Crab Stuffed Mushrooms Recipe

Living near the coast, I have access to great seafood and plenty of opportunities to experiment with different types of crab and seafood pairings. This recipe reflects what I’ve learned about selecting quality crab, balancing creamy fillings, and baking mushrooms so they stay perfectly tender and flavorful. I’ve tested dozens of filling combinations, seasoning blends, and crab varieties over the years, and this version always delivers the richest flavor and the creamiest texture.

Don’t miss our other stuffed mushroom recipes like the classic Stuffed Mushrooms and Sausage Stuffed Mushrooms.

Key Ingredient Notes and Substitutions

Portobello Mushrooms – Choose medium-sized cremini or white button mushrooms. Look for firm caps with no dark, soft spots. Larger caps hold more filling; smaller ones make great one-bite appetizers. Don’t discard the stems! You’ll need them for the filling.

Crab Meat – Fresh lump crab gives the best flavor and texture, but claw meat works beautifully and is more affordable. SIFT THORUGH the crab meat thoroughly with your hands because there are always pieces of crab shell left behind.

Substitution: Imitation crab does work too — just chop it finely and pat it dry.

Cream Cheese – I recommend using a full fat cream cheese for the best results. Remember to let it soften to room temperature prior to using!

Substitution: I don’t recommend using less fat cream cheese because low-fat cream cheese is thinner and tends to bake more watery.

Parmesan Cheese – Freshly grated parmesan cheese is the way to go for both superior flavor and consistency.

More cheese options: try using Asiago or Pecorino for sharper flavor or Gruyere.

Bread Crumbs – personally, I prefer to use Panko bread crumbs for a lighter crunch but still plenty of stability and binding.

Gluten free substitution: you can also use gluten free bread crumbs if you need to make gluten free stuffed mushrooms.

Aromatics: Onion, garlic, parsley, and chives build the signature flavor base. Finely dice them so they blend smoothly into the filling.

Expert Tip: When working with crab, always spread the crab meat out and sift through it to find leftover shells. 90% of the time you will find some shells.

How To Make Crab Stuffed Mushrooms

Prepare the mushrooms: Rinse whole mushrooms under cold running water in a strainer (don’t keep them in water) and gently pat them dry with a paper towel right away. Carefully pop off the mushrooms stems, right where it connects to the cap. 

Cook the veggies: Cook the chopped stems, onions, and garlic in a little olive oil until softened and begin to caramelize to golden-brown color. This adds depth and keeps the filling from tasting raw.

Check your crab meat: Sift through the crab meat thoroughly with your fingers to make sure there are no pieces of shells accidentally left behind! Then, add crab meat to the mixing bowl. 

Create the filling: Add all of the remaining ingredients for the filling to the mixing bowl and mix very well until it’s all combined, smooth, and creamy.

Stuff the mushrooms: Set the mushroom caps in a slightly greased baking dish, cup side up. Generously fill each cap with stuffing mixture, pressing down lightly with your finger to fit a little bit more. Stuff them with a dough.

Bake: Sprinkle with some parmesan cheese over the top of stuffed mushrooms for a cheesy, crisp, golden finish. Then bake at 375°F for 20 minutes, until the tops are lightly browned and the filling is warmed through.

Troubleshooting: How to Avoid Common Stuffed Mushroom Problems

Mushrooms turned watery: Do not soak the mushrooms. Avoid standing water, rinse fast, and pat dry right away. Don’t overcrowd the baking dish! Make sure there is about an inch between each mushrooms. Use two baking dishes if needed. (Also, remember, mushrooms are full of water so some liquid is totally normal.)

Filling leaks out: Pack the filling tightly and avoid overfilling caps that are very small or uneven. Fill them with a dome but not one that goes over the edges.

Filling tastes bland: Seafood is delicate but also absorbs flavor. Taste a tiny amount of filling to see if you need to add more salt. You can also add a pinch of Old Bay, lemon zest, or extra herbs to brighten the mix.

Mushroom caps shrank too much: Use medium cremini caps, which hold their shape better than small white mushrooms.

Tops didn’t brown: Finish under the broiler for 1–2 minutes but watch it closely so they don’t burn.

Variations To Try

Spicy Crab Stuffed Mushrooms: Mix in ¼ tsp cayenne (or to taste), 1/2-1 tsp crushed red pepper, or a dash of hot sauce.

Cheesy Version: Add a couple of ounces of grated mozzarella, Gouda, Gruyere, or Fontina for a creamier filling.

Low-Carb / Keto Option: Swap the breadcrumbs for crushed pork rinds.

Seafood Swap: Use chopped cooked shrimp, chopped cooked lobster, or cooked flaked salmon instead of crab.

Herb Lovers Version: Add a tablespoon of chopped fresh basil, teaspoon of thyme, or dill for a more aromatic filling.

Recipe FAQs

Can I use imitation crab?

Yes but note that there will be flavor difference. Chop imitation crab meat finely and pat it dry to remove moisture. (Remember that immigration crab does contain more moisture.)

What should I do with the leftover filling?

There have been a couple of occasions where I had some stuffing leftover. It all depends on the size of mushrooms and how much stuffing you can fit into them. If you want to make sure to use up all the filling, you can get an extra pack of mushrooms when shopping for the ingredients, just in case. 

Otherwise, there is a very simple and delicious way to use up leftover filling. Spread some filling on baguette slices, flatbread triangles, or crackers. Bake it for 10-15 minutes at 375°F, depending on how much filling you add to each slice. 

Is is okay to wash mushrooms?

Yes, you can wash whole mushrooms but avoid washing cut mushrooms. Mushrooms are like little sponges so when they’re cut, they will absorb a lot of liquid. Whole mushrooms won’t absorb liquid easily or quickly. So you can quickly rinse whole mushrooms under cold water in a strainer and wipe them with a paper towel right away. Make sure to wash mushrooms right before cooking them, not ahead of time.

How many stuffed mushrooms per person?

This is hard to estimate because of size variation of mushrooms. I would recommend 2-4 medium stuffed mushrooms per person when planning a party with several other appetizer options. Remember it’s best to make a few extra than not have enough if you’re only serving a couple of appetizers.

Do you serve crab stuffed mushrooms hot or cold?

Serve them warm or hot. To keep them warm, you can hold them in a warmer or in a chafing dish. I don’t recommend covering it so the tops don’t get soft and soggy.

Can you air fry crab stuffed mushrooms?

Yes, air-fry them in one single layer with a little space in between at 360°F for 8-12 minutes.

Make-Ahead, Storage & Freezing Recommendation

Make Ahead: Prepare the filling up to 24 hours in advance and refrigerate it in air-tight container. You can also stuff the mushrooms ahead of time, just cover tightly and refrigerate for up to 24 hours (no longer). Bake right before serving.

Freezing: Freeze assembled but unbaked mushrooms on a sheet pan until firm. (Set a timer for yourself for 2-3 hours!) Transfer into a freezer bag for up to 2 months. Make suer to get air out and seal air-tight. Bake from frozen, adding 5-8 extra minutes.

Storing Leftovers: Store cooked mushrooms in an airtight container, in the refrigerator, for 2-3 days.

Reheat in a 350°F oven for 7–8 minutes to keep the tops crisp. Of in the air-fryer at 350°F for 3-5 minutes.

Try More of My Stuffed Mushrooms Recipes

If you enjoy these crab stuffed mushrooms, be sure to try my other favorites. The classic stuffed mushrooms are always a hit, the sausage stuffed mushrooms offer a hearty, savory twist, and the bacon spinach & four cheese stuffed mushrooms bring a rich, cheesy bite with a touch of smokiness. And my spinach artichoke stuffed mushrooms is an excellent combination of two classics.

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