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!
Course: Appetizer, Snack
Cuisine: American, Western
Keyword: cheese and crab stuffed, crab stuffed mushrooms, stuffed mushrooms
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.
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.
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.
I sometimes add a dash of hot sauce like Tabasco, but that is optional.