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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 minutes
Cook Time 25 minutes
Total Time 45 minutes
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
 

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

Notes

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