This Crab Stuffed Mushrooms recipe is so easy to prepare and a perfect appetizer for any Holiday or family party! A wonderful appetizer to make ahead and pop in the oven to heat for your guests!
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❤️ Why you'll love this recipe
- These little crab delights are perfect finger food for holiday parties.
- Prep the stuffed mushrooms ahead of time and serve for any special occasion.
- Use low-fat cream cheese and you have a low-fat appetizer sure to become a family favorite.
Ingredients
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- white button mushrooms
- unsalted butter
- shallot
- red pepper
- garlic
- low-fat cream cheese
- crab meat, canned
- Old Bay Seasoning
- salt and pepper
- Panko bread crumbs
Equipment
- baking sheet
- mixing bowl
- skillet
- wooden spoon
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Preheat oven to 400°F. Prepare a large baking sheet with parchment paper or spray a baking sheet with non-stick spray.
- In a large skillet, over medium heat, melt the unsalted butter. Add the shallots and red pepper. Saute for about 4 minutes. Onions will be translucent and red pepper softens. Add the minced garlic for another minute.
- Remove from heat and let cool.
- While veggie mixture cools, clean the mushrooms. Wipe mushrooms with a paper towel. Remove and discard the stemthe stem.
- In a large bowl, combine the cooked onion/red pepper mixture, cream cheese, Old Bay Seasoning, salt, and pepper. Mix well.
- Place about a teaspoonful of the crab mixture into each mushroom. Place onto the prepared baking sheet.
- Continue until all mushrooms are full.
- In a small bowl, combine Panko bread crumbs and melted butter. Brush the mixture on the tops of each stuffed mushroom. Place the mushrooms on the prepared baking sheet.
- Bake in the preheated oven for about 15 minutes. Mushrooms will be golden brown.
Storage
These Stuffed Mushrooms can be prepared but not baked, the day before. Store in an airtight covered container in the refrigerator until ready to bake.
Leftovers can be stored in an airtight covered container in the refrigerator for 1-2 days. Reheat in the oven at 350°F for a few minutes to warm. Otherwise, reheat in a microwave, following manufacturers instructions.
Expert Tips
Expert Tip: To avoid soggy mushrooms, do not rinse them in water. Follow our instructions to clean mushrooms.
Frequently Asked Questions
Mushrooms are like sponges and absorb liquid quickly. So, do not rinse the mushrooms underwater.
Instead, use a damp paper towel to wipe the mushrooms clean. Remove the stem. For this recipe, the stem is not used.
Baby Bella would be fantastic. If you are looking to turn this into a meal, use large portobello mushrooms.
Variations
Italian bread crumbs would be a nice alternative in the shrooms.
Adding a bit of Parmesan cheese would work well too.
Serving Suggestions
Horseradish Deviled Eggs are tasty appetizers that would be great with these mushrooms.
Baked Chicken Wings are a tasty finger-licking-good appetizer.
Having a party, chicken taquitos would be excellent on your appetizer table.
Chicken Crescent Rolls are another delicious snack you will want to enjoy.
Similar recipes
I also suggest you try my Spinach Artichoke Stuffed Mushrooms, oh my they are delicious!
Sauteed Mushrooms are another family favorite that can be snacked on or served with your favorite steak recipe.
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Thank you for the continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Crab Stuffed Mushrooms
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 10 ounce package, white button mushrooms about 15 small mushrooms cleaned, stems removed and discarded
- 1 teaspoon unsalted butter
- ¼ cup shallots, finely diced minced
- ⅓ cup red pepper, diced diced
- 2 cloves garlic, peeled and minced minced
- 4 ounces low-fat cream cheese softened
- 6-8 ounces crab meat, canned drained
- ¼ teaspoon Old Bay Seasoning
- salt and pepper to taste
- 3 Tablespoon Panko Italian breadcrumbs
- 1 teaspoon unsalted butter, melted
Instructions
- Preheat oven to 400°F. Prepare a large baking sheet with parchment paper or spray a baking sheet with non-stick spray.
- In a medium skillet, over medium heat, melt the unsalted butter.
- Add the shallots and red pepper. Saute for about 4-5 minutes. Onions will become translucent and red pepper softens.
- Add the minced garlic, stir occasionally for another minute.
- Remove from heat and let cool. Set aside
- In a medium bowl, mix the cooled onion/red pepper mix, crab meat, cream cheese, Old Bay Seasoning, salt, and pepper. Mix well.
- Taste the mixture, if needed adjust the seasoning, to taste.
- Place about a teaspoonful of the crab mixture into each mushroom cap. Place stuffed mushrooms on prepared baking sheet. Continue to stuff all mushrooms.
- Combine the Panko breadcrumb and melted butter, brush butter mixture on the top of each mushrooms.
- Bake stuffed mushrooms in the preheated oven for about 15 minutes. Mushrooms will be golden brown.
- Serve immediately.
Jesse
Yum, these are awesome. I love crabmeat!
Sara
Yum!! These sound and look incredible. Seem like they would be perfect for an NYE party that I have coming up this weekend!
Christine
Love stuffed mushrooms! I'll definitely have to try them out with crab.
Eileen xo
Thank you so much Elaine! I hope you enjoy
Elaine @ Dishes Delish
Yum! Love crabmeat stuffed mushrooms. Thanks for sharing!