Crab Stuffed Mushrooms

5 from 7 votes
Jump to RecipePinSave to Favorites

This post may contain affiliate links. See my privacy policy for details.

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 on a white plate

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.

ingredients for crab stuffed mushrooms

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


• Melted salted butter

• Breadcrumbs with Italian seasoning

frying filling in a cast iron pan for stuffed mushrooms

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

filling mushroom caps with crab filling

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.

cooked crab stuffed mushrooms

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:

Deviled Eggs

Corn Fritters

Candied Jalapenos




cran stuffed mushroom on a fork

Pin This Recipe To Your Appetizer Recipes Board and Remember to FOLLOW ME ON PINTEREST!

These delectable, easy to make crab stuffed mushrooms are the perfect appetizer and will be a hit with family and guests alike!
Enter your email to get this recipe emailed to you, so you don’t lose it and get new recipes daily!

Crab Stuffed Mushrooms

These delectable, easy to make crab stuffed mushrooms are the perfect appetizer and will be a hit with family and guests alike!
5 from 7 votes
Prep Time
30 minutes
Cook Time
30 minutes
Karlynn Johnston


  • 24 large whole fresh white mushrooms


  • 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


  • 1/4 cup melted salted butter
  • 2-3 tablespoons breadcrumbs seasoned with Italian seasoning


  • 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

Calories: 41kcal, Carbohydrates: 2g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Trans Fat: 1g, Cholesterol: 9mg, Sodium: 59mg, Potassium: 83mg, Fiber: 1g, Sugar: 1g, Vitamin A: 113IU, Vitamin C: 1mg, Calcium: 21mg, Iron: 1mg

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.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Learn to cook like the Kitchen Magpie

A Very Prairie Christmas Bakebook

Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!

Learn More

a copy of Flapper Pie cook book

Flapper Pie and a Blue Prairie Sky

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Mary Gordon says

    two 1 120 g crab
    should it read two 120 g carb….?

  2. 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.5 stars

Leave a Comment or Recipe Tip

Recipe Rating

To save this recipe to your email, just enter your email address below and we'll send it right away!

Please send me new recipes when published.