Crab Stuffed Mushrooms add immediate fancy feels to any party. The easy cream cheese filling takes all of 5 minutes to stir together, you can prep them 100% in advance, and they make your appetizer spread sparkle.
The moment you hear the word “crab” in a recipe name, you know it’s going to be special (it’s one of the reasons guests go crazy for Hot Crab Dip).
The same phenomenon applies with the word “stuffed”: Stuffed Pork Tenderloin, Spinach Stuffed Chicken Breast, and Stuffed Salmon stand out from their filling-free peers.
Combine CRAB and STUFFED into one bite, and you have an appetizer with the fabulous flair the holidays are all about!
This recipe is based on my Sausage Stuffed Mushrooms, one of my family’s favorite holiday appetizer recipes.
Instead of sausage, they swap lump crab meat, which is very easy to find at most major grocery stores.
- Crab makes the recipe quicker and easier, since you can add it to the filling right away (versus the sausage which needs to be browned first).
- I adjusted the spices to complement the crab’s flavor profile, then doubled up on the cheese because it is the holidays for gosh sakes!
How to Make the Best Crab Stuffed Mushrooms
Red Lobster’s crab stuffed mushrooms are ultra popular, but on the rare occasions I dined there as a kid, I never appreciated them (I had mushroom phobia back then; plus I was busy eating the Cheddar Bay Biscuits—these Easy Drop Biscuits with cheddar take me right back).
Fortunately, I came around: Grilled Portobello Mushrooms and Vegan Mushroom Stroganoff are two of our favorite meals, and if someone wants to split the crab stuffed mushrooms at Red Lobster with me, I would never turn them down.
This is a healthy crab stuffed mushrooms recipe compared to the Red Lobster crab stuffed mushroom recipe I found online, but it still offers serious decadence.
No one will be disappointed when you show up with a plate of these pretties!
- Crab. Sweet jumbo lump crab meat is a special and absolutely scrumptious ingredient to use in stuffed mushrooms. It pairs well with the other creamy and cheesy flavors in the filling.
- Baby Bella Mushrooms. Perfectly-sized for stuffed mushroom appetizers, flavorful, and nutritious. Mushrooms are rich in antioxidants and vitamins.
- Greek Yogurt. Helps create the luscious, creamy filling in a healthier way. Greek yogurt is packed with protein and calcium. Plus, it adds a delightful tang.
- Egg Yolk. Holds the filling together.
- OLD BAY. Seafood’s best friend. It brings salty, smoky, earthy, bold flavor to the mushrooms.
- Breadcrumbs. Italian seasoned breadcrumbs help bind the filling and provide additional flavor.
- Cheese. The mouth-watering cheesiness in the filling comes from a blend of cheddar and Parmesan cheese. They are a melty, nutty dream team.
- Clean and de-stem the mushrooms.
- Whisk the yogurt, egg, garlic, and OLD BAY together.
- Add the breadcrumbs, green onions, and cheeses.
- Add the crab.
- Stir until incorporated.
- Fill each mushroom cap with the crab mixture. Lay the mushrooms in a baking dish.
- Bake crab stuffed mushrooms at 350 degrees F for 20 to 25 minutes. Let cool, then top with black pepper, salt, and fresh parsley. ENJOY!
- To Store. Refrigerate stuffed mushrooms in an airtight storage container for up to 2 days.
- To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F.
- To Freeze. I don’t recommend freezing cooked stuffed mushrooms, as they tend to be soggy once reheated. If you have leftovers and want to give it a try, freeze them in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen.
Meal Prep Tip
Prepare the mushroom filling and stuff the uncooked mushrooms as directed. Lay the uncooked stuffed mushrooms on a baking sheet and freeze until solid. Transfer the frozen crab stuffed mushrooms to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed, adding a few extra minutes to the bake time if needed.
Leftover crab stuffed mushrooms make an excellent addition to pasta dishes like Garlic Pasta and Adult Mac and Cheese. For an elevated grilled cheese, tuck diced leftover mushrooms and cheese between two slices of bread. Toast until golden (you can even add them to this Air Fryer Grilled Cheese).
Recommended Tools to Make this Recipe
- Baking Dish. The perfect size for baking these stuffed mushrooms.
- Small Whisk. Easily mix ingredients with this smaller-sized whisk.
- Mixing Bowls. A set of mixing bowls is essential.
The Best Baking Dish
A high-quality baking dish is a versatile and essential kitchen tool. I love using mine for casseroles, stuffed mushrooms, and so much more.
There’s no feeling crabby when crab stuffed mushrooms are around! (I couldn’t help myself.)
If you try this recipe, I’d love to hear what you think in the comments below!
Frequently Asked Questions
You can make these crab stuffed mushrooms with portobello mushrooms instead. Follow the recipe as directed, but the portobello mushrooms may need a few extra minutes in the oven.
To make these stuffed mushrooms gluten free, swap the Italian seasoned breadcrumbs for gluten free breadcrumbs.
If your stuffed mushrooms are soggy after baking, they’re likely overcooked. Make sure to follow the bake times as directed to keep your mushrooms from getting soggy.
- 16 ounces whole baby bella mushrooms look for ones on the larger side, which are easier to stuff
- 3 tablespoons plain Greek yogurt sour cream, or mayo
- 1 large egg yolk
- 2 cloves garlic minced
- ½ teaspoon OLD BAY
- 1/4 teaspoon kosher salt plus additional to taste
- 2 tablespoons Italian seasoned breadcrumbs
- 2 green onions finely chopped
- 1/3 cup shredded cheddar cheese
- 1/4 cup finely grated Parmesan cheese
- 8 ounces jumbo lump crab meat I purchase this prepacked from the seafood department; you can also swap canned
- Freshly ground black pepper
- Chopped fresh parsley
Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove the stems and discard or use for soup or a stir fry (you can also freeze them). Set the caps aside.
In a medium mixing bowl, whisk together the Greek yogurt, egg yolk, garlic, and OLD BAY.
Stir in the breadcrumbs, green onion, cheddar cheese, and parmesan cheese.
Add the crab meat.
With a fork or spatula, stir gently to incorporate it evenly.
With a spoon or small scoop, generously mound the filling into each mushroom cap. They will be very full. Arrange the stuffed mushrooms in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
Bake the crab-stuffed mushrooms until browned and the filling is cooked through, about 20 to 25 minutes. Some liquid may seep out of the mushrooms; simply leave it behind in the pan.
Transfer the crab stuffed mushrooms to a serving plate and let cool at least 5 minutes. Top lightly with ground black pepper and an additional pinch of salt to taste. Sprinkle with fresh parsley. Enjoy warm or at room temperature.
- TO STORE: Refrigerate stuffed mushrooms in an airtight storage container for up to 2 days.
- TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- TO FREEZE: I don’t recommend freezing cooked stuffed mushrooms, as they tend to be soggy once reheated. If you have leftovers and want to give it a try, freeze them in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen.
- TO MAKE AHEAD: Prepare the mushroom filling and stuff the uncooked mushrooms as directed. Lay the uncooked stuffed mushrooms on a baking sheet and freeze until solid. Transfer the frozen crab stuffed mushrooms to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed, adding a few extra minutes to the bake time if needed.
Serving: 1(of 15)Calories: 49kcalCarbohydrates: 3gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 24mgPotassium: 186mgFiber: 1gSugar: 1gVitamin A: 81IUVitamin C: 2mgCalcium: 59mgIron: 1mg
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