Loaded with a creamy and cheesy filling, this Crab Stuffed Mushrooms recipe is the best and easiest appetizer for a holiday or party! Pair jumbo lump crab meat with cream cheese and fill white button or baby bella mushroom caps then bake in the oven until they’re golden and crispy.
Crab stuffed mushrooms are one of the FIRST appetizers to disappear at any fancy party or small gathering.
Heck, I’ve even been know run around stalking the poor waiter who got stuck holding the tray full of these things.
Up until recently I had never even attempted making them at home – I thought they were WAY too hard and complicated to make.
But ya’ll, I’m here to tell you…they’re not!
(If you’ve got some vegetarian guests, you might want to check out these Spinach Artichoke Stuffed Mushrooms and Sausage Stuffed Mushrooms, too!)
Ingredients
For the exact measurements and detailed instructions, you can jump to the recipe.
- Mushrooms. Look for a small-medium sized mushroom. Baby Bella, basically mini portobello, are also known as “cremini mushrooms“. They have a stronger and meatier flavor than button and are a beautiful brown color. Button, or “white mushrooms,” are very commonly found all over the United States. These are a lighter color and have the least flavor. Whichever variety you choose, you’ll need about 1 pound, or roughly 15 mushrooms.
- Crabmeat. Fresh crab meat or canned meat can be used interchangeably in this recipe. However, the better the quality, the better the dish will taste. Jumbo lump is the best type to use, but you can also use claw or finger meat if that’s all you can find.
- Cream cheese. The bulk of the filling is made up of this soft and creamy cheese. If you’re dairy-free you can also try substituting with a vegan variety instead.
- Mayo. Another major component of the filling is this egg-based spread. You can also use Miracle Whip, Avocado oil-based mayo, or even a vegan substitute instead.
- Parmesan Cheese. More cheesy deliciousness with this sharp and salty cheese. Once again, if you’re dairy-free you can opt to use a vegan alternative or even a bit of nutritional yeast.
- Breadcrumbs. Panko-style breadcrumbs to give them a crunchy bite. If you’re gluten-free, look for the Aleia’s brand of breadcrumbs for the best results.
Cook’s Secret: Did you know portobello, cremini, and button are actually all the same species of mushroom? (Agaricus bisporus) The only difference is the amount of time they have been allowed to age.
How to Make Crab Stuffed Mushrooms
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Prepare the mushrooms. Clean the mushrooms with a damp paper towel to remove any dirt and debris. (Avoid soaking them in water as this will dilute their flavor. You can learn more about cleaning mushrooms as well as how to store mushrooms.) Remove the stems by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily. Place them on a large baking sheet that has been lined with parchment paper.
- Make the crab meat filling. Mix together cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper. Add crabmeat and green onions. Mix delicately until just combined so the crabmeat does not break apart too much.
- Bake in the oven. Use a spoon to fill each cap with 1 to 1 ½ tablespoons of the crabmeat filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking. Whisk together 2 tablespoons Parmesan cheese with 2 tablespoons of breadcrumbs. Sprinkle about a teaspoon over each filled mushroom. Bake in preheated 375°F oven for 20 minutes, or until the tops become crispy and golden brown.
Meal Prep and Storage
- Prep-Ahead: One of the best things about this recipe is that it is so simple to prepare it ahead of time. Make the filling with or without stuffing them, but bake within 24 hours.
- Storage: Place leftovers in an airtight container and keep in the fridge for up to 2 to 3 days.
- Freezing: Freeze unbaked filled mushrooms in a single layer on a baking sheet for a few hours. Transfer them to a freezer-safe container and keep for up to 3 to 6 months.
- Reheating: Warm these back up in the oven for the best texture.
FAQs
Portobello, cremini, and white button are the best type to use for stuffing. If you prefer one with more flavor use portobello, if you’d like less of a meaty taste use white mushrooms.
This party food is delicious on its own, or paired with chicken, fish, or even pasta dishes!
Store leftovers in the refrigerator for up to 2 to 3 days. Pop them back in the oven to reheat for the best results.
More Party Food Appetizer Ideas
Are you throwing a party or holiday get-together? Here are a few other appetizer ideas to go alongside this dish:
- Sausage Stuffed Mushrooms
- Roasted Red Pepper Hummus
- Maryland Crab Cakes
- Baba Ganoush
- Air Fryer Zucchini Chips
- Mango Avocado Salsa
- Homemade Guacamole
- Baked Tortilla Chips
- Baked Garlic Chicken Wings
- Ranch Seasoned Pretzels
- Hot Spinach Artichoke Dip
- Pigs in a Blanket
- Bluberry Goat Cheese Log
- Bacon-Wrapped Scallops
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Crab Stuffed Mushrooms Recipe
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Ingredients
- 16 ounces mushrooms small-medium, about 15-20*
- ¼ cup mayonnaise
- 4 ounces cream cheese softened
- ¼ cup + 2 Tbsp. Parmesan cheese grated, divided
- 2 cloves garlic crushed
- ¼ teaspoon paprika
- ¼ teaspoon red pepper flakes
- 2 teaspoons lemon juice fresh
- ½ teaspoon salt to taste
- ¼ teaspoon black pepper
- 8 ounces lump crab meat canned or fresh
- 2 tablespoons green onions or chives, finely chopped
- 2 tablespoons Panko breadcrumbs gluten free if needed
Instructions
- Preheat oven to 375 °F
- Prepare Mushrooms: Clean mushrooms with a damp paper towel to remove any dirt and debris. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily. Place mushrooms on a large baking sheet that has been lined with parchment paper.16 ounces mushrooms
- Mix Crab Filling: In a medium-sized bowl mix together cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper. Add crabmeat and green onions. Mix delicately until just combined so the crabmeat does not break apart too much.¼ cup mayonnaise, 4 ounces cream cheese, 2 cloves garlic, ¼ teaspoon paprika, ¼ teaspoon red pepper flakes, 2 teaspoons lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper, 8 ounces lump crab meat
- Fill Mushrooms: Fill each mushroom cap with 1 to 1 ½ tablespoons of the crabmeat filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking. Whisk together 2 tablespoons Parmesan cheese with 2 tablespoons of breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.2 tablespoons Panko breadcrumbs
- Cook in Oven: Bake in preheated oven for 20 minutes, or until the tops become crispy and golden brown. Serve with additional chopped chives and a sprinkle of paprika. Enjoy!2 tablespoons green onions
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Video
Notes
- Mushrooms: You can use whole Baby Bellas or white mushrooms.
- Size: Choose smaller mushrooms so they cook evenly.
- Storage: Place leftovers in an airtight container and keep in the fridge for up to 2 to 3 days.
- Freezing: Freeze unbaked stuffed mushrooms in a single layer on a baking sheet for a few hours. Transfer them to a freezer-safe container and keep for up to 3 to 6 months.
- Reheating: Warm these back up in the oven for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious recipe. I added more crab to make sure I had the crab flavor. There was none left.
Thank you for sharing this recipe.
Yay! So happy to hear you enjoyed the recipe! Can’t go wrong with extra crab! Thanks so much for taking the time to leave a comment!
Delicious appy. I added extra crab to make sure the crab taste came through. There wasn’t one left.
Thanks for sharing this recipe.
Yay! So happy to hear you enjoyed the recipe! Can’t go wrong with extra crab. Thanks so much for taking the time to leave a comment and rating!
What are the swaps for dairy free?
Hi Cheryl! If you can find a dairy-free cream cheese substitute and DF Parmesan cheese that will work! Kite Hill makes a pretty good cream cheese product. 🙂
Great!! Thank you for sharing. This food is one of the most popular vegan food. stuffed mushrooms is very testy. Everyone can eat this mushroom. And party food appetizer ideas is really good and helpful. It was really amazing. Thanks for great idea. Go ahead.