These crab stuffed mushrooms are the kind of appetizer that makes people hover around the tray, “just grabbing one more.” They’re creamy, savory, full of crabby goodness, and honestly? Way easier than they look. I’ve made them for everything from casual backyard dinners to holiday spreads—and they always disappear fast.
Why These Are My Go-To Party Appetizer
I started making these mushrooms years ago for a New Year’s Eve potluck, and I didn’t even get the tray onto the table before folks were plucking them off. Since then, they’ve become my standby when I want to impress without the stress.
What I love most is how adaptable they are. You can use whatever crab you have on hand, make them a little spicy if you like, and even bulk them up for a main course using portobellos. They’re just the right mix of creamy and herby, with that pop of fresh crab and the savory melt of Parmesan on top.
And if you’ve never made stuffed mushrooms before, don’t worry—these are beginner-friendly, totally forgiving, and you can prep most of it ahead of time.
Ingredients You’ll Need
Here’s what goes into making the magic happen:
- Mushrooms – I usually grab white button or cremini. Go for medium size if it’s a party snack, or use smaller ones if you want them to stretch further.
- Olive Oil Spray – Helps them roast up nicely without sogginess.
- Cream Cheese – Full-fat is best. This is not the time to go light!
- Breadcrumbs – Use whatever you have: panko, Italian-seasoned, or homemade from leftover toast.
- Fresh Garlic – Mince it fine so it melts into the filling.
- Worcestershire Sauce – Adds that subtle umami.
- Green Onions – For freshness and a bit of bite.
- Parmesan Cheese – Please, if you can, grate your own. It melts better and tastes so much more flavorful.
- Fresh Parsley – Chopped finely to brighten things up.
- Crab Meat – Use what you’ve got: fresh, canned, lump, or even imitation in a pinch.
The Crab Question: What Kind Should You Use?
I’ve tested this with everything from canned lump crab to hand-picked King Crab legs (yep, took the time to crack those open with kitchen shears after a big seafood sale). And honestly? They all work.
- King Crab is rich and slightly sweet, perfect if you want that restaurant-style feel.
- Snow Crab is easier to handle, especially if you’re prepping a bunch.
- Blue Crab gets lots of love from the East Coast folks—if you can find it, give it a try.
- Canned or Imitation Crab? If you’re feeding a crowd on a budget, no shame. Just chop it fine and season the filling well.
How I Clean Mushrooms (Without Ruining Them)
Mushrooms soak up water like little sponges, so I don’t rinse them under the tap. I just grab a few damp paper towels and gently wipe off the dirt. If you’re in a rush and do rinse, pat them dry right away. Wet mushrooms = soggy mushrooms.
Step-by-Step: How to Make Crab Stuffed Mushrooms
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Prep the Mushrooms
Remove the stems (save them if you want to sauté and toss into the filling later). Lightly mist the caps with olive oil and arrange them on a baking sheet. -
Mix the Filling
In a bowl, stir together the cream cheese, breadcrumbs, garlic, Worcestershire sauce, green onions, Parmesan, parsley, and your crab meat. The mixture should be thick but scoopable. -
Stuff and Bake
Spoon the filling into the mushroom caps, pressing down slightly. Bake at 375°F for about 20 minutes, then broil for 1–2 minutes to brown the tops if you like a little crust.
Tried-and-True Tips from My Kitchen
- Precook the mushrooms for 2–3 minutes and flip them upside down on a paper towel to release excess moisture. This trick helps avoid soggy bites.
- Want a kick? Add a pinch of cayenne or red pepper flakes to the filling.
- Going fancier? Swap in baby portobellos or even large caps for a dinner-style stuffed mushroom.
- Have leftover mushroom stems? Chop and sauté them with garlic and butter, then stir into the filling for extra flavor and zero waste.
- No breadcrumbs? Crush up some seasoned croutons or crackers in a zip bag. Works great and adds flavor.
- Add-ins to play with: sautéed spinach, chopped artichokes, paprika, thyme, or a sprinkle of Old Bay on top for seafood lovers.
Making a Meal Out of It
If I’ve got bigger mushrooms or portobello caps, I double the filling and serve these as a main dish with a side salad or roasted potatoes. They’re especially nice on date night or when you want something that feels fancy but doesn’t take much effort.
How to Store & Reheat
- Fridge: Store leftovers in a sealed container for up to 3 days.
- Reheat in Oven: Pop them back in a 325°F oven for 5–7 minutes until warmed through.
- Reheat in Microwave: Heat in short bursts—15 seconds at a time—to avoid rubbery mushrooms.
Pro tip: If you’re making these for a party, stuff them ahead and refrigerate. Then just bake them right before guests arrive. They taste freshest that way and save you the last-minute scramble.
Creamy Crab Stuffed Mushrooms
These Creamy Crab Stuffed Mushrooms are rich, savory, and always the first thing to disappear at a party. Whether you're making them as a crowd-pleasing appetizer or turning larger mushrooms into a light meal, these bites are all about that luscious crab and cream cheese combo.
Ingredients
- 1 cup cooked crab meat, finely chopped (King crab works beautifully)
- 8 oz cream cheese, softened
- ½ cup grated Parmesan cheese (freshly grated is best)
- ½ cup green onions, finely chopped
- 2–3 tablespoons chopped fresh Italian parsley
- 2 garlic cloves, minced
- ½ tablespoon Worcestershire sauce
- ½ cup fresh breadcrumbs or panko
- Olive oil spray
- Salt and black pepper, to taste
- 12 medium button or cremini mushrooms, cleaned and stems removed
Instructions
- Start by setting your oven to 375°F. Give your mushrooms a light mist of olive oil spray and place them cap-side down on a baking sheet.
- In a large mixing bowl, combine the softened cream cheese with the Parmesan, green onions, garlic, parsley, breadcrumbs, Worcestershire sauce, and crab meat. Season the mixture with a bit of salt and pepper until it tastes just right.
- Generously spoon the creamy crab filling into each mushroom cap—about 1½ tablespoons should do it depending on the size of your mushrooms.
- Pop them into the oven and bake for around 20 minutes until the tops look golden and bubbly. For an extra golden top, switch on the broiler during the final minute—just keep a close eye so they don’t burn.
Notes
- Want more flavor? Stir in a pinch of cayenne or red pepper flakes for a subtle kick.
- For less moisture, briefly precook your mushroom caps for 2–3 minutes, then flip them over to drain before stuffing.
- Smaller mushrooms work great for party platters—just reduce the bake time by a few minutes.
- Use real crab meat and chop it fine for the best texture.
- Freshly grated Parmesan brings much better flavor than pre-shredded varieties.
- If you don’t have breadcrumbs, crush some croutons—they’re a great substitute with fewer additives.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave using short bursts at lower power to keep the texture creamy.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 136Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 4gCholesterol 33mgSodium 286mgCarbohydrates 8gFiber 1gSugar 1gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
These crab stuffed mushrooms are one of those recipes I never get tired of making—or eating. They’re savory little bites of joy that work for any occasion, from casual hangouts to holiday spreads. And once you try them, I bet you’ll be making a double batch next time. Let me know how you personalize them!
Try Other Crab Recipes:
