Savory Crab Stuffed Mushrooms
Elegant, bite-sized, and packed with rich seafood flavor—these crab stuffed mushrooms are perfect for parties, holidays, or an impressive appetizer any time
Ingredients
- 1 lb large white or cremini mushrooms
- 8 oz lump crab meat (picked over for shells)
- 4 oz cream cheese, softened
- 2 tbsp mayonnaise
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp green onions or chives, finely chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- ½ tsp Old Bay seasoning (or paprika)
- Salt & black pepper, to taste
- 2 tbsp melted butter
- Optional: breadcrumbs for topping
Instructions
- Prep the mushrooms
Preheat oven to 190°C (375°F). Clean mushrooms gently and remove stems. Finely chop the stems. - Cook the stems
Sauté chopped stems in a little butter for 3–4 minutes until soft. Let cool slightly. - Make the filling
In a bowl, mix cream cheese, mayonnaise, Parmesan, garlic, lemon juice, seasoning, salt, and pepper.
Gently fold in crab meat, sautéed stems, green onions, and parsley. - Stuff the mushrooms
Spoon the crab mixture generously into each mushroom cap. Sprinkle breadcrumbs on top if desired. - Bake
Arrange on a baking sheet, brush tops lightly with melted butter, and bake 18–22 minutes until golden and bubbly. - Serve
Garnish with extra parsley and serve warm
Tips
- For extra richness, add a splash of heavy cream to the filling
- For spice lovers: add a pinch of chili flakes or cayenne
- Perfect with a squeeze of fresh lemon before serving
