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Crab-Stuffed Mushrooms

Crab-Stuffed Mushrooms

A hearty crab mixture fills these tasty appetizers -- perfect for an elegant party.MORE+LESS-


oz container large mushrooms (about 12), wiped clean and stems removed


oz can white crab meat, well drained


end slice whole grain bread, pulverized into a fine crumb

Salt and pepper, to taste

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  • 1

    Preheat the oven to 375° F . Line a baking sheet with parchment or aluminum foil.

  • 2

    Arrange the mushroom caps on the baking sheet, with the openings facing up

  • 3

    In a medium bowl, stir together the crab meat, bread crumbs, egg, garlic, salt and pepper until well combined.

  • 4

    Divide the crab mixture evenly among the mushrooms, filling in the cavity and piling on top.

  • 5

    Sprinkle the mushrooms with Romano and paprika.

  • 6

    Slide the baking sheet into the oven and bake the mushrooms for 30-40 minutes, until the crab mixture is golden brown and the mushroom is soft.

  • 7

    Serve warm with wedges of lemon.

No nutrition information available for this recipe

More About This Recipe

  • Dear 2010,

    You really flew by. It’s been fun, but I am so ready for 2011.

    Best, Me.

    We’re so close to the end of the year, and I can’t help but think a little about all the food we’ve talked about here this year. It’s been incredible (and tasty!). And I’ve really appreciated all the comments and Facebook feedback from our readers too. Thank you all for following, and I look forward to a fabulous, delicious 2011.

    Now, on to the recipe: Crab-Stuffed Mushrooms.

    This is one of those appetizers that can easily be served as a precursor to an elegant dinner or a bite for cocktail party guests.

    These mushrooms are stuffed with a hearty crab filling and whole grain breadcrumbs, garlic and more. Sprinkled with Romano and paprika, and offered up with a slice of lemon, they're packed with flavor.

    The best part is that the prep time takes only a couple of minutes. Once that’s done, the oven will do all the rest of the work. Score!

    What’s your favorite appetizer? Tell us below!

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

Crab Stuffed Mushrooms

Sweet, succulent crab stuffed mushrooms are an appetizer I like around the holidays and are sure to impress the guests! This Crab Stuffed Mushroom recipe is my family favorite, using seasoned cream cheese and lots or tender crab meat all topped with buttery breadcrumbs baked to a golden brown!

Can I Freeze Stuffed Mushrooms?

Not only are these appetizers easy and delicious—they’re also excellent frozen. Crab stuffed mushrooms are an incredible time saver for cooks on the go. They can be prepared ahead and reheated if you’re planning a big party. This also means on the off chance that you leave any leftovers (it’s never happened at my house, but there’s a first time for everything), they can be frozen and reheated, so you won’t need to worry about wasting food.

Baking Stuffed Mushrooms

Pop them in the oven and bake for 20 minutes at 400° until the tops are a beautiful golden color.

Place the mushrooms on a platter and scoop up the garlic butter in the pan and drizzle over the tops on more time.

I serve them with lemon wedges. Say What? Ummm&hellipYES! It&rsquos crab! Let me tell ya a little secret&hellipa little squeeze of lemon over the top before you pop one in your mouth&hellipOH. MY. GOSH! WOWZERS!

These are simply elegant and luscious! Crispy on top. Stuffed with all that succulent crab and cheese! Then there&rsquos those tender, juicy mushrooms.

How do people not like mushrooms? (Those same &ldquopeeps&rdquo who don&rsquot like seafood&hellipthey don&rsquot like mushrooms either! I&rsquom telling you&hellipshaky ground friends. lol)

I could make myself sick eating about a 100 of these. Thank goodness the recipe only makes 18&hellipwhich is perfect for ONE. lol

So, even though this Nest is full of &ldquoMushroom/Seafood&rdquo haters&hellipthe Two big birds at this Nest LOVE them. Let&rsquos be honest&hellipthe appetizers are ALL about the big people!

The Santa at this house wants crab stuffed mushrooms instead of sugar cookies. That&rsquos why I love him. What can I say!

Crab Stuffed Mushrooms Recipe

Real Restaurant Recipe

Preparation time:ꂫout 25-30 minutes. Recipe makes about 30 medium size stuffed mushrooms. Allowing 3 per person.

  • 1 1/2 cups Dungeness Crab body meat (gently squeeze out moisture)
  • 2 tablespoons chopped green onion
  • 6 tablespoons chopped celery
  • 1/4 teaspoon coarse black pepper
  • Crab dressing (see instructions below)
  • 30 medium size white mushrooms, cleaned with damp cloth
  • Hollandaise sauce warm (recipe on the website - click the link), optional or top with your favorite cheese

Ingredients for Dressing:

In a mixing bowl combine the following with a whip:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 3 drops of Tabasco
  • In a mixing bowl, combine crab, onions, celery and black pepper
  • Add only enough dressing to moisten well
  • Cover and refrigerate, unless serving immediately
  • Remove stems from mushrooms and fill with crab mixture
  • Place mushrooms in a baking pan (if topping with cheese do so now)
  • Bake in 400 degree oven until hot and mushrooms are soft (8-10 minutes)
  • Remove to serving platter and drizzle with warm Hollandaise sauce

Remember that you need to enhance this restaurant recipe with an excellent Hollandaise Sauce. That is the other ingredient that makes this a favorite restaurant recipe.

Enjoy your restaurant recipe for stuffed mushrooms. If you have time, click around the website.

You’ll see other favorite restaurant recipes that have been used successfully for over three decades.

Did you know? Seafood Watch has given the Dungeness crab a sustainable seafood rating of 'Best Choice'.

Depending on what you stuff the mushrooms with and what temperature you cook them at the time will vary. Because these mushrooms are stuffed with delicious crab meat they will need 15 minutes of cook time in a 375 degree Fahrenheit oven.

There are generally two kinds of fresh crab sold: lump crab meat, and lump claw meat. Lump claw meat tends to be far less expensive and still creates a tasty crab cake. It can be sold in a refrigerated can or in plastic bag packaging. You can also buy it at the seafood counter of your grocery store. Lump crab meat is also sold in the canned section of your grocery store near the tuna, but it is not considered fresh. It is not recommended for this recipe. Imitation crab can also be used in this recipe if you are trying to save money. But nothing beats real, fresh crab. Imitation crab meat is usually made out of cheap pollock fish with a wide list of fillers in it as well. That being said it does come down to personal taste so if you really love imitation crab, or just don’t want to break the bank, go ahead and try this recipe with it.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Baked Stuffed Mushrooms with Crab

Butter 10x15-inch baking dish. Combine 1 egg, 1 heaping tablespoon mayonnaise, 1 tablespoon lemon juice, dry mustard, Worcestershire sauce, and 1/4 teaspoon salt in medium bowl whisk to blend. In another medium bowl, combine crabmeat and breadcrumbs. Pour egg mixture over crab mixture and mix gently.

Step 2

Stuff mushroom caps with crab mixture, mounding in center and pressing gently to adhere. Arrange stuffed mushrooms in prepared dish. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Position rack in center of oven and preheat to 375°F. Bake until mushrooms begin to release juices, about 18 minutes.

Step 3

Meanwhile, whisk remaining egg, 1 cup mayonnaise, 1 tablespoon lemon juice, and half and half in small bowl. Remove mushrooms from oven and drizzle each with sauce, then sprinkle with crab boil seasoning. Bake until mushrooms are tender and sauce thickens slightly, about 8 minutes. Serve hot.

How would you rate Baked Stuffed Mushrooms with Crab?

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  • 24 fresh cremini mushrooms, stems removed
  • ½ cup chopped hearts of palm
  • 5 tablespoons mayonnaise
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon lemon juice
  • ¾ teaspoon Creole seasoning (such as Tony Chachere's)
  • 1 clove garlic, grated
  • 8 ounces fresh lump crabmeat, drained and picked over
  • 3 tablespoons whole-wheat panko breadcrumbs
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon salt
  • Lemon wedges for serving

Position a rack in upper third of oven. Preheat to 425 degrees F. Place mushroom caps, gill-sides down, on a rimmed baking sheet. Roast until the mushrooms begin to release their juices and are tender when pierced with a paring knife, about 15 minutes.

Meanwhile, combine hearts of palm, mayonnaise, chives, tarragon, lemon juice, Creole seasoning and garlic in a medium bowl stir until well blended. Add crab stir gently to combine.

Adjust oven temperature to low broil. Turn the mushrooms over and stuff each mushroom cap with 1 tablespoon of the crab mixture. Combine panko, oil and salt in a small bowl sprinkle evenly over the mushrooms. Broil until the crab mixture is warmed through and the breadcrumbs are crisp and deeply browned, about 5 minutes. Transfer the mushrooms to a serving platter serve immediately with lemon wedges.

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms are super delicious and made with simple ingredients. They are packed with flavor and oh, so creamy! A crowd favorite.

Servings: 8 people
Calories: 134 kcal


8 ounces white button mushrooms
1 tbsp oil
1 tbsp finely diced onion
2 garlic cloves, minced
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp dried thyme
2 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup mozzarella cheese, shredded
3 ounces Louis Kemp Crab Delights®
salt and pepper, to taste
1/4 cup parmesan cheese, shredded
fresh parsley, to garnish (optional)


Preheat oven to 350 degrees and grease a baking sheet. Set aside.

Using a wet paper towel gently wipe dirt off mushrooms. Remove the stem and the gills from the mushrooms and finely chop.

Over medium heat add oil to a sauté pan. Once the pan is warm add diced onion, minced garlic, and finely chopped mushroom stems and gills. Sauté for 2 minutes and remove from heat.

Mix in the oregano, basil, thyme, cream cheese, sour cream, mozzarella cheese, and Louis Kemp Crab Delights®. Season with salt and pepper, to taste.

Spoon the mixture into the mushrooms and repeat with all mushrooms.

Sprinkle parmesan cheese on top of each stuffed mushroom and bake for 30 minutes, or until golden.

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