Print

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Crab Stuffed Mushrooms are the ultimate elegant appetizer! Juicy mushroom caps are filled with a creamy, savory crab mixture, then baked to golden perfection. Perfect for parties, holidays, or anytime you want a special seafood treat.

Ingredients

Scale

For the Filling:

  • 1/2 lb lump crab meat, picked clean
  • 8 oz cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs (plus extra for topping)
  • 2 cloves garlic, minced
  • 2 green onions, finely chopped
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Old Bay seasoning (or to taste)
  • Salt and black pepper to taste

For the Mushrooms:

  • 16–20 large white or cremini mushroom caps, stems removed
  • 2 tbsp olive oil
  • Optional: Chopped parsley for garnish

Instructions

  1. Preheat oven:
    • Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or casserole dish.
  2. Prepare the mushrooms:
    • Clean the mushroom caps with a damp paper towel and remove the stems. Lightly brush the caps with olive oil and arrange them on the baking sheet.
  3. Make the filling:
    • In a mixing bowl, combine crab meat, cream cheese, Parmesan, breadcrumbs, garlic, green onions, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix until fully incorporated.
  4. Stuff the mushrooms:
    • Spoon the crab mixture generously into each mushroom cap, mounding slightly. Sprinkle additional breadcrumbs on top for a golden crust.
  5. Bake:
    • Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
  6. Garnish and serve:
    • Sprinkle with chopped parsley and serve warm as a delicious appetizer or side dish.

Notes

  • For extra flavor, drizzle the mushrooms with melted butter before baking.
  • You can substitute cream cheese with Greek yogurt or mascarpone for a lighter option.
  • Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated in the oven.

Find it online: https://recipecrown.com/crab-stuffed-mushrooms/