Crab Stuffed Mushrooms are the most delicious hot party appetizer! Juicy mushroom caps are stuffed with a cheesy crab filling and topped with crispy, buttery breadcrumbs.
If you’re having a party, these savory crab-stuffed mushroom bites should be on your menu!
This is one of my favorite appetizer recipes, and I often make it as a light meal or a side dish too. The rich, cheesy flavors of the crab filling paired with the earthy mushrooms and the crispy topping – it’s stuffed mushroom perfection.
If you’re looking for more crab recipes, be sure to try my Cheesy Hot Crab Dip, or learn how to cook and serve Crab Legs.
Why You’ll Love This Recipe
It’s so easy! You’ll love how easily this recipe for stuffed mushrooms with crab comes together. Prep the mushrooms, mix the filling, and put it all together before baking!
It’s very simple, and you can also prep stuffed mushrooms ahead of time so that all you need to do is pop them in the oven when your guests arrive.
All of the ingredients for crabmeat stuffed mushrooms are easy to find at the grocery store and don’t need to be expensive. These bites are just as delicious with canned crab meat as they are with fresh.
Looking for something different? Try my sausage stuffed mushrooms or bacon wrapped water chestnuts instead!
Key Ingredients
Here’s what you need to make these crab stuffed mushrooms:
- Mushrooms: Look for large mushrooms. Today I’m making this recipe with cremini mushrooms, but white button mushrooms work just as well.
- Crab: This recipe will work with any type of crab meat – fresh, canned, or frozen and thawed.
- Cheese: for amazing flavor and texture, use freshly shredded parmesan and cheddar cheese. In place of the cheddar, any melty cheese such as mozzarella or Monterey Jack can be used too.
- Aromatics: Garlic and onion are briefly sauteed before being added to the mushroom filling.
- Panko Breadcrumbs: For a recipe like this one, panko is definitely superior to plain breadcrumbs. we’ll sprinkle them on top of each mushroom to add a delicious crunch.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Crab Stuffed Mushrooms
- Prep the Mushrooms: First, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Clean the mushrooms under running water and then pat them dry with paper towels. Carefully remove the stems and place the mushroom caps on the baking sheet.
- Sautee Onion and Garlic: Melt a tablespoon of butter in a skillet over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft and translucent. Remove from the heat and allow to cool slightly.
- Make the Filling: Combine softened cream cheese, cooked onion and garlic, lump crab meat, grated parmesan, shredded cheese, dried oregano, black pepper, and chopped chives. Stir until everything is well mixed.
- For The Breadcrumb Topping: In a separate small bowl, combine the panko bread crumbs with the remaining two tablespoons of butter that you’ve melted. Stir to moisten.
- Stuff the Mushrooms: Spoon the crab mixture into each mushroom cap, filling them generously. Sprinkle the top of each stuffed mushroom with buttered breadcrumbs.
- Bake: Bake in the preheated oven for 20 minutes, or until the tops are golden and the mushrooms are tender. As a garnish, sprinkle with chopped chives.
Tip!
Save the stems from the mushrooms! I usually pop them in the freezer and add them to soups or stocks to add flavor.
Recipe Tips
- Make these low-carb by skipping the breadcrumb topping. You can top the stuffed mushrooms with grated parmesan instead.
- Use your favorite type of cheese. Any kind of melty cheese will be delicious in crab stuffed mushrooms. Try them with cheddar, Monterey Jack, Swiss, mozzarella, or a combination of your favorites.
- Adjust the cooking time as needed. Larger mushrooms may take a few extra minutes in the oven, while smaller ones will be done more quickly.
- These aren’t just for appetizers! Crab stuffed mushrooms can be made into a fun and delicious dinner, served with buttered noodles and steamed veggies.
Storing Tips
Leftover crab stuffed mushrooms can be stored in an airtight container in the refrigerator for 2 days or so. Reheat gently before enjoying.
Make Stuffed Mushrooms Ahead of Time!
This recipe can be prepared and frozen for up to 3 months. Freeze the stuffed mushrooms before baking them. It’s best to freeze them for a few hours on a tray, then transfer them to a container or ziplock bag once they’re solid. Then, when you need a quick appetizer or snack, bake them as directed, adding about 10 extra minutes of cooking time.
What To Serve With Stuffed Mushrooms
These cheesy crab mushrooms make a wonderful appetizer for New Year’s Eve or other holiday parties. Serve them along with a variety of other tasty bites, like my classic Spinach Puffs, Easy Pigs in a Blanket, and Ham and Cheese Roll Ups.
You might also enjoy making a festive Christmas Tree Cheese Ball!
Recipe FAQs
Can I make this recipe with imitation crab?
Yes, this recipe will work with imitation crab! The flavor and texture will be different, but still very tasty. Chop the imitation crab meat finely before mixing it into the mushroom filling.
Can I make stuffed mushrooms with canned crab?
Yes you can! Canned crab meat is usually the least expensive option, and will still give you great results in this easy stuffed mushrooms recipe. You can also stuff mushrooms with fresh crab or frozen crab that you’ve thawed.
What is the best way to clean mushrooms?
You will want to avoid soaking the mushrooms in water, as they’ll act like sponges and get watery. Instead, run each mushroom under running water, brushing away any dirt with your fingers. Then dry the mushrooms right away with paper towels.
Why are my stuffed mushrooms watery?
Generally, this happens because the mushrooms have been washed incorrectly. Be sure not to let them soak in too much water, and dry them before stuffing.
These easy Crab Stuffed Mushrooms are so delicious, and come together with very little effort! Everyone is going to love these at your next party. Don’t forget to Pin the recipe for next time too!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Crab Stuffed Mushrooms
Ingredients
- 16-20 white button or cremini mushrooms
- 3 tablespoons (39 g) butter divided (salted or unsalted)
- 1 small yellow onion finely diced
- 2 small cloves garlic minced
- 4 ounces (113 g) cream cheese softened
- 8 ounces (225 g) lump crab meat fresh, canned or frozen and thawed
- ¼ cup (21 g) grated Parmesan cheese
- ½ cup (56 g) shredded cheese cheddar, Monterey Jack, or similar
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 2 tablespoons chopped chives plus more for garnish
- 1 tablespoon chopped fresh parsley
- ⅓ cup panko breadcrumbs
Instructions
- Preheat the oven to 375°F (190°C), and line a baking sheet with parchment paper.
- Prepare the Mushrooms: Clean the mushrooms under running water with your hands (do not soak in water), then pat them dry with paper towels. Remove the stems with a paring knife or by twisting with your fingers and place the caps on a parchment-lined baking sheet, stem side up.
- Melt 1 tablespoon of butter in a pan over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft and translucent. Then, remove from heat and let it cool slightly.
- In a bowl, combine the softened cream cheese, cooked onion and garlic, lump crab meat, grated Parmesan, shredded cheese, dried oregano, black pepper, and chopped chives. Stir until everything is well mixed.
- In a separate small bowl, combine panko breadcrumbs with the remaining melted butter, mix to moisten the breadcrumbs.
- Spoon the crab mixture into each mushroom cap, filling them generously. And sprinkle each mushroom with breadcrumbs.
- Bake the stuffed mushrooms in the preheated oven for 20 minutes, or until the tops are golden and the mushrooms are tender.
- Sprinkle additional chopped chives over the baked mushrooms for garnish. Serve warm.
Notes:
- If you’d like, this recipe can be made with imitation crab meat instead.
- Make these low-carb by skipping the breadcrumb topping. You can top the stuffed mushrooms with grated parmesan instead.
- Adjust the cooking time as needed. Larger mushrooms may take a few extra minutes in the oven, while smaller ones will be done more quickly.
- Storing: Leftover crab stuffed mushrooms can be stored in an airtight container in the refrigerator for 2 days or so. Reheat gently before enjoying.
- Make Ahead: This recipe can be prepared and frozen for up to 3 months. Freeze the stuffed mushrooms before baking them. Then when you need a quick appetizer or snack, bake them as directed, adding about 10 extra minutes of cook time.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Aeil says
Super delicious! Made forty eight of them today for group of friends – five stars and two thumbs up 👍👍 Happy new year to you and your family 🎊🎊🎊🎊
Lucy says
made it for Xmas eve and everyone enjoyed it!!