Description
These Creamy Crab Stuffed Mushrooms make the ultimate savory appetizer—rich with lump crab meat, cream cheese, garlic, and herbs, all baked inside juicy mushroom caps. Perfect for parties, seafood lovers, or an elevated snack. Includes make-ahead and gluten-free options.
Ingredients
20 to 24 large white or baby Bella mushrooms
8 oz lump crab meat
8 oz cream cheese, softened
1/4 cup Parmesan cheese, grated
2 tbsp mayonnaise
2 green onions, finely chopped
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 cup breadcrumbs (optional, for topping)
Instructions
1. Clean mushrooms with a damp towel, remove stems, and hollow the caps.
2. In a mixing bowl, combine cream cheese, mayonnaise, Parmesan, lemon juice, garlic, green onions, parsley, salt, and pepper.
3. Gently fold in the lump crab meat, keeping it as chunky as possible.
4. Stuff each mushroom cap generously with the mixture. Add breadcrumbs on top if desired.
5. Bake at 375°F (190°C) for 18–20 minutes until tops are golden and mushrooms are tender.
6. For extra browning, broil for 2 minutes at the end.
7. Garnish with extra parsley and serve warm.
Notes
Use fresh lump crab for the best texture and flavor.
Don’t skip drying the mushrooms; it ensures perfect roasting.
Assemble ahead and refrigerate up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 110
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg