Crab-stuffed mushrooms are a flavorful appetizer that combines tender mushroom caps with a creamy crab filling. Perfect for parties, holidays, or family dinners, this recipe is easy to make and always a favorite on the table.
Ingredients
16large white mushrooms or baby bella mushrooms, stems removed
8oz crab meat (fresh, canned, or imitation)
4oz cream cheese, softened
½cup breadcrumbs
¼cup Parmesan cheese, grated
2garlic cloves, minced
2green onions, finely chopped
2tbsp fresh parsley, chopped
2tbsp butter, melted (for brushing)
Salt and black pepper, to taste
Paprika (optional, for garnish)
Instructions
1
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2
Clean mushrooms with a damp paper towel. Remove stems and finely chop them. Set caps aside.
3
In a skillet over medium heat, sauté chopped mushroom stems and minced garlic in a little butter for 3–4 minutes until softened. Remove from heat and let cool slightly.
4
In a large mixing bowl, combine crab meat, softened cream cheese, breadcrumbs, Parmesan, green onions, parsley, and the cooked mushroom stems with garlic. Season with salt and black pepper. Mix until well combined.
5
Fill each mushroom cap generously with the crab mixture, pressing lightly to pack it in.
6
Place stuffed mushrooms on the prepared baking sheet. Brush the tops with melted butter and sprinkle with paprika if using.
7
Bake for 18–20 minutes, or until mushrooms are tender and the tops are golden brown.
8
Let cool for a few minutes before serving. Serve warm.