Crab-stuffed mushrooms are creamy, cozy, and so easy to make. These little bites are perfect for entertaining, disappearing the moment they hit the table!
- Flavor: Sweet crab, creamy center, savory Parmesan, and a golden, buttery topping.
- Budget Tip: Canned crab meat tastes great and keeps this appetizer affordable.
- Make Ahead: Stuff the mushrooms up to 24 hours ahead or freeze for last-minute guests. They can be baked right from frozen!
- Yield: This recipe doubles or triples easily, making it a go-to party appetizer for game days or holiday gatherings.
Ingredient Notes
- Mushrooms: Pick large white mushrooms or brown creminis, making sure the caps are dry and firm for the best texture.
- Cream Cheese: Soften the cream cheese for easier mixing; this creates a creamy filling. Low-fat cream cheese works, but won’t be as rich.
- Crab Meat: Canned or frozen crab both work, though I love canned for this recipe. Drain well for a firmer filling, and choose lump-style for the best texture. Swap crab for chopped shrimp or use buttery baked salmon.
- Parmesan Cheese: Adds salty, savory depth to the stuffed mushrooms. Swap for Asiago or Gruyere. Try adding a little cheddar along with a scoop of caramelized onions to add even more savory goodness.
- Topping: Seasoned breadcrumbs add a golden, crispy topping; panko can be used instead for a lighter crunch. Add a pinch of oregano, Old Bay, red pepper flakes, paprika, or Cajun seasoning to switch up the flavor.
Easy Step Breakdown
- Combine the cream cheese filling ingredients (full recipe below).
- Clean and hollow out the mushrooms.
- Stuff each mushroom and top with buttery breadcrumbs.
- Bake until tender and golden.
Storing & Reheating
Refrigerate cooked stuffed mushrooms in an airtight container for up to 4 days. Reheat in a 350°F oven for 8 to 10 minutes to keep the topping crisp.
Freeze unbaked stuffed mushrooms for up to 3 months and bake straight from frozen, adding about 10 minutes to the cooking time.
Perfect Party Bites
Did you make these Crab Stuffed Mushrooms? Leave a rating and comment below!
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Thaw crab meat if frozen (drain if canned). Preheat the oven to 375°F.
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Mix cream cheese until smooth. Stir in crab meat, green onions, parsley, garlic salt, and Parmesan.
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Wipe mushrooms with a damp paper towel to remove any debris. Using a small spoon or tomato corer, remove stems and spoon out the insides of the mushroom. Discard (or freeze for soups).
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Divide the filling over the mushroom caps. Combine topping ingredients and sprinkle over mushrooms.
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Bake 18-20 minutes or until cooked through and tops are golden.
- If desired, mix the cream cheese with a hand mixer to get a light, fluffy filling. Additional cheeses can be added; cheddar and Gruyere are great options.
- Mushrooms can be stuffed and refrigerated for 24 hours in advance and baked just before serving. They can also be frozen and cooked right from frozen (you’ll need to add about 10 minutes to the cooking time).
- Reserve the mushroom stems and chop them to add to soups, stews, or casseroles.
Calories: 61 | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 213mg | Potassium: 118mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 0.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Seafood, Side Dish, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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