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Crab Stuffed Mushrooms Recipe

Deliciously savory Crab Stuffed Mushrooms make the perfect appetizer! Filled with succulent crab meat, cream cheese, and fresh herbs, these bite-sized treats are great for any occasion.
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Ingredients Equipment Method

Ingredients
  

  • 16 large white or cremini mushrooms stems removed
  • 8 oz about 1 cup crab meat, picked over for shells
  • 4 oz cream cheese softened
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh parsley chopped
  • 1 green onion finely chopped
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons panko breadcrumbs optional, for a crispy topping
  • Olive oil spray or a drizzle of olive oil

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spoon
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Prepare the Mushrooms
  2. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Clean the mushrooms by gently wiping them with a damp paper towel. Remove the stems and set the mushroom caps aside.
  3. Make the Filling
  4. In a mixing bowl, combine the crab meat, cream cheese, Parmesan cheese, mayonnaise, parsley, green onion, lemon juice, garlic powder, salt, and pepper. Mix until well combined and creamy.
  5. Stuff the Mushrooms
  6. Spoon the crab filling into each mushroom cap, pressing gently to secure the filling. Place the stuffed mushrooms on the prepared baking sheet.
  7. Top with Breadcrumbs
  8. Sprinkle a small amount of panko breadcrumbs on top of each stuffed mushroom for added crunch, if desired. Lightly spray or drizzle the tops with olive oil to help them brown.
  9. Bake
  10. Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is golden and bubbly.
  11. Serve
  12. Remove from the oven and let cool for a minute before serving. Transfer to a serving platter and garnish with extra parsley if desired.