Crab Stuffed Mushrooms
Crab stuffed mushrooms are the perfect bite-sized appetizer! Enjoy the combination of crabmeat, Parmesan cheese, and breadcrumbs in every savory bite.
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 Dish
Elegant yet easy. These stuffed mushrooms look impressive but come together with just a few steps.
Flavor-packed filling. Crabmeat, green onions, and Parmesan make a savory and satisfying mix.
Perfect for parties. Bite-sized and bake-ahead friendly—great for holiday trays or potlucks.
Customizable. Easy to switch up with other seafood, vegetables, or cheeses.
Ingredient Notes
- Mushrooms: Medium-sized white or cremini mushrooms work well—choose firm ones with deep caps.
- Butter: Adds richness and helps brown the mushrooms—used for both brushing and sautéing.
- Scallions (green onions): Mild onion flavor and a bit of color in the filling.
- Lump crabmeat: Fresh or canned, drained well—use real crab for best flavor.
- Breadcrumbs: Fresh breadcrumbs give a tender texture and hold everything together.
- Parmesan cheese: Adds saltiness and umami to the filling—plus a crisp topping.
- Seasonings: A pinch of cayenne, seasoned salt, and black pepper for a subtle kick.
Steps to Make Crab Stuffed Mushrooms
- Preheat oven to 350°F. Lightly butter or spray a baking dish large enough for the mushrooms in a single layer.
- Rinse and dry mushrooms. Remove and finely chop the stems.
- Melt 2 tablespoons of butter and brush the mushroom caps. Arrange them cap-side down in the dish.
- In a skillet, melt remaining butter and sauté chopped stems and scallions for 2 to 3 minutes.
- Transfer sautéed veggies to a bowl. Stir in breadcrumbs, crabmeat, Parmesan, and seasonings.
- Taste the mixture and adjust seasoning if needed.
- Fill each mushroom cap generously with the crab mixture.
- Sprinkle with additional Parmesan and bake for 15 to 20 minutes, until hot and tender.
Tips
- Use fresh breadcrumbs. They absorb moisture without making the filling dry or crumbly.
- Dry mushrooms well. Moisture can prevent browning and make the mushrooms soggy.
- Choose firm mushrooms. Medium size works best—large enough to stuff but not too big for one bite.
- Taste the filling. Adjust seasoning before stuffing for the best balance of flavors.
Recipe Variations
- Seafood: Instead of crabmeat, use minced clams or chopped scallops. Or make them next level with lobster!
- Cheese: Finish the mushrooms with a topping of melty cheese, such as mozzarella or Fontina.
- Meat: Replace the crabmeat with browned sausage, and add cheddar cheese instead of Parmesan.
- Vegetarian: Skip the crabmeat and add more vegetables and cheese.
- Vegetables: Add a few tablespoons of minced red bell pepper or pimiento for a pop of color.
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 an airtight container in the fridge for up to 3 days.
Freeze? Not recommended, as the filling and mushrooms may become watery after thawing.
To Reheat: Reheat in a 325°F oven until warmed through. Avoid the microwave to keep the texture crisp.
Crab Stuffed Mushrooms
Ingredients
- 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
- 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
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.
