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Savory Crab Stuffed Mushrooms
Savory Crab Stuffed Mushrooms are the ultimate appetizer for dinner parties, holiday gatherings, or a simple treat for seafood lovers. These bite-sized delights combine tender mushroom caps with a creamy, flavorful crab filling, creating a perfect balance of textures and taste. The rich filling with subtle herbs and spices complements the earthy mushroom flavor, resulting in a sophisticated appetizer that’s surprisingly easy to make at home.
Why You’ll Love This Recipe
These stuffed mushrooms are elegant enough to serve at a formal dinner but simple enough for weeknight entertaining. Each mushroom bursts with a savory filling that includes lump crab meat, cream cheese, garlic, and fresh herbs. The combination of textures—the soft, juicy mushroom and the creamy, flavorful filling—makes this dish irresistible. Plus, they bake quickly and can even be prepared ahead of time and baked just before serving.
Ingredients
- 24 large white or cremini mushrooms, stems removed and cleaned
Filling:
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 8 ounces lump crab meat, picked through for shells
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
Optional Topping:
- 1/4 cup panko breadcrumbs
- 1 tablespoon melted butter
- 1 tablespoon additional grated Parmesan cheese
Step-by-Step Instructions
Step 1: Prepare the Mushrooms
Preheat your oven to 375°F (190°C). Gently clean the mushroom caps with a
damp paper towel and remove the stems. Set the caps aside and finely
chop the stems for the filling.
Step 2: Sauté the Aromatics
In a medium skillet, heat a tablespoon of olive oil or butter over
medium heat. Add the chopped mushroom stems and onion, sautéing until
softened, about 3–4 minutes. Stir in the minced garlic and cook for
another minute, ensuring the garlic doesn’t brown.
Step 3: Prepare the Crab Filling
In a large mixing bowl, combine the softened cream cheese, mayonnaise,
Dijon mustard, Old Bay, salt, pepper, paprika, and lemon juice. Stir
until smooth and creamy. Gently fold in the sautéed mushroom stems and
onions, lump crab meat, and chopped parsley. Mix carefully to keep the
crab lumps intact for a better texture.
Step 4: Stuff the Mushrooms
Spoon the crab mixture into each mushroom cap generously, slightly
mounding the filling. If desired, sprinkle the optional topping of
panko, melted butter, and Parmesan over the stuffed mushrooms for a
crunchy finish.
Step 5: Bake the Mushrooms
Place the stuffed mushrooms on a parchment-lined baking sheet. Bake in
the preheated oven for 18–22 minutes, or until the filling is set and
the tops turn golden brown. For an extra touch, broil for 1–2 minutes at
the end, watching carefully to avoid burning.
Serving Suggestions
Serve these stuffed mushrooms warm as an appetizer or party snack. They pair beautifully with crisp white wine, champagne, or a light cocktail. For a festive presentation, arrange them on a platter and garnish with extra chopped parsley or lemon zest.
Tips for the Best Crab Stuffed Mushrooms
- Use fresh or high-quality lump crab meat to maximize flavor. Avoid canned crab for this recipe. - Do not overfill the mushrooms; a slight mound works best. - To make ahead, prepare and stuff the mushrooms, cover, and refrigerate for up to 24 hours. Bake just before serving. - If your mushrooms release too much water, lightly sauté them before stuffing to reduce excess moisture.
Variations You Can Try
- Add finely chopped red bell peppers or green onions to the filling for extra color and flavor. - Substitute cream cheese with mascarpone for a richer filling. - Spice it up with a pinch of cayenne pepper or hot paprika. - Use different mushroom varieties, like portobello or baby bella, for a more robust taste.
Storage Tips
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through. These mushrooms are best served fresh; freezing is not recommended, as the texture of the crab and cream cheese filling may be affected.
FAQ
Can I use imitation crab?
While real lump crab provides the best flavor and texture, you can use imitation crab if needed.
Can I make this vegetarian?
Yes, omit the crab and replace it with finely chopped cooked vegetables like bell peppers or artichokes.
Can these be made ahead?
Absolutely! Stuff the mushrooms, cover tightly, refrigerate, and bake just before serving for a fresh, hot appetizer