Here’s the full recipe for 🦀🍄 Crab Stuffed Mushrooms — creamy, savory, and absolutely irresistible! Perfect for parties, holidays, or any seafood lover’s appetizer platter.
Servings: 16 mushrooms (about 6–8 servings)
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: ~35 minutes
🧂 Ingredients
16 large white mushrooms, stems removed and cleaned
8 oz crab meat (lump or claw), drained and flaked
4 oz cream cheese, softened
¼ cup mayonnaise
¼ cup grated Parmesan cheese (plus extra for topping)
2 tbsp green onions, finely chopped
1 tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning (or paprika + garlic powder mix)
1 clove garlic, minced
½ cup breadcrumbs (plain or seasoned)
2 tbsp butter, melted
Salt & black pepper, to taste
Parsley, chopped (for garnish)
👩🍳 Instructions
1. Preheat Oven
Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the Mushrooms
Gently remove and discard stems (or finely chop them and sauté if you want to add them to the filling).
Wipe mushroom caps clean with a damp paper towel.
3. Make the Filling
In a bowl, mix together:
Cream cheese
Mayonnaise
Parmesan
Crab meat
Green onions
Lemon juice
Worcestershire sauce
Garlic
Old Bay seasoning
Salt and pepper
Mix until creamy and well combined.
(Optional: Stir in sautéed mushroom stems for extra flavor.)
4. Stuff the Mushrooms
Spoon the crab mixture generously into each mushroom cap.
Mix breadcrumbs with melted butter, then sprinkle over the top of each stuffed mushroom.
Add a light dusting of Parmesan cheese for extra golden crunch.
5. Bake
Arrange mushrooms on the baking sheet.
Bake for 18–20 minutes, or until the tops are golden and bubbly.
6. Serve
Garnish with chopped parsley and serve warm.
Optional: squeeze a bit of fresh lemon juice over the top right before serving.
💡 Tips:
Use fresh crab meat for best flavor, but canned or imitation crab works too.
Add a pinch of red pepper flakes or Cajun seasoning if you want a spicy kick.
To make ahead: prepare and stuff the mushrooms, refrigerate, then bake right before serving.