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 before they’re 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.
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.
Crab Stuffed Mushrooms
Crab stuffed mushrooms are the perfect bite-sized appetizer!
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16 servings 1x
- Category: Party Food
- Method: Bake
Ingredients
Scale
- 16 to 20 mushrooms (about 1 pound of medium mushrooms)
- 6 tablespoons unsalted butter, divided
- 3 scallions, minced
- 4 ounces lump crabmeat
- 1 cup fresh ground breadcrumbs
- 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 and dry 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.
