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.
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 seasoning, 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, pressing down gently to keep the filling lightly packed.
Combine the remaining breadcrumbs and parmesan cheese (2 tablespoon each) with the ½ tablespoon 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.
Notes
Double the Recipe: if doubling, arrange and bake the mushroom on a baking sheet so they'll all fit.Make Ahead (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. Cover the casserole dish tightly with plastic wrap.