Our Crab Stuffed Mushrooms recipe are tasty one-bite appetizers that are so easy to prepare and a perfect appetizer for any Holiday or family party.
Light, flaky crab meat infused with a creamy cheesy stuffing with a crunch from red peppers and a nice spice from Old Bay Seasoning.
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❤️ Why this recipe works
- These little crab delights are the perfect finger food for holiday parties.
- Prep the stuffed mushrooms ahead of time and serve them for any special occasion.
- Use low-fat cream cheese and you have a low-fat appetizer sure to become a family favorite.
- A wonderful appetizer to make ahead and pop in the oven to heat for your guests!
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Ingredients
- 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
🔪 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 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.
How to store, reheat, and freeze
These Stuffed Mushrooms can be prepared but not baked, the day before. Store in a covered airtight container in the refrigerator until ready to bake.
Leftovers can be stored in a covered airtight 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 manufacturer's instructions
💭 Expert Tips
Expert Tip: To avoid soggy mushrooms, do not rinse them in water. Follow our instructions to clean mushrooms.
Frequently Asked Questions
Baby Bella would be fantastic. If you are looking to turn this into a meal, use large portobello mushrooms.
Mushrooms are like sponges and absorb liquid quickly. 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.
Yes, Preheat the air fryer to 400°F for 5 minutes. Then air fry the mushrooms at 350°F for about 6-8 minutes, until the filling and mushrooms are cooked.
Yes, prep the mushrooms one day ahead and store in the refrigerator in a covered, airtight container until ready to bake.
📖 Variations
Do you want to change up this recipe? Here are some ways that you increase the flavor of this dish.
- Italian bread crumbs would be a nice alternative in rhw the mushroom stuffing.
- Add a bit of Parmesan cheese to the crab stuffing.
- Baby Bella mushrooms or large white stuffing mushrooms are both options.
- I've kept this recipe affordable by using canned crab meat, up the flavors by using lump crab meat.
- Chopped parsley is a great herb to add to the crab stuffing.
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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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! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
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.
