Crab Stuffed Mushrooms

Treat yourself to elegant but easy Crab Stuffed Mushrooms. Packed with crab meat, the creamy filling is rich, super flavorful and never watery!

“Sooooo delicious! I’ve made various fillings for mushrooms in the past, but crab was a first for me. YUM!!!!! I made no changes to the ingredients.”

—Cindy

This Crab Stuffed Mushroom Recipe is an Upgraded Classic

Stuffed mushrooms aren’t anything new on the appetizer scene, but in my opinion, they’ve needed improvement for a long time.

The biggest problems I’ve come across with other recipes – watery mushrooms and lack of flavor – are both easily addressed.

The watery situation can be fixed by understanding which mushrooms are the best choice for stuffed mushrooms, and knowing how to cook them to release any excess moisture before they get to the serving platter.

And you know that nothing around here lacks flavor. A few pantry ingredients like lemon zest and Old Bay seasoning go a long way to make these the absolute best crab stuffed mushrooms you’ve ever had.

Crab Stuffed Mushrooms Recipe Ingredients

• mushrooms – the edible vessel for the filling. More on how to choose the right ones, below. Whatever you choose, wipe them clean with damp paper towels.
• crabmeat – the star ingredient! More on this below, too.
• garlic – adds a savory flavor that complements the crab.
• cream cheese – a creamy binder for the filling ingredients.
• Parmesan cheese – adds a nutty, umami-rich depth of flavor to this crab stuffed mushroom recipe.
• mayonnaise – adds moisture and creaminess to the filling.
• parsley – brings a bright, fresh note to the dish.
• lemon zest – brightens the flavor and balances the richness.
• Worcestershire sauce – adds a subtle but complex depth of savory flvor.
• Old Bay seasoning – a classic seafood seasoning that works so well with crab.
• salt and pepper – to season the filling to perfection.
• panko breadcrumbs – to add a light, crispy topping to the mushrooms.
• olive oil – tossing the breadcrumbs with a bit of oil helps them get nice and golden brown when baked.

What mushrooms are best for stuffed mushrooms with crab meat?

I’ve tested this recipe with all different kinds of mushrooms and I recommend cremini (baby bella mushrooms) for the best flavor and texture.

What about button mushrooms? Well, this might blow your mind as much as it did mine when I fond out: button, cremini and portobello mushrooms are all the same type of mushroom, just AT different ages. Buttons are the youngest and portobellos are the oldest and largest.

The reason I recommend the middle child cremini here is that as the mushroom ages a bit, it loses some of its water content, meaning that it won’t release as much liquid as a button mushroom when cooked. But, it’s still small enough to be an appetizer portion.

White button mushrooms being the youngest will release the most juices, which can lead to a soggier, wetter stuffed mushroom. But, if your store doesn’t sell creminis and all you can find are button mushrooms, don’t worry: there’s a tip in the recipe card that you can use so they still turn out absolutely perfect!

Best type of crab meat for stuffed mushrooms

The best type of crab meat for stuffed mushrooms is jumbo lump or lump crab meat. You can use fresh crab meat or canned. Imitation crab is not recommended here.

Jumbo lump is known for its large delicate pieces. This creates a luxurious filling and adds beautiful texture to each bite.

Lump crab meat is slightly more budget-friendly and still offers great flavor and texture, it’s just made from smaller pieces of the same parts of the crab.

Because the meat gets broken up when the filling is stirred together anyway, I don’t hesitate to skip the jumbo lump and save a few dollars by using lump crab meat here.

How to Make Crab Stuffed Mushrooms with Cream Cheese

1. STIR. In a medium bowl, stir together the garlic, cream cheese, Parmesan, mayonnaise, parsley, lemon zest, Worcestershire, Old Bay, salt and pepper.

2. TOSS. Add the crab and gently toss until everything is combined.

3. DIVIDE. Arrange the mushroom caps on a rimmed baking sheet and divide the crab mixture between the mushrooms.

4. SPRINKLE. Stir together the panko and the olive oil and divide this over the mushrooms.

5. BAKE. Bake until golden brown. 

Crab Stuffed Mushroom Recipe Variations

• BACON – Make 2 to 3 pieces of bacon in the oven, finely chop it, and stir it into the filling.
• SPICY – Add a pinch of red pepper flakes or a few dashes of hot sauce like Tabasco to the filling.
• SHRIMP – Use finely chopped, cooked shrimp instead of crab for a different type of seafood filling.

Stuffed Mushroom Recipe with Crab Meat Storage

Crab stuffed mushrooms are best eaten immediately after they are made (or at room temperature shortly after they are made), so it’s not recommended to make them too far in advance.

But, to get started on the prep work, you can clean the mushrooms and stir together the crab filling up to 1 day in advance. Stuff and bake the mushrooms just before serving.

If you have leftovers of this crab stuffed mushrooms recipe, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 1 day. Reheat in the oven before serving.