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Crab Stuffed Mushrooms Recipe | The Recipe Critic


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These Crab Stuffed Mushrooms are a deliciously savory appetizer, perfect for impressing guests at any gathering. With a rich crab filling in every bite, they’re sure to be a crowd favorite!

Reasons You’ll Love This Recipe

  • Packed with Flavor: The combination of crab, cheese, and other flavorings creates a savory, irresistible filling.
  • Low-Carb: A great choice for anyone following a low-carb or keto-friendly diet.
  • Impressive Presentation: I love stuffed mushrooms for game day, parties, and the holidays because they look fancy and are sure to impress guests. Make it a complete spread with jalapeño poppers, air fryer chicken wings, and 7-layer dip!

The BEST Appetizer

I don’t know about you, but I love stuffed mushroom appetizers! These crab stuffed mushrooms are no exception. The creamy, savory seafood filling with a crunchy texture from the panko that just melts in your mouth! I could seriously eat the whole batch! I know you guys will love these!

Crab Stuffed Mushroom Ingredients

How to Make Crab Stuffed Mushrooms

These adorable crab stuffed mushrooms are easy to prepare and taste absolutely amazing! Perfect for your next get-together, game day, or holiday celebration!

  1. Prep Mushrooms: Preheat the oven to 350 degrees Fahrenheit and either grease a sheet pan or line it with parchment paper. Clean and destem the mushrooms, discarding the stems or reserving them for a separate recipe. Place the mushroom caps top-side down on the sheet pan.
  2. Sauté: Add the butter to a small skillet and melt over medium heat. Add the shallot and garlic and cook for 1-2 minutes, until the shallots pale in color. Remove the shallot mixture from the heat and set aside in a small bowl.
  3. Beat Cream Cheese: Add the cream cheese to a large bowl and beat with a hand mixer until smooth. Add the egg yolk, parsley, paprika, and salt and beat until combined.
  4. Mix in Shallot Mixture: Add the crabmeat, parmesan cheese, and shallot mixture and mix until combined. At this stage, it will become very soft and wet.
  5. Transfer to a Bag: Beat in the panko, transfer the crab mixture to a large ziplock bag, and snip off the end of it.
  6. Fill Mushrooms and Bake: Squeeze the crab mixture into the centers of the mushrooms, letting it mound on top. Bake for 25 minutes or so, until the tops begin to brown. Serve crab stuffed mushrooms warm.

Tips for Crab Stuffed Mushroom

Looking to elevate your crab stuffed mushrooms? Here are some helpful tips to ensure they turn out perfectly every time!

  • What kind of mushrooms should I use? I used white button mushrooms for this recipe, but you may use baby bella mushrooms (also called cremini mushrooms).
  • How do I avoid soggy crab stuffed mushrooms? Sometimes, stuffed mushrooms can end up soggy due to their high water content. Avoid this by partially baking the mushrooms before they are filled. Clean and destem the mushrooms and place them top down on a parchment or aluminum foil-lined baking sheet. Bake at 375 degrees Fahrenheit for about 15 minutes, until the mushrooms release their water and fill with liquid. Tip off the liquid and pat the mushrooms dry with paper towels then proceed to fill them with the crab mixture. Bake as directed. This can be done up to 24 hours before filling them with the crab.
  • Can I use Imitation Crab? I used canned lump crab meat for this filling. But you can use shredded and finely chopped imitation crab. Reduce the amount of panko breadcrumbs to ½ cup, only adding more if needed to absorb any excess liquid. Imitation crab has significantly less moisture than canned crab, so less panko will be needed.
  • How do I brown the tops better? Sometimes, the tops of the mushrooms take a while to brown. You can turn the broiler to HIGH and broil for 2-3 minutes until the tops are a deep golden brown. Be sure to keep a close eye on them so they don’t burn!

Make Ahead Instructions

  • Prepare Ahead: These crab stuffed mushrooms are great for preparing ahead of time! You can prepare them all the way through step 8 up to 24 hours in advance. Place the filled mushrooms in an airtight container lined with 1-2 paper towels on the bottom. This prevents them from rolling around as well as absorbing any excess moisture. Store in the refrigerator until you are ready to bake them. Give the mushrooms an additional 5-8 minutes or so to bake since they will be chilled and will need more time to cook through.
  • Storing Leftovers: These are best served fresh, so I don’t recommend storing leftovers. If you do end up storing them, keep them in an airtight container in the fridge for 2-3 days. Reheat in the oven at 350 degrees Fahrenheit for 10-15 minutes or in the air fryer at 370 degrees Fahrenheit for 4-5 minutes.

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  • Preheat the oven to 350 degrees Fahrenheit and either grease a sheet pan or line it with parchment paper.

  • Clean and destem 24 ounces white button mushrooms, discarding the stems or reserving them for a separate recipe. Place the mushrooms bottom up on the sheet pan.

  • Add 1 tablespoon unsalted butter to a small skillet and melt over medium heat. Add ¼ cup minced shallot and 1 tablespoon minced garlic and cook for 1-2 minutes, until the shallots pale in color. Remove the shallot mixture from the heat and set aside in a small bowl.

  • Add 8 ounces cream cheese to a large bowl and beat with a hand mixer until smooth.

  • Add 1 egg yolk, 1 tablespoon minced fresh parsley, ½ teaspoon paprika, and ¼ teaspoon salt and beat until combined.

  • Add 12 ounces drained canned crab meat 1 cup grated parmesan, and shallot mixture and mix until combined. At this stage, it will become very soft and wet.

  • Stir in 1 cup plain panko bread crumbs before transferring the crab mixture to a large ziplock bag and snip off the end of it.

  • Squeeze the crab mixture into the centers of the mushrooms, letting it mound on top.

  • Bake for 25 minutes or so, until the tops begin to brown. Serve warm.

Calories: 70kcalCarbohydrates: 3gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 29mgSodium: 185mgPotassium: 131mgFiber: 0.4gSugar: 1gVitamin A: 179IUVitamin C: 1mgCalcium: 54mgIron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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