Crab Stuffed Mushrooms Recipe

Crab-stuffed mushrooms are an elegant and flavorful appetizer perfect for any occasion, from holiday gatherings to dinner parties. This savory dish features tender mushroom caps filled with a creamy and rich crab mixture, seasoned to perfection. The delightful combination of textures and flavors ensures these bite-sized delights will disappear quickly from any table.

This recipe is simple to follow and versatile, allowing you to customize it to suit your taste preferences. Whether you’re preparing them for a fancy event or a casual family dinner, crab-stuffed mushrooms are guaranteed to impress!

Why You’ll Love This Recipe

1. Sophisticated Flavors: The sweet, delicate crab meat pairs beautifully with the earthiness of mushrooms and the creaminess of cheese.
2. Simple Yet Elegant: These stuffed mushrooms look and taste gourmet but are surprisingly easy to make.
3. Customizable: You can add or swap ingredients to fit dietary needs or personal preferences.
4. Make-Ahead Friendly: Prepare them in advance and bake just before serving.
5. Crowd-Pleaser: These bite-sized appetizers are always a hit at parties.

Step-by-Step Instructions

Step 1: Prepare the Mushrooms

1. Clean the Mushrooms:
   • Gently wipe the mushroom caps with a damp paper towel to remove any dirt. Avoid rinsing them directly under water, as mushrooms can absorb excess moisture.
2. Remove the Stems:
   • Carefully pop out the stems and set them aside. These can be chopped finely and added to the stuffing mixture for extra flavor.
3. Season the Caps:
   • Place the mushroom caps on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.

Step 2: Make the Crab Stuffing

1. Prepare the Base:
   • In a medium bowl, combine cream cheese, mayonnaise, and Parmesan cheese. Mix until smooth and creamy.
2. Add Aromatics and Seasonings:
   • Stir in chopped green onions, minced garlic, Worcestershire sauce, lemon juice, Old Bay seasoning, and smoked paprika. Mix well to distribute the flavors.
3. Incorporate the Crab Meat:
   • Gently fold in the crab meat and finely chopped mushroom stems. Be careful not to overmix to preserve the texture of the crab.
4. Taste and Adjust:
   • Taste the mixture and adjust the seasoning with additional salt, pepper, or lemon juice as needed.

Step 3: Assemble the Stuffed Mushrooms

1. Stuff the Caps:
   • Use a small spoon or scoop to fill each mushroom cap generously with the crab mixture. Ensure the stuffing is mounded slightly for a more impressive presentation.
2. Prepare the Topping:
   • In a small bowl, combine panko breadcrumbs with melted butter. Sprinkle this mixture over the stuffed mushrooms for a crispy, golden topping.

Step 4: Bake the Mushrooms

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Bake:
   • Place the stuffed mushrooms in the oven and bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
3. Garnish:
   • Remove from the oven and sprinkle with chopped parsley for a pop of color.

Tips for Success

1. Choose the Right Mushrooms:
   • Opt for large, firm mushrooms like white button or cremini to hold the filling well.
2. Dry the Mushrooms Thoroughly:
   • Excess moisture can make the mushrooms soggy, so ensure they are completely dry before stuffing.
3. Don’t Overcrowd the Pan:
   • Leave space between the mushrooms on the baking sheet to ensure even cooking.
4. Use Fresh Crab Meat:
   • Fresh lump crab meat delivers the best flavor and texture, but canned or imitation crab can be used as a budget-friendly alternative.
5. Experiment with Cheese:
   • Swap Parmesan for Gruyere, cheddar, or mozzarella for a unique twist.

Variations

1. Spicy Kick:
   • Add a pinch of cayenne pepper or diced jalapeños to the stuffing for some heat.
2. Gluten-Free Version:
   • Use gluten-free breadcrumbs or skip the topping altogether.
3. Vegetarian Option:
   • Substitute the crab with finely chopped spinach, artichokes, or sun-dried tomatoes.
4. Herbed Mushroom Caps:
   • Mix in fresh herbs like thyme, dill, or chives for an aromatic boost.

Serving Suggestions

1. Appetizer Platter:
   • Pair these stuffed mushrooms with other appetizers like shrimp cocktail, bruschetta, or cheese platters.
2. Main Course Accompaniment:
   • Serve alongside grilled steak, roasted chicken, or seafood dishes for a complete meal.
3. Wine Pairing:
   • These pair beautifully with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.

Frequently Asked Questions

Q: Can I prepare these in advance?
A: Yes, you can assemble the stuffed mushrooms a day ahead and refrigerate them. Bake just before serving.

Q: What can I use instead of panko breadcrumbs?
A: Crushed Ritz crackers or traditional breadcrumbs work well as a substitute.

Q: Can I use frozen mushrooms?
A: Fresh mushrooms are recommended, as frozen ones can release too much water during cooking.

Q: Are these keto-friendly?
A: Skip the breadcrumb topping or use crushed pork rinds to make this recipe low-carb.

Conclusion

Crab-stuffed mushrooms are a show-stopping appetizer that combines gourmet flavors with effortless preparation. Whether you’re hosting a holiday gathering or indulging in a special dinner, these savory bites are sure to delight your guests. With their creamy crab filling, crispy topping, and tender mushroom caps, they’re a dish you’ll want to make again and again.

Gather your ingredients and enjoy the satisfaction of creating a dish that’s as beautiful as it is delicious!

Yield: 20 Stuffed Mushrooms

Crab Stuffed Mushrooms Recipe

Print

Crab-stuffed mushrooms are an elegant and flavorful appetizer perfect for any occasion, from holiday gatherings to dinner parties. This savory dish features tender mushroom caps filled with a creamy and rich crab mixture, seasoned to perfection. The delightful combination of textures and flavors ensures these bite-sized delights will disappear quickly from any table.

Prep Time 20 minutes

Cook Time 25 minutes

Ingredients

• 20 large white or cremini mushrooms
• 8 ounces lump crab meat, drained and picked over for shells
• 4 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (plus more for topping)
• 2 tablespoons fresh parsley, chopped (plus extra for garnish)
• 2 cloves garlic, minced
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil (for drizzling)
• Lemon wedges (for serving)

Instructions

1. Prepare the Mushrooms:

1. Preheat your oven to 375°F (190°C).
2. Clean the mushrooms with a damp paper towel and remove the stems. Save the stems for another recipe or discard them.
3. Arrange the mushroom caps on a baking sheet lined with parchment paper or a lightly greased baking dish.

2. Make the Filling:

1. In a mixing bowl, combine the cream cheese, mayonnaise, Parmesan cheese, breadcrumbs, parsley, garlic, Old Bay seasoning, and black pepper. Mix until smooth.
2. Gently fold in the crab meat, being careful not to break it apart too much.

3. Stuff the Mushrooms:

1. Using a small spoon or piping bag, fill each mushroom cap generously with the crab mixture.
2. Sprinkle a small amount of breadcrumbs over each stuffed mushroom for a crispy topping.

4. Bake the Mushrooms:

1. Drizzle the mushrooms lightly with olive oil.
2. Bake in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.

5. Serve:

1. Remove from the oven and let cool for 5 minutes.
2. Garnish with additional parsley and serve with lemon wedges for a bright, zesty finish.

Notes

• Mushroom Size: Choose mushrooms that are uniform in size for even cooking.
• Cheese Option: Substitute Gruyère or sharp cheddar for Parmesan for a different flavor profile.
• Make Ahead: Stuff the mushrooms up to 24 hours in advance and refrigerate. Bake just before serving.