Crab Stuffed Mushrooms
Crab stuffed mushrooms are a delightful appetizer that combines the earthy flavors of mushrooms with the sweet and savory taste of crabmeat filling. This recipe features large mushroom caps filled with a creamy mixture of crabmeat, cheese, herbs, and breadcrumbs, baked to perfection.
Crab stuffed mushrooms are perfect for entertaining guests or as a special treat for yourself. Follow this recipe to create elegant and delicious crab stuffed mushrooms that will impress any palate.
Ingredients
- 24 large white mushrooms, cleaned and stems removed
- 1 tablespoon olive oil
- 8 oz lump crabmeat, drained and picked over for shells
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning (or seafood seasoning)
- Salt and pepper, to taste
- 1/2 cup panko breadcrumbs
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
How to Make Crab Stuffed Mushrooms
Prepare the Mushroom Caps:
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Remove the stems from the mushrooms and gently scoop out some of the gills to create a cavity for the filling. Brush the mushroom caps with olive oil and place them on the prepared baking sheet.
Prepare the Crab Filling:
In a medium bowl, combine lump crabmeat, softened cream cheese, mayonnaise, grated Parmesan cheese, finely chopped green onions, minced garlic, fresh lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Fill the Mushroom Caps:
Spoon the crab mixture into the prepared mushroom caps, filling each cap generously. Press down gently to pack the filling into the mushrooms.
Top with Breadcrumbs:
Sprinkle panko breadcrumbs evenly over the stuffed mushrooms, pressing lightly to adhere to the filling.
Bake the Stuffed Mushrooms:
Bake the crab stuffed mushrooms in the preheated oven for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and golden brown on top.
Garnish and Serve:
Remove the crab stuffed mushrooms from the oven and let them cool slightly on the baking sheet.
Garnish with chopped fresh parsley and serve hot, accompanied by lemon wedges for squeezing over the mushrooms.
Chef’s Note
Mushroom Selection: Choose large white mushrooms with firm caps for stuffing. You can also use baby portobello mushrooms (cremini) for a deeper flavor.
Crabmeat: Use lump crabmeat for the best texture and flavor. Ensure to drain the crabmeat well and check for any shells before mixing with other ingredients.
Variations: Add a dash of hot sauce or sprinkle with paprika for a hint of spice. Substitute Parmesan with Gruyère or cheddar cheese for a different flavor profile.
Make-Ahead: Prepare the stuffed mushrooms up to the point of baking, then cover and refrigerate until ready to bake and serve. This makes it convenient for entertaining.
Nutritional Information (per serving, based on 2 stuffed mushrooms)
- Calories: 150 kcal
- Protein: 10g
- Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 35mg
- Sodium: 300mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 2g
Enjoy the rich and savory flavors of crab stuffed mushrooms, a perfect appetizer or party snack that pairs beautifully with a glass of white wine or champagne.
Whether served at a gathering or enjoyed as a treat, these stuffed mushrooms are sure to be a hit with their creamy crab filling and tender mushroom caps.
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