Crab Stuffed Mushrooms

5 from 3 votes

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Sweet, succulent crab stuffed mushrooms are an appetizer I like around the holidays and are sure to impress the guests! This Crab Stuffed Mushroom recipe is my family favorite, using seasoned cream cheese and lots or tender crab meat all topped with buttery breadcrumbs baked to a golden brown!

A close up of crab stuffed mushrooms


Crab Stuffed Mushrooms

Whether you use fresh or frozen, flaked or lump crab meat, these are always a hit and can be made in no time.

These crab stuffed mushrooms start with mushrooms like a Cremini with the stems removed. Room temp cream cheese gets mixed with spices, Worcestershire sauce and cheese thats stuffed into each mushroom.

For that added crunch texture, buttery breadcrumbs get sprinkled on top and in the oven they go, baked to mouth watering perfection.

baked stuffed mushroom

Should I use flake or lump crab meat?

Lump crabmeat comes from the smaller or broken pieces of jumbo lump and claw meat, along with other smaller pieces from the body meat. Flake is also known as backfin and is a mixture of smaller “flake” pieces of body meat, is finer textured than lump meat, but its flavor is similar.

Lump meat is great in soups and salads and cocktails where the bigger, more impressive pieces are seen. It’s also more expensive, sometimes double that of flake crab meat. Fresh, canned, or frozen, crab is simply delicious!

I typically use flake crab in this as it is mixed with the cheese filling and gets topped with the breadcrumbs.

bowl of crab with mushrooms in background

What kind of mushroom can I use?

I like the Cremini mushroom, typically the brown mushroom found at the market, but white button, baby bella are fine to use here as well.

Just be sure to use fresh mushrooms.

close up of Stuffed Mushrooms in hand

How do I make Crab Stuffed Mushrooms?

  1. Brush off any debris on the mushrooms. Hold it stem side up in the palm of your hand. Using your thumb and index finger from your other hand, rock the stem gently back and forth until it pops. Remove and set aside for other use or discard. Place mushrooms top side down on a lined baking tray.
  2. In a bowl thoroughly mix together the room temperature, softened cream cheese, Worcestershire sauce, garlic and onion powders, salt, pepper and chopped parsley. Be sure this is creamed together well BEFORE adding the crab meat.
  3. Add the crab meat and gently fold the crab into the softened cream cheese mixture, trying not to completely break apart the crab meat.
  4. In a small bowl mix together the topping ingredients and set aside.
  5. Divide and stuff the filling into and on top of each mushroom. Sprinkle breadcrumb topping evenly over all and bake for 18 minutes until tops are golden brown. Serve warm.
tray of baked Crab Stuffed Mushrooms

For other tasty appetizers and snacks, try my Roast Beef Cheddar Rolls, Spinach and Artichoke Dip, Cajun Hot Crab Dip, Cranberry Baked Brie Bites, Bacon Wrapped Tots with Homemade Ranch Dressing, or these amazing Smoky Spicy Walnuts. Enjoy!

Crab Stuffed Mushrooms in hand
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A close up of crab stuffed mushrooms

Crab Stuffed Mushrooms

5 from 3 votes
Sweet, succulent crab stuffed mushrooms are an appetizer I like around the holidays and this Crab Stuffed Mushroom recipe is my family favorite, using seasoned cream cheese and lots or tender crab meat all topped with buttery breadcrumbs baked to a golden brown!
Servings: 20
Prep: 12 minutes
Cook: 18 minutes
Total: 30 minutes

Ingredients 

  • 20 large fresh mushrooms (See Note 1)

Filling

Topping

Instructions 

  • Preheat oven to 375°F. If using frozen or canned crab, thaw and gently squeeze any excess liquid.
  • Brush off any debris on the mushrooms. Hold it stem side up in the palm of your hand. Using your thumb and index finger from your other hand, rock the stem gently back and forth until it pops. Remove and set aside for other use or discard. Place mushrooms top side down on a lined baking tray.
  • In a bowl thoroughly mix together the room temperature, softened cream cheese, Worcestershire sauce, garlic and onion powders, salt, pepper and chopped parsley (See Note 3). Be sure this is creamed together well BEFORE adding the crab meat.
  • Add the crab meat and gently fold the crab into the softened cream cheese mixture, trying not to completely break apart the crab meat.
  • In a small bowl mix together the topping ingredients and set aside.
  • Divide and stuff the filling into and on top of each mushroom. Sprinkle breadcrumb topping evenly over all and bake for 18 minutes until tops are golden brown. Serve warm.

Notes

  1. I like the Cremini mushroom, typically the brown mushroom found at the market, but white button, baby bella are fine to use here as well.
  2. Feel free to use fresh or frozen, flaked or lump crab meat. If using frozen, thaw and gently squeeze any excess liquid before using in recipe.
  3. I sometimes add a dash of hot sauce like Tabasco, but that is optional.

Nutrition

Calories: 58kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 180mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 246IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Appetizer, Snack
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
close up of Crab Stuffed Mushroom

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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6 Comments

  1. 5 stars
    Confession: I could eat SO many of these! Love the combination of tender mushrooms and creamy crab! Perfect party app.