There’s something irresistibly nostalgic about a platter of golden, bubbling stuffed mushrooms coming out of the oven. The moment that savory aroma of garlic, butter, and seafood fills the kitchen, you know something special is about to happen. These Crab Stuffed Mushrooms capture all the charm of a seaside restaurant appetizer — yet they’re simple enough to make right in your own kitchen.

This recipe combines juicy mushroom caps with a luscious crab filling that’s creamy, cheesy, and perfectly seasoned. Whether you’re hosting a dinner party, planning a cozy weekend dinner, or looking for a special starter for the holidays, this dish feels indulgent and yet wonderfully approachable.

The best part? You don’t need a fancy seafood counter or hours of prep — just a few quality ingredients and a good baking sheet.

Ingredients:

16 large white or cremini mushrooms, stems removed and cleaned
1 cup lump crab meat (fresh or canned, drained)
4 oz cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons sour cream
½ cup breadcrumbs (plain or panko)
2 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon juice
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
½ teaspoon Old Bay seasoning (or paprika if preferred)
¼ teaspoon black pepper
¼ teaspoon salt (adjust to taste)
2 tablespoons melted butter (for brushing mushrooms)

Instructions:

Preheat the Oven: Set your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Mushrooms: Gently remove the stems and wipe the caps clean with a damp towel. Brush the tops and insides lightly with melted butter and place them cap-side down on the baking sheet.
Mix the Filling: In a medium mixing bowl, combine the crab meat, cream cheese, mayonnaise, sour cream, Parmesan, lemon juice, garlic, parsley, Old Bay, salt, and pepper. Fold in half the breadcrumbs until the mixture is creamy and holds together.
Stuff the Mushrooms: Using a small spoon, fill each mushroom cap generously with the crab mixture. Slightly mound the filling over the top for that irresistible golden dome.
Top and Bake: Sprinkle the remaining breadcrumbs lightly over each stuffed mushroom for a crisp topping. Bake for 18–20 minutes or until the tops are golden brown and slightly crisp.
Serve Warm: Remove from the oven, cool slightly, and sprinkle with a little extra parsley and a squeeze of lemon juice before serving.

Tips & Tricks:

For richer flavor, add a touch of shredded mozzarella or Gruyère to the filling.
Don’t skip the lemon juice — it brightens the flavor and balances the creaminess.
If you’re using canned crab, drain it thoroughly to avoid excess moisture.
You can prep the filling a day ahead and assemble just before baking for easy entertaining.

Variations:

Spicy Kick: Add a pinch of cayenne or a few dashes of hot sauce to the filling for heat.
Keto-Friendly: Skip the breadcrumbs and top with crushed pork rinds for a low-carb version.
Vegetarian Twist: Replace crab with finely chopped artichoke hearts and spinach for a creamy veggie filling.

Crab Stuffed Mushrooms

Savory mushroom caps filled with creamy crab and herbs, baked until golden and delicious — the perfect elegant appetizer.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 20 pieces

Course: Appetizer

Cuisine: American, Seafood

Calories: 90

Ingredients Equipment Method Notes

Ingredients

Filling

8 oz lump crab meat fresh or canned
4 oz cream cheese softened
0.25 cup mayonnaise
0.25 cup Parmesan cheese grated
0.33 cup breadcrumbs
2 tbsp green onions chopped
1 tbsp parsley chopped
2 cloves garlic minced
1 tsp Worcestershire sauce
1 tsp lemon juice
0.5 tsp Old Bay seasoning optional
Salt and black pepper to taste
20 pieces mushroom caps cleaned and stems removed
2 tbsp butter melted

Equipment

Mixing bowls
Baking sheet
Wire rack
Spoon or scoop

Method

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Clean mushrooms and remove stems.
Combine cream cheese, mayonnaise, Parmesan, breadcrumbs, green onions, parsley, garlic, Worcestershire sauce, lemon juice, seasoning, salt, and pepper.
Fold in crab meat gently.
Stuff mushroom caps and top with breadcrumbs and melted butter.
Bake 20–25 minutes until golden brown.
Garnish with parsley and serve warm.

Notes

Perfect for parties or holidays. Make-ahead friendly and freezer-safe.

Serving Suggestions:
These Crab Stuffed Mushrooms shine as a starter for seafood dinners, holiday parties, or romantic meals at home. Pair them with:

A crisp white wine like Chardonnay or Sauvignon Blanc
Fresh green salad with lemon vinaigrette
Grilled shrimp or a light pasta dish

You can also serve them as elegant finger food — they hold up beautifully at room temperature for cocktail parties or buffets.

Storage Information:
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, place them in a 350°F (175°C) oven for 10 minutes until warmed through.
Avoid microwaving — it can make the mushrooms rubbery.

For freezing: Assemble the mushrooms (without baking), freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding about 10 extra minutes to the baking time.

FAQ:
Can I use imitation crab?
Yes, you can! While real lump crab gives a more delicate flavor, imitation crab works well for budget-friendly batches.

Do I need to cook the mushrooms before stuffing?
No, they’ll cook perfectly in the oven as they bake.

How can I make this dairy-free?
Use vegan cream cheese, vegan mayo, and nutritional yeast instead of Parmesan.

History / Fun Facts:
Stuffed mushrooms first gained popularity in the 1950s when elegant dinner parties became a trend in American households. Chefs began experimenting with fillings like breadcrumbs, cheese, and seafood. The crab version took root along the East Coast, especially in Maryland and New England, where fresh crab is a regional delicacy.

The combination of earthy mushrooms and sweet crab meat remains timeless — a simple luxury that bridges land and sea.

Crab Stuffed Mushrooms – A Coastal Bite of Comfort