Savory Crab Stuffed Mushrooms
These elegant yet easy crab stuffed mushrooms are the perfect appetizer for special occasions or holiday gatherings. They combine sweet lump crabmeat with creamy, savory fillings, all nestled in a tender mushroom cap.
Ingredients
For the Mushrooms:
· 20-24 large white or cremini mushrooms (about 1.5–2 inches in diameter)
· 2 tablespoons olive oil
· ¼ teaspoon salt
· ¼ teaspoon black pepper
For the Crab Filling:
· 8 ounces lump crabmeat, picked over for shells
· 4 ounces cream cheese, softened
· ¼ cup mayonnaise
· ¼ cup grated Parmesan cheese
· 2 green onions, finely chopped
· 1 garlic clove, minced
· 1 teaspoon Worcestershire sauce
· 1 teaspoon Dijon mustard
· ½ teaspoon Old Bay seasoning (plus more for garnish)
· ¼ teaspoon smoked paprika
· 1 tablespoon fresh parsley, chopped
· Juice of ½ lemon
· Optional: ¼ cup fine breadcrumbs or crushed crackers (for added texture)
For the Topping:
· ¼ cup shredded mozzarella or more Parmesan
· 2 tablespoons breadcrumbs mixed with 1 tablespoon melted butter
· Extra chopped parsley for garnish
Instructions
- Prepare the Mushrooms:
· Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
· Gently wipe mushrooms clean with a damp paper towel. Do not rinse under water—they’ll become soggy.
· Twist or carefully cut off the stems. Finely chop about half the stems (about ¼ cup) for the filling; discard the rest or save for stock.
· Brush mushroom caps inside and out with olive oil, then season lightly with salt and pepper. Place cavity-side up on the baking sheet.
- Make the Filling:
· In a medium bowl, mix cream cheese, mayonnaise, Parmesan, green onions, garlic, Worcestershire, Dijon, Old Bay, smoked paprika, parsley, lemon juice, and chopped mushroom stems until well combined.
· Gently fold in the crabmeat, trying to keep some lumps intact. If using, fold in ¼ cup breadcrumbs.
- Stuff and Bake:
· Generously fill each mushroom cap with the crab mixture, mounding it slightly.
· In a small bowl, mix 2 tablespoons breadcrumbs with melted butter. Top each mushroom with a little mozzarella and a sprinkle of the buttery crumbs.
· Bake for 18–22 minutes, until mushrooms are tender and the tops are golden and bubbly.
· For extra browning, broil for the last 1–2 minutes (watch closely!).
- Serve:
· Garnish with chopped parsley and a light dusting of Old Bay or paprika.
· Serve warm.
Chef’s Tips for Success
· Choosing Mushrooms: Cremini (baby bella) mushrooms have a deeper flavor, while large white mushrooms are more traditional. Pick mushrooms with deep, sturdy caps for maximum filling.
· Crab Selection: Fresh lump crab is ideal, but high-quality canned or refrigerated pasteurized crab works well. Avoid imitation crab.
· Dry the Crab: Pat crabmeat gently with paper towels to remove excess moisture so your filling isn’t watery.
· Make Ahead: You can stuff the mushrooms up to a day ahead, cover, and refrigerate. Bake just before serving.
· Add a Kick: Mix in a dash of hot sauce, a pinch of cayenne, or 1 tablespoon of horseradish to the filling.
· Wine Pairing: Perfect with a crisp Chardonnay or sparkling wine.
Variations
· Seafood Blend: Use a mix of crab and small cooked shrimp.
· Keto-Friendly: Omit breadcrumbs and use crushed pork rinds or almond flour for the topping.
· Bacon Lover’s: Top with crumbled cooked bacon before baking.
· Extra Luxe: Add 2 tablespoons of finely grated Gruyère or sharp cheddar to the filling.
These always disappear fast, so consider doubling the batch! Enjoy your delicious, restaurant-worthy appetizer.