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    Home » Appetizer » Savory Crab Stuffed Mushrooms

    Savory Crab Stuffed Mushrooms

    Last updated on December 2, 2021. Originally posted on December 2, 2021 By Elaine 10 Comments

    68 shares
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    Crab Stuffed Mushrooms for Pinterest 4
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    Crab Stuffed Mushrooms for Pinterest 2

    This crab stuffed mushrooms recipe is a dream come true for seafood lovers. Juicy mushrooms are stuffed with tender crab meat and a flavorful savory breadcrumb filling, then baked to perfection. Yum!

    two crab mushrooms on a plate with a bigger plate in the background - one of the mushrooms has a slice out of it

    Adding crabmeat to mushroom caps – with a little crunchiness from bread crumbs and the savory taste of parmesan cheese – makes for a perfect pairing. This recipe is easy to make and simple to scale up if you are hosting guests.

    I have a special love for crabmeat. I feature it in various goodies, like my Warm Crab Dip, Crab Quesadillas, and Crab Cakes.

    How do you clean mushrooms?

    My number one way to clean mushrooms is to use a damp paper towel or a vegetable brush to brush each one until all the dirt is removed.

    One of my friends swears by rinsing them in a colander to get them clean. I find that it makes the mushrooms slimy. Definitely avoid soaking them in water as this can lead to soggy mushrooms when you cook them.

    How do you wash mushrooms? Leave me a comment and let me know.

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

    Helpful tips

    • Medium portobello mushrooms are ideal because they are easier to stuff, but aim to get mushrooms that are all of a similar size, so they cook evenly.
    • If you want to make a meal out of this recipe, use larger mushrooms.
    • If you need a low-carb option, either leave out the breadcrumbs or replace them with the same amount of almond flour.
    • I like to use premium crabmeat, but use what you can afford. Just make sure to drain it well and pick out any shells.
    • This is a great recipe to make ahead of time. Prepare and then place the stuffed mushrooms on the jelly roll pan, cover with plastic wrap, and place in the fridge until you’re ready to bake them.
    • When you’re ready to cook them, take them out of the fridge when you preheat the oven and then dribble on the olive oil just before baking them.

    Ingredients and substitutions

    • Red bell pepper – you can use other colors if you can’t get red but I find the color and taste pleasing. Want a little kick to your mushrooms? Try a poblano pepper.
    • Portobello mushrooms – Pick medium sized mushrooms so you can stuff them easily. You can also try white or brown varieties if they are big enough.
    • Butter
    • Garlic – crushed. Also, use as much as you like.
    • Crabmeat – I’ve been using Phillips brand canned crabmeat (pictured below) because of its quality and the fact that there’s a lot in the tin, so I can use it for other recipes or a sandwich, but you could use fresh crab meat if you want.
    • Panko bread crumbs – you can use normal bread crumbs but I always find these have a nice crunchiness to them.
    • Old Bay seasoning – a little goes a long way.
    • Parmesan cheese – freshly grated is best, but store-bought is perfectly fine.
    • Dried parsley – or you could use green onion or fresh chives if you prefer a sharper flavor.
    • Olive oil – for drizzling on the mushrooms at the end.

    How to make crab stuffed mushrooms

    Pre-step

    Get out a large jelly roll pan or sheetpan and line it with aluminum foil. Also get out a sauté pan.

    Step one

    Clean the mushrooms and place them on a plate, then mince the stems.

    Mushrooms with the stems taken out on a white dish with a red bell pepper and a cast iron pan with butter in it in the background

    Step two

    Heat the pan on medium heat, then add butter and stand there until it melts. Be careful not to brown the butter.

    Step three

    Add the bell pepper and sauté for 3 minutes. Add the minced mushroom stems and garlic and sauté for 5 more minutes.

    Sautéed vegetables in a cast iron pan and a wooden spoon and dish towel behind it

    Step four

    Preheat the oven to 375 degrees

    Step five

    Gather the rest of the ingredients – crabmeat, parmesan cheese, Old Bay seasoning, panko breadcrumbs, parsley and salt.

    Crab, old bay, panko bread crumbs, cheese, herbs and old bay seasoning on a wooden table

    Step six

    Drain the crabmeat and pick out the shells.

    Step seven

    Take the pan off the heat and add the crabmeat, breadcrumbs, Bay Seasoning, parmesan cheese, parsley, and salt, stirring to combine.

    A cast iron pan with crab stuffing and a wooden spoon

    Step eight

    Mushrooms with crab stuffed in it on a foil lined pan ready to be cooked

    Take a teaspoon of the mixture and stuff each mushroom cap so it is heaping before placing it on the jellyroll pan.

    Step nine

    If there is any extra stuffing mixture left when you are done, pop it in a ramekin and put it on the baking sheet with the mushrooms.

    Step ten

    Liberally drizzle olive oil on the mushrooms and cook for 25 minutes or until done.

    A foil lined pan with the crab mushrooms fresh out of the oven

    Place the crab mushrooms on a serving dish and serve!

    A big plate with a bunch of crab mushrooms on it with more stuffing in the background

    Time to plate a few and taste one of the crab-stuffed portobello mushrooms.

    A different view of two crab mushrooms on a plate with a bigger plate in the background - one of the mushrooms has a slice out of it

    How do you store stuffed mushrooms?

    After cooking, if there are any left, allow them to cool completely then put them in an airtight container with enough room to spread them apart. Keep in the fridge for up to a week.

    two crab mushrooms on a plate with a bigger plate in the background - one of the mushrooms has a slice out of it

    Can you freeze these stuffed mushrooms?

    Yes. You can freeze the stuffed mushrooms but do this before you cook them. Follow the recipe until you are to dribble the oil on the mushrooms. You can store the mushrooms in an airtight container for up to 2 months.

    When you’re ready to cook the crab mushrooms, defrost overnight, preheat the oven, then dribble with olive oil just before putting them in the oven, and bake as described.

    I hope you found these crab stuffed mushrooms as tasty as we did! It is a fun and delicious appetizer recipe.

    If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

    Two stuffed mushrooms on a white plate with a pink napkin and knife and fork. There is a slice taken out of the front mushroom

    Savory Crab Stuffed Mushrooms

    Make these simple savory crab stuffed mushrooms for an easy appetizer with loads of flavor that everyone will want to sample.
    5 from 5 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Seafood
    Keyword: crab stuffed mushrooms
    Prep Time: 7 minutes
    Cook Time: 33 minutes
    Total Time: 40 minutes
    Servings: 12 Mushrooms
    Calories: 73kcal
    Author: Elaine Benoit

    Ingredients

    • 4 tablespoons butter
    • ¼ red bell pepper (minced)
    • 10 ounces portobello mushrooms (medium sized, cleaned and stems removed. Dice stems)
    • ¼ teaspoon salt
    • 2 cloves garlic (crushed)
    • 4 ounces crabmeat (drained and picked over)
    • ½ cup panko bread crumbs
    • ⅛ teaspoon Old Bay seasoning
    • 3 tablespoons parmesan cheese
    • 2 teaspoons dried parsley
    • 1 tablespoon olive oil (I dribble it on)

    Instructions

    • Heat a sauté pan on medium and once it's hot, add butter and melt it.
    • Add bell pepper and sauté for 3 minutes. Add the diced mushroom stems and garlic and sauté for 5 minutes or until done.
    • Preheat oven to 375 F and line a jelly roll pan with foil.
    • Take the pan of veggies off the heat and add the crabmeat, bread crumbs, Bell's seasoning, parmesan cheese, parsley and salt. Stir until combined.
    • Take a teaspoon and scoop some crabmeat mixture and heap the stuffing in each mushroom cap and line them up on the pan.
    • If you have extra crab mixture, place in a ramken and put it on the pan with the mushrooms.
    • Liberally drizzle olive oil over mushrooms and bake for 25 minutes or until done.
    • Place stuffed mushrooms on a serving dish.
    • Eat
    • Smile
    • Enjoy

    Equipment

    jelly roll pan
    sauté pan
    aluminum foil
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    Notes

    Helpful tips
    • Medium portobello mushrooms are ideal because they are easier to stuff, but aim to get mushrooms that are all of a similar size, so they cook evenly.
    • If you want to make a meal out of this recipe, use larger mushrooms.
    • If you need a low-carb option, either leave out the breadcrumbs or replace them with the same amount of almond flour.
    • I like to use premium crabmeat, but use what you can afford. Just make sure to drain it well and pick out any shells.
    • This is a great recipe to make ahead of time. Prepare and then place the stuffed mushrooms on the jelly roll pan, cover with plastic wrap, and place in the fridge until you’re ready to bake them.
    • When you’re ready to cook them, take them out of the fridge when you preheat the oven and then dribble on the olive oil just before baking them.

    Nutrition

    Serving: 2mushrooms | Calories: 73kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 153mg | Potassium: 115mg | Vitamin A: 205IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 0.3mg
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    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Christopher

      August 30, 2017 at 5:31 pm

      Mmmm. These crab stuffed mushrooms are the perfect appetizer.

      Reply
      • Elaine

        December 02, 2021 at 1:18 pm

        Thanks Christopher.

        Reply
    2. Leslie

      December 02, 2021 at 10:59 am

      Heck yes! Crab stuffed mushrooms are so good! I love that these only include a small portion of cheese. It really helps the crab flavor stand out. (Of course, I’m from Maryland and love all things crab and Old Bay. 😋)

      Reply
      • Elaine

        December 02, 2021 at 1:17 pm

        Thanks Leslie! I’m glad you enjoyed them. And yes! I love Maryland and crab. 🙂

        Reply
    3. Kate

      December 02, 2021 at 11:21 am

      Ah what a lovely idea, perfect appetiser or lovely finger food for a party. Delicious!

      Reply
      • Elaine

        December 02, 2021 at 1:17 pm

        Thanks so much, Kate!!

        Reply
    4. Katie

      December 02, 2021 at 11:22 am

      Wow- these are delicious!! I love the fresh garlic and pepper! Adds such a burst of flavor.

      Reply
      • Elaine

        December 02, 2021 at 1:17 pm

        Thanks so much Katie! I appreciate it.

        Reply
    5. Maria San Juan

      December 02, 2021 at 1:39 pm

      OMG! Yes! Yes! Yes! This is a winner! I will surely try this with my family! Thanks for sharing!

      Reply
      • Elaine

        December 02, 2021 at 2:01 pm

        You’re welcome! 🙂 Thanks, Maria.

        Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

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