Description
These Crab Stuffed Mushrooms are a savory, crowd-pleasing appetizer fusing Southern charm and coastal flavor. Filled with lump crab meat, herbs, and creamy goodness, they make the perfect party bite or cozy night-in snack.
Ingredients
24 large white or cremini mushrooms, stems removed and saved
8 oz fresh lump crab meat (canned or refrigerated is fine too)
1/3 cup cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup Italian-style breadcrumbs
3 cloves garlic, minced
2 green onions, finely sliced
1 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
1/4 tsp cayenne pepper (optional)
Salt and pepper to taste
2 tbsp chopped fresh parsley, for garnish
Instructions
1. Preheat oven to 375°F. Line a baking sheet with foil or parchment.
2. Clean mushrooms with a damp paper towel. Remove stems and finely chop them.
3. Heat olive oil in a skillet. Sauté chopped stems and garlic for about 2 minutes.
4. In a bowl, mix sautéed stems, crab meat, cream cheese, mayo, Parmesan, green onions, Worcestershire, Old Bay, cayenne, salt, and pepper.
5. Fill mushroom caps with the crab mixture.
6. Sprinkle breadcrumbs on top of each cap.
7. Bake for 20 minutes or until golden.
8. Optionally broil for the last 2 minutes for crispier tops.
9. Garnish with parsley and serve warm.
Notes
To avoid sogginess, pre-bake mushroom caps upside down for 7–8 minutes before stuffing.
Substitute crab with chopped shrimp if needed.
Add lemon juice or Dijon mustard for extra flavor.
Store leftovers in an airtight container up to 3 days.
Freeze uncooked filled caps and bake when ready.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern, Cajun
Nutrition
- Serving Size: 2 mushrooms
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 25mg
Keywords: crab stuffed mushrooms, holiday appetizer, easy crab recipe, party food