Crab Stuffed Mushrooms

These crab-stuffed mushrooms are a sure winner! The crabmeat is paired with a mixture of Parmesan cheese, breadcrumbs, and seasonings, making a fabulous appetizer or snack. Mushroom stems and green onions are briefly sautéed in butter, then added to a mixture of crabmeat, breadcrumbs, Parmesan cheese, and seasonings. They’re the perfect bite!

For a big party, offer these crab stuffed mushrooms with a batch of clams casino stuffed mushrooms. Or add these easy spinach balls to your menu. They’re an excellent option for guests who don’t like mushrooms.

What You’ll Like About This Recipe

• A reliable crowd-pleaser. Stuffed mushrooms are universally loved, and adding crab takes them into restaurant-quality territory. The flavor is rich but not heavy, making them an ideal finger food for parties and celebrations.
• Simple ingredients. You don’t need a long ingredient list or complicated prep—just mushrooms, butter, crab, breadcrumbs, Parmesan, and a few seasonings. These basics come together quickly and taste sophisticated once baked.
• A great make-ahead option. The filling can be mixed in advance, and the mushrooms can be stuffed and chilled until you’re ready to bake. That flexibility makes entertaining less stressful.
• Versatile flavor profile. A hint of cayenne gives mild heat, but you can easily lean toward lemony, garlicky, or herbed versions depending on what you’re serving them with.

Ingredient Notes

• Mushrooms – Choose medium white or cremini mushrooms with firm caps. They should be large enough to hold a good mound of filling but still bite-sized. Dry them well after rinsing so they roast instead of steaming.
• Butter – Divided between brushing the caps and sautéing the stems, butter adds richness and helps the filling brown. Unsalted butter lets you control seasoning more precisely.
• Scallions – Their mild onion flavor brightens the crab mixture without overpowering it. Both white and green parts work well here.
• Lump crabmeat – Provides sweetness and texture in the filling. Pick through gently to remove any shell fragments. Canned lump crab works fine for baked appetizers like this.
• Breadcrumbs – Fresh breadcrumbs keep the filling tender and moist. Panko can be used for a slightly lighter, fluffier texture.
• Parmesan cheese – Adds salty depth and helps the tops brown in the oven. Grate it finely so it blends easily.
• Seasonings – A touch of seasoning salt, black pepper, and a pinch of cayenne give just enough lift without overshadowing the crab.

Steps to Make Crab Stuffed Mushrooms

1. Clean and prepare the mushrooms by trimming the ends and removing the stems. Twist gently so the stems pull out cleanly, then chop them finely so they blend smoothly into the stuffing. Drying the caps thoroughly helps them brown instead of steaming.
2. Brush each mushroom cap with melted butter. This not only adds flavor but also creates a barrier that helps the caps soften in the oven without becoming watery. Arrange them cap-side down so they form natural little “cups” for the filling.
3. Sauté the chopped mushroom stems and scallions in the remaining butter until the moisture cooks off and the vegetables soften. This step is key—reducing excess liquid prevents a soggy filling and deepens the flavor of the stuffing.
4. Transfer the sautéed mixture to a bowl and fold in the breadcrumbs, crab, Parmesan, and seasonings. Mix gently so the crab stays in soft flakes rather than breaking into a paste. The mixture should feel moist but not wet and should easily mound when pressed with a spoon.
5. Taste the mixture before stuffing the mushrooms. Adjust seasoning now—after baking, the flavors won’t change much, so this is the best moment to ensure the filling is well balanced.
6. Spoon the filling into the mushroom caps, creating a slight dome on each one. A gentle press helps the mixture adhere so it doesn’t fall out as the mushrooms bake.
7. Bake until the mushrooms are tender and the tops begin to turn golden. Look for mushrooms that have softened but still hold their shape and a filling that feels set and warmed through.

Pro Tips

• Dry thoroughly after rinsing the mushrooms. Even a little remaining moisture will prevent browning and can make the stuffing wetter as it bakes.
• Keep the crab in flakes by folding gently. Overmixing makes the texture dense, while intact flakes make the filling light and more luxurious.
• Use fresh breadcrumbs for a softer, more tender filling. Packaged dry crumbs absorb too much moisture and can make the mixture tight or crumbly.
• Season lightly and taste before stuffing. Parmesan adds salt, and the mushrooms contribute natural savoriness, so tasting the mixture helps prevent oversalting.
• Choose medium mushrooms so the caps cook at the same rate as the filling. Very large mushrooms take longer to become tender and can release more liquid.
• Bake just until tender to avoid watery mushrooms. When they collapse or appear sunken, they’ve gone a bit too far.

Recipe Variations

• Lemony herb version. Add lemon zest and finely chopped parsley or chives for a fresher, brighter filling that pairs especially well with seafood-focused menus.
• Garlic-Parmesan filling. Sauté one minced garlic clove with the stems and increase the Parmesan for a more robust, savory profile.
• Spicy crab mushrooms. Add extra cayenne or a small amount of minced jalapeño to bring more heat without overtaking the crab flavor.
• Creamy variation. Stir in a spoonful of softened cream cheese for a richer, more decadent filling that holds its shape well when baked.
• Bacon-crab mix. Fold in a tablespoon or two of finely chopped cooked bacon for smoky depth and a touch of crunch.

Serving Suggestions

• Serve warm as an appetizer at parties, buffets, or family dinners.
• Pair with sparkling wine or cocktails for a classy starter.
• Add to a holiday spread with clams casino or spinach balls.
• Include on an hors d’oeuvres tray with stuffed mini peppers and deviled eggs.

How to Store

• Refrigerate: Store leftovers in a covered container for up to 3 days. Reheat gently to avoid drying the filling.
• Reheat: Warm in a low oven or in a covered skillet just until heated through. Avoid overheating, which can make the mushrooms release water.
• Freeze: Freeze before baking by arranging stuffed mushrooms on a tray until solid, then transferring them to freezer bags. Bake from frozen, adding a little extra time.

Crab Stuffed Mushrooms

Diana Rattray

Crab stuffed mushrooms are the perfect bite-sized appetizer!

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Servings 16 servings

Calories 80

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Course Party Food

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Ingredients

  

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• 1 pound mushrooms, about 16 to 20
• 6 tablespoons unsalted butter, divided
• 3 scallions, minced
• 4 ounces lump crabmeat
• 1 cup breadcrumbs, fresh
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon seasoning salt, or to taste
• Dash freshly ground black pepper
• Pinch cayenne pepper

Instructions

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• Heat the oven to 350°F and lightly butter or spray a baking dish with baking spray. The dish should be large enough to arrange the mushrooms in a single layer.
• Briefly rinse the mushrooms, then dry them with paper towels. Trim ends of the stems. Remove the remaining stems and chop finely.
• Melt 2 tablespoons of butter and brush the mushroom caps with it. Arrange them in the baking dish, cap-side down.
• Melt the remaining butter in a medium skillet. Add the chopped stems and green onions. Sauté the vegetables for 2 to 3 minutes or until tender. Stir frequently.
• Transfer the sautéed vegetables to a medium bowl and add the breadcrumbs, crabmeat, Parmesan cheese, and seasonings. Taste and adjust the seasonings as needed.
• Fill the mushrooms with the crabmeat mixture, mounding on each mushroom.
• Sprinkle with extra Parmesan cheese and bake for 15 to 20 minutes, until the filling is hot and the mushrooms are tender.

Nutrition

Calories: 80kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 158mgPotassium: 126mgFiber: 1gSugar: 1gVitamin A: 161IUVitamin C: 2mgCalcium: 25mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

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