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Crab Stuffed Mushrooms are the ultimate appetiser for any occasion. SUPER delicious, you will love how fast and simple they are to make!
Stuffed mushrooms with a gourmet flair, you can’t go wrong with this recipe. A combination of cream cheese and mayo makes these some of the best crab stuffed mushrooms to hit your table.
CRAB STUFFED MUSHROOMS
If you’re planning on entertaining any time soon, there’s nothing like a good spread of crowd-pleasing appetisers to keep your guests happy. A table full of Cocktail Meatballs (with sweet and sour sauce), Bloomin’ Onion Garlic Bread, Spinach Artichoke Dip and a Cheeseboard will go down a treat; however, Stuffed Mushrooms are super popular and are always a welcome addition.
Crab stuffed mushrooms are even better! With every bite, you get a subtle crunch thanks to the broiled Panko topping, a soft and creamy inside filled with crab meat, green onions and herbs, and juicy, meaty mushroom. What more could you ask for in an appetiser?
HOW TO CLEAN MUSHROOMS
Wipe mushrooms dry with a damp sheet of paper towel, then remove stems and scoop out gills. Please don’t wash or soak them in water as they will take on too much liquid and release the water while they cook.
HOW TO MAKE CRAB STUFFED MUSHROOMS
- Stuff your mushroom caps with a mouthwatering crab dip: the perfect ratio of mayo to cream cheese, garlic, green onions, parmesan cheese, Panko breadcrumbs, herbs and of course crab meat.
- Use a baking sheet with 1-inch sides to keep any juices released while cooking in the pan and prevent a mess in your oven.
- Arrange them in single layer to bake. You want them to cook evenly.
WHAT MUSHROOMS ARE BEST FOR STUFFED MUSHROOMS?
I use white and brown mushrooms in our stuffed mushroom recipe. Portobellos are another great option to use if you’re looking to serve them as a meal, like these Scalloped Portobellos.
Try to find white mushrooms big enough to hold the stuffing. Keep in mind mushrooms will reduce in size quite a bit, so the bigger you find them, the better! Using roughly the same sized mushrooms ensure they cook evenly.
TIPS TO MAKE THE BEST CRAB STUFFED MUSHROOMS
- I use fresh crab meat in this recipe found in most seafood markets.
- You can also use refrigerated, frozen or tinned (drained) crab meat if you wish.
- If crab meat is unavailable to you, you can try imitation crab, chopped shrimp or lobster meat for something different.
- I prefer Panko for this recipe, but you can use regular breadcrumbs.
- I love mixing my breadcrumbs with oil to get an incredible crunch with each mouthful.
- For Keto or low carb alternatives, you can skip the breadcrumbs and use pork rinds!
HOW LONG TO BAKE STUFFED MUSHROOMS?
Crab stuffed mushrooms take 18 minutes to cook in the oven, then broil for a further 2 minutes to get them nice and crispy!
Good luck getting them out to your guests without trying one first! It won’t happen.
Other Mushroom Recipes:
Creamy Garlic Butter Tuscan Mushrooms
Grilled Bruschetta Portobello Mushrooms
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Crab Stuffed Mushrooms
Ingredients
- 15 large white mushrooms
- 1 cup cooked crab lobster meat
- 1/2 cup Panko breadcrumbs optional – Leave out for low carb mushrooms, divided
- 1/3 cup parmesan cheese freshly grated
- 1/3 cup whole egg mayonnaise
- 1/3 cup spreadable cream cheese softened
- 1/3 cup green onions chopped, I use 3 stalks – green and white parts
- 2 large cloves garlic minced, or 4 small cloves
- 1 tablespoon fresh parsley finely chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper freshly ground
- 1/2 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (175°C). Lightly grease a large baking sheet with cooking oil spray.
- Wipe mushrooms clean with damp paper towel. Remove stems and scoop out gills. Discard.
- Arrange mushrooms on baking sheet. Lightly spray mushrooms with olive oil spray; set aside.
- In a large bowl combine crab meat, 1/3 cup Panko crumbs, parmesan, mayo, cream cheese, garlic, green onions, herbs, salt and pepper.
- Stuff each mushroom cap generously with the crab dip (about 1 – 1 /2 tablespoons per mushroom).
- Combine oil and remaining Panko crumbs until evenly coated. Sprinkle the panko mixture over the tops of the mushrooms.
- Bake for 18 minutes or until edges become golden, then broil (or grill) for a further 2 minutes until golden all over with crispy tops.
- Serve immediately.
Notes
- I use fresh crab meat in this recipe found in most seafood markets.
- You can also use refrigerated, frozen or tinned (drained) crab meat if you wish.
- If crab meat is unavailable to you, you can try imitation crab, chopped shrimp or lobster meat for something different.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were a big hit at our NYE party! Everyone wanted the recipe. The prep is a bit more time consuming than I’d planned. I think next time I’ll make the mixture up in advance and deal with the mushrooms when I’m ready to put them in the oven. Instead of oregano, I used dill weed.
These are amazing. I’ve made them 3 times in 3 weeks. Just hubby and I alone ate them all!! I printed the recipe and make them verbatim. Perfection. Love that it’s all the same 1/3 cup easy measurement. No brainer. YUMMY
Hi! Thank you so much! I made these New Years and the were awesome! I was wondering what your thoughts were about making the stuffing the night before.
This recipe close to perfection. Might have added a fre drops of Tabasco and Worcestershire sauce..
OMG! So delicious! I am thinking about using the left over filling for stuffed fish.