Crab Stuffed Mushrooms

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!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 74kcal

Author Sara Welch

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.

Nutrition