Crab Stuffed Mushrooms are quick and easy to make and can be prepared ahead of time. When your guests arrive, simply baked before serving.
These stuffed mushrooms are filled with a rich, cheesy crab filling and topped with buttery crumbs.
Bake these juicy mushroom caps until tender and melty with a golden topping.
The Best Crab Stuffed Mushrooms
We love crab appetizer recipes from hot crab dip to crab cakes to crab salad! These stuffed mushroom caps are filled with a creamy cheesy crab filling and baked until melty.
- Easy to make with canned crab, these are great for any occasion.
- This recipe can be made up to 24 hours in advance and baked before serving.
- Stuffed mushrooms can be frozen before baking and cooked right from frozen.
- Naturally low carb (skip the bread crumbs if you’d like) and delicious for everyone.
- Great as an appetizer or even a side dish with steak.
Crab for Stuffed Mushrooms
Pretty much anything goes! A small amount goes a long way and our preference is canned crab meat for the flavor, price, and availability. You can also use lump crab meat.
Fresh crab meat can be used but we prefer to eat it on its own or in pasta. Frozen or imitation crab will work in this recipe too if that is what is available to you.
How to Clean Mushrooms for Stuffing
We like either brown/cremini mushrooms or white button mushrooms for stuffing. Choose medium to small mushrooms for an easier appetizer bite!
- Use a damp paper towel to clean the outside of the mushrooms. Mushrooms can soak up water so don’t leave them in water too long. If needed give them a quick rinse and then wipe dry with a paper towel.
- Once they’re wiped, snap off the stem and use a spoon or tomato corer/strawberry huller to remove some of the gills as well to create a larger cavity to fill. Take care when scooping out the insides, so the mushroom doesn’t tear or break.
Ingredient Tip: Save the mushroom stems and chop them to add extra flavor to stew, soup, casseroles, or even stuffing. Fry them along with ground beef in almost any recipe.
How To Make Crab Stuffed Mushrooms
- Clean out the mushrooms as directed above.
- Beat the cream cheese until fluffy. Fold in the remaining ingredients (per the recipe below).
- Fill the mushrooms and top with bread crumbs.
- Bake until bubbly!
To make the best crab stuffed mushrooms, I like to whip the cream cheese before adding the crab meat. This creates a light and fluffy melt in your mouth filling.
How Long To Bake Stuffed Mushrooms
Crab Stuffed Mushrooms take about 18-20 minutes at 375°F, but this can change depending on the size of the mushrooms.
You want to make sure the mushroom is cooked through and the filling is hot and melty.
Can You Freeze Crab Stuffed Mushrooms?
Yes! I love prepping crab stuffed mushrooms in advance and freezing them for potlucks or when guests show up. They can be cooked right from frozen (you’ll need to add about 10 min of cook time).
Crab stuffed mushrooms are perfect for appetizer night alongside buffalo chicken dip and meatballs!
Feeling Crabby?
- Crab Rangoon Crescent Cups
- Cheesy Hot Crab Dip
- Crab Rangoon (Crab & Cream Cheese filled Wontons)
- Cheesy Crab Rangoon Dip (Hot Crab Dip)
Did you enjoy these Crab Stuffed Mushrooms? Be sure to leave a comment and a rating below!
Crab Stuffed Mushrooms
Ingredients
- 16 large fresh mushrooms
- 4 ounces cream cheese softened
- 6 ounces crab canned or frozen
- 2 green onions thinly sliced
- 2 tablespoons chopped fresh parsley
- ¼ teaspoon garlic salt
- ⅓ cup shredded Parmesan cheese
Topping
- ¼ cup bread crumbs
- 1 tablespoon butter melted
Instructions
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Thaw crab meat if frozen (drain if canned). Preheat the oven to 375°F.
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Mix cream cheese until smooth. Stir in remaining ingredients.
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Wipe mushrooms with a damp paper towel to remove any debris. Using a small spoon or tomato corer, remove stems and spoon out the insides of the mushroom. Discard (or freeze for soup).
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Divide the filling over the mushroom caps. Combine topping ingredients and sprinkle over mushrooms.
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Bake 18-20 minutes or until cooked through and tops are golden.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
Cuisine American
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More Easy Appetizers
- Pigs in a Blanket – 2 Ingredients!
- The Best Spinach Artichoke Dip – Favorite!
- Jalapeno Popper Dip – easy appetizer
- Cowboy Caviar – our guests love these!
- Hot Bacon Cheddar Dip – Mmmm, BACON!
Those are absolutely excellent! I often order them at a local restaurant in Montreal, where they are called Mushrooms Neptune. Another variation is to stuff the mushroom caps with escargot and garlic butter. Either way, they are excellent and addictive!
Easy recipe but very bland. Cream cheese overpowers the crab and seasonings. I would suggest doubling the filling ingredients except for the cream cheese. I might even add dash of hot sauce! The buttered panko topping is a nice touch.
Delicious!
These are delicious. Restaurant quality and the best recipe I’ve ever tried. My family loves them!
delicious!!!
Very good. I pre-roasted the mushrooms to prevent sogginess as suggested by Americas Test Kitchen.
These mushrooms are everything you think they should be. My friend made these for our party and they were an absolute hit. How convenient that they can be. frozen! look no further for a great appetizer!
Thank you so much for leaving a comment, Dawnee! ❤️
hi! I love your recipes so much. The flavor in these mushrooms was TO DIE FOR! The only issue I had was with the wateriness of the mushrooms. I know there is a technique on how to avoid this but I surely don’t know it! Any advice on how to eliminate the water? They were kind of gloopy and they sort of leaked all over the place. Thank you!
I’m sorry that happened to you, Elena! Did you wash your mushrooms? That can make them watery. Or if the crab meat was not drained really well it could have made them watery.
I followed the recipe and wouldn’t change a thing, we loved them. I did also have some smaller mushrooms and filled those too, I actually preferred those. Thanks for the great really fast recipe.
So glad you loved it, Terri!
I followed the instructions. I didn’t taste the crab AT ALL. Very salty. It could b a nice dish but needs serious tweeking.
Sorry you didn’t enjoy this recipe as much as we do, Joe!
The stuffed mushrooms with crab oh my it was the most easiest and delicious recipe. I give it a thumbs up.❤️We used real crab
We adore this recipe. We use the filling to stuff large Portobello mushrooms as a main course meal item. We did add a little shredded Italian blend cheese under our Panko crumbs. Tonight we added shrimp to the crab mixture. So good with a salad and some sliced French bread. Thank you for sharing such a great and simple recipe.
So, in the picture of ingredients it shows garlic powder. On the list of ingredients it lists 1/4 teaspoon garlic salt. I used garlic salt with full intention of using garlic powder. I hope these turn out good still.
Either will work just fine Brandi. You may need to a dd a little salt if you use garlic powder instead of garlic salt, but it will be delicious either way!
What canned crab would you suggest? Most of the time I prefer fresh crab legs but I know those aren’t always on sale.
Any canned crab should work just fine in this recipe Alison!
these were good. Partially as a review and partially as a reference for future me-decrease bread crumbs and cheese slightly.
Hi! Planning on making these this week and wanted to confirm that you used 1-ounce (1/3 cup, weighed) of parmesan cheese. Also, are the bread crumbs seasoned? They appear to be in the ingredients shot but I don’t see that mentioned. Going shopping and want to make sure I have everything right! Thanks!
Yes, this recipe uses 1 ounce of grated parmesan. And I do use seasoned breadcrumbs if I have them on hand! Enjoy Shannon!