Introduction
Let me introduce you to one of the most impressive yet surprisingly easy appetizers you’ll ever make: Crab-Stuffed Mushrooms. These savory bites combine tender mushroom caps with a rich, creamy crab filling that’s guaranteed to wow your guests. I’ve perfected this recipe through countless dinner parties, and it’s become my go-to appetizer when I want to create something special without spending hours in the kitchen. The best part? These stuffed mushrooms look and taste like they came from an upscale restaurant, but they’re actually quite simple to prepare.
Ingredients
- 24 medium-sized button or cremini mushrooms
- 8 oz lump crab meat, carefully checked for shells
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup finely grated Parmesan cheese
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/4 cup seasoned breadcrumbs
- 1/4 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms with a damp paper towel and carefully remove the stems. Save the stems for later use.
- Finely chop half of the mushroom stems and discard the rest.
- In a medium bowl, combine the cream cheese, mayonnaise, chopped mushroom stems, crab meat, Parmesan, green onions, garlic, and Worcestershire sauce.
- Season the mixture with Old Bay seasoning, salt, and pepper.
- Fill each mushroom cap generously with the crab mixture.
- In a small bowl, combine the melted butter with breadcrumbs.
- Sprinkle the breadcrumb mixture over each stuffed mushroom.
- Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 40-45 minutes
Servings: Makes 24 stuffed mushrooms (serves 8-12 as an appetizer)
Recipe Notes
Here are some helpful tips to ensure your Crab-Stuffed Mushrooms turn out perfectly:
- Make sure to drain the crab meat well to prevent the filling from becoming too wet.
- The mushrooms can be stuffed up to 24 hours in advance and refrigerated until ready to bake.
- If using larger mushrooms, adjust the cooking time accordingly.
- For the best results, bring cream cheese to room temperature before mixing.
- Don’t wash mushrooms under running water; they’ll absorb too much moisture. Instead, clean them with a damp paper towel.
- If you can’t find Old Bay seasoning, substitute with a mixture of celery salt, paprika, and a pinch of cayenne.
- Leftover stuffed mushrooms can be reheated in a 350°F oven for 10-12 minutes.
Crab-Stuffed Mushrooms
Ingredients
- 24 medium-sized button or cremini mushrooms
- 8 oz lump crab meat carefully checked for shells
- 4 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup finely grated Parmesan cheese
- 2 green onions finely chopped
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1/4 cup seasoned breadcrumbs
- 1/4 teaspoon Old Bay seasoning
- Salt and pepper to taste
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms with a damp paper towel and carefully remove the stems. Save the stems for later use.
- Finely chop half of the mushroom stems and discard the rest.
- In a medium bowl, combine the cream cheese, mayonnaise, chopped mushroom stems, crab meat, Parmesan, green onions, garlic, and Worcestershire sauce.
- Season the mixture with Old Bay seasoning, salt, and pepper.
- Fill each mushroom cap generously with the crab mixture.
- In a small bowl, combine the melted butter with breadcrumbs.
- Sprinkle the breadcrumb mixture over each stuffed mushroom.
- Bake for 20-25 minutes, or until the mushrooms are tender and the tops are golden brown.
