Crab Stuffed Mushrooms – An Elegant Party Appetizer Packed with Coastal Flavor

Crab Stuffed Mushrooms are a timeless appetizer that instantly elevates any gathering. Rich, creamy, and filled with delicate crab meat, these bite-sized delights deliver big flavor in a small package. Whether served at holiday parties, cocktail receptions, dinner parties, or special celebrations, they bring a touch of elegance that feels indulgent without being heavy.

What makes this dish so beloved is the balance: tender mushroom caps act as the perfect vessel for a luxurious crab filling enhanced with herbs, cheese, and subtle seasoning. When baked, the tops turn golden and slightly crisp, while the interior remains creamy and savory.

This long-form guide walks you through not just the recipe, but the art of making perfect crab stuffed mushrooms—from ingredient selection to presentation, storage, and party-planning tips.

Why Crab Stuffed Mushrooms Are Always a Hit

• Bite-sized and easy to serve
• Elegant without being complicated
• Rich yet balanced
• Ideal for make-ahead entertaining
• Loved by seafood enthusiasts

They’re especially perfect for holiday tables where guests graze and mingle.

Ingredients

• Large white or cremini mushrooms
• Lump crab meat
• Cream cheese, softened
• Mayonnaise
• Parmesan cheese, grated
• Garlic cloves, minced
• Green onions, finely chopped
• Fresh parsley
• Lemon juice
• Old Bay seasoning
• Salt
• Black pepper
• Olive oil
• Breadcrumbs

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean mushrooms and remove stems; lightly chop stems and set aside.
3. Heat olive oil in a skillet and sauté chopped mushroom stems until tender.
4. In a mixing bowl, combine cream cheese, mayonnaise, Parmesan, garlic, lemon juice, Old Bay, salt, and pepper.
5. Gently fold in crab meat, sautéed mushroom stems, green onions, and parsley.
6. Arrange mushroom caps on a lined baking sheet.
7. Fill each cap generously with the crab mixture.
8. Sprinkle breadcrumbs over the tops for added texture.
9. Bake for 18–22 minutes until golden and bubbly.
10. Remove from oven and allow to cool slightly before serving.

Choosing the Best Crab Meat

• Lump crab: Best texture and flavor
• Backfin crab: Good balance of cost and quality
• Avoid imitation crab for authentic flavor

Always drain crab meat gently to avoid excess moisture.

Flavor Enhancements & Variations

• Add shredded mozzarella for extra melt
• Use Gruyère for a gourmet twist
• Add red pepper flakes for gentle heat
• Substitute Greek yogurt for lighter filling
• Top with fresh herbs after baking

Make-Ahead & Storage Tips

• Prepare filling up to 24 hours ahead
• Stuff mushrooms just before baking
• Store leftovers refrigerated for 2 days
• Reheat in oven, not microwave, for best texture

Serving & Presentation Ideas

• Serve on a white platter with lemon wedges
• Garnish with chopped parsley or chives
• Pair with sparkling wine or white wine
• Add to an appetizer board with olives and cheese

Crab Stuffed Mushrooms

Tender mushroom caps filled with a creamy crab mixture and baked until golden, perfect for elegant parties and holiday appetizers.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 20 stuffed mushrooms

Course: Appetizer

Cuisine: American, Seafood

Calories: 95

Ingredients Equipment Method Notes

Ingredients

  

Mushrooms

• 20 mushrooms stems removed

Crab Filling

• 8 oz lump crab meat drained
• 4 oz cream cheese softened
• 2 tbsp mayonnaise
• 0.25 cup Parmesan cheese grated
• 1 tsp lemon juice
• 1 tsp Old Bay seasoning
• 1 clove garlic minced
• 2 tbsp green onions chopped
• 2 tbsp breadcrumbs

Equipment

• Mixing bowl
• Baking sheet
• Skillet

Method

 

1. Preheat oven to 375°F (190°C).
2. Remove mushroom stems and sauté until tender.
3. Mix cream cheese, mayo, cheese, seasoning, and lemon juice.
4. Fold in crab meat and vegetables gently.
5. Stuff mushroom caps with crab mixture.
6. Top with breadcrumbs.
7. Bake until golden and bubbly.

Notes

Use lump crab meat for best texture and flavor. Serve warm.