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.
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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. Enjoy more fancy-feeling apps like Bacon Wrapped Scallops.
- 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.
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!)
- 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!)
- 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
- Clean the Mushrooms. Wipe them clean and de-stem them.
- Prepare the Filling. Whisk the yogurt, egg, garlic, and Old Bay together.
- Stir. Add the bread crumbs, green onions, and cheese.
- Add the Crab. You’re almost there!
- Stir. Stir until just incorporated.
- Fill the Mushrooms. Lay them in a baking dish.
- 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!
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.
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
- More Apps! You can’t go wrong with a spread that includes these mushrooms and Christmas Appetizer Bites, Pumpkin Goat Cheese Crostini, or Ham and Cheese Pinwheels.
- Pasta. For a truly scrumptious, decadent meal, serve these mushrooms alongside (or tossed in with) Mushroom Pasta or Butternut Squash Pasta.
- Steak. Southern stuffed mushrooms make an elegant side dish for Air Fryer Steak.
- Chicken or Turkey. Pair these mushrooms with Rosemary Chicken Thighs, Stuffed Chicken Breast, or roasted turkey.
- Stuffed Pork Tenderloin, , and
Recommended Tools to Make this Recipe
- 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
Prep: 20 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 15 stuffed mushrooms
These easy crab stuffed mushrooms are simply the best! Always impressive, this savory appetizer is made with breadcrumbs, crab and cheese.
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Ingredients
- 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
- ¼ teaspoon kosher salt plus additional to taste
- 2 tablespoons Italian seasoned breadcrumbs
- 2 green onions finely chopped
- ⅓ cup shredded cheddar cheese
- ¼ 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
Instructions
- 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.
Notes
- 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.
Nutrition
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
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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!
I’m so happy that you enjoyed them, Bethany! Thank you for sharing this kind review!
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 stars
Hi Caroline! So glad you enjoyed the recipe! Thank you for this kind review!
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.
Hi! Thanks for letting us know, it would go in right after the Old Bay.
Excellent – not a crumb was left! Everyone enjoyed! Super easy.
Great to hear, thank you Ginny!