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Crab stuffed mushrooms take stuffed mushrooms to a new level! By piping some decadent crab mixture into some prepared mushrooms, this is a delicious party snack with only minimal prep time.
Why not make your own homemade bread crumbs for this recipe? You can also use leftover crab to make some Steak Oscar!
Crab Stuffed Mushrooms
Mushrooms aren’t a common food to stuff most of the time –part of this is because it’s easier to stuff over, more immediately delicious things, but the main reason is that most people simply don’t know how to prepare mushrooms properly.
This recipe not only includes toasted and properly browned mushroom stems in the mixture, but some properly baked and browned mushrooms as the base for the crab stuffing.
These are great as a party snack or eaten in groups of three as a light lunch on a busy workday.
Crab Stuffed Mushrooms Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts, as there are a few fiddly ingredients here.
• Salted butter
• Minced garlic
• Chives or green onions
• Package of cream cheese
• Cans of crab meat
• Parmesan cheese
• Ground black pepper
• Onion powder
• Dried thyme
• Dried oregano
Topping
• Melted salted butter
• Breadcrumbs with Italian seasoning
How To Make Crab Stuffed Mushrooms
• Clean the mushrooms and gently twist the stems out, without cutting them off and reserve them
• Slice just a little bit off of the top of the mushrooms so that they sit flat
• Take the stems, cut off the ends and then mince the remaining stems finely
• Heat the butter in a medium-sized skillet, adding in the mushroom stems and frying until they become soft and have lost their moisture
• Add in the garlic and fry until fragrant, about 2 minutes
• Add the green onions and fry for another minute and then remove to cool
• In a medium bowl, combine together the cream cheese, crab meat, Parmesan, pepper, onion powder, thyme, and oregano and then mix until completely combined
• Stir in the cooked mushroom stem mixture and mix until combined
• Place in a large sealing plastic bag and snip off one of the corners to make it into a makeshift piping bag
• Dip each mushroom cap in the melted butter and place flat on a prepared baking sheet
• Pipe the filling into each mushroom cap until full and slice heaping over the side
• Sprinkle with the seasoned breadcrumbs and then bake at 350 Fahrenheit for 20 minutes until the mushrooms have released their moisture and the crumbs have browned
How To Cook Mushrooms Properly
Mushrooms are easily one of the hardest things to learn how to cook properly. Unlike meat, which browns sensibly and easily, or vegetables, which either brown up or wilt to let you know they are done, mushrooms seem to both wilt and release water as well as brown.
The trick to making mushrooms properly is to think of cooking mushrooms as a two-step process. You first need to cook them enough to allow the water within them to leech out.
Once all of the water has been removed and evaporated off, they begin to brown, which is where the real flavor starts to develop.
Could You Use Fresh Crab Meat For This Recipe?
This recipe uses some convenient cans of crab meat, but you could absolutely use some fresh crab if you happen to have it.
The problem with using fresh crab, however, is the relative difficulty in getting the crab ready! Unless you happen olive near a fishmonger that is willing to break apart a fresh crab for you and just give you the meat, trying to completely harvest a whole crab for this recipe is probably a bit more effort than some simple party food warrants.
Looking for more delicious Appetizer recipes? Try these out:
Enjoy!
Love,
Karlynn
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Crab Stuffed Mushrooms
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Course
- Appetizer
- Cuisine
- American
- Servings
- 24
- Calories
- 41
- Author
- Karlynn Johnston
Ingredients
- 24 large whole fresh white mushrooms
Filling
- 2 tablespoons salted butter
- 1 1/2 tablespoons minced garlic
- 1/4 cup minced chives or green onions
- one 8 ounce package cream cheese, softened
- two 1 120 gram cans crab meat drained well and chopped
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
Topping
- 1/4 cup melted salted butter
- 2-3 tablespoons breadcrumbs seasoned with Italian seasoning
Instructions
- Preheat your oven to 350° F. Get out a large rimmed baking sheet.
- Clean the mushrooms and gently twist the stems out from the caps. Reserve 12 stems to the side.
- Take the mushrooms and carefully slice off a little bit of the top, until they sit flat on a level surface.
- Take the reserved mushroom stems and cut off the ends. Mince the remaining clean stem finely.
- Heat the butter in a medium-sized skillet. Add in the mushroom stems and fry until they are soft and have lost their moisture. Add in the garlic and fry until fragrant and browned around 2 minutes. Add in the green onions and fry for another minute, then remove the mixture from the stove to cool.
- In a medium bowl, combine the cream cheese, crab meat, Parmesan, black pepper, onion powder, thyme, and oregano. Mix until completely combined.
- Stir in the mushroom stem mixture – it’s okay if it’s warm- until combined. Place in a large sealing plastic bag and snip off one corner to use as a piping bag.
- Dip each mushroom cap in the melted butter and place on the baking sheet.
- Take the filling and pipe into each mushroom cap until full and heaping a little bit.
- Sprinkle with the seasoned breadcrumbs.
- Bake in the oven for 18-20 minutes, until the mushrooms are hot and have started to release moisture onto the baking sheet. The crumbs should be nicely browned on top as well.
- Remove and serve immediately.
Recipe Notes
- Dipping the mushrooms in melted butter before baking helps prevent them from drying out and adds flavor!
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Mary Gordon says
two 1 120 g crab
should it read two 120 g carb….?
Moldy Pink says
Hello karlynn: I’ve made many of your recipes and they have all turned out wonderful! Keep up the good work and don’t stop giving us your inspired cooking skills and recipes. Bon Appétit.