Loaded with a creamy and cheesy filling, this Crab Stuffed Mushrooms recipe is the best and easiest appetizer for a holiday or party! Pair jumbo lump crab meat with cream cheese and fill white button or baby bella mushroom caps then bake in the oven until they’re golden and crispy.
Crab stuffed mushrooms are one of the FIRST appetizers to disappear at any fancy party or small gathering.
Heck, I’ve even been know run around stalking the poor waiter who got stuck holding the tray full of these things.
Up until recently I had never even attempted making them at home – I thought they were WAY too hard and complicated to make.
But ya’ll, I’m here to tell you that not only are they super simple to throw together, but they can be ready to enjoy in less than 30 minutes!
And even your low-carb and keto guests will be able to munch on them, too!
The basic ingredients to make this stuffed mushroom recipe are:
- Mushrooms. Look for a small-medium sized mushroom. Baby Bella mushrooms, basically mini portobello mushrooms, are also known as “cremini mushrooms“. They have a stronger and meatier flavor than button mushrooms and are a beautiful brown color. Button mushrooms, or “white mushrooms,” are very commonly found all over the United States. These are a lighter color and have the least flavor. Whichever variety you choose, you’ll need about 1 pound, or roughly 15 mushrooms.
- Crabmeat. Fresh crab meat or canned meat can be used interchangeably in this recipe. However, the better the quality, the better the mushrooms will taste. Jumbo lump is the best type to use, but you can also use claw or finger meat if that’s all you can find.
- Cream cheese. The bulk of the filling is made up of this soft and creamy cheese. If you’re dairy-free you can also try substituting with a vegan variety instead.
- Mayo. Another major component of the filling is this egg-based spread. You can also use Miracle Whip, Avocado oil-based mayo, or even a vegan substitute instead.
- Parmesan Cheese. More cheesy deliciousness with this sharp and salty cheese. Once again, if you’re dairy-free you can opt to use a vegan alternative or even a bit of nutritional yeast.
- Breadcrumbs. Panko-style breadcrumbs to give them a crunchy bite. If you’re gluten-free, look for the Aleia’s brand of breadcrumbs for the best results.
Cook’s Secret: Did you know portobello, cremini, and button mushrooms are actually all the same species of mushroom? (Agaricus bisporus) The only difference is the amount of time they have been allowed to age.
How to Make Crab Stuffed Mushrooms
Please see the recipe card below for ingredient amounts and more detailed instructions.
Prepare the Mushrooms
Clean the mushrooms with a damp paper towel to remove any dirt and debris. (Avoid soaking them in water as this will dilute their flavor. You can learn more about cleaning mushrooms as well as how to store mushrooms.)
Remove the mushroom stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily.
Place the mushrooms on a large baking sheet that has been lined with parchment paper.
Make Crab Meat Filling
Mix together cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper.
Add crabmeat and green onions. Mix delicately until just combined so the crabmeat does not break apart too much.
Bake in Oven
Use a spoon to fill each mushroom cap with 1 to 1 ½ tablespoons of the crabmeat filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking.
Whisk together 2 tablespoons Parmesan cheese with 2 tablespoons of breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.
Bake in preheated 375°F oven for 20 minutes, or until the tops become crispy and golden brown.
Meal Prep and Storage
- To Prep-Ahead: One of the best things about this recipe is that it is so simple to prepare it ahead of time. Make the filling with or without stuffing the mushrooms, but bake within 24 hours.
- To Store: Place leftovers in an airtight container and keep in the fridge for up to 2 to 3 days.
- To Freeze: Freeze unbaked stuffed mushrooms in a single layer on a baking sheet for a few hours. Transfer them to a freezer-safe container and keep for up to 3 to 6 months.
- To Reheat: Warm these back up in the oven for the best texture.
Portobello, cremini, and white button mushrooms are the best type to use for stuffing. If you prefer one with more flavor use portobello, if you’d like less of a meaty taste use white mushrooms.
Stuffed mushrooms can be very healthy, but be careful what you use in the filling. Cheese and mayo-heavy stuffing has a high calorie count.
This party food is delicious on its own, or paired with chicken, fish, or even pasta dishes!
Store leftover stuffed mushrooms in the refrigerator for up to 2 to 3 days. Pop them back in the oven to reheat for the best results.
Expert Tips and Tricks
- Small side. Be sure to avoid large mushrooms so they cook consistently.
- Wipe down. Use a wet paper towel to clean the mushrooms so they don’t lose flavor.
- Crispy top. Don’t forget the breadcrumbs for a golden and crunchy topping.
- It’s my party. These mushrooms are perfect for a holiday get together.
- Make extra. Crab stuffed mushrooms go FAST, so make a double batch.
More Party Food Appetizer Ideas
Are you throwing a party or holiday get-together? Here are a few other appetizer ideas to go alongside these stuffed mushrooms:
- Sausage Stuffed Mushrooms
- Roasted Red Pepper Hummus
- Maryland Crab Cakes
- Baba Ganoush
- Air Fryer Zucchini Chips
- Mango Avocado Salsa
- Homemade Guacamole
- Baked Tortilla Chips
- Baked Garlic Chicken Wings
- Ranch Seasoned Pretzels
- Hot Spinach Artichoke Dip
- Pigs in a Blanket
- Bluberry Goat Cheese Log
- Bacon-Wrapped Scallops
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Crab Stuffed Mushrooms Recipe
- 16 oz. mushrooms small-medium, about 15-20*
- ¼ cup mayonnaise
- 4 oz. cream cheese softened
- ¼ cup + 2 Tbsp. Parmesan cheese grated, divided
- 2 cloves garlic crushed
- ¼ tsp. paprika
- ¼ tsp. red pepper flakes
- 2 tsp. lemon juice fresh
- ½ tsp. salt to taste
- ¼ tsp. black pepper
- 8 oz. lump crab meat canned or fresh
- 2 Tbsp. green onions or chives, finely chopped
- 2 Tbsp. Panko breadcrumbs gluten free if needed
- Preheat oven to 375 °F
- Prepare Mushrooms: Clean mushrooms with a damp paper towel to remove any dirt and debris. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. You can also use a knife to cut them off if the stems do not snap easily. Place mushrooms on a large baking sheet that has been lined with parchment paper.
- Mix Crab Filling: In a medium-sized bowl mix together cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper. Add crabmeat and green onions. Mix delicately until just combined so the crabmeat does not break apart too much.
- Fill Mushrooms: Fill each mushroom cap with 1 to 1 ½ tablespoons of the crabmeat filling mixture. Pay careful attention not to fill them up with more filling than they are tall to prevent overflow while baking. Whisk together 2 tablespoons Parmesan cheese with 2 tablespoons of breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.
- Cook in Oven: Bake in preheated oven for 20 minutes, or until the tops become crispy and golden brown. Serve with additional chopped chives and a sprinkle of paprika. Enjoy!
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Nutrition information is automatically calculated, so should only be used as an approximation.