With a creamy mixture of cream cheese and crab meat finished with crispy Panko crumbs, these Crab Stuffed Mushrooms are elegant enough for holiday entertaining yet simple to prepare any night of the year.
Easy Crab Stuffed Mushrooms Recipe
These crab and cream cheese stuffed mushrooms look upscale but take minimal effort to make. The most time-consuming step is finely chopping the ingredients. Adding crab elevates simple cream cheese-stuffed mushrooms into an appetizer that’s perfect for holiday tables, New Year’s Eve platters, or a special dinner at home. They bake in about 30–35 minutes total, so they’re fast enough for weeknight entertaining as well.
What You’ll Need
A short list of ingredients yields a flavorful, creamy filling topped with crunchy Panko. See the recipe card below for exact measurements.
- Large button mushrooms: Choose larger caps; they will shrink slightly when baked.
- Cooked crab: Any crab you can find works—shelled and finely chopped.
- Cream cheese: Softened to room temperature for smooth mixing.
- Mayonnaise: Adds richness to the filling.
- Panko breadcrumbs: Divided; Panko gives a lighter, crispier topping than standard breadcrumbs.
- Garlic and scallions: Finely minced for aroma and mild onion flavor.
- Freshly grated Parmesan: Not the pre-grated variety—use freshly grated for best taste.
- Fresh parsley, Worcestershire, and lemon juice: For brightness and depth.
- Old Bay and a pinch of cayenne: Classic seafood seasoning with a touch of warmth.
- Melted butter: Mixed into the remaining Panko to create a golden, crunchy top.
How to Make Crab Stuffed Mushrooms
These look fancy but are straightforward to prepare. A summary of the steps is below; follow the recipe card for full details and measurements.
- Prepare the mushrooms: Wipe clean with a damp paper towel, remove the stems and gills, then arrange caps cavity-side up on a rimmed baking sheet and lightly spray with olive oil.
- Make the filling: Beat cream cheese until smooth, then stir in mayonnaise, half the Panko, garlic, scallions, Parmesan, parsley, Worcestershire, lemon juice, Old Bay, and cayenne. Fold in the crab gently so the lumps remain.
- Fill and top: Spoon about 1½ tablespoons of filling into each mushroom cap. Mix remaining Panko with melted butter, sprinkle over each stuffed mushroom, and press lightly so it adheres.
- Bake: Bake at 375°F for 18–20 minutes, until filling is set and the topping is golden. If needed, broil briefly (1–2 minutes) to crisp the Panko—watch closely to avoid burning.
Tips for Success
- Cleaning mushrooms: Wipe with a damp paper towel instead of rinsing to avoid excess moisture that can make mushrooms soggy.
- Chop finely: Finely dice the crab and aromatics so every bite has a balanced mix of flavors and textures.
- Use the broiler if needed: If the Panko doesn’t brown to your liking, place the tray under the broiler for a minute or two while watching carefully.
Serving Suggestions
Serve these stuffed mushrooms as an elegant starter with grilled steak, roasted fish, or a composed salad. They’re also ideal on an appetizer table alongside other finger foods at holiday gatherings or cocktail parties.
Make Ahead & Storage
- Make ahead: You can complete all prep and stuffing ahead of time—arrange on a tray, cover, and refrigerate until ready to bake. Freshly baked is best, but reheated mushrooms still taste great.
- Freezing: Freezing is not recommended due to the mushrooms’ high water content and the soft filling.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Recipe
Crab Stuffed Mushrooms
Ingredients
- 12 to 14 large button mushrooms
- Olive oil spray
- 4 ounces cream cheese, softened to room temperature
- 1/4 cup mayonnaise
- 1/2 cup Panko breadcrumbs, divided
- 2 cloves garlic, finely minced
- 3 scallions, ends trimmed and finely diced
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped (plus more for garnish)
- 1/2 tablespoon Worcestershire sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon Old Bay Seasoning
- Pinch of cayenne pepper
- 1 cup shelled cooked crab, very finely chopped
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 375°F. Lightly coat a large rimmed baking sheet with cooking spray.
- Wipe mushrooms clean with a damp paper towel. Scoop out the gills and discard the stems.
- Place mushroom caps on the baking sheet cavity-side up and lightly spray with olive oil; set aside.
- In a large bowl, beat the cream cheese until smooth. Stir in mayonnaise, 1/4 cup Panko, garlic, scallions, Parmesan, parsley, Worcestershire, lemon juice, Old Bay, and cayenne. Gently fold in the chopped crab.
- Scoop about 1½ tablespoons of filling into each mushroom cap.
- Combine the remaining 1/4 cup Panko with melted butter, sprinkle over the filled mushrooms, and press lightly to adhere.
- Bake 18–20 minutes until heated through and tops are golden. If necessary, broil 1–2 minutes to brown the Panko—watch closely to avoid burning.
- Garnish with parsley and serve hot. Allow to cool slightly before eating, as the mushroom juices can be very hot.
Nutrition
Nutrition estimates are approximate and will vary by ingredients used.
