Seafood Stuffed Mushrooms

Crab Stuffed Mushrooms are an excellent appetizer option for parties small and large. Or in my case, for a nice lunch or light dinner.

crab stuffed mushroom appetizer with scallions


 

This is the best Crab Stuffed Mushrooms Recipe

I live in crab country. Yep, right in the middle of Maryland where blue crabs are a way of life. There are very strict rules for making crab cakes, crab balls, crab dip, crab cake egg rolls (yes, those are a thing) and basically anything crab. Even crab smashed potatoes.

The largest rule: DON’T SKIMP ON THE CRAB. Too many recipes claim to be crab recipes and then put more seafood seasoning, like Old Bay, in the recipe than they do actual crab. Thumbs down.

But in a recipe like this Crab Stuffed Mushrooms recipe, we actually don’t want to use a jumbo lump crab meat like we would in other crab recipes. We need something with fresh crab meat flavor, but small enough to stuff into a mushroom cap.

Why you’ll love Stuffed Mushrooms with Crabmeat

  • Buttery Texture – Most stuffed mushrooms use a blend of cheese and bread crumbs, but these use a buttery crab meat that complements the meaty texture of the mushroom.
  • Fancy! Let’s be honest, anything with real crab meat makes us feel a little elevated and fancy.
  • Easy to Make – These bite-sized appetizers are easy to make and can be assembled ahead of time and then baked off when ready to serve.
cooked creamy crab stuffed mushrooms

Crab Stuffed Mushroom Recipe Ingredients

These crab-stuffed mushrooms are filled with a deliciously creamy filling. It is a little more creamy than crab dip and much more so than a crab imperial.

Here are the ingredients.

  • Mushrooms– I like using white button mushrooms for appetizers.
  • Cream cheese– I use full fat, but low fat is also an option.
  • Mayonnaise– A binder, mayo is made from oil and eggs so it helps keep things creamy but also holds it all together.
  • Shredded cheese– I strongly recommend freshly shredding your cheese instead of using pre shredded. Pre shredded is tossed in starch to prevent clumping but that can make for a grainy melt. Use cheddar, pepper jack or colby for best results. You can also use parmesan cheese.
  • Worcestershire sauce– adds depth and sophistication.
  • Seasonings– garlic powder, onion powders, Kosher salt, white pepper.
  • Blue crab meat – see above for lots of details! I highly recommend real crab and not imitation crab meat.
  • Panko bread crumbs– regular bread crumbs or crumbs from croutons or saltine crackers also work.
  • Scallions or chives– Also known as green onions, these are optional, but I like giving them a little color.
Bowl of jumbo lump crab meat

Types of Crab Meat

For these, I use special crab meat. You can also use claw, but backfin or lump might be too big.

  • Claw – dark meat that comes from the claw, a little more stringy than other varieties.
  • Special – smaller pieces, comes from small little crevices or the “special” sections of the crab, good for flavoring and dips.
  • Backfin – some larger lumps coming from, you guessed it, the back of the shell, whiter meat, does well in crab cakes, feathery texture.
  • Jumbo lump crabmeat – large, lumps of meat, the beauty is the large pieces used for crab meat cocktails or delicious to pop in your mouth plain, very tasty and moist.

Crab meat is generally located in the fresh seafood section of the grocery store. I would strongly recommend getting one that is not pasteurized, but instead freshly packed and on ice.

If that is all you can find, go for it, but these crab stuffed mushrooms will taste best using freshly picked meat.

How to prep your mushrooms for Crab Stuffed Mushrooms

Mushrooms are delicate little things. You don’t want to soak them because they will turn to mush but they generally come with a layer of dirt that needs to be cleaned.

For these, white button mushrooms work best.

how to clean mushrooms
  1. Rinse them under cold water, do not submerge them.
  2. Dry gently with a paper towel.
  3. Set aside to further air dry.
  4. To remove the stems, most will pop off easily.
  5. If not, use a paring knife to carefully cut around the bottom and then pop it off.
close up of crab stuffed mushroom

How to Make Crab Stuffed Mushrooms

  1. Cream cheese mixture. In a small bowl, combine cream cheese, mayonnaise, cheddar cheese, Worcestershire sauce, garlic powder, onion powder, Kosher salt and white pepper. Mix until well combined.
  2. Add crab. Fold in tender crab meat.
  3. Add to mushrooms. Fill each mushroom cap with a heaping portion of crab mixture.
  4. Top with breadcrumbs. Top each with a pinch of panko bread crumbs, tapping them down into the crab filling to stick.
  5. Bake. Bake until panko starts to brown.
  6. Garnish. Remove and top with chopped scallions or chives. Serve hot.

How to make this Seafood Stuffed Mushrooms in advance

You can prep them ahead of time, however don’t bake them until you are ready to serve.

Tips for making Stuffed Mushrooms with Crabmeat

  • Be gentle – mushrooms are hearty, but when tearing off the stems and rinsing, they need tender loving care.
  • Don’t overcook – Mushrooms are full of water and need to cook to just-the-right temperature to avoid getting mushy and water logged while retaining their shape and structure.
  • Use real crab meat – This is not the time to use imitation crab meat. It doesn’t use much so see if you seafood counter offers crab meat in smaller portions and it won’t break the bank.
ingredients for crab stuffed mushrooms

Crab Stuffed Mushroom Recipe Variations

This is a really forgiving recipe and therefore there are a lot of variations you add to personalize. Here are a few of my favorites:

  • Change the mushrooms – You can also make this same dip in 2-3 large portobello mushroom caps and serve them as an entrée.
  • Jalapenos – Add 1 tablespoon of finely chopped jalapeno for a fun kick!
  • Extra veggies – Add 1 tablespoons finely chopped artichokes or hearts of palm.
  • Spice it up – Dust tops with smoked paprika or cayenne pepper for a color pop and hint of heat.
hand holding a stuffed mushrooms

What pairs well with Seafood Stuffed Mushrooms?

Since I usually serve these as appetizers, I serve them on a platter with other delicious munchies. Some of my favorites are spinach artichoke dipmarinated cheese and tortellini kabobs.

Stuffed Mushrooms with Crab storage

Storage: To store this stuffed mushroom recipe, place them in an airtight container the refrigerator. They will last up to three days.

Freezing: Freezing these mushrooms is also an option. However just like with prepping them ahead of time, don’t bake them yet. They don’t hold up very well in the freezer after bring baked.

Crab Stuffed Mushrooms Recipe FAQs

Why do my stuffed mushrooms get watery?

Mushrooms inherently contain a lot of water, so cooking them will release it. While some folks pre-cook their mushrooms, I prefer to only cook them until they are soft, hot and a little toothy instead of until super soft. Don’t overcook them and don’t use a stuffing that also contains water. For example, if you are using spinach or onion, sweat these out before stuffing.

Can you freeze cooked Crab Stuffed Mushrooms?

You can, but mushrooms tend to not defrost with the same texture and will get very watery with the addition of freezer frost.

How do you get moisture out of mushrooms before stuffing?

You can precook mushrooms for 3-5 minutes before stuffing. Do not overcook and know that they won’t be as toothy if you choose to do this.


crab stuffed mushrooms for pinterest

More Stuffed Vegetable Recipes

One of the best easy vegetarian recipes are Stuffed Portabella Mushrooms. A great vegetarian dinner idea perfect for meatless Monday! #stuffedmushrooms #vegetarianrecipes www.savoryexperiments.com

Stuffed Portabella Mushrooms

5 from 6 votes
One of the best easy vegetarian recipes are Stuffed Portabella Mushrooms. A great vegetarian dinner idea perfect for meatless Monday!
See The Recipe!
Classic Stuffed Peppers are bell peppers stuffed with ground beef, rice, cheese and spices. A timeless meal ready in 30 minutes and easily made ahead. #stuffedpeppers #stuffedbellpeppers www.savoryexperiments.com

Classic Stuffed Peppers

4.49 from 25 votes
Classic Stuffed Peppers are bell peppers stuffed with ground beef, rice, cheese and spices. A timeless meal ready in 30 minutes and easily made ahead.
See The Recipe!
Sausage Stuffed Cherry Peppers are a tasty and easy appetizer recipe using only 5 ingredients. The perfect party food for any occasion!

Sausage Stuffed Cherry Peppers

4.91 from 11 votes
Sausage Stuffed Cherry Peppers are a tasty and easy appetizer recipe using only 5 ingredients. The perfect party food for any occasion!
See The Recipe!
crab stuffed mushrooms on a serving platter
close up of crab stuffed mushroom

Stuffed Mushrooms with Crab

4.61 from 76 votes
With a delicious creamy crab filling, these Crab Stuffed Mushrooms are the BEST! Great for dinner parties, or even a light lunch or dinner!
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 16

Ingredients

Instructions

  • Preheat oven to 350 degrees.
  • In a small bowl, combine cream cheese, mayonnaise, cheddar cheese, Worcestershire sauce, garlic powder, onion powder, Kosher salt and white pepper. Mix until well combined. You can use an electric mixer or stand mixer for this portion.
    ingredients for crab stuffing
  • Fold in crab meat.
  • Fill each mushroom cap with a heaping portion of crab filling.
    how to stuff mushrooms
  • Top each with a pinch of panko bread crumbs, tapping them down into the filling to stick.
  • Bake for 12-13 minutes or until panko start to brown.
  • Remove and top with chopped scallions or chives. Serve hot.
  • If you’ve tried this recipe, come back and let us know how it was in the comments and ratings!

Video

Nutrition

Calories: 52 kcal, Carbohydrates: 2 g, Protein: 2 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 11 mg, Sodium: 167 mg, Potassium: 58 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 90 IU, Vitamin C: 1 mg, Calcium: 23 mg, Iron: 1 mg
Author: Jessica Formicola
Calories: 52
Course: Appetizer
Cuisine: American
Keyword: crab stuffed mushrooms, stuffed muchrooms
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!

Read More About Jessica

Join The Discussion

Your email address will not be published. Required fields are marked *

Recipe Rating




Questions and Reviews

  1. Outstanding post but I was wondering if you could write a litte more on this topic? I’d be very grateful if you could elaborate a little bit further. Appreciate it!

  2. 5 stars
    I’ve tried several crab stuffed mushroom recipes but this one is my new go-to recipe.

    Great flavor and well worth trying your recipe.

    Kudos….👍

  3. 4 stars
    I added a 1/2 cup of panko bread crumbs to the mixture prior to filling the mushroom caps. This made the mixture a little stiffer, so the filling doesn’t ooze out of the mushrooms. These mushrooms caps were quite delicious! I would make these again.

  4. 5 stars
    Made these for Christmas now making them for new years for twenny twenny one and everybody loves them they are delicious thank you for this recipe

    1. The hand mixer in the video is a KitchenAid and they don’t make it anymore, but to be honest, the “low” speed is still so high, I don’t like it very much. I like the red beaters for videos and that is all. This is the one I use most often in my own kitchen: https://amzn.to/35UCC0A.

  5. 5 stars
    I am drooling just thinking about these mushrooms. I love them and I can’t wait to throw them together with our steak tonight.