Crab Stuffed Mushrooms
Add Preferred SourceIf you’re after an appetizer that’s as easy to make as it is impressive, these Crab Stuffed Mushrooms are a perfect pick. They’re creamy, rich, and packed with tender crab and melted cheese in every bite. For a flavorful starter, these stuffed mushrooms are hard to beat!
There’s something special about combining tender crab with creamy cheese in a savory mushroom base. This recipe brings together simple ingredients to create an appetizer that feels fancy yet is straightforward to make. Whether you’re serving these up for a party or just want to elevate your weeknight meals, these Crab Stuffed Mushrooms are a guaranteed crowd-pleaser.
Ingredients
- Large mushrooms – I use white or crimini; avoid very wet mushrooms to prevent soggy filling.
- Olive oil – Use olive oil or a neutral cooking oil if you prefer a milder flavor.
- Shallot – You can find shallots wherever you buy onions. If you can’t find shallots, use about 1/4 cup of sliced green onion. Regular onion will overpower the crab.
- Fresh garlic – Use fresh only; jarred garlic can taste harsh.
- Crab meat – You don’t need to go broke buying lump crab for this recipe. Claw is fine. Pick it over to remove bits of shell.
- Cream cheese – Full fat cream cheese will give you the best texture and melting.
- Egg – Large or extra-large eggs work; they help bind the filling evenly.
- Unflavored bread crumbs – Adds structure; I use plain, not seasoned, to control salt.
- Parmesan cheese – Freshly grated gives the best flavor; pre-grated can dry out.
- Fresh parsley – I use flat-leaf parsley; curly works, but flavor is milder.
- Chives – Sprinkle on top just before serving to keep them vibrant.
For the Topping
- Butter – Use melted salted butter for better flavor; if using unsalted, season the topping lightly.
- Parsley – Use fresh parsley; dried parsley won’t give the same fresh finish.
- Panko bread crumbs – Panko stays crisp after baking; regular breadcrumbs can turn dense.
- Parmesan cheese – I prefer freshly grated Parmesan here because it melts smoothly and browns better
How To Make Crab Stuffed Mushrooms
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 375°F and line a baking sheet with parchment paper. Clean the mushrooms with a damp cloth, remove the stems, and finely chop the stems. Set the mushroom caps aside.
Heat the oil in a skillet over medium heat. Add the shallots and cook for 2–3 minutes until softened. Stir in the garlic and chopped mushroom stems and cook for another 3–4 minutes, until the mixture releases moisture and becomes fragrant. Remove from heat and cool slightly.
In a mixing bowl, combine the crab meat, softened cream cheese, egg, breadcrumbs, Parmesan, parsley, and chives. Add the cooled shallot mixture and season with salt and pepper, stirring until fully combined.
Spoon the crab mixture into the mushroom caps, pressing gently so the filling stays in place. Arrange the stuffed mushrooms on the prepared baking sheet.
Bake for 20–25 minutes, until the mushrooms are tender and the filling is hot throughout.
While the mushrooms bake, mix the melted butter, panko, Parmesan, and parsley. Sprinkle the topping over the mushrooms and broil for 1–2 minutes, just until golden. Serve warm.
Chef Jenn’s Tips
- Opt for larger mushrooms, such as white or crimini, for easy stuffing. Make sure they’re firm and fresh.
- For the smoothest filling, use softened cream cheese.
- A bit of lemon zest can brighten up the filling, adding a nice contrast to the rich crab and cheese.
- If you don’t have panko breadcrumbs for the topping, regular breadcrumbs will work.
- Fresh crab meat is ideal for flavor, but quality canned crab is a good substitute.
Serving Suggestions
Crab Stuffed Mushrooms make a great appetizer on their own or paired with a light salad for a sophisticated starter. For a seafood-themed spread, serve them alongside a shrimp cocktail, smoked salmon, or a charcuterie board for an elegant selection of appetizers.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze them before baking: arrange them on a baking sheet until solid, then transfer them to a freezer-safe container for up to 2 months. To bake from frozen, cook at 350°F for about 30 minutes or until heated through.
Crab Stuffed Mushrooms
Ingredients
- 1 pound mushrooms use large white or crimini mushrooms
- 1 tablespoon olive oil
- ¼ cup shallot finely diced
- 2 cloves garlic minced
- 4 ounces crab meat picked over to remove shells
- 4 ounces cream cheese softened
- 1 egg
- ¼ cup unflavored bread crumbs
- ½ cup parmesan cheese grated
- 1 tablespoon fresh parsley chopped
- 1 tablespoon chives chopped
For the Topping:
- 1 tablespoon butter melted
- 1 tablespoon parsley chopped
- ¼ cup panko bread crumbs
- 2 tablespoons parmesan cheese grated
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Wipe the mushrooms with a damp cloth to clean, then remove the stems and set them aside.
- Finely chop the stems.
- Heat the oil in a skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then add the garlic and chopped mushroom stems, cooking until the mushrooms release and lose their moisture, about 3-4 minutes. Set aside to cool slightly.
- In a bowl, mix together the crab meat, softened cream cheese, egg, breadcrumbs, Parmesan, parsley, and chives. Stir in the cooled shallots and garlic, blending well. Season with salt and pepper.
- Stuff each mushroom cap generously with the crab mixture, pressing down lightly to secure the filling.
- Bake the stuffed mushrooms on the baking sheet or in a casserole dish for 20-25 minutes.
- While they bake, combine the melted butter, panko, Parmesan, and parsley for the topping. Sprinkle this mixture over each mushroom and broil for 1-2 minutes until golden brown.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Opt for larger mushrooms, such as white or crimini, for easy stuffing. Make sure they’re firm and fresh.
- For the smoothest filling, use softened cream cheese.
- A bit of lemon zest can brighten up the filling, adding a nice contrast to the rich crab and cheese.
- If you don’t have panko breadcrumbs for the topping, regular breadcrumbs will work.
- Fresh crab meat is ideal for flavor, but quality canned crab is a good substitute.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
