Crab Stuffed Mushrooms
These mouthwatering crab stuffed mushrooms are a classic cocktail party appetizer and always a huge crowd-pleaser. Tender cremini mushrooms are filled to the brim with a creamy crabmeat mix, topped with Parmesan panko breadcrumbs and roasted until tender, juicy, and crisp. They make a fabulous holiday appetizer for Thanksgiving, Christmas, New Year's Eve, or any gathering that calls for something special.
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Why This Recipe Works Without Cream Cheese
- Skipping the cream cheese keeps the filling lighter and makes crab and mushrooms the star of the dish.
- Sautéed mushroom stems and mayonnaise give the crab filling a creamy, cohesive texture.
- Shallot, garlic, lemon, and Old Bay add flavor without overpowering the crab.
- Finely grated Parmesan and breadcrumbs create a crisp, golden topping that contrasts with the creamy filling.
These bite-sized crab stuffed mushrooms make a fun, elegant, and easy appetizer for any event.
A lot of recipes use a ton of unnecessary ingredients like cream cheese, eggs, and breadcrumbs mixed into the filling, which overcomplicates things and dilutes the crab flavor. This recipe keeps crab and mushrooms at the forefront.
The filling consists of fresh lump crabmeat, sautéed mushroom stems, shallots, garlic, lemon, a little bit of mayo, and just a touch of Old Bay. They get finished with buttery Parmesan breadcrumbs before getting baked to perfection.
How to Prevent Watery Stuffed Mushrooms
Mushrooms release a considerable amount of liquid as they cook, so I like to pre-bake the empty caps before stuffing. This allows them to release some of their moisture first so it doesn't leach out into the filling or make the topping soggy. Some shrinkage is unavoidable since the mushrooms lose water as they cook.
Bake them just until the filling is hot and the mushrooms are tender. Any longer and you risk them drying out. If the topping needs more color, broil them briefly rather than extending the baking time.
Rest for 5 minutes before serving so the mushrooms are easier to handle, then watch them disappear!
Want more delicious crab recipes? Try a warm bowl of cream of crab soup, this golden and gooey baked crab dip, or some authentic jumbo lump Maryland crab cakes.
Ingredients for Crab Stuffed Mushrooms
Best Crab Meat for Stuffed Mushrooms
Fresh-picked or refrigerated lump blue crabmeat is the best choice for stuffed mushrooms. Lump crab has substantial pieces that remain noticeable in the filling, and it's easier to portion into small caps.
Backfin crabmeat is a good lower-cost substitute, although the pieces are smaller. Claw meat has a stronger flavor and darker color, so it will create a more pronounced crab filling.
Don't waste your money on jumbo lump crabmeat, since the lumps are too big to fit and would need to be broken up anyway.
Shelf-stable canned crab can be used in a pinch, but it must be drained thoroughly. Always pick through the crabmeat for pieces of shell and fold it into the filling gently.
Best Mushrooms for Stuffing
I use medium-sized cremini mushrooms because they have sturdy caps, a deeper mushroom flavor, and enough room for a generous spoonful of filling. Choose firm mushrooms with intact caps and relatively closed gills. Try to find mushrooms with evenly sized caps, about 1½ - 2 inches wide, or slightly larger than you want the finished mushrooms to be.
White button mushrooms can be substituted for a milder mushroom flavor. Avoid very small mushrooms because they shrink considerably and hold little filling.
Large portobellos are better suited to a plated appetizer or main course than a bite-size party appetizer, but you can use them to make a larger version of this recipe.
Old Bay - This salty, spicy seasoning is a classic companion of crab and also goes well with mushrooms. You can use store-bought or you can try making your own homemade Old Bay seasoning.
Panko - Japanese breadcrumbs are best because they are lighter and crisper than regular breadcrumbs.
Parmesan - Finely grated Parmigiano Reggiano adds a salty, nutty, yet sweet note to the panko topping. You can also use Grana Padano. For more tips on how to select the right cheese, read my guide to Italian cheeses.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Oven
- Parchment paper
- Rimmed sheet pan
- Paper towels
- Medium skillet
- Cheese grater
How to Make Crab Stuffed Mushrooms
- Preheat the oven to 400°F and line a rimmed sheet pan with parchment paper.
- Remove the mushroom stems and set the caps aside. Trim away the dry ends then finely chop the stems.
- Toss the mushroom caps with the olive oil and ¼ teaspoon salt. Arrange them cavity-side down on the prepared pan. Roast until they begin to soften and release their liquid, about 10 minutes.
- Transfer the mushrooms cavity-side down to a paper towel-lined plate. Carefully wipe any accumulated liquid from the sheet pan.
- While the mushrooms roast, melt 2 tablespoons of butter in a medium skillet over medium heat. Add the chopped mushroom stems, shallot, and remaining ¼ teaspoon of salt. Cook until the vegetables are tender and beginning to brown, about 7-8 minutes.
- Add the garlic and cook until fragrant, about 30 seconds. Let cool for at least 10 minutes.
- In a medium bowl, whisk together the mayonnaise, lemon zest, lemon juice, Old Bay, and black pepper. Stir in 2 teaspoons of chopped parsley and the cooled mushroom mixture.
Pro Tip: Make sure the mushroom stem mixture has cooled completely. If it's still warm, it will thin out the mayo and make the filling feel greasy.
- Gently fold in the crabmeat, taking care not to break up the larger pieces. Taste and add more salt, lemon, or Old Bay if needed.
- Melt the remaining 2 tablespoons of butter, then stir in the panko. Mix until the crumbs are evenly moistened, then stir in the Parmesan and remaining teaspoon of parsley.
- Increase the oven temperature to 425°F.
- Arrange the mushroom caps cavity-side up on the same sheet pan. Divide the crab filling evenly among the caps, mounding it generously on top. Press the filling gently into each cap just enough to help it hold.
Pro Tip: If some of the caps wobble, trim a tiny slice off the rounded side of each one so they sit level on the pan.
- Sprinkle the Parmesan breadcrumbs over the filling, pressing very lightly so the topping adheres.
- Bake until the mushrooms are tender, the filling is heated through, and the topping is golden, about 12-15 minutes. If needed, broil for 1-2 minutes to brown the topping more thoroughly, watching carefully so they don't burn and the parchment doesn't catch on fire.
- Let the mushrooms rest for 5 minutes before transferring them to a serving platter. Serve warm with lemon wedges on the side.
Tips For The Best Stuffed Mushrooms
- Choose mushrooms that are approximately 2 inches wide so they have enough room for the filling but remain bite-size.
- Drain the crabmeat thoroughly. Excess liquid could make the filling loose or cause the mushrooms to become watery.
- If making a smaller batch, use an air fryer: Pre-bake caps at 370°F for 5-7 minutes, dry with paper towels, then fill and bake for another 8-10 minutes with the same temperature.
What to Serve with Crab Stuffed Mushrooms
Serve these tender crab stuffed mushrooms with other classic party appetizers, like old-school clams casino, sweet and salty bacon wrapped stuffed dates, easy yet impressive steak crostini, classic mussels marinara, or simple, elegant roasted shrimp cocktail.
Can You Make Crab Stuffed Mushrooms Ahead of Time?
The mushroom caps and crab filling can be prepared one day in advance and refrigerated separately.
Pre-bake and drain the mushroom caps, prepare the crab filling, and mix the Parmesan breadcrumbs, then refrigerate all three separately. Blot the mushrooms again if needed, then fill, top, and bake shortly before serving.
The mushrooms can also be assembled a few hours ahead, but add the breadcrumb topping just before baking so it stays crisp. Avoid assembling them overnight because the seasoned caps and filling may release additional moisture.
How to Store and Reheat Crab Stuffed Mushrooms
Once cooled, store leftover mushrooms in a single layer in an airtight container in the refrigerator for up to 3 days.
To reheat, bake the mushrooms at 350°F for 10-15 minutes until heated through, then broil for about 1 minute to restore some crunch in the topping. It won't be as good as fresh, but it will still taste good.
FAQs
I don't recommend using surimi or imitation crab because it has a stringy texture and fishy flavor, lacks the tenderness and elegance of crab, and is highly processed. If budget is an issue, use a less expensive crabmeat such as backfin or claw meat.
Mushrooms are about 90% water. Pre-roasting the caps, draining them cavity-side down, and wiping any excess moisture are all necessary to prevent watery mushrooms. Draining the crabmeat thoroughly is also important.
If you prefer, you can substitute full-fat Greek yogurt or sour cream in the same amount, but the flavor will be tangier.
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Crab Stuffed Mushrooms with Parmesan Breadcrumbs
Ingredients
- 18-20 cremini mushrooms medium sized, about 1 pound, cleaned
- 1 tablespoon olive oil
- ½ teaspoon kosher salt divided, plus more to taste
- 4 tablespoons butter unsalted, divided
- 1 shallot small size, finely minced, about ¼ cup
- 1 garlic clove large size, finely grated or minced
- 3 tablespoons mayonnaise
- 1 teaspoon lemon zest finely grated
- 1 tablespoon fresh lemon juice
- ½ teaspoon Old Bay seasoning
- black pepper freshly ground, to taste
- 1 tablespoon fresh parsley finely chopped, plus more for garnish
- 8 ounces lump crabmeat drained and picked over for shells
- ⅓ cup panko breadcrumbs
- ¼ cup Parmesan cheese finely grated
- lemon wedges for serving
Instructions
- Preheat the oven to 400°F and line a rimmed sheet pan with parchment paper.
- Remove the mushroom stems and set the caps aside. Trim away the dry ends then finely chop the stems.18-20 cremini mushrooms
- Toss the mushroom caps with the olive oil and ¼ teaspoon salt. Arrange them cavity-side down on the prepared pan. Roast until they begin to soften and release their liquid, about 10 minutes.1 tablespoon olive oil, ½ teaspoon kosher salt
- Transfer the mushrooms cavity-side down to a paper towel-lined plate. Carefully wipe any accumulated liquid from the sheet pan.
- While the mushrooms roast, melt 2 tablespoons of butter in a medium skillet over medium heat. Add the chopped mushroom stems, shallot, and remaining ¼ teaspoon of salt. Cook until the vegetables are tender and beginning to brown, about 7-8 minutes.4 tablespoons butter, 1 shallot
- Add the garlic and cook until fragrant, about 30 seconds. Let cool for at least 10 minutes.1 garlic clove
- In a medium bowl, whisk together the mayonnaise, lemon zest, lemon juice, Old Bay, and black pepper. Stir in 2 teaspoons of chopped parsley and the cooled mushroom mixture.3 tablespoons mayonnaise, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, ½ teaspoon Old Bay seasoning, black pepper, 1 tablespoon fresh parsley
- Gently fold in the crabmeat, taking care not to break up the larger pieces. Taste and add more salt, lemon or Old Bay if needed.8 ounces lump crabmeat
- Melt the remaining 2 tablespoons of butter, then stir in the panko. Mix until the crumbs are evenly moistened, then stir in the Parmesan and remaining teaspoon of parsley.⅓ cup panko breadcrumbs, ¼ cup Parmesan cheese
- Increase the oven temperature to 425°F.
- Arrange the mushroom caps cavity-side up on the same sheet pan. Divide the crab filling evenly among the caps, mounding it generously on top. Press the filling gently into each cap just enough to help it hold.
- Sprinkle the Parmesan breadcrumbs over the filling, pressing very lightly so the topping adheres.
- Bake until the mushrooms are tender, the filling is heated through and the topping is golden, about 12-15 minutes. If needed, broil for 1-2 minutes to brown the topping more thoroughly, watching carefully so they don't burn and the parchment doesn't catch on fire.
- Let the mushrooms rest for 5 minutes before transferring them to a serving platter. Serve warm with lemon wedges on the side.lemon wedges
Notes
- Choose mushrooms that are approximately 2 inches wide so they have enough room for the filling but remain bite-size.
- Drain the crabmeat thoroughly. Excess liquid could make the filling loose or cause the mushrooms to become watery.
- Make sure the mushroom stem mixture has cooled completely. If it's still warm, it will thin out the mayo and make the filling feel greasy.
- If some of the caps wobble, trim a tiny slice off the rounded side of each one so they sit level on the pan.
- If making a smaller batch, use an air fryer: Pre-bake caps at 370°F for 5-7 minutes, dry with paper towels, then fill and bake for another 8-10 minutes with the same temperature.
