These crab stuffed mushrooms are mushroom caps filled with flaked crab and three types of cheese, then baked to golden brown perfection. An easy and elegant appetizer that can be assembled ahead of time!
Whenever I’m entertaining, I like to put out a hearty spread of appetizers including favorites such as a relish tray, garlic parmesan wings, shrimp cocktail, baked chicken wings and BLT dip. Stuffed mushrooms are always a great addition to any menu and they’re a total crowd pleaser.
Stuffed mushrooms are an appetizer that have been popular for decades, and for good reason! They’re bite sized, look fancy and are so very delicious. These crab stuffed mushrooms involve a bit of decadence with real crab, plenty of cheese, and herbs and spices.
Seafood can make for an elegant appetizer. Along with these mushrooms I love to serve delicious morsels like Mexican shrimp bites, Maryland crab cakes and popcorn shrimp. If you want more options, feel free to check out all of my appetizers!
Table of Contents
Crab Stuffed Mushrooms Ingredients
This recipe calls for mushrooms, butter, onions, garlic, lump crab meat, three types of cheese, chives and panko breadcrumbs.
How Do You Make Crab Stuffed Mushrooms?
This recipe starts with mushroom caps. You’ll want to remove the stems by popping them out with your fingers. Fill the mushrooms with a stuffing mixture of crab, cream cheese, garlic, onion, chives, parmesan and mozzarella cheese. Add a buttery breadcrumb topping to the filled mushrooms. Place the mushrooms on a baking sheet or in a baking dish, then bake until them until they are tender and the filling is heated through. Add a garnish of chives, then serve immediately.
Tips For Crab Stuffed Mushrooms
- Don’t have chives on hand? Try green onions or parsley instead.
- It’s best to grate your own cheese if possible. The pre-grated cheese from the grocery store often contains preservatives and anti caking agents and does not melt as well.
- I top my mushrooms with crispy panko crumbs because I like the added texture. If you’re trying to make these mushrooms keto or low carb, skip the breadcrumb topping.
- Choose your favorite type of mushroom for this recipe. I often use cremini mushrooms (baby bella mushrooms), but white button mushrooms are also a great choice. You can use larger portobellos if you prefer, and turn this into a light entree with a larger sized portion.
- Leftovers will stay fresh in an airtight container for up to 2 days. Reheat the mushrooms in the oven at 350 degrees F for 7-8 minutes or until heated through.
Quick Tip
I prefer to use real crab meat in this recipe. I use frozen crab meat, or refrigerated fresh crab meat from my seafood counter. If you can’t find real crab meat, you can use imitation crab.
Recipe FAQs
Crab stuffed mushrooms need to bake for about 20 minutes. The mushrooms are done when the tops are crispy and browned and the mushroom caps are cooked all the way through.
I like to use regular white button mushrooms or cremini mushrooms for my stuffed mushrooms. The mushrooms shown here are cremini mushrooms which have a stronger flavor than white mushrooms. You can also use large portobello mushrooms if you’re looking for an entree sized stuffed mushroom. Be sure to choose mushrooms that are roughly the same size so that they cook evenly.
You can assemble your stuffed mushrooms up to 6 hours before you plan to serve them. Store your mushrooms loosely covered in the fridge, then pop them in the oven right before you’re ready to eat.
I use three types of cheese in these mushrooms: cream cheese, parmesan cheese and Monterey Jack cheese. The cream cheese acts as a binder, and the parmesan imparts a nutty flavor. I also used grated Monterey Jack cheese as I wanted a mild, creamy cheese that wouldn’t overpower the flavor of the crab. Other great options are fontina or cheddar cheese.
The best way to clean mushrooms is to use a damp paper towel to gently rub each mushroom. You can also rinse your mushrooms in a colander, but be sure to rinse them briefly; do not soak them in water.
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Flavor Variations
While this recipe is delicious as-is, you can add other ingredients to customize the flavors to your tastes.
- Protein: No crab on hand? You can also use chopped shrimp, lobster or even diced smoked salmon. I also sometimes like to add a little bacon for a smoky kick.
- Vegetables: Feel free to add more veggies to the filling. Some great options include sauteed spinach, bell peppers, water chestnuts or marinated artichoke hearts.
- Seasonings: Add some additional flavor with finely diced olives, fresh parsley, black pepper, fresh basil, hot sauce, Old Bay seasoning or even Italian seasoning.
Whenever I’m having a party, I make a double batch of these mushrooms. They’re always the first appetizer to go, and you can never eat just one! The flavor is a cross between roasted mushrooms and crab cakes, and it’s a unique way to serve your guests something special.
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Crab Stuffed Mushrooms
Ingredients
- 18 mushrooms stems removed
- 3 tablespoons butter divided use
- 1/2 cup onion finely diced
- 1 teaspoon minced garlic
- 8 ounces crab meat
- 4 ounces cream cheese softened
- 1/2 cup shredded cheese I used Monterey Jack
- 1/4 cup finely grated parmesan cheese
- 3 tablespoons sliced chives divided use
- 1/3 cup panko breadcrumbs
- cooking spray
Instructions
- Preheat the oven to 375 degrees F. Coat a sheet pan with cooking spray.
- Arrange the mushroom caps on the sheet pan.
- Heat 1 tablespoon of butter in a pan over medium heat. Add the onion and cook for 3-4 minutes or until translucent. Add the garlic and cook for 30 seconds more.
- Place the onion mixture in a large bowl along with the crab, cream cheese, shredded cheese, parmesan and 2 tablespoons of chives. Stir to combine.
- Place a dollop of the crab filling into each of the mushrooms.
- Melt the remaining 2 tablespoons of butter in the microwave. Stir in the panko crumbs until they’re coated in butter.
- Sprinkle the panko mixture over the tops of the mushrooms.
- Bake for 20 minutes or until golden brown. Sprinkle with remaining tablespoon of chives, then serve.
Notes
- I prefer to use real crab meat in this recipe. I use frozen crab meat, or refrigerated crab meat from my seafood counter. If you can’t find real crab meat, you can use imitation crab.
- Don’t have chives on hand? Try green onions or parsley instead.
We used to make these while sailing in the Puget Sound. Instead of all the cheeses, we used brie. Before going in the oven, they were drizzled with melted butter.
These sound so good. I love mushrooms and would love to make this as the perfect appetizer.
We love mushrooms and we love crab! This recipe looks so delicious.
Omg can we say yum?!? I just love mushrooms and I love crab even more! Must try!!!
This looks delightful and tasty. I would love to try making this. My kids would love this for sure.
Another great recipe that we can cook at home with ease but amazingly delicious. I love how you add some twist on this recipe and the crab as main ingredients is really wonderful.
I too am allergic to crab and all seafood, so I won’t be able to make this one. My husband regrets that because he would love this! Thanks for sharing!
i like your variation of this. when I make it, I add different seasonings.
Wow! This crab stuffed mushrooms look so yummy! I will try making this at home for the family.
This sounds like such a delicious recipe! Unfortunately for me, I am allergic to crab. What can you replace the crab meat with?
Now, this is a different recipe – I would love to give this a try
Oh I love this recipe! Normally when we have stuffed mushrooms, it’s with sausage and other ingredients. This is a game changer for the Super Bowl party!
My GF would love this, unfortunately I am allergic to shellfish and can’t try it. 🙁
I thought of my mom and one of my cousins when I saw the title. They would love this! It looks so fancy, even if I myself wouldn’t eat it. 😀
These crab stuffed mushrooms look delicious! I am very excited to try out this recipe once I get my hands on some crabs!
I had no idea this is how stuffed mushrooms were made! I’m not mushroom person but my mother-in-law is, I definitely need to share this recipe with her! It looks simple but delicious, the perfect combination!
Looks and sounds delicious!!
Looks yummy. I wish I and all of these to myself. And it has crab 😻 as one of its ingredients. Can I move in for some months?
I heart crab so much and I want to try this recipe right now! I cant wait to try this recipe and make it for my family.
Is it an appetizer? Is it dinner? I think maybe it could be both, and I love it!