Savory Crab Stuffed Mushrooms Recipe

If you’re searching for an appetizer that’s both elegant and indulgent, savory crab-stuffed mushrooms are the perfect choice. These bite-sized treats combine the earthiness of mushrooms with the rich, flavorful filling of crab meat, cream cheese, and aromatic seasonings. Whether you’re hosting a dinner party or looking for a crowd-pleaser for the holidays, this recipe will leave your guests craving more.

Preparation Steps

Step 1: Prepare the Mushrooms

1. Clean the Mushrooms:
   Wipe the mushrooms with a damp paper towel to remove any dirt. Avoid washing them in water, as mushrooms absorb moisture and can become soggy.
2. Remove the Stems:
   Gently twist and remove the stems. Save the stems for another use (such as soup or stock), or finely chop them and incorporate them into the filling for added flavor.
3. Season the Mushrooms:
   Arrange the mushroom caps on a baking sheet, open side up. Drizzle them with olive oil and season with salt and pepper. Set aside.

Step 2: Make the Crab Filling

1. In a large mixing bowl, combine the softened cream cheese, mayonnaise, Parmesan cheese, breadcrumbs, green onions, minced garlic, parsley, Dijon mustard, Worcestershire sauce, smoked paprika, Old Bay seasoning, and lemon zest.
2. Gently fold in the lump crab meat, taking care not to break it up too much. Taste the mixture and adjust the seasoning with salt and pepper as needed.
3. Cover the bowl with plastic wrap and refrigerate the filling for 15–20 minutes. Chilling makes it easier to stuff the mushrooms and helps the filling hold its shape during baking.

Step 3: Stuff the Mushrooms

1. Preheat your oven to 375°F (190°C).
2. Using a small spoon or scoop, fill each mushroom cap with a generous amount of the crab mixture. Slightly mound the filling for an appealing presentation.
3. For added texture, sprinkle a light layer of breadcrumbs over the top of the filling.

Step 4: Bake the Stuffed Mushrooms

1. Place the baking sheet in the preheated oven and bake for 18–22 minutes, or until the mushrooms are tender and the filling is golden brown on top.
2. For a crispier topping, switch the oven to broil for the last 1–2 minutes. Keep a close eye to prevent burning.

Serving Suggestions

As an Appetizer:

• Serve the crab-stuffed mushrooms on a platter, garnished with chopped parsley and accompanied by lemon wedges for a zesty kick.
• Pair them with a chilled white wine, such as Chardonnay or Sauvignon Blanc.

As Part of a Meal:

• Pair with a light salad, garlic bread, or a bowl of soup for a more substantial serving.
• These mushrooms also make a delightful addition to a buffet or party spread.

Tips for Success

1. Choose the Right Mushrooms:
   Opt for large, firm mushrooms like white button or cremini. Their sturdy caps hold the filling well.
2. Prevent Sogginess:
   Do not overstuff the mushrooms, and bake them on a wire rack or parchment-lined baking sheet to allow excess moisture to drain.
3. Use High-Quality Crab Meat:
   Fresh lump crab meat is ideal for this recipe, but you can also use canned crab meat. Drain it thoroughly before use.
4. Customize the Flavor:
   Add a pinch of cayenne pepper or red pepper flakes for a spicy kick. For an extra indulgence, mix in a tablespoon of softened butter to the filling.

Variations

1. Keto-Friendly Version:

• Replace the breadcrumbs with almond flour or crushed pork rinds to keep the recipe low-carb.

2. Cheesy Upgrade:

• Add shredded mozzarella or Gruyère cheese to the filling for an ooey-gooey texture.

3. Vegetarian Option:

• Replace the crab meat with finely chopped sautéed mushrooms, artichoke hearts, or spinach for a meat-free alternative.

4. Seafood Medley:

• Mix in a small amount of cooked shrimp or scallops with the crab meat for an elevated seafood flavor.

Conclusion

Savory crab-stuffed mushrooms are the epitome of a versatile appetizer. They’re easy to prepare, customizable to your tastes, and impressive enough to serve at any gathering. With their rich and creamy filling paired with tender, flavorful mushroom caps, these bite-sized treats are guaranteed to become a favorite in your recipe repertoire. Whether you’re hosting a casual dinner or celebrating a special occasion, crab-stuffed mushrooms will always deliver a delightful culinary experience.

Yield: 6

Savory Crab Stuffed Mushrooms Recipe

Print

If you’re searching for an appetizer that’s both elegant and indulgent, savory crab-stuffed mushrooms are the perfect choice. These bite-sized treats combine the earthiness of mushrooms with the rich, flavorful filling of crab meat, cream cheese, and aromatic seasonings. Whether you’re hosting a dinner party or looking for a crowd-pleaser for the holidays, this recipe will leave your guests craving more.

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Prep Time 15 minutes

Cook Time 20 minutes

Ingredients

• 20 large white or cremini mushrooms, stems removed
• 1 cup lump crab meat (fresh or canned, drained)
• 4 oz cream cheese, softened
• ¼ cup grated Parmesan cheese
• ¼ cup breadcrumbs (Panko preferred)
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, finely chopped (plus more for garnish)
• 1 tbsp lemon juice
• ½ tsp Old Bay seasoning (or paprika for a milder flavor)
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• Optional Topping:
• 2 tbsp melted butter
• ¼ cup additional breadcrumbs

Instructions

1. Prepare the Mushrooms:
   Preheat your oven to 375°F (190°C).
   Clean the mushrooms with a damp cloth and remove stems. Lightly brush the mushroom caps with olive oil and arrange them on a baking sheet, stem side up.
   
2. Make the Filling:
   In a mixing bowl, combine the crab meat, cream cheese, Parmesan cheese, breadcrumbs, shallot, garlic, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Mix until well incorporated.
   
3. Stuff the Mushrooms:
   Spoon the crab mixture into each mushroom cap, pressing gently to pack the filling.
   
4. Add the Topping (Optional):
   In a small bowl, mix melted butter with additional breadcrumbs. Sprinkle over the stuffed mushrooms for extra crunch.
   
5. Bake the Mushrooms:
   Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the tops are golden brown.
   
6. Serve:
   Garnish with additional parsley and serve warm.

Notes

• Crab Substitution: If crab meat is unavailable, use cooked shrimp or imitation crab for a similar flavor.
• Make Ahead: Prepare the stuffed mushrooms and refrigerate them uncooked for up to 1 day. Bake just before serving.
• Diet-Friendly: Use almond flour instead of breadcrumbs for a low-carb version.
• Pairing Suggestion: Serve as an appetizer or alongside a crisp green salad for a complete meal.