‘Tis the season for the ultimate app twofer! Crab Stuffed Mushrooms are the perfect combo of mini crab cakes and classic stuffed mushrooms. These melty, meaty mouthfuls are chock full of lump crab and cheesy goodness, with a pinch-perfect hint of Old Bay, and crispy baked topping.
- The Best Stuffed Mushrooms are Stuffed with (Mini) Crab (Cakes)
- How to Make Stuffed Mushrooms with Crab
- Chef’s Tips
- Best Mushrooms for Stuffed Mushrooms
- Choosing Crab Meat
- How to Clean Mushrooms
- Why are my Stuffed Mushrooms Watery?
- Make ‘Em Ahead of Time (Partially)
- More Festive Finger Foods for Parties
I love holiday treats so much. They’re literally my favorite part of the season. Yeah, yeah. Obviously, I mean second to the wide-eyed innocent joy on my children’s faces and all that peace on earth, goodwill toward humans jazz, of course. But THEN come the friggin snacks!
And I don’t just mean candy cane-laced baked goods. I’m talking about all those non-holiday themed finger foods that your family busts out once a year.
You know, the “fancy” ones? Or at least the perceived-to-be-fancy ones that only come out for company, like Andes candies or a shrimp cocktail ring? Well, these crab stuffed mushrooms with cream cheese are the perfect contribution to any fancy spread.
Crab cakes may be ubiquitous (especially when you’re in Maryland) but they are inherently fancy (and no, that’s not up for debate). These are not “traditional” stuffed mushrooms, so points for creativity.
They’re edible vessels so no fork juggling required while you’re balancing your tiny plate. And, the real kicker is they are so easy you will definitely think to yourself “You know, I could just make these for dinner next Tuesday…”
For a condensed post with just the step-by-step instructions, click to view the web story for this recipe!
The Best Stuffed Mushrooms are Stuffed with (Mini) Crab (Cakes)
If you’ve been hanging around Our Salty Kitchen for awhile then you may have stumbled across my twist on Maryland-style Crab Cakes. And while I love them enough that they always show up at my holiday parties in miniature version (so I, in particular, can eat them), I gotta say, that these crab and cream cheese stuffed mushrooms seem to be the winner when it comes to my guests.
If you love crab cakes as much as we do, this is the perfect “fancy” mini version for parties. These easy stuffed mushrooms are pretty darn foolproof – and quick too! You will 100% impress your great aunt Edna and receive tons of ooohs and aaahs.
Plus, there’s no pre-baking! Just mix up the stuffing, stuff the mushrooms, bake, and voila!
How to Make Stuffed Mushrooms with Crab
A classic holiday app gets upgraded to premium with our Crab Stuffed Mushrooms. You’ll be amazed at how quick and easy it is to put together these perfect party bites. Lump crab and cream cheese stuffed mushrooms can be made ahead, but watch your time! You definitely want to serve them hot and melty.
- PREP. Heat the oven to 375°F and lightly grease a casserole dish.
- CLEAN. Clean mushrooms with a damp towel and remove stems. Arrange open side up in the casserole dish.
- MIX. Mix cream cheese, mayo, Worcestershire sauce, and seasonings along with half the breadcrumbs and parmesan cheese. Gently fold in lump crab meat with a rubber spatula until just barely combined.
- MAKE. Stuff each mushroom with 1 heaping tablespoon of filling.
- TOP. Mix the remaining breadcrumbs and parmesan cheese with olive oil in a small bowl until evenly moistened, then sprinkle the topping over mushrooms.
- BAKE. Transfer to the oven and bake 25 minutes; broil 1-2 to minutes to get the topping nice and crispy.
- FINISH. Garnish with fresh parsley and serve hot, or room temperature.
- If you have extra stuffing, just mound it on top! It won’t fall over when you’re baking since the crab is bound with just a bit of breadcrumbs.
- Swap panko for keto breadcrumbs or almond flour to go low carb.
Best Mushrooms for Stuffed Mushrooms
Cremini (aka Baby Bella) or white button mushrooms work beset. Choose mushrooms on the larger side.
Prepackaged mushrooms aren’t always consistent in size, so this is a great time to head to a market that allows you to choose your own. Or, buy a few packages, reserve the best ones for the recipe, and save the stems and stragglers for soup or mushroom sauce.
Choosing Crab Meat
Do not fear canned crab meat from the seafood counter, but do avoid crab that’s not refrigerated or found in the tuna aisle.
Depending on where you live, it may not be crab season and there is no shame in choosing meat that’s been canned fresh during peak season.
- Special and/or back fin meat is usually comprised of much smaller flakes, typically best for finer fillings, like stuffed mushrooms or stuffed shrimp. It works great in this recipe!
- Lump crab meat will also work well for this recipe – it will be chunkier, but getting a nice bite of crab is half the fun!
- Jumbo lump meat is more expensive, and is honestly best reserved for actual crab cakes.
We do not recommend imitation crab meat for this crab stuffed mushroom recipe.
How to Clean Mushrooms
- Save time and remove the stems first (if you’re removing for a recipe such as stuffed mushrooms).
- Don’t bother removing the gills – it’s a ton of work for very little return.
- Use a lightly dampened paper towel to gently brush away any dirt and debris from the cap. Don’t submerge or rinse directly with water, and definitely don’t scrub.
Why are my Stuffed Mushrooms Watery?
Mushrooms have a really high water content. If you bake in a casserole dish, they will get a bit juicy at the bottom.
If you want extra-dry stuffed mushrooms, use a baking sheet instead. Fit a cooling rack into a baking sheet and place the mushrooms on top of the rack. Any liquid that leaks from the mushrooms will drip through the rack onto the baking sheet.
A few other tips to prevent your mushrooms from getting too soggy:
- Don’t salt the mushrooms before stuffing.
- Make sure the mushrooms are super dry before stuffing.
- Bake at a relatively high temperature (at least 400°F).
- Don’t cover the mushrooms with foil – just bake ’em naked.
- Don’t buy your mushrooms too far in advance. Get them as close to prep day as possible.
Make ‘Em Ahead of Time (Partially)
The crab stuffing can be made in the morning, or at most the night before. Any longer than that and moisture will start to separate. Keep it refrigerated in an airtight container.
The mushrooms can also be stuffed, arranged in casserole dish, and stored in the fridge night before or morning of, too. Cover the casserole dish tightly with plastic wrap if you do this.
More Festive Finger Foods for Parties
- Cranberry Brie Bites
- Mushroom Bruschetta with Garlic
- Corn Fritters with Bacon and Chives
- Boneless Buffalo Chicken Bites
- Muhammara Dip Party Cups
- Winter Harvest Endive Appetizer Cups
Did you make these stuffed mushrooms with crab and cream cheese? I’d love to know how they turned out! Leave a comment and a rating below.
Crab Stuffed MushroomsPrint Recipe Rate this Recipe Pin Recipe
- 1 lb cremini or button mushrooms, 16-20 medium to large mushrooms
- ½ c cream cheese, at room temperature
- 2 tbsp mayonnaise, or plain full fat greek yogurt
- 1 tbsp worcestershire sauce
- 1 tsp old bay seasoning
- 1 tsp garlic powder
- ½ tsp mustard powder
- ½ tsp kosher salt
- 6 tbsp panko breadcrumbs, divided
- 6 tbsp grated parmesan cheese, divided
- 8 oz crab meat, lump or back fin
- ½ tbsp olive oil
- fresh chopped parsley, to garnish
- Heat the oven to 375°F. Lightly mist a casserole dish with olive oil cooking spray.
- Remove the stems, then brush away any dirt using a damp towel. Arrange the mushrooms gill side up in the casserole dish.
- In a medium mixing bowl, combine the cream cheese, mayonnaise or greek yogurt, Worcestershire sauce, old bay, garlic powder, mustard powder, and salt; whisk until well combined. Add ¼ cup (4 tbsp) breadcrumbs and ¼ cup (4 tbsp) parmesan cheese and mix until well combined. Add the crab meat and fold in with a rubber spatula until just barely combined.
- Stuff each mushroom with 1 heaping tablespoon of filling.
- Combine the remaining breadcrumbs and parmesan cheese (2 tbsp each) with the ½ tbsp olive oil in a small bowl. Mix until evenly moistened. Sprinkle the topping evenly over the stuffed mushrooms.
- Transfer to the oven and bake 25 minutes; turn on the broiler and cook 1-2 minutes more, or until the tops are lightly golden brown.
- Garnish with fresh parsley and serve hot, or room temperature.
- The crab stuffing can be made in the morning, or at most the night before. Any longer than that and moisture will start to separate. Keep it refrigerated in an airtight container.
- The mushrooms can also be stuffed, arranged in casserole dish, and stored in the fridge night before or morning of. Cover the casserole dish tightly with plastic wrap.