These Crab Stuffed Mushrooms are savory and delicious. Made with crab meat, cream cheese, and Panko, they’re a crunchy, creamy appetizer that will wow your guests.
If you love mushroom dishes, you should try these Keto Stuffed Mushrooms and Savory Crepes with Chicken and Mushroom Filling.
Table Of Contents
Recipe Details
I love this recipe for Crab Stuffed Mushrooms. This simple appetizer is scrumptious and perfect for serving to friends and family before dinner or at a party.
- TASTE: This appetizer has a savory, meaty flavor because of the mushrooms, as well as a perfectly cheesy center. The crab meat is a sweet and delicious addition.
- TEXTURE: The mushrooms are tender and the center is creamy, with chunks of crab meat throughout. The top is covered in Panko breadcrumbs for a crunchy finish.
- TIME: This dish takes about 30 minutes to make.
- EASE: With just a handful of steps and everyday ingredients, this recipe is a breeze. You’ll have no problem making perfect Crab Stuffed Mushrooms for your guests.
What You’ll Need
Ingredient Notes
- Mushrooms- The best choice is baby Bella mushrooms for this recipe. They have great flavor and a sturdy structure that holds up to being stuffed.
- Cream cheese- This adds a creamy element to the filling. Full-fat cream cheese has the best flavor.
- Parmesan cheese- For a nutty, salty, cheesy flavor that goes well with the crab.
- Crab meat- Use jumbo lump crab meat for this recipe. Imitation crab is really made of fish and will not have the right texture.
- Panko breadcrumbs- Unlike Italian breadcrumbs, these are extra crunchy and the perfect complement to the rich and creamy insides of these mushrooms.
- Mayonnaise- This adds more creaminess and flavor to the filling.
Add-ins and Substitutions
- Substitute the mayonnaise- Instead of mayo, you could also make these with sour cream or Greek yogurt for a tangy flavor and creamy texture.
- Add cheddar cheese- Toss this in with the filling or add it on top to melt over the Panko.
- Substitute lobster meat- Instead of crab meat, make this with lobster meat. The texture is similar, but you’ll get a whole new flavor.
- Use other seasonings- Try this recipe with some red pepper flakes, lemon pepper, dry mustard, or Old Bay seasoning.
How to Make Crab Stuffed Mushrooms
- Make the filling. In a mixing bowl, whip the softened cream cheese for about 1 minute using an electric hand mixer. Then add the mayonnaise, crab meat, green onions, parsley, garlic, salt, pepper, and Parmesan cheese. Then set it aside.
- Prep the mushrooms. Wipe the mushrooms and remove any debris. Then use a small spoon or melon baller to remove stems and gills, and discard.
- Stuff the mushrooms. Line a baking sheet with parchment paper and place the mushrooms on top. Use a medium-sized cookie scoop to fill each mushroom cap with the creamy crab mixture.
Pro Tip: Use a damp paper towel to wipe the mushrooms because this will remove debris easily from the delicate caps without tearing them.
- Top and bake. Now thoroughly combine the panko bread crumbs with the melted butter and sprinkle on top of the stuffed mushrooms. Preheat the oven to 375 degrees Fahrenheit and bake for about 18 minutes, then broil for about 2 minutes to get the tops golden and crispy.
Recipe Tips
- Soften the cream cheese- It’s much easier to thoroughly combine the filling when the cream cheese is softened. This avoids unwanted clumps of pure cream cheese in the mushrooms.
- Clean off the mushrooms caps- Because mushrooms grow down in the dirt, they can gather a lot of debris and mud. Wipe them well to get them clean and ready to eat.
- Use melted butter with the Panko- Don’t try to sprinkle Panko alone on the mushrooms as it will mostly slide off. Adding butter helps it adhere in a thick layer to the tops.
- Broil at the end- To get that perfect, crusty top, broil for 2 minutes at the end of cooking to send heat directly on top of the Crab Stuffed Mushrooms. This makes them nice and crispy.
FAQs
If you’ve washed your mushrooms with water, you may have introduced too much moisture. Just wipe them down with a damp wash cloth and remove the gills to reduce moisture that will be released while cooking, causing your mushrooms to get soggy.
Yes, you can freeze crab stuffed mushrooms, but it’s best to do this before they are cooked. Prepare them as you normally would, then place them in a freezer-safe container or ziplock to freeze. When you’re ready, place them on a baking sheet frozen and directly into the oven to cook.
Serving Suggestions
These Crab Stuffed Mushrooms are a delicious dish that goes great with so many others. Here are some tasty ways to serve them.
- Meats: Serve this dish before a main course of Ribeye Steak, Smoked Chicken Thighs, Air Fryer Pork Chops (VIDEO), or Cilantro Lime Salmon.
- Salad: Enjoy these Crab Stuffed Mushrooms with an Antipasto Salad, Tomato Garlic Salad, Chicken Salad With Grapes, or Cucumber Tomato Feta Salad.
- Sides: Pair this appetizer with some Super Creamy Mashed Potatoes, Sauteed Garlic Asparagus, Crispy Air Fryer Broccoli, or The BEST Air Fryer Sweet Potato Fries.
- Appetizers: Serve them with other appetizers, such as this Eggplant Appetizers (Roll-ups), Mushroom Puff Pastry Appetizers, Baked Brie in Puff Pastry, or Smoked Salmon Cucumber Appetizer (VIDEO).
Make This Recipe in Advance
Make ahead: You can prep these mushrooms by making the stuffing ahead of time and covering it with plastic wrap. You can also prepare the mushrooms by removing the gills. Then, when you’re ready to serve, stuff the mushrooms and cook them.
Storing: Store these Crab Stuffed Mushrooms in an airtight container for up to 2 days in the refrigerator. Reheat them in the oven and broil for a few minutes until warmed through and crispy on top.
Freeze: Freeze these mushrooms before they’re cooked for the best results. Prepare them according to the recipe, then place them on a baking sheet for 1-2 hours to flash freeze. Then store them in a freezer ziplock bag for up to 3 months. This can only be done if the crab was not previously frozen.
More Tasty Appetizers!
Full Recipe Instructions
Crab Stuffed Mushrooms
Equipment
Ingredients
- 20 large fresh mushrooms
- 4 oz cream cheese softened
- 1/4 cup mayonnaise
- 6 oz lump crab meat canned
- 2 green onions thinly sliced
- 1 Tbsp parsley chopped
- 2 garlic cloves pressed
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/3 cup Parmesan cheese grated
- 1/3 cup panko bread crumbs
- 2 tablespoon unsalted butter melted
Instructions
- In a mixing bowl, whip 4 oz of softened cream cheese for about 1 minute using an electric hand mixer. Then add in 1/4 cup mayonnaise, 6 oz lump crab meat, 2 sliced green onions, 1 Tbsp chopped parsley, 2 pressed garlic cloves, 1/4 tsp salt, 1/8 tsp black pepper, and 1/3 cup grated Parmesan cheese. Then set it aside.
- Wipe about 20 large mushrooms with a damp paper towel to remove any debris. Then use a small spoon or melon baller to remove stems and spoon out the insides of the mushroom and discard.
- Line a baking sheet with parchment paper and place the mushrooms on top. Now use a medium-sized cookie scoop to spoon and fill each mushroom cap with the creamy crab mixture.
- Now thoroughly combine the panko bread crumbs with the melted butter and sprinkle on top of the filled mushrooms. Preheat the oven to 375 degrees Fahrenheit and bake for about 18 minutes, then broil for about 2 minutes to get the tops golden and crispy.
Notes
- Soften the cream cheese- It’s much easier to thoroughly combine the filling when the cream cheese is softened. This avoids unwanted clumps of pure cream cheese in the mushrooms.
- Clean off the mushrooms caps- Because mushrooms grow down in the dirt, they can gather a lot of debris and mud. Wipe them well to get them clean and ready to eat.
- Use melted butter with the Panko- Don’t try to sprinkle Panko alone on the mushrooms as it will mostly slide off. Adding butter helps it adhere in a thick layer to the tops.
- Broil at the end- To get that perfect, crusty top, broil for 2 minutes at the end of cooking to send heat directly on top of the Crab Stuffed Mushrooms. This makes them nice and crispy.
Nutrition
- The Best Brioche Donuts Recipe - December 17, 2024
- Garlic Cheese Bread - December 11, 2024
- Braised Beef - December 2, 2024
bill garcia says
Any suggestions for the leftover stems from the mushrooms?
Dina says
Hi Bill you can use them in a mushroom appetizer or mushroom soup 🙂