Crab Stuffed Mushrooms Recipe

Introduction

Crab stuffed mushrooms are a delightful appetizer combining tender mushroom caps with a rich, creamy crab filling. This savory treat is perfect for entertaining or enjoying a special snack at home.

Ingredients

• 16 ounces mushrooms (small-medium, about 15-20)
• ¼ cup mayonnaise
• 4 ounces cream cheese (softened)
• ¼ cup + 2 tablespoons grated Parmesan cheese (divided)
• 2 garlic cloves (minced)
• ¼ teaspoon paprika (plus more for serving)
• ¼ teaspoon red pepper flakes
• 2 teaspoons lemon juice (fresh)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces lump crab meat (canned or fresh)
• 2 tablespoons Panko breadcrumbs
• 2 tablespoons finely chopped chives (or green onions)

Instructions

1. Preheat the oven: Set your oven to 375°F and line a large baking sheet with parchment paper.
2. Prepare the mushrooms: Clean mushrooms gently with a damp paper towel. Remove stems by snapping them off or cutting with a knife. Arrange mushroom caps on the baking sheet with space between each.
3. Mix the crab filling: In a medium bowl, combine cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and black pepper. Gently fold in the crab meat and chives, being careful not to break up the crab too much.
4. Fill the mushrooms: Spoon 1 to 1 ½ tablespoons of the crab mixture into each mushroom cap. Mix the remaining 2 tablespoons Parmesan cheese with the Panko breadcrumbs, then sprinkle about a teaspoon over each filled mushroom.
5. Bake: Place the baking sheet in the oven and bake for 20 minutes or until the tops are golden brown and crispy. Serve warm with extra chopped chives and a sprinkle of paprika if desired.

Tips & Variations

• Use fresh lump crab meat for the best texture and flavor, but canned works well in a pinch.
• For extra richness, add a touch of shredded mozzarella or cheddar to the filling.
• Try swapping chives with fresh parsley or dill for a different herbal note.
• If you prefer less spice, reduce or omit the red pepper flakes.

Storage

Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F until warm to keep the topping crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed mushrooms ahead of time?

Yes, you can assemble the mushrooms and keep them covered in the fridge for a few hours before baking. Just add a couple extra minutes to the baking time if they are cold from the fridge.

What can I use instead of mayonnaise?

You can substitute mayonnaise with Greek yogurt or sour cream for a lighter filling, though the texture will be slightly different.

Crab Stuffed Mushrooms Recipe

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★★★★★

4.5 from 137 reviews

• Author: Thomas
• Total Time: 35 minutes
• Yield: 15–20 stuffed mushrooms 1x

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Description

Delicious Crab Stuffed Mushrooms featuring tender mushroom caps filled with a creamy blend of lump crab meat, cream cheese, mayo, and spices, baked to golden perfection with a crispy Parmesan breadcrumb topping. Perfect as a savory appetizer or elegant party snack.

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Ingredients

Scale 1x2x3x

Mushrooms

• 16 ounces mushrooms (small-medium, about 15-20)

Filling

• ¼ cup mayonnaise
• 4 ounces cream cheese (softened)
• ¼ cup grated Parmesan cheese (divided)
• 2 garlic cloves (minced)
• ¼ teaspoon paprika (plus more for serving)
• ¼ teaspoon red pepper flakes
• 2 teaspoons fresh lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces lump crab meat (canned or fresh)
• 2 tablespoons Panko breadcrumbs
• 2 tablespoons finely chopped chives (or green onions)

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Instructions

1. Preheat Oven: Preheat your oven to 375°F and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Prepare Mushrooms: Clean mushrooms gently with a damp paper towel. Remove the stems by pulling them off or cutting with a knife, then place the hollowed caps spaced evenly on the baking sheet.
3. Mix Crab Filling: In a medium bowl, thoroughly mix softened cream cheese, mayonnaise, ¼ cup Parmesan cheese, minced garlic, paprika, red pepper flakes, lemon juice, salt, and black pepper. Next, fold in the lump crab meat and chopped chives gently to maintain texture.
4. Fill Mushrooms: Spoon about 1 to 1 ½ tablespoons of the crab mixture into each mushroom cap. Combine the remaining 2 tablespoons of Parmesan cheese with Panko breadcrumbs and sprinkle about a teaspoon over each stuffed mushroom to form a crispy topping.
5. Bake: Place the baking sheet in the oven and bake for 20 minutes until the mushrooms are tender and the topping is golden brown and crispy.
6. Serve: Garnish with additional chopped chives and a sprinkle of paprika if desired. Serve warm as an appetizer or party snack.

Notes

• Use fresh lump crab meat for best flavor, but canned is a good alternative.
• Remove mushroom stems carefully to keep caps intact for stuffing.
• Adjust red pepper flakes to control spiciness.
• Can be prepared ahead and baked just before serving.
• These can be made gluten free by using gluten-free breadcrumbs.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: crab stuffed mushrooms, seafood appetizer, easy party snacks, baked stuffed mushrooms, crab appetizers