Introduction
These savory crab stuffed mushrooms are the ultimate crowd-pleasing appetizer. Juicy mushroom caps are filled with a decadent mixture of crab meat, cream cheese, and herbs, then baked until golden and bubbly. They’re bite-sized, delicious, and perfect for entertaining.
Ingredients (Makes 18–20 stuffed mushrooms)
- 18–20 large white mushrooms (stems removed and cleaned)
- 8 oz lump crab meat (fresh or canned, drained)
- 4 oz cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Old Bay seasoning (or Cajun seasoning)
- ½ teaspoon lemon juice
- ½ cup breadcrumbs (panko for extra crunch)
- 2 tablespoons butter, melted
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven: Heat to 375°F (190°C) and line a baking sheet with parchment paper.
- Prepare mushrooms: Wipe mushrooms clean with a damp paper towel. Remove stems and gently hollow out the caps.
- Make filling: In a bowl, combine crab meat, cream cheese, mayonnaise, Parmesan, green onions, garlic, Old Bay, and lemon juice. Mix until smooth and well blended.
- Stuff mushrooms: Spoon the crab mixture generously into each mushroom cap.
- Add topping: In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over stuffed mushrooms.
- Bake: Place mushrooms on prepared baking sheet and bake for 18–20 minutes, or until golden and bubbly.
- Serve: Garnish with fresh parsley and serve warm.
Tips & Variations
- Use baby portobello mushrooms for a heartier bite.
- Add a pinch of red pepper flakes for extra heat.
- Swap Parmesan with Gruyère or mozzarella for a different flavor profile.
- These can be assembled ahead of time and baked just before serving.
Enjoy !!
