These cheesy crab stuffed mushrooms are over-flowing with a delicious crab filling and crunchy bread crumb topping that are so easy to whip up.
I love mushrooms. Well, that’s an understatement. I absolutely adore anything and everything with mushrooms. And stuffed mushrooms? I haven’t met a stuffed mushroom that I could resist.
Stuffed mushrooms make the perfect party appetizer because they are bite sized, in their own edible container, and you can make a platter full without much work and fuss on your end.
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Recipe highlights
- Simple: Stuffed mushrooms make an elegant and delicious appetizer with very little effort. The prep work only takes about 10 minutes before you pop them in the oven. No fancy cooking skills required.
- Texture: The mushrooms are soft when baked and the stuffing is cheesy. There’s a little crunch with the breadcrumb topping.
- Flavor: These crab stuffed mushrooms and my latest obsession. You can make them spicy with hot sauce, or keep them mild and omit them. You can scale up the recipe to make enough for an army, or scale it down for just the two of you.
Ingredients you will need
- Large Mushrooms: You can use baby bella or large white mushrooms, whatever you can find will work.
- Lump Crab Meat: I use real crab meat for this recipe, but you can also use artificial crab. Just note that the artificial crab meat is on the sweet side. You can also use shrimp, either chop up large shrimp or use the small baby shrimp.
- Breadcrumbs: Seasoned breadcrumbs add more flavor, so I prefer that variety. Panko crumbs are bigger and can also be used.
- Shredded Mozzarella Cheese: Mozzarella melts beautifully and has a mild flavor. You can also use Monterey Jack cheese. If you want to add some more heat, try using Pepper Jack.
- Parmesan Cheese: I’m all about adding different cheeses together for flavor. You can also use Romano or a combination of the two.
- Parsley: A little green herbs adds a touch of color and flavor. You can also use chives, basil or thyme.
- Olive Oil: Extra virgin olive oil is mixed in the breadcrumbs and parmesan for the crumbly topping. You also use a pat of butter. Just melt it and mix it in.
- More Flavorings: lemon juice, dijon mustard, hot sauce, salt and pepper
Recipe Step-by-Step Instructions
- Make the stuffing. Combine the crab meat, breadcrumbs, mozzarella, dijon, parmesan, parsley, hot sauce, lemon juice, salt and pepper. Be sure that it is combined thoroughly so all the flavors are evenly distributed.
- Make the bread crumb topping. In a small bowl, combine breadcrumbs, parmesan and olive oil and set aside.
- Prep the mushrooms. Using a damp paper towel gently clean the mushrooms of any dirt or debris – do not wash! Remove the stems and clean the shell that will hold the crab stuffing.
- Stuff the mushrooms. Using a tablespoon or small spoon, stuff the mushrooms with crab filling. Add an additional mound on top and press firmly.
- Bake the mushrooms. Top mushrooms with the breadcrumb mixture and bake in a 375ºF oven for 30 to 40 minutes. Mushrooms will have softened and the breadcrumb topping will be golden brown.
Expert Tips and Recipe FAQS
It really is difficult to screw up this recipe. You could over cook and burn the mushrooms, so set the timer and check on them after 30 minutes.
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- Mushrooms are little sponges that are filled with water. If they are dirty, just wipe them with a damp cloth and don’t wash them in water. You don’t want them to absorb more water because all of that moisture will come out while they bake, making your stuffed mushrooms mushy.
- You can prepare the mushrooms and make the crab stuffing a day or two in advance. The breadcrumb topping should be made right before you bake the mushrooms.
Want some more crab appetizers? I’ve got a fabulous and popular shrimp and crab dip that is served cold. And if you like things warm and cheesy with a little kick, you must try my hot crab rangoon dip.
And try my other stuffed mushroom recipes: sausage stuffed mushrooms and quinoa and cheese stuffed mushrooms.
Storing Instructions
TO STORE: Store any leftover mushrooms in an airtight container and refrigerate for up to 4 days.
Mushrooms are sponges that suck up water so DO NOT soak or wash in water. Do not stuff them with a liquidy stuffing and bake the mushrooms at high heat, 375-400ºF.
You can reheat them in the microwave or in the oven at 325ºF for about 15 minutes.
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Cheesy Crab Stuffed Mushrooms
Ingredients
- 16 large baby portabella mushrooms stems removed
- 6 oz lump crab meat canned
- ½ cup breadcrumbs seasoned, divided
- ¼ cup mozzarella cheese
- 2 tablespoon dijon mustard
- 3 tablespoon Parmesan cheese divided
- 2 tablespoon parsley American, chopped
- 1 tablespoon lemon juice
- ¼ teaspoon hot sauce
- ¼ teaspoon salt
- ⅛ teaspoon black pepper ground
- 1 ½ teaspoon extra virgin olive oil
Instructions
- Preheat oven to 375ºF.
- Grease a small baking sheet with cooking spray and set aside.
- Using a damp paper towel gently clean the mushrooms of any dirt or debris.
- In a small bowl, mix together crab meat, ¼ cup breadcrumbs, mozzarella, mustard, 2 tablespoon parmesan, parsley, lemon juice, hot sauce, salt and pepper.
- Stuff crab filling evenly among the mushroom caps.
- In another small bowl, mix together remaining breadcrumbs, extra virgin olive oil and 1 TBS parmesan.
- Top each mushroom evenly with bread crumb mix and bake mushrooms for 40 minutes, until filling is bubbly and tops are browned.
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
These were a huge hit with the family and the fact that you based it on canned crab meat means we can enjoy these almost anytime!
We are huge stuffed mushroom fans. I am happy that canned crab is gluten free and I can get gluten free breadcrumbs. I can’t wait to try it!
I am so impressed! I can't believe you made all of these, and that they all turned out so beautifully! I am super jealous. I must say, the french toast is my favorite, but they all look so yummy. Which reminds me, I need to get on that challenge myself . . .
I love the idea of baking an egg in a tomato. Perfect healthy breakfast bite. Usually you make eggs unhealthy when trying to make them portable with a bacon cup or quiche dough.
Great job! You had so many great ideas for edible containers!
I'm so happy you enjoyed the challenge so much! I love your creativity, including the sweet ones (yum), and your tortilla bowl is indeed just like a cowboy hat! Amazing! Thank you so much for participating!
WOW! you did an amazing job..your pictures are stunning..bookmarking this for sure
Oh, loads of fantastic ideas! I especially love your peppers and the crab-stuffed mushrooms!
Great post too – love your enthusiasm.
I do the whole diet coke thing all the time so I can eat more cakes!
I baked an egg in a potato recently and love the idea of baking one in a tomato!!
Gorgeous shots!!! Everything looks so delicious. I like the beef stroganoff and those stuffed mushrooms yum!
Wonderful stuff (no pun intended)! That sweet French toast is calling my name! Love the peppers too–I haven't had those in a while, but will fix that as soon as I get home to my own kitchen.
🙂
Laura, These all look wonderful. I love stuffed peppers but the first photo and the stroganoff have my interest the most. What a great challenge this month.
Those peppers are so pretty. Great edible ideas
Your ideas look great! Really interesting!
Wow! what a gorgeous array of creations! Love the idea of a savory french toast. And I agree that stuffed mushrooms are da bomb! could eat them every single day. And, like diet coke and a brownie, you can put anything inside since you're eating vegetables!
Wow! Great pics! You're making me hungry 🙂
Stunning photographs I LOVE that last pix with the yellow capsicum stuffed with spicy sausage superb. And the first photo is outstanding Cowboy Breakfast cups superb. An excellent posting on this challenge bravo to you.
Cheers from Audax in Sydney Australia.