic in a little olive oil until softened.
- In a mixing bowl, combine crab meat, cream cheese, sautéed stems, mayonnaise, parsley, and half of the breadcrumbs.
- Season the mixture with salt and pepper to taste.
- Stuff each mushroom cap with the crab mixture, pressing down gently.
- Top each stuffed mushroom with remaining breadcrumbs and grated Parmesan cheese.
- Drizzle lightly with olive oil.
- Bake in the preheated oven for 20 minutes, or until golden brown on top.