Crab Stuffed Mushrooms

These Crab Stuffed Mushrooms are packed with fresh crab, Parmesan, and creamy goodness, then baked to golden perfection. The perfect appetizer!

this Recipe

You know that one appetizer that disappears first at a party? The one people casually hover around, pretending not to be obsessed while sneaking seconds (or thirds)? Yeah, that’s exactly what happens every time I make these Crab Stuffed Mushrooms.

I still remember the first time I tried them. It was at a cozy little seafood restaurant during a weekend trip to the coast. I wasn’t even that hungry, but the moment I took a bite—creamy, cheesy crab filling nestled in a juicy mushroom cap—I was hooked. I had to figure out how to make them at home.

Fast forward a few attempts (and a lot of “Hey, taste this real quick” moments with my family), and I finally nailed it. The secret? Just the right mix of fresh crab, green onions, and Parmesan, baked to perfection with a golden, cheesy crust. Now, these stuffed mushrooms are a must for every holiday, date night, or random Tuesday when I need a little luxury.

If you’re looking for an easy, restaurant-quality appetizer that will have people fighting over the last bite—this is it. Let’s get started!

Why You’ll Love This Crab Stuffed Mushrooms Recipe?

So why should you make Crab Stuffed Mushrooms instead of, say, another dip or cheese board? Let me tell you:

• Real crab flavor – This isn’t one of those recipes that claims to have crab but is mostly filler. You taste the good stuff in every bite.
• Creamy + cheesy – Parmesan + mayo = a luscious, melty filling that’s hard to resist.
• Easy but fancy – They look gourmet but are ridiculously simple to make.
• Perfect for any occasion – Elegant enough for a holiday party, easy enough for a weeknight treat.
• Baked, not fried – No mess, no grease—just golden, bubbling goodness.

Sound like something you need in your life? Let’s talk ingredients.

Ingredient Notes:

Before we dive in, let’s break down some key ingredients:

• Crabmeat (7 oz) – Fresh crab is the best, but canned or imitation works in a pinch. Just drain well!
• Green Onions (5, thinly sliced) – They add a mild, fresh bite that balances the richness of the filling.
• Dried Thyme & Oregano (¼ tsp each) – These herbs bring a subtle depth to the flavor.
• Parmesan Cheese (¼ cup for filling + 3 tbsp for topping) – It gives that irresistible golden crust.
• Mayonnaise (⅓ cup) – Don’t worry, you won’t taste mayo—it just makes the filling smooth and creamy.
• Mushrooms (1 lb, fresh) – White button or cremini mushrooms are best for stuffing.
• Paprika (¼ tsp) – A light sprinkle adds warmth and a pop of color.

Pro Tip: Want a little crunch? Add some panko breadcrumbs to the topping for extra texture!

How To Make Crab Stuffed Mushrooms?

Step 1: Preheat & Prep

First things first—preheat your oven to 350°F (175°C). A hot oven is key for that bubbly, golden topping.

Step 2: Make the Filling

In a mixing bowl, combine crabmeat, green onions, thyme, oregano, black pepper, ¼ cup Parmesan, and mayonnaise. Stir everything together until well blended. Pop it in the fridge while you prep the mushrooms.

Step 3: Prep the Mushrooms

Use a damp paper towel to wipe the mushrooms clean (don’t rinse them—mushrooms soak up water like a sponge). Gently remove the stems, then use a spoon to scrape out the gills inside each cap. This creates the perfect little pocket for the filling.

Step 4: Stuff & Top

Take your crab mixture out of the fridge and generously fill each mushroom cap. Arrange them in a baking dish so they sit snugly but aren’t overcrowded. Sprinkle the remaining 3 tablespoons of Parmesan over the top and finish with a dusting of paprika.

Step 5: Bake Until Golden & Delicious

Slide the baking dish into the oven and bake for 15 minutes, or until the mushrooms are tender and the tops are golden brown.

Step 6: Serve & Enjoy

Let them cool for a minute before serving (if you can wait that long). Arrange them on a platter, and watch them disappear.

Storage Options:

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Pop them in a 350°F oven for 10 minutes, or use the microwave in short bursts.
• Freeze (Not Recommended): Mushrooms tend to release a lot of water when frozen, making them mushy when reheated.

Pro Tip: If you’re making these for a party, prep them ahead of time, refrigerate, and bake fresh when ready to serve!

Variations and Substitutions:

Want to switch things up? Here are a few ways to make this recipe your own:

• Try shrimp instead of crab – A delicious swap if you don’t have crab on hand.
• Make it spicy – Add a pinch of cayenne or red pepper flakes for a little heat.
• Switch up the cheese – Try Gruyère, sharp cheddar, or even feta for a new twist.
• Add garlic – Because let’s be honest, garlic makes everything better.

What to Serve with Crab Stuffed Mushrooms?

These little bites are rich and flavorful, so pair them with lighter sides to balance things out:

• A crisp white wine – Sauvignon Blanc or Chardonnay works beautifully.
• A fresh salad – Something citrusy, like an arugula salad with lemon dressing.
• Garlic bread – Because cheesy mushrooms + garlic bread = perfection.
• Grilled seafood – If serving as an appetizer, follow with grilled salmon or shrimp.

Frequently Asked Questions:

What kind of mushrooms should I use?
I recommend white button or cremini mushrooms since they hold up well and are the perfect size for stuffing.

Can I use canned crab?
Absolutely! Just drain it well and pat dry with paper towels to remove excess moisture.

How do I prevent my mushrooms from getting soggy?
Make sure to remove the gills and don’t overbake. Also, avoid washing mushrooms under running water—just wipe them clean with a damp cloth.

Try Them for Yourself!

So, are you ready to impress your guests (or just treat yourself) with these Crab Stuffed Mushrooms? They’re easy, elegant, and packed with flavor—what’s not to love?

Give them a try and let me know what you think in the comments! Have a favorite stuffed mushroom variation? I’d love to hear it. Enjoy!

Keep the Flavor Coming – Try These:

Crispy and Savory Sausage Hashbrown Bites

Butter Swim Biscuits

Amish Onion Patties Recipe

Crab Stuffed Mushrooms

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Embark, on an adventure with these delectable Crab Stuffed Mushrooms, where every mushroom cap transforms into a vessel of gourmet pleasure. Bursting with crabmeat gracefully mingling with the allure of green onions, thyme oregano and savory seasonings this recipe is a symphony of tastes waiting to unfold. The addition of Parmesan cheese creates a cheesy layer that forms a crust when baked. A subtle touch of paprika adds the amount of warmth and color. Not does the mayonnaise bind the filling together. It also adds a creamy texture that ensures each bite is pure luxury. Baked to perfection these mushrooms showcase how simple ingredients can harmonize to create a dish. Whether it's for gatherings or special occasions or simply, for indulging yourself these Crab Stuffed Mushrooms are guaranteed to leave an impression.

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6 Servings

Ingredients

1x2x3x

• 7 oz crabmeat
• 5 green onions thinly sliced
• ¼ tsp dried thyme or to taste
• ¼ tsp dried oregano or to taste
• ¼ tsp ground savory or to taste
• Ground black pepper to taste
• ¼ c grated Parmesan cheese
• ⅓ c mayonnaise
• 1 lb fresh mushrooms
• 3 tbsp grated Parmesan cheese
• ¼ tsp paprika

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Instructions

 

1. Preheat your oven to 350°F (175°C) so that it becomes hot and ready, for baking.
2. In a bowl combine the crabmeat sliced green onions, thyme, oregano, savory, black pepper, ¼ cup of grated Parmesan cheese and mayonnaise. Mix everything thoroughly until blended. Place the bowl in the refrigerator to cool while you prepare the mushrooms.
3. Take a cloth. Gently wipe the mushrooms clean. Carefully remove their stems. Use a spoon to scrape out the gills inside each mushroom cap creating a cavity. Discard the stems and gills.
4. Retrieve the crab mixture from the refrigerator. Generously fill each mushroom cap with it until they have a top.
5. Arrange the stuffed mushrooms in a baking dish. Sprinkle the tops, with the remaining 3 tablespoons of Parmesan cheese. Lightly dust them with paprika.
6. Put the baking dish in your oven. Bake for approximately 15 minutes or until the mushrooms are heated through and their tops turn golden brown.
7. Once done take out of the oven. Serve your Crab Stuffed Mushrooms while they're still hot. They're ready to be enjoyed!

Notes

Enjoying the flavor of our Crab Stuffed Mushrooms doesn't mean you have to compromise your gluten-free lifestyle. With a tweak you can turn this recipe into a gluten-free delight allowing everyone to savor this gourmet appetizer. Instead of using breadcrumbs opt for a gluten-free alternative or even try crushed gluten-free crackers to maintain that satisfying crunch, in every bite. Make sure all your packaged ingredients, such as mayonnaise and crab meat are certified as gluten-free to avoid any cross contamination.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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