Crab Stuffed Mushrooms
Our Crab Stuffed Mushrooms recipe features velvety mushrooms filled with a savory crab, onion, and green pepper filling. They cook to a perfect golden brown in 25 minutes. It’s a delicious appetizer for any occasion!
Crab Stuffed Mushrooms
Crab Stuffed Mushrooms are always a hit at any party or potluck. They’re full of seafood flavor and the stuffing is the perfect blend of crispy and creamy.
Something about crab meat makes any occasion special, and this mouthwatering appetizer is no exception.
The umami taste of the mushrooms blend perfectly with the seasoned sweet crab meat, savory diced onion and peppers, and the sharp taste of the freshly grated parmesan cheese.
With little prep work, this appetizer is ready in just half an hour… but it tastes like it took all day.
These mushrooms are an easy way to impress family and guests alike!
Serve them up with other savory appetizers like Instant Pot Cheese Dip or Air Fryer Cabbage or pair them with a sweet dessert like Cinnamon Roll Peach Cobbler or a seasonal Pumpkin Roll.
How to Make Crab Stuffed Mushrooms
Scroll to the recipe card below for full instructions and ingredient amounts!
- Preheat your oven to 350°F and prepare a cast iron skillet or 8×8-inch baking dish with cooking spray or butter.
- If using the mushroom stems, chop into small pieces and place in a large bowl now.
- Add the butter, onion, seafood seasoning, salt, crab meat, egg, breadcrumbs, grated Parmesan cheese, and chopped green bell pepper in a large bowl and mix until well combined.
- Use a spoon to fill each mushroom cap, rounding off the top.
- Place the pan in the oven for 25-30 minutes or until the filling is a nice golden brown.
- Serve hot and enjoy!
Tips and Variations
- Use gluten-free breadcrumbs and increase the butter to 3 tablespoons to create a gluten-free recipe.
- The recipe has not been tested with imitation crab meat, so we aren’t sure how it may change the taste, texture or cook time.
- Lightly spray tops of stuffed mushrooms with cooking spray to assist with browning and to create a crispy topping.
- The stems and cores can be chopped into small pieces and added to the filling if you’d like.
- Any leftover filling can be used to make stuffed flounder, cod, or salmon.
Storage and Reheating
Storage: We don’t recommend storage as the mushrooms can get soggy. However if you’d like to the store the baked mushrooms, they will stay fresh in an airtight container in the fridge for up to 2 days.
Make Ahead: Crab stuffed mushrooms can be stuffed a day or two ahead of time and wrapped tightly in plastic wrap. When you’re ready to bake them, simply unwrap, place in a baking pan, and cook as directed.
Freezing: If you are looking for a freezer option, prepare the stuffed mushrooms as directed but do not bake. Store in a freezer safe container for up to 3 months. Thaw in the refrigerator and bake as directed. We don’t recommend freezing already cooked stuffed mushrooms.
Reheating: When reheating, warm in the oven until heated through.
Ingredients
- 12 large mushrooms, dirt removed and stems and cores reserved (*See note.)
- 2 tablespoons unsalted butter, melted
- ⅓ cup white onion, finely diced
- 1 teaspoon seafood seasoning, similar to Old Bay Seasoning
- ¼ teaspoon salt
- 6 ounces lump crab meat
- 1 large egg, lightly beaten
- ½ cup breadcrumbs
- ¼ cup Parmesan cheese, grated
- ¼ cup green bell pepper, chopped
Instructions
- Preheat the oven to 350°F, and prepare a cast iron skillet or 8×8-inch baking dish with cooking spray or butter.
- If using the mushroom stems, chop into small pieces and place in a large bowl.12 large mushrooms
- Add the butter, onion, seafood seasoning, salt, crab meat, egg, breadcrumbs, Parmesan cheese and green bell pepper, and stir until combined.2 tablespoons unsalted butter⅓ cup white onion1 teaspoon seafood seasoning¼ teaspoon salt6 ounces lump crab meat1 large egg½ cup breadcrumbs¼ cup Parmesan cheese¼ cup green bell pepper
- Use a spoon to fill each mushroom cap, rounding off the top.
- Bake for 25-30 minutes or until the filling is golden brown.
- Serve hot. See post for storage options.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 crab stuffed mushrooms. Actual calories will vary.
- The stems and cores can be chopped into small pieces and added to the filling. They may also be discarded.
- Lightly spray tops of stuffed mushrooms with cooking spray to assist with browning.
- Any leftover filling can be used to make stuffed flounder, cod, or salmon.
Lost the recipe for my stuffed mushrooms, so I made these Christmas Day 2019. Thirty nine people over for dinner. They all raved. I’m glad I lost the other recipe. Impressed the in-laws.
Thank you, Linda! Kim and I are thrilled everyone enjoyed the stuffed mushrooms. Thank you again for coming back to comment on the recipe. Have a lovely day 🙂
Added a bit of Old Bay but otherwise followed the recipe as written. Was the appetizer for our Christmas dinner and they were a hit even with my occasionally picky boys. Thanks for the recipe.
Hi, Melissa! We’re glad your family liked the stuffed mushrooms. 🙂 Adding the Old Bay was a great idea! We’ll have to give it a try the next time we make them. Thanks for stopping by to let us know how they turned out. Have a wonderful evening!