These Crab Stuffed Mushrooms are rich and creamy with plenty of crab flavor and a crispy, buttery Panko crumb topping. They make a wonderful appetizer for the holidays and can easily be assembled ahead of time and popped in the oven just before guests arrive.
How To Make Crab Stuffed Mushrooms
(More complete instructions in recipe card below.)
- Prepare the mushrooms. Clean the mushrooms, remove the stems, and scoop out the gills and some of the mushroom to make room for lots of filling. Duscard the gills, but chop the mushrrom stems up for the filling.
- Make the filling. Cook the mushroom stems, red pepper, onion in garlic in butter and then combine with the remaining filling ingredients.
- Stuff the mushrooms. Mound as much filling as you can in each mushroom cap. Sprinkle the Panko topping on top.
- Bake. Bake the mushrooms for 20 minutes.
How To Clean Mushrooms
The best way to clean mushrooms is to wipe them with a damp paper towel. You do not want to wash them in running water or submerge them in water. They already have a very high water content and any addional water will alter their texture and taste.
Type Of Crab Meat To Use
I recommend either lump or backfin crab meat for this recipe but it ise very expensive. Claw meat also works well. I would only use canned, shelf-stable crab meat as a last resort.
Recipe Tip
You can use cremini mushrooms instead of white mushrooms for this recipe.
For these mushrooms, I’ve used both Challenge Butter and Cream Cheese. Both are excellent tasting products made with only the freshest ingredients. You can really taste the difference in your food. I love them for holiday entertaining because they can be completely assembled ahead of time and popped in the oven just before guests arrive. With a crab-flavored center, they are such delicious finger food for a party.
More Crab Recipes
Crab Stuffed Mushrooms
Ingredients
- 18 to 20 large white mushrooms
- 2 tablespoons salted butter
- 1/4 cup finely chopped red bell pepper
- 3 green onions, sliced
- 1 clove garlic, minced
- salt and pepper
- 1/3 cup grated Parmesan cheese
- 1 (7 or 8-ounce) container fresh crabmeat, or canned
- 1/2 teaspoon Cajun seasoning
- 4 ounces cream cheese, softened
- 1/2 cup Panko crumbs
- 2 tablespoons butter, melted
- 1 tablespoon chopped fresh parsley
Instructions
- Remove stems from mushrooms and set them aside. Using a spoon, scrape out the gills of each mushroom and discard. Finely chop the mushroom stems.
- Place mushrooms on a lightly greased baking sheet. Preheat oven to 400 degrees.
- Melt 2 tablespoons of butter in a large nonstick pan. Add chopped mushroom stems and red bell pepper. Cook 2 to 3 minutes. Add green onions and garlic and cook 2 minutes more. Transfer mixture to a medium bowl, season with salt and pepper, and let cool.
- Pick through crab meat and remove any pieces of shell. Add crab meat to bowl along with Parmesan cheese, Cajun seasoning and cream cheese. Stir with a wooden spoon to mix evenly.
- Evenly spoon mixture into mushroom caps.
- In a small bowl, stir Panko crumbs together with melted butter and parsley. Sprinkle on top of mushrooms.
- Place in 400 degree oven for 20 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This is a sponsored post. I appreciate the opportunity to share products I love and use in my own kitchen.
Stuffed mushrooms are my favorite! I’ve never made my own before though, can you believe it?! This crab version looks SO good, Christin!