Description
These crab stuffed mushrooms are a crowd-pleasing appetizer packed with rich crab meat, creamy cheese, and flavorful seasonings. Baked until golden and bubbly, they make the perfect party starter, holiday appetizer, or elegant side dish that’s surprisingly easy to prepare.
Ingredients
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24 fresh white or cremini mushrooms, stems removed and cleaned
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1 tablespoon butter
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1/4 cup finely chopped onion
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1/4 cup finely chopped mushroom stems
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6 oz lump crab meat (cooked, picked over for shells)
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4 oz cream cheese, softened
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1/4 cup grated Parmesan cheese
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1/4 cup breadcrumbs
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1 tablespoon chopped parsley
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1 teaspoon lemon juice
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1/2 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
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Salt and pepper to taste
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Optional: extra Parmesan and parsley for garnish
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a baking sheet or line with parchment paper.
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In a skillet over medium heat, melt butter and sauté onions and chopped mushroom stems until soft, about 3–4 minutes. Let cool slightly.
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In a medium bowl, combine the cooked mixture with crab meat, cream cheese, Parmesan, breadcrumbs, parsley, lemon juice, Old Bay, salt, and pepper. Mix until well combined.
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Spoon about 1 tablespoon of filling into each mushroom cap.
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Place stuffed mushrooms on the prepared baking sheet. Sprinkle tops with a little extra Parmesan, if desired.
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Bake for 20–25 minutes, or until mushrooms are tender and tops are golden.
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Garnish with chopped parsley and serve warm.
Notes
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Use lump crab meat for best flavor and texture. Imitation crab can be used as a budget-friendly alternative.
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You can prep the mushrooms a few hours ahead and bake just before serving.
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Add a pinch of cayenne or hot sauce for a little heat.