Whether you’re hosting a fancy holiday party or having the neighbors over for an afternoon football game, crab stuffed mushrooms are an easy and delightful appetizer to serve hungry guests.
We’ve updated this recipe to show every step from prepping the mushrooms to selecting the best crab for making it your best dish for any celebration.
With a simple list of ingredients and a fast prep time, these indulgent little bites are failproof party superstars with an impressive presentation and decadent flavors.
Nothing rocks the party like a delicious bite-sized seafood dish. Crab stuffed mushrooms are always an instant hit when they appear in the snack spread and are the first to disappear.
I mean, who can deny an earthy roasted mushroom overflowing with sweet, rich crab mixed with creamy cheeses and a touch of garlic and lemon? Not I. Hand them over.
The reward for making this appetizer is almost too good for the minimal time and effort it takes to make it—yep, you’re just 30 minutes away from superior noshing!
Stuffed mushrooms create individual servings perfect for gatherings. You can tailor the amount you need for your number of guests easily, and everything can be made in advance and then baked at party time.
The Best Crab for Stuffing Mushrooms
When choosing crab for this recipe, I recommend premium lump crab meat that has already been processed and is ready to use. Premium lump crab is a blend of broken pieces of jumbo lump and other soft crab meat and is perfect for use in crab cakes, dips, and stuffing mushrooms like these.
Crab packaged in clear containers instead of cans will allow you to see the product and won’t have off flavors from the can. You should be able to find brands like Phillips in the fresh seafood section at the grocery and seasonally at big box stores like Costco or Sam’s.
Canned lump crab will work in a pinch, but in my experience, it has a less fresh flavor.
Of course, if you have leftover crab meat from crab legs, this is a fabulous way to use it. You’ll just want to chop it up into smaller pieces for the stuffing mix.
Can I make this recipe ahead of time?
Yes, you can make crab-stuffed mushrooms ahead of time.
Prepare the mushrooms and the filling separately up to 48 hours before you want to serve them. Store the mushrooms in a bag with a paper towel to absorb any moisture and store the stuffing mix in an air-tight container in the refrigerator.
The night before or the day you intend to bake them, fill the mushrooms with the crab mixture, place them in their baking dish, cover them with plastic wrap, and refrigerate.
The mushrooms can be stuffed up to 24 hours before baking.
Now they are ready to sprinkle with Parmesan and parsley and pop into the oven whenever you need them. They are the most delicious when hot.
Can I reheat stuffed mushrooms?
Yes, but do so within one to two days from originally served. Either reheat them in the microwave in 30-second bursts or an air fryer for 2-3 minutes.
TOP TIP: Splitting the recipe into 2 smaller pans makes it possible to have successive servings. That way, you have fresh, hot mushrooms later in the party once the first round has been demolished (and fewer cooked leftovers).
Can I freeze crab mushrooms?
Please do not freeze already baked crab mushrooms. The mushrooms will lose their texture, and the crab will lose its bright flavor. This recipe is best when fresh and so easy that it’s worth the small amount of time it takes to make them versus defrosting a mushy crab snack.
Recipe Step by step
- Clean the mushrooms by rinsing with a forceful spray of cold water to remove any dirt. Pat the mushrooms dry with a paper towel, then remove the stems from the mushrooms.
- Hollow out the mushrooms using a melon baller or a small spoon. Be gentle with this process, as raw mushrooms are tender and breakable, and we need them whole so they can hold all of that cheesy crabby goodness inside. Scoop out the gills and some of the “roof” of the mushroom to create that extra space.
- Mix the stuffing in a medium-sized mixing bowl: combine cream cheese, goat cheese, onion, lemon juice, Worcestershire sauce, granulated garlic, and lemon pepper.
- Fold in the crab meat and add salt to taste.
- Stuff the mushrooms to the absolute brim with a small spoon. The amount going into each mushroom will vary based on the size of the mushroom cap, typically 1 tablespoon up to 2 tablespoons of filling.
- Place the stuffed mushrooms into the baking dish, loosely touching. OR onto a baking sheet in neat rows.
- Sprinkle the grated parmesan and parsley on top of each one and place it into the preheated oven.
- Bake for 20 minutes—the mushrooms will soften, and the tops of the crab mixture will start to turn a lovely golden brown color when ready. Serve warm.
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Crab Stuffed Mushrooms Appetizer
- 16 large white button mushrooms , about 2-inches diameter
- 3 ounces cream cheese , softened at room temperature
- 3 ounces goat cheese , softened at room temperature
- 1/4 cup minced green onion
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon granulated garlic or 1 clove fresh minced garlic
- 1/4 teaspoon lemon pepper or ground black pepper
- 8 ounces lump crab meat
- 1/8 teaspoon sea salt , to taste
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley optional
- Cooking spray , to grease pan
- Heat the oven to 425°F
- Clean the mushrooms by rinsing with a forceful spray of cold water to remove any dirt. Pat the mushrooms dry with a paper towel, then remove the stems from the mushrooms. Take the head of the mushroom into your palm, stem up, and press the stem sideways. It should pop off/out easily. (Save the stems for a different recipe or compost.)
- Next, use a melon baller or a small spoon to further hollow out the mushrooms. Be gentle with this process, as raw mushrooms are tender and breakable, and we need them whole so they can hold all of that cheesy crabby goodness inside. Scoop out the gills and some of the “roof” of the mushroom to create that extra space. Set the hollowed-out mushrooms aside and start preparing the filling.
- Mix the cream cheese, goat cheese, onion, lemon juice, Worcestershire sauce, granulated garlic, and lemon pepper in a mixing bowl until combined. Fold in the crab meat. Taste and season with salt, as needed.
- Fill the mushroom caps with the crab mixture, place in a lightly greased baking dish, and top with the Parmesan cheese and parsley. (Recipe may be prepared to this point and refrigerated, covered, overnight.)
- Bake at 425ºF for 20 minutes until mushrooms are soft and the filling is browned in spots. Serve warm.