Crab Stuffed Mushrooms

Amazing Crab Stuffed Mushrooms appetizer for any occasion. These stuffed mushrooms are a piece of food heaven with a perfect combination of cream cheese, herbs, crab meat, and grated Parmesan cheese.

If you’re a fan of this appetizer like we are, don’t miss our Classic Stuffed Mushrooms recipe, Four Cheese and Bacon Stuffed Mushrooms, and Sausage Stuffed Mushrooms. 

CRAB STUFFED MUSHROOMS

Crab Stuffed Mushrooms are a wonderful appetizer for absolutely any occasion. It’s fancy enough to serve for a special occasion or a holiday party, but it’s also simple enough for a weeknight family dinner. 

If you’re planning a party, these stuffed mushrooms will be perfect sitting next to Cajun Shrimp Dip, Spinach Artichoke Dip, Teriyaki Chicken Meatballs, and Cheddar Ranch Cheese Ball. They will probably be the first ones to disappear. 

It’s a great appetizer for the crowd and you can easily double the recipe. For the best results, try to get portobello mushrooms that are close to the same size and ones that are not too small or too large. Although, you can use smaller mushrooms to create a one-bite appetizer but make sure to get more of them in that case. 

The filling in these mushrooms are pure heaven. There is flaky, juicy claw crab meat with cream cheese, fresh herbs, Parmesan cheese and some bread crumbs. You will fall in love at first bite.

SHOULD I 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 when exposed to it. Whole mushrooms won’t absorb liquid easily or quickly. So you can quickly rinse whole mushrooms under cold water and wipe them with a paper towel right away.

Make sure to wash mushrooms right before cooking them, not ahead of time.

HOW TO MAKE THEM

Rinse whole mushrooms under cold water and pat them dry with a paper towel. Carefully pop off the mushrooms stems, right where it connects to the cap. 

Dice mushroom stems and saute them with diced onion in some oil. When it’s completely softened and cooked through, add it to the mixing bowl. 

Sift through the crab meat thoroughly with your fingers to make sure there are no pieces of shells accidentally left behind. Remove and discard any shell pieces you find and add crab meat to the mixing bowl. 

Add all remaining ingredients for the stuffing to the mixing bowl and mix very well until all combined.

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

Sprinkle with some grated Parmesan cheese and bake at 375° for about 20 minutes (little longer for larger mushrooms).

HOW TO MAKE STUFFED MUSHROOMS GLUTEN FREE

It’s very simple to make these stuffed mushrooms gluten free. Simply substitute bread crumbs for gluten free bread crumbs and increase the amount slightly.

Add extra 1 or 2 tablespoons of gluten free bread crumbs since they are not as dense as regular bread crumbs.

WHAT IF I HAVE 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°, depending on how much filling you add to each slice. 

If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!

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Originally published on Will Cook For Smiles on August 25, 2013, updated July 15, 2020.