Crab-stuffed mushrooms are crispy on top, creamy inside, and tender all-around. Learn how to make this easy appetizer or side dish, which brings together creamy crab dip and tender roasted mushrooms.
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What Are Crab-Stuffed Mushrooms?
Crab-stuffed mushrooms are mushroom caps that home cooks fill with a mixture of lump crabmeat, cheese, and breadcrumbs, then roast in the oven. Prepare this tasty alternative to crab cakes using your preferred mushroom variety and your favorite cheeses, herbs, vegetables, and spices.
4 Tips for Making Crab-Stuffed Mushrooms
Follow these tips to make the best crab-stuffed mushrooms possible.
- 1. Switch up the mushrooms. Use a variety of white and brown mushrooms to make this dish, from entrée-sized portobello mushrooms to bite-sized white button mushrooms and cremini mushrooms.
- 2. Use a crab shortcut. Fresh crabmeat will make the best stuffed mushrooms. To cut down on cost and time, use frozen or canned lump crabmeat.
- 3. Experiment with additions. Adapt this dish to your palate by adding different cheeses, herbs, veggies, and seasonings that you have on hand. Tasty potential additions include chopped chives, cheddar cheese, chopped artichokes, Italian seasoning, Old Bay seasoning, and paprika. Add hot sauce or cayenne pepper for a spicy kick.
- 4. Make it low-carb. Swap the panko breadcrumbs for crushed pork rinds for extra flavor. Alternatively, omit the breadcrumbs altogether for a low-carb or keto dish. Make this seafood dish gluten-free by using gluten-free breadcrumbs.
Homemade Crab-Stuffed Mushrooms Recipe
makes
8 mushroomsprep time
15 mintotal time
35 mincook time
20 minIngredients
Note: The total time does not include 5 minutes of inactive time.
- 1
Preheat the oven to 375 degrees Fahrenheit, and line a large rimmed baking sheet with parchment paper.
- 2
Pop the stem off of each of the clean mushrooms, and place the caps in a large bowl. Discard the mushroom stems.
- 3
Drizzle the mushroom tops with olive oil and toss to coat.
- 4
Arrange the mushrooms stem-side up on the baking sheet in a single layer.
- 5
In a medium bowl, add the crabmeat, cream cheese, mayonnaise, Parmesan cheese, panko breadcrumbs, minced garlic, green onion, and parsley, and stir until well combined.
- 6
Sample the crab mixture and season it with salt and pepper to taste.
- 7
Spoon a heaping portion (about 3–4 tablespoons) of the crab filling into the center of each mushroom cap.
- 8
Transfer the baking dish to the oven, and bake the mushrooms until they are crispy and golden brown around the edges, about 15–18 minutes.
- 9
Turn on the oven broiler, and broil the mushrooms until the filling is golden brown, about 2 minutes.
- 10
Remove the mushrooms from the oven and allow them to rest for 5 minutes before serving.
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