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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Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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.
So amazing. Drizzled some melted butter on top. Used the dripping for corn on the cob with dill mayo.
A great cheesy appetizer. I like making it with smaller bite-size mushrooms.
This recipe is always a hit at parties. Pro tip: you have to grab a few before you serve them to guests or you will miss out on all the yum!
Yummy, yummy, yummy! I have made these with imitation crab but want to try it with the real deal!
These crab stuffed mushrooms look and sound amazing! They are perfect as an appetizer, snack or lunch.
I love these stuffed mushrooms! I went with a combination of crab and smoked salmon and it was absolutely delicious, definitely a new favorite appetizer. Thanks for the recipe!
this is the very best stuffed mushrooms I’ve ever ate . That includes Red Lobster’s and all the other seafood places I’ve tried and I am hard to please when it comes to making something like this because I want easy and quick with grate taste . I love the way this receipt comes together and don’t require a team to prepare it. I wish I could give you 5 gold stars
Subbed surimi faux crab and a 4 cheese Italian blend that we had in the freezer and the result was delicious. Definitely a keeper.
Can i substitute the Monterey jack?
Yes that’s fine!
After receiving a half a case of nice button mushrooms from a neighbor I decided to try this recipe out and was I surprised! I more than doubled the ingredients and ended up with 48 delicious stuffed mushrooms.
I gave som to my neighbors on either side of my house and had plenty left for us . I will try some ingredient substitutions and try other possibilities .
Well done .
We love these so I served them as a main course with a salad and white wine.
These are incredible! Thanks for the recipe. Carmalized my onions and garlic (butter, brown sugar, garlic powder and paprika) before adding to mix. Perfection!!!
I made these as an appetizer for a Mardi Gras party. They were tasty and easy to make. To make it easier so the mushrooms don’t tip over I sliced a small portion of the bottom of each mushroom; they don’t tip over and sit flat. There is only one change I would make to the preparation. Next time I will bake the mushrooms unstuffed first and then drain them. There was so much moisture from the mushrooms that several fell apart and had to be discarded. Overall a good recipe that everyone devoured.
I loved this recipe! It was so flavorful . I used shrimp and it was AMAZING. I also put this pepper and more seasoning just to add some extra flavor to it.
I love this recipe.
I originally saved this for the holiday dinner but my oven was pretty much occupied with other stuff.
I made some for my daughter one weekend and she was delightfully surprised with its flavor.
I will definitely try again with shrimp.
Thanks a million for sharing it.
I really like the way this recipe adjusts on the fly based on the number of servings.
As the amounts change, I would (I am being greedy here) love it if the fractions were based on 16 ounces. Such has 5 & 5/16 lb of instead of 5.31 lb. My scale (and most) give ounces (or go to the lb of 16 oz) . It is easy to confuse 5.31 as ounces instead of 5/16 of a lb.
I love your recipes. I will sometimes search around for the one that fits my taste and seem to always come back to this site. Thanks for sharing
Best stuffed mushrooms I’ve ever had ! Will definitely keep this recipe!
Can you put these together the night before and refrigerate them overnight then bake them the next day?
Yes just add the breadcrumbs at the last minute so they won’t get soggy.
Thank you for this recipe. I will make it for Thanksgiving and will let you know how they turn out. My family loves my stuffed mushrooms so I will surprise them with this new recipe. I can hardly wait to make them.
Made these 11/24/2019
I am a crab eater. These were soooooo good. I think I may try with the brie as someone suggested. Will definitely make again and again.