Prep Time 15 mins
COOK Time 25 minutes
1 lb cremini or button mushrooms, 16-20 medium to large ½ c cream cheese, at room temperature 2 tbsp mayonnaise 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 6 tbsp grated parmesan cheese 8 oz crab meat, lump or back fin ½ tbsp olive oil fresh chopped parsley, to garnish
If you love crab cakes as much as we do, this is the perfect “fancy” mini version for parties. They're quick (40 minutes total), easy (no pre-baking required), and impressive!
Remove the stems from the mushrooms, then clean with a damp towel. Arrange open side up in a lightly greased casserole dish.
Whisk cream cheese, mayo, Worcestershire sauce, and seasonings until smooth.
Add 1/4 cup each of breadcrumbs and parmesan cheese; fold until well combined. Add the crab meat.
Fold in the crab meat until evenly mixed. Be gentle and try to keep the lumps intact!
Stuff each mushroom with 1 heaping tablespoon of filling.
Mix the remaining breadcrumbs and parmesan cheese with olive oil in a small bowl until evenly moistened, then sprinkle the topping over mushrooms.
Transfer to the oven and bake 25 minutes; broil 1-2 to minutes to get the topping nice and crispy.
Garnish with fresh parsley and serve hot, or room temperature.