Crab Stuffed Mushrooms

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Description

Crab Stuffed Mushrooms are an elegant yet easy-to-make appetizer that combines tender mushroom caps with a savory, creamy crab filling. They’re perfect for holiday parties, special dinners, or as a restaurant-quality starter at home. The flavors of fresh crab meat, cream cheese, garlic, herbs, and Parmesan blend beautifully, creating a rich bite-sized treat that’s irresistibly delicious.

Ingredients For Crab Stuffed Mushrooms

  • 20 large white mushrooms, stems removed and cleaned

  • 8 oz (225g) lump crab meat (fresh or canned, drained)

  • 4 oz (115g) cream cheese, softened

  • 1/4 cup breadcrumbs (Panko or regular)

  • 1/4 cup grated Parmesan cheese

  • 2 cloves garlic, minced

  • 2 green onions, finely chopped

  • 2 tbsp fresh parsley, chopped

  • 1 tbsp lemon juice

  • 1/2 tsp Old Bay seasoning (or paprika + pinch of cayenne)

  • Salt & black pepper, to taste

  • 2 tbsp olive oil or melted butter (for brushing mushrooms)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. Prepare mushrooms: Clean mushrooms with a damp paper towel. Remove stems and scoop out a little extra to make room for filling. Brush with olive oil or melted butter and place hollow side up on the tray.

  3. Make filling: In a bowl, combine cream cheese, crab meat, breadcrumbs, Parmesan, garlic, green onions, parsley, lemon juice, Old Bay seasoning, salt, and pepper. Mix until creamy and well combined.

  4. Stuff mushrooms: Spoon the crab mixture generously into each mushroom cap, slightly mounding the filling.

  5. Bake: Place in the preheated oven for 18–20 minutes, until mushrooms are tender and the tops are golden brown.

  6. Serve: Garnish with extra parsley or a squeeze of lemon. Serve warm.

Notes

  • Use fresh crab meat for best flavor, but canned or imitation crab can be substituted in a pinch.

  • To prevent mushrooms from becoming soggy, pre-bake caps for 5 minutes before stuffing.

  • These can be assembled ahead and refrigerated for up to 24 hours before baking.

Tips

  • Add a pinch of red pepper flakes for extra heat.

  • Swap cream cheese with Greek yogurt for a lighter version.

  • For a crispy topping, sprinkle extra breadcrumbs and Parmesan before baking.

  • Serve with a garlic aioli dip or drizzle of lemon butter for a gourmet touch.

Servings

  • Makes: 20 stuffed mushrooms

  • Serving size: 2–3 mushrooms per person

  • Serves: 6–8 people as an appetizer

Nutritional Info (per serving, ~3 mushrooms)

  • Calories: ~160

  • Protein: 9g

  • Fat: 11g

  • Carbohydrates: 6g

  • Fiber: 1g

  • Sodium: 280mg

Benefits

  • High in protein from crab and cheese.

  • Rich in antioxidants and vitamins from mushrooms.

  • A low-carb, keto-friendly appetizer.

  • Great for impressing guests with minimal effort.

Q & A

Q: Can I make these ahead of time?
A: Yes! You can assemble them up to 24 hours ahead and refrigerate. Bake just before serving.

Q: Can I freeze Crab Stuffed Mushrooms?
A: It’s best to freeze them before baking. Wrap tightly and freeze for up to 1 month. Bake from frozen, adding 5 extra minutes.

Q: What mushrooms work best?
A: Large white button or cremini mushrooms are ideal. Portobello mushrooms can be used for entrée-sized portions.

Q: Can I make them without breadcrumbs?
A: Yes, you can skip or replace breadcrumbs with almond flour or crushed pork rinds for a gluten-free/keto option.

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