Crab Stuffed Mushrooms

Loaded with a creamy and cheesy filling, these Crab Stuffed Mushrooms are one of most popular appetizers at any party or get-together.  Jumbo lump crab meat is mixed together with cream cheese, stuffed into white button or baby bella mushrooms caps, and then baked in the oven.  They make the best low-carb, keto, and gluten-free snack that can also be prepped ahead of time!

Crab Stuffed Mushrooms Recipe

Crab stuffed mushrooms are one of the FIRST appetizers to disappear at any fancy-schmancy 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!

(If you’ve got some vegetarian guests, you might want to check out these Spinach Artichoke Stuffed Mushrooms, too!)

Ingredients

The ingredients needed for this crab meat stuffed mushrooms recipe are easy to find at most grocery stores.  There are also a few substitutions you can make if you are dairy-free or have trouble finding some of them:

• Crab meat – 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 – We’re doubling down on the cheesy deliciousness by adding in 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.
• Onions – Finely chopped green onions or chives give a nice bite to the filling mixture.
• Seasonings – A bit of crushed garlic, paprika, salt, and pepper combine to give the majority of the flavor to the crab meat filling.
• Breadcrumbs – Just before popping the mushrooms in the oven you’ll sprinkle on a combination of Parmesan cheese and 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.

Best Mushrooms for Stuffing

If serving these mushrooms as a party appetizer or snack, you’ll want to look for a small-medium sized mushroom.

You can use the larger portobello mushroom for this recipe but you’ll need to cook them for about 5-10 minutes longer than the recipe calls for.

There are two types of mushrooms that are easy to find and work well for stuffing:

• Baby Bella mushrooms.  These are essentially miniature portobello mushrooms and are also referred to as “cremini mushrooms“.  They have a stronger and meatier flavor than button mushrooms and are a beautiful brown color.
• Button mushrooms.  Also otherwise known as “white mushrooms,” are the most commonly found mushroom throughout 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.

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

You can have these stuffed mushrooms ready to enjoy in less than 30 minutes.  Here are the step-by-step instructions.

Prepare the Mushrooms for Stuffing

1. Clean mushrooms with a damp paper towel to remove any dirt and debris. (step 1 above)
   • Avoid soaking them in water as this will dilute their flavor.
2. Remove the stems from the mushrooms by pulling them to one side and then snapping them off. (step 2 & 3 above)
   • You can also use a knife to cut them off if the stems do not snap easily. 
3. Place mushrooms on a large baking sheet that has been lined with parchment paper. 

Make the Crab Meat Filling

1. Mix together cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper. (step 1 above)
2. Add crabmeat and green onions.  Mix delicately until just combined so the crabmeat does not break apart too much. (step  2 above)

Bake in the Oven

1. 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. (step  1 above)
2. Whisk together 2 tablespoons Parmesan cheese with 2 tablespoons of breadcrumbs.  Sprinkle about a teaspoon over each filled mushroom. (step  2 above)
3. Bake in preheated 375 °F oven for 20 minutes, or until the tops become crispy and golden brown.

Prep Ahead

One of the best things about this recipe is that they are extremely easy to prepare ahead of time.

• You can either stop after mixing the filling and store it separately from the mushrooms.  (You’ll want to do this if you’ll be storing them for more than 24 hours.)
• Or you can go ahead and fill up all of the mushrooms with the crab meat filling.  (You’ll want to bake them within 24 hours of filling.)

On the day of serving pull them out of the refrigerator at least 30 minutes before baking to let them come to room temperature.  Follow the directions outlined below as written.

FAQs

What is the best mushroom to use for stuffing?

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.

Can I freeze stuffed mushrooms?

It’s best if you freeze stuffed mushrooms before they’ve been baked.  If frozen after baking they will have an unappealing texture once reheated.

Are stuffed mushrooms healthy?

This crab stuffed mushrooms recipe is naturally gluten-free, low-carb, and keto diet friendly.  It can also easily be made dairy-free with a few simple ingredient swaps.

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:

Caprese Skewers

Smoked Salmon Dip

Tomato Bruschetta Recipe

Blueberry Goat Cheese Log

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Crab Stuffed Mushrooms

Loaded with a creamy and cheesy filling, these Crab Stuffed Mushrooms are one of most popular appetizers at any party or get-together.  Jumbo lump crab meat is mixed together with cream cheese, stuffed into white button or baby bella mushrooms caps, and then baked in the oven.  They make the best low-carb, keto, and gluten-free snack that can also be prepped ahead of time!

Course Appetizer

Cuisine American

Keyword appetizer, keto, low-carb, mushrooms

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 15 servings

Calories 88 kcal

London Brazil

Ingredients

• 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

Instructions

1. Preheat oven to 375 °F

2. Clean mushrooms with a damp paper towel to remove any dirt and debris.

3. 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.

4. Place mushrooms on a large baking sheet that has been lined with parchment paper.

5. In a medium-sized bowl mix together cream cheese, mayonnaise, ¼ cup Parmesan cheese, garlic, paprika, red pepper flakes, lemon juice, salt, and pepper.
6. Add crabmeat and green onions. Mix delicately until just combined so the crabmeat does not break apart too much.
7. 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.
8. Whisk together 2 tablespoons Parmesan cheese with 2 tablespoons of breadcrumbs. Sprinkle about a teaspoon over each filled mushroom.
9. Bake in preheated oven for 20 minutes, or until the tops become crispy and golden brown.
10. Serve with additional chopped chives and a sprinkle of paprika. Enjoy!

Recipe Video

Recipe Notes

You can use whole Baby Bellas or white mushrooms.

Nutrition Facts

Crab Stuffed Mushrooms

Amount Per Serving

Calories 88 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g13%

Cholesterol 18mg6%

Sodium 281mg12%

Potassium 147mg4%

Carbohydrates 3g1%

Fiber 1g4%

Sugar 1g1%

Protein 5g10%

Vitamin A 204IU4%

Vitamin C 2mg2%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.