Crab Stuffed Mushrooms Recipe

These Crab Stuffed Mushrooms are packed with lump crabmeat, lemon and Old Bay, with a creamy filling and crisp panko topping. The right mushrooms and a simple moisture-saving trick keep them from turning watery.

“These turned out perfect. I had large white mushrooms I didn’t know what to do with. Husband said they were best mushrooms he ever had.”

– Laura

“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

Why These Crab Stuffed Mushrooms Don’t Turn Out Watery

Stuffed mushrooms aren’t anything new, but I’ve always thought two things needed attention: watery mushroom caps and fillings that don’t have enough flavor.

I’ve tested this recipe with different kinds of mushrooms, and creminis (baby bellas) are my favorite for their flavor and texture. They don’t release as much liquid as the white button mushrooms I tried. If white button mushrooms are what you have, you can still use them. I recommend pre-baking the empty caps for five minutes to help release some of their moisture before stuffing.

For the filling, I use six ounces of real crabmeat with just enough cream cheese, mayo and Parmesan to hold it together. Lemon zest, Old Bay, garlic and Worcestershire keep it flavorful, while a light panko topping turns golden in the oven. It’s the kind of appetizer I’d happily put out for Thanksgiving, Christmas or New Year’s Eve.

Crab Stuffed Mushrooms Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• cremini mushrooms (baby bellas) – the best choice from my testing for an appetizer-sized cap that holds its shape without releasing too much moisture. Wipe clean with damp paper towels and remove the stems. White button mushrooms work, too, with the extra step in the recipe card notes.
• lump crabmeat – use cooked, picked crabmeat from the refrigerated seafood case or canned crabmeat, draining canned crab thoroughly. Jumbo lump also works, but the pieces get broken up when you mix the filling, so I usually save the money and use regular lump crab meat. I don’t recommend imitation crab here.
• garlic – adds a savory base that complements the sweet crabmeat.
• cream cheese – gives the crab mixture a creamy texture and helps it stay together. Soften it first for easier mixing.
• Parmesan cheese – adds a nutty, savory note without overwhelming the seafood.
• mayonnaise – keeps the filling rich and moist without needing much extra cream cheese.
• fresh parsley – brings a little freshness to the rich filling.
• lemon zest – brightens the crab flavor without adding liquid to the filling.
• Worcestershire sauce – adds savory depth with just a teaspoon.
• Old Bay seasoning – a classic seafood seasoning that fits naturally with crab.
• kosher salt and black pepper – season the filling. Remember that Old Bay and Parmesan also contribute saltiness.
• panko breadcrumbs – form the light, crisp topping rather than weighing down the filling.
• olive oil – coats the panko so it turns golden as the mushrooms bake.

How To Make Stuffed Mushrooms With Crabmeat

1. MIX. Preheat the oven to 350 degrees F. In a medium bowl, stir the garlic, softened cream cheese, Parmesan, mayonnaise, parsley, lemon zest, Worcestershire, Old Bay, salt and pepper together until well combined.

2. ADD THE CRAB. Gently fold in the crabmeat so it is distributed throughout the creamy filling without breaking up the pieces more than necessary.

3. STUFF. Arrange the cleaned, stemmed cremini caps open side up on a rimmed baking sheet. Divide the crab stuffing among the caps.

4. TOP. Stir the panko breadcrumbs and olive oil together, then sprinkle over each mushroom.

5. BAKE. Bake for 22 to 24 minutes, or until the topping is golden brown. Serve warm.

Crab Stuffed Mushrooms Recipe Variations

• BACON – Finely chop 2 to 3 pieces of Bacon In The Oven and stir them into the crab filling.
• SPICY – Add a pinch of red pepper flakes or a few dashes of hot sauce to the filling.
• SHRIMP – Substitute finely chopped, cooked shrimp for the crabmeat for a different seafood-stuffed mushroom.

Make Ahead, Storage And Reheating

• Make Ahead: Clean the mushrooms and prepare the crab filling up to 1 day ahead. Refrigerate them separately, then stuff, top and bake right before serving for the best texture.
• Refrigerate: Transfer leftovers to an airtight container and place in the refrigerator uncovered until fully chilled, then cover. Keep refrigerated for up to 1 day.
• Reheat: Place leftovers on a baking sheet in a 350 degree F oven until heated through. The topping will not be quite as crisp as it was fresh.
• Freeze: I do not recommend freezing these. The mushrooms can become watery when thawed, and the creamy filling may lose its texture.