With a cream cheese and crab meat filling topped with crispy Panko crumbs, these creamy Crab Stuffed Mushrooms are classy enough for holiday entertaining and easy enough to make all the time!
Easy Crab Stuffed Mushrooms Recipe
If you’ll be hosting and entertaining this holiday season, these crab and cream cheese stuffed mushrooms are a recipe you want to keep on hand. These mushrooms are one of those appetizers that appear fancy but actually take little effort to make. In fact, the hardest part about making these crab stuffed mushrooms is just dicing up all of the ingredients.
While you can stuff mushrooms with anything you want, even just a plain cream cheese mixture, the addition of the crab here is what really turns these into an appetizer fit for the holidays, perfect on a New Year’s Eve appetizer table.
Of course, these don’t have to be reserved for just special occasions. Since they can be prepared in just over 30 minutes, they’re perfect for serving as an appetizer to a nice meal any day throughout the year.
What You’ll Need
These stuffed mushrooms are made with crab meat, cream cheese, Panko and just a handful of other ingredients and seasonings.
(Scroll below to the printable recipe card for details and measurements.)
- Button mushrooms: Select mushrooms on the larger side, keeping in mind that they will shrink and shrivel up some during cooking.
- Crab: Use whatever type of crab you can find for this recipe, from Alaskan King Crab, Blue crab, or Dungeness all work.
- Cream cheese: Allow it to soften to room temperature so it mixes smoothly in the recipe.
- Mayonnaise: Adds the creamy factor to the filling.
- Panko breadcrumbs: If you don’t have Panko you can use regular bread crumbs but I prefer the light and crispy texture of Panko breadcrumbs here.
- Garlic: For aromatics and a zippy flavor.
- Scallions: A mild onion.
- Parmesan cheese: It’s essential that you use freshly grated parmesan and not the pre-grated parmesan from a container.
- Fresh parsley: For added flavor and color.
- Worcestershire sauce: This adds depth of flavor. Don’t skip it.
- Lemon juice: Adds a bright, citrusy component.
- Old Bay Seasoning: This seasoning is a mix of spices that are salty, peppery, and smoky.
- Cayenne pepper: Just a pinch for flavor. It doesn’t make the filling spicy.
- Melted butter: Salted or unsalted will both work in this recipe.
How to Make Crab Stuffed Mushrooms
Though they appear to be a fancy appetizer, these stuffed mushrooms with crab meat are surprisingly easy to make. Here’s a brief summary:
(For all the details, scroll below to the complete printable recipe card.)
- Prepare the mushrooms. Clean the mushrooms, scoop out the gills and remove the stem. Arrange on a baking sheet and spray with olive oil. Set aside.
- Make the filling. Stir the cream cheese until smooth then add in the remaining ingredients for the filling. Gently fold in the crab. Scoop the filling into each mushroom cap.
- Bake. Mix the remaining Panko and butter, then sprinkle on top of the mushroom mixture. Bake for 18-20 minutes, until the tops are golden.
Tips for Success
If this is your first time making stuffed mushrooms, here are a few things to keep in mind:
- How to clean mushrooms. Instead of rinsing them under water, you should use a damp paper towel to wipe them down. Mushrooms absorb water easily and they will release it during baking if you run them under water.
- Use the broiler for a crispy top. The panko should brown nicely while baking but if it doesn’t, you can stick the mushrooms under the broiler for a minute or two. Just watch them closely to ensure they don’t burn.
- Chop all ingredients finely. For the perfect ratio of flavor in every bite, be sure to chop the crab and other ingredients as finely as possible.
Make Ahead & Storage
- Can you make crab stuffed mushrooms ahead of time? Yes, you can at least do all of the prep work ahead of time. While the mushrooms are best freshly baked, you can easily prepare the mushrooms and add the filling in advance. Just arrange the mushrooms on a sheet tray, stuff them, and cover in the fridge until it’s time to bake.
- Can you freeze crab stuffed mushrooms? Due to the water content of mushrooms and the filling, I do not recommend freezing these mushrooms.
- How to store in the fridge. Any leftover stuffed mushrooms can be stored in an airtight container for up to 3 days. Reheat in the oven or microwave.
More Holiday Appetizer Recipes:
- Caprese Skewers
- Cucumber Sandwiches
- Antipasto Charcuterie Board
- Marinated Olives
- Slow Cooker Cranberry Meatballs
- Bacon Wrapped Chicken Bites
Crab Stuffed Mushrooms
- 12 to 14 large button mushrooms
- olive oil spray
- 4 ounces cream cheese ,softened to room temperature
- 1/4 cup mayonnaise
- 1/2 cup Panko breadcrumbs , divided
- 2 cloves garlic , finely minced
- 3 scallions , ends trimmed and very finely diced
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley , finely chopped (plus more for garnish)
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay Seasoning
- pinch of cayenne pepper
- 1 cup shelled cooked crab , very finely chopped
- 1 tablespoon butter , melted
- Preheat oven to 375 degrees F. Lightly coat a large rimmed baking sheet with cooking oil spray.
- Using a damp paper towel, wipe the mushrooms clean from debris. Scoop out the gills and remove the stems. Discard.
- Transfer the mushroom caps to the baking sheet with their empty cavity facing up. Lightly spray mushrooms with olive oil spray; set aside.
- In a large bowl, stir the cream cheese until smooth. Then add in the mayonnaise, 1/4 cup bread crumbs, garlic, scallions, Parmesan, parsley, Worcestershire sauce, lemon juice, and Old Bay until thoroughly combined. Gently fold in the crab.
- Scoop about 1 1/2 tablespoons of the filling into each mushroom cap.
- Combine the remaining 1/4 cup Panko breadcrumbs with the melted butter; sprinkle on top of the filling and press gently to adhere.
- Bake for 18-20 minutes until cook through and tops are golden. (If they don't brown, stick them under the broiler for 1-2 minutes and watch it very closely so they don't over-brown or burn.)
- Serve with a sprinkle of parsley and enjoy. (Be careful when biting into them – juices from the mushroom will be hot!)