This post may contain affiliate links. Please read our disclosure policy.

Creamy, cheesy Crab Stuffed Mushrooms add an immediate fancy feel to any party. The easy filling takes all of 5 minutes to stir together, you can prep them 100% in advance, and they instantly elevate your appetizer spread.

Cheesy crab stuffed mushrooms on a serving platter

Why You’ll Love This Easy Crab Stuffed Mushrooms Recipe

  • It’s Surprisingly Easy. This recipe is based on my Sausage Stuffed Mushrooms, one of my family’s favorite appetizer recipes. Instead of sausage, they swap lump crab meat, which is very easy to find at most major grocery stores. You’ll be surprised at how quickly it all comes together!
  • Makes Any Gathering Feel Special. The moment you hear the word “crab” in a recipe name, you know it’s going to be special (it’s one of the reasons guests go crazy for Crab Salad, Hot Crab Dip, and Crab Artichoke Toasts). From their exceptional flavor to their elegant appearance, these mushrooms are a party MVP.
  • Simply the Best. From the crispness of the breadcrumbs, to the creaminess of the filling, to the retro (in a good way) Red Lobster vibes, this is hands down the best crabbed stuffed mushrooms recipe you will find.
Easy crab stuffed mushrooms on a serving platter

How to Make Crab Stuffed Mushrooms

The Ingredients

  • Crab. Sweet jumbo lump crab meat is a special and absolutely scrumptious ingredient to use in stuffed mushrooms. It pairs well with the other creamy and cheesy flavors in the filling. You can also use imitation crab, though the flavor isn’t as fresh.
  • Baby Bella Mushrooms. a.k.a. Cremini Mushrooms. Perfectly sized for stuffed mushroom appetizers. If possible, avoid white button mushrooms, as they lack flavor comparatively. (Mushroom lovers, Grilled Portobello Mushrooms and Vegan Mushroom Stroganoff are two other recipes you’ll adore!)

Market Swap

You can make these crab stuffed mushrooms with portobello mushrooms instead. Follow the recipe as directed, but the portobello mushrooms may need a few extra minutes in the oven.

  • Greek Yogurt. Helps create the luscious, creamy filling in a healthier way. Greek yogurt is packed with protein and calcium. Plus, it adds a delightful tang. (My Smoked Salmon Dip also uses Greek yogurt!)

Substitution Tip

If you prefer, you can also make these crab stuffed mushrooms with mayonnaise or sour cream.

  • Egg Yolk. Holds the filling together.
  • Old Bay. Seafood’s best friend. Making these Old Bay crab stuffed mushrooms brings salty, smoky, earthy, and bold flavor.
  • Cheese. The mouth-watering cheesiness in the filling comes from a blend of cheddar and Parmesan cheese. They are a melty, nutty dream team.
  • Breadcrumbs. Italian seasoned breadcrumbs help bind the filling and provide additional flavor.

The Directions

  1. Clean the Mushrooms. Wipe them clean and de-stem them.
An egg yolk, yogurt, and spices in a bowl
  1. Prepare the Filling. Whisk the yogurt, egg, garlic, and Old Bay together.
Cheese, yogurt, egg yolk, and spices in a bowl
  1. Stir. Add the bread crumbs, green onions, and cheese.
Filling for crab stuffed mushrooms with breadcrumbs in a bowl
  1. Add the Crab. You’re almost there!
A bowl of filling for crab stuffed mushrooms no mayo
  1. Stir. Stir until just incorporated.
Simply the best crab stuffed mushrooms in a baking dish
  1. Fill the Mushrooms. Lay them in a baking dish.
  2. Bake. Cook the stuffed mushrooms with crab at 350 degrees F for 20 to 25 minutes. Discard any juices that are left in the pan. ENJOY!
Old Bay crab stuffed mushrooms served on a platter

Storage Tips

  • To Store. Refrigerate stuffed mushrooms in an airtight container for up to 2 days.
  • To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F.
  • To Freeze. You can freeze unbaked stuffed mushrooms (reheat them directly from frozen), but I don’t recommend freezing crab stuffed mushrooms after they’ve been baked, as they will become soggy when thawed.

Meal Prep Tip

Prepare the mushroom filling and stuff the uncooked mushrooms as directed. Lay the uncooked stuffed mushrooms on a baking sheet and freeze until solid. Transfer the frozen crab stuffed mushrooms to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed, adding a few extra minutes to the bake time if needed.

Healthy crab stuffed mushrooms with cheese served on a platter

Leftover Ideas

Leftover savory crab stuffed mushrooms make an excellent addition to pasta dishes like Garlic Pasta and Adult Mac and Cheese. For an elevated grilled cheese, tuck diced leftover mushrooms and cheese between two slices of bread. Toast until golden (you can even add them to this Air Fryer Grilled Cheese).

What to Serve With Crab Stuffed Mushrooms

Easy crab stuffed mushrooms with herbs
  • Baking Dish. The perfect size for baking these stuffed mushrooms.
  • Small Whisk. Easily mix ingredients with this smaller-sized whisk.
  • Mixing Bowls. A set of mixing bowls is essential.

Recipe Tips and Tricks

  • Purchase the Right Crab Meat. A luxurious-feeling ingredient, crab is worth the splurge for a special occasion. Look for either fresh (the best for flavor) or frozen lump crabmeat. Canned crab meat will also work in a pinch.
  • Don’t Rinse Your Mushrooms. When cleaning your mushrooms, do not rinse them with water. They will become soggy. Instead, wipe them clean with a damp paper towel.
  • Dial Up the Crunch Factor. To give these crab stuffed mushrooms with breadcrumbs some extra crunch, toss additional Italian or panko breadcrumbs with a touch of melted butter. Sprinkle over the mushrooms prior to baking.

Crab Stuffed Mushrooms

4.75 from 4 votes
These easy crab stuffed mushrooms are simply the best! Always impressive, this savory appetizer is made with breadcrumbs, crab and cheese.

Prep: 20 minutes
Cook: 20 minutes
Total: 45 minutes

Servings: 15 stuffed mushrooms


  • 16 ounces whole baby bella mushrooms look for ones on the larger side, which are easier to stuff
  • 3 tablespoons plain Greek yogurt sour cream, or mayo
  • 1 large egg yolk
  • 2 cloves garlic minced
  • ½ teaspoon OLD BAY
  • 1/4 teaspoon kosher salt plus additional to taste
  • 2 tablespoons Italian seasoned breadcrumbs
  • 2 green onions finely chopped
  • 1/3 cup shredded cheddar cheese
  • 1/4 cup finely grated Parmesan cheese
  • 8 ounces jumbo lump crab meat I purchase this prepacked from the seafood department; you can also swap canned
  • Freshly ground black pepper
  • Chopped fresh parsley


  • Place a rack in the center of the oven. Preheat the oven to 350°F. With a paper towel, wipe off the outsides of mushrooms. Remove the stems and discard or use for soup or a stir fry (you can also freeze them). Set the caps aside.
  • In a medium mixing bowl, whisk together the Greek yogurt, egg yolk, garlic, and OLD BAY and salt.
  • Stir in the breadcrumbs, green onion, cheddar cheese, and parmesan cheese.
  • Add the crab meat.
  • With a fork or spatula, stir gently to incorporate it evenly.
  • With a spoon or small scoop, generously mound the filling into each mushroom cap. They will be very full. Arrange the stuffed mushrooms in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
  • Bake the crab-stuffed mushrooms until browned and the filling is cooked through, about 20 to 25 minutes. Some liquid may seep out of the mushrooms; simply leave it behind in the pan.
  • Transfer the crab stuffed mushrooms to a serving plate and let cool at least 5 minutes. Top lightly with ground black pepper and an additional pinch of salt to taste. Sprinkle with fresh parsley. Enjoy warm or at room temperature.


  • TO STORE: Refrigerate stuffed mushrooms in an airtight storage container for up to 2 days.
  • TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350°F or in the microwave.
  • TO FREEZE: I don’t recommend freezing cooked stuffed mushrooms, as they tend to be soggy once reheated. If you have leftovers and want to give it a try, freeze them in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen.
  • TO MAKE AHEAD: Prepare the mushroom filling and stuff the uncooked mushrooms as directed. Lay the uncooked stuffed mushrooms on a baking sheet and freeze until solid. Transfer the frozen crab stuffed mushrooms to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed, adding a few extra minutes to the bake time if needed.


Serving: 1(of 15)Calories: 49kcalCarbohydrates: 3gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 24mgPotassium: 186mgFiber: 1gSugar: 1gVitamin A: 81IUVitamin C: 2mgCalcium: 59mgIron: 1mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

More Crowd-Pleasing Appetizers

Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!
Please enable JavaScript in your browser to complete this form.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

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

Recipe Rating


Leave a comment

  1. These are delicious! We used cassava bread crumbs, but that was the only substitution that we made. We have tried other recipes by Erin, and all have been easy and yummy!5 stars

  2. Loved this recipe!!! Using sour cream in replacement of the plain yogurt turned out excellent!! This is a keeper. I was able to stuff the three large portabella mushrooms and a pair of lobster tails as well.
    Five stars5 stars

  3. Hi! I cooked these for NYE last night and wanted to let you know, you have 1/4 teaspoon kosher salt listed in the ingredients, but then don’t mention the salt in the instructions. I made them with the 1/4 tsp kosher salt, but I think they’d be better without it. They were a tiny bit salty with it.4 stars