These elegant crab-stuffed mushrooms are the perfect appetizer that tastes impressive but comes together surprisingly quickly. Tender mushroom caps are filled with a luxurious crab mixture seasoned with fresh herbs and just enough binder to keep everything tender and moist.
Crab Stuffed Mushrooms - Mushrooms and Crab Lovers Favorite
Crab Stuffed Mushrooms - Mushrooms and Crab Lovers Favorite Video
About This Recipe
Mushrooms are actually classified as fungi, not vegetables, and have a unique umami flavor that pairs beautifully with seafood like crab. When you remove the stem and gills, you create the perfect vessel for a creamy filling that becomes irresistibly tender during baking.
Ingredients for Crab Stuffed Mushrooms - Mushrooms and Crab Lovers Favorite
- 12 Baby Portabella Mushrooms
- 1 small diced onion
- ½ cup chopped parsley
- ¾ cup grated swiss cheese
- ½ cup panko breading (Italian Style)
- Salt and pepper to taste
- A pinch of old bay seasoning or to taste
- 8 oz minced crab meat
How to Make Crab Stuffed Mushrooms - Mushrooms and Crab Lovers Favorite
- Remove the stems from the mushrooms
- Saute onion, diced mushroom stems, and parsley and cool.
- To the cooked vegetables add crab, cheese, and panko
- Season with a pinch of salt, pepper, and old bay seasoning to taste
- Top with freshly grated swiss cheese
- Bake at 375 degrees for 15-20 minutes or until mushrooms are tender. Remove from oven and serve while hot. Garnish with chopped parsley, if desired.
What to Serve With Crab Stuffed Mushrooms - Mushrooms and Crab Lovers Favorite
- Serve as an elegant appetizer before dinner
- Pair with a crisp white wine
- Add a lemon aioli for extra richness
- Serve alongside roasted vegetables
- Include on a seafood appetizer board
Frequently Asked Questions
Q: Can I use canned crab?Yes, canned crab works well and is more budget-friendly. Drain it thoroughly and pick through for any shell fragments. Lump crab will give you the nicest presentation with larger pieces.
Q: What size mushrooms should I use?
Medium to large mushroom caps work best. Portobello mushrooms are perfect for this recipe, but cremini or button mushrooms also work beautifully.
Ingredients
Method
- Remove the stems from the mushrooms
- Saute onion, diced mushroom stems, and parsley and cool.
- To the cooked vegetables add crab, cheese, and panko
- Season with a pinch of salt, pepper, and old bay seasoning to taste
- Top with freshly grated swiss cheese
- Bake at 375 degrees for 15-20 minutes or until mushrooms are tender. Remove from oven and serve while hot. Garnish with chopped parsley, if desired.
Notes
Pro Tips:
Choose mushrooms that are similar in size so they cook evenly. Scoop out the gills gently with a spoon to create more room for filling. Don't overmix the crab mixtureâhandle it gently to keep the crab chunks intact rather than breaking them into tiny pieces. A little panko breadcrumb topping adds wonderful texture. Storage & Meal Prep:
These can be filled and refrigerated up to 24 hours before baking, making them perfect for entertaining. Bake from cold, adding a few minutes to the cooking time. Leftovers keep refrigerated for up to 2 days and can be reheated gently at 350°F.
Choose mushrooms that are similar in size so they cook evenly. Scoop out the gills gently with a spoon to create more room for filling. Don't overmix the crab mixtureâhandle it gently to keep the crab chunks intact rather than breaking them into tiny pieces. A little panko breadcrumb topping adds wonderful texture. Storage & Meal Prep:
These can be filled and refrigerated up to 24 hours before baking, making them perfect for entertaining. Bake from cold, adding a few minutes to the cooking time. Leftovers keep refrigerated for up to 2 days and can be reheated gently at 350°F.
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