WOULD YOU EAT THIS CRAB STUFFED MUSHROOMS OMG DON’T LOSE THIS RECIPE
Crab stuffed mushrooms are one of those irresistible appetizers that disappear within minutes of hitting the table. Juicy mushroom caps filled with a rich, creamy crab mixture create the perfect balance of seafood elegance and comforting flavor. Whether served at parties, holidays, or special dinners, this recipe always gets people talking and asking for seconds.
The combination of tender crab meat, garlic, cheese, and herbs baked inside savory mushrooms makes this dish feel fancy without being complicated. Best of all, it comes together quickly and can be prepped ahead of time.
Ingredients
16 to 20 large white or cremini mushrooms
8 oz lump crab meat, picked over for shells
4 oz cream cheese, softened
1/3 cup grated Parmesan cheese
2 tablespoons mayonnaise
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon Old Bay seasoning or paprika
1 tablespoon fresh parsley, finely chopped
Salt and black pepper, to taste
2 tablespoons melted butter
Optional topping: extra Parmesan or breadcrumbs
Preparation
Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
Clean the mushrooms with a damp paper towel. Gently remove the stems and finely chop them. Set the caps aside.
Heat a small skillet over medium heat and add a little butter or oil. Sauté the chopped mushroom stems for 3 to 4 minutes until softened and lightly golden. Remove from heat and let cool slightly.
In a mixing bowl, combine cream cheese, mayonnaise, Parmesan cheese, garlic, lemon juice, seasoning, parsley, salt, and pepper. Mix until smooth and creamy.
Gently fold in the crab meat and sautéed mushroom stems, being careful not to break up the crab too much. The mixture should be creamy but chunky.
Stuffing the Mushrooms
Arrange the mushroom caps in the prepared baking dish. Spoon the crab filling generously into each cap, slightly mounding the mixture on top.
Drizzle the melted butter lightly over the stuffed mushrooms. Sprinkle extra Parmesan or breadcrumbs on top if desired for added texture.
Baking
Bake uncovered for 18 to 22 minutes, or until the mushrooms are tender and the tops are golden and bubbly. For extra browning, broil for the last 2 to 3 minutes, watching closely.
Remove from the oven and allow to cool slightly before serving.
Serving
Serve crab stuffed mushrooms warm as an appetizer or party snack. They pair beautifully with lemon wedges, a light salad, or a chilled drink. These mushrooms are perfect for holidays, game nights, or any occasion where you want to impress without stress.
Tips for Best Results
Use lump crab meat for the best texture and flavor.
Avoid overmixing to keep the filling light and fluffy.
Choose mushrooms that are similar in size for even cooking.
Do not overbake, as mushrooms can release excess moisture.
Variations
Add a pinch of red pepper flakes for heat.
Mix in shredded mozzarella or Gruyère for extra cheesiness.
Use shrimp instead of crab for a different seafood twist.
Add finely chopped green onions for extra freshness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture.
Final Thoughts
These crab stuffed mushrooms are rich, savory, and absolutely addictive. Creamy, cheesy, and packed with crab flavor, they are the kind of recipe you make once and never forget. If you love seafood and mushrooms, this is one dish you definitely do not want to lose.