Savory Crab Stuffed Mushrooms
A classic appetizer that delivers rich seafood flavor in every bite
Savory Crab Stuffed Mushrooms are an elegant yet approachable appetizer that feels right at home at holiday gatherings, dinner parties, or even as a special weekend treat. Juicy mushroom caps are filled with a creamy, well-seasoned crab mixture, then baked until golden and bubbling. The contrast between the tender mushrooms and the rich, savory stuffing makes this dish unforgettable.
Below is a detailed, step-by-step guide to creating perfectly balanced crab stuffed mushrooms with restaurant-quality results.
Why This Recipe Works
- Natural umami from mushrooms pairs beautifully with sweet crab meat
- Creamy filling keeps the stuffing moist and flavorful
- Simple baking method allows each ingredient to shine
- Customizable seasoning lets you adjust richness, spice, or freshness
Ingredients You’ll Need
For the Mushrooms
- Large white or cremini mushrooms (about 20–24)
- Olive oil or melted butter
- Salt and black pepper
For the Crab Filling
- Lump crab meat (drained and picked clean of shells)
- Cream cheese, softened
- Mayonnaise or sour cream
- Finely chopped green onions or shallots
- Garlic, minced
- Lemon juice
- Dijon mustard (optional, for depth)
- Old Bay seasoning or paprika
- Salt and black pepper
- Fresh parsley, finely chopped
For Topping
- Panko breadcrumbs
- Grated Parmesan cheese
- Melted butter
Step-by-Step Method
Step 1: Prepare the Mushrooms
Gently clean the mushrooms with a damp paper towel to remove any dirt. Carefully remove the stems by twisting them out, creating space for the filling. Lightly brush the mushroom caps with olive oil or melted butter and season with a pinch of salt and pepper. Arrange them hollow-side up on a baking sheet.
Tip: Save the stems if you’d like to finely chop and add them to the filling for extra flavor.
Step 2: Make the Crab Filling
In a mixing bowl, combine softened cream cheese and mayonnaise (or sour cream) until smooth. Add garlic, green onions, lemon juice, Dijon mustard (if using), Old Bay seasoning, salt, and pepper. Stir until well blended.
Gently fold in the crab meat, being careful not to break it up too much. Finish with fresh parsley for brightness. Taste and adjust seasoning as needed.
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