Crab Stuffed Mushrooms
Even though these crab stuffed mushrooms sound gourmet, they are budget friendly. You can choose to use more expensive crab meat of course, but I have chosen to use canned crab in order to keep them less expensive. These crab stuffed mushrooms are simple to make and will impress your guests. Serve them warm and you just can’t go wrong.
These stuffed mushrooms are filled with a blend of cream cheese, mayonnaise with a few extras for flavor. You really can’t go wrong and if you want to you can add more seasonings, to your taste. Some that I recommend would be old bay or dill. I have not added any breadcrumbs to the recipe although you definitely can for more texture. I have a few friends that watch their carb intake, so I just omit them, but feel free to add them back in if you want a little more texture.
If you’re having a gathering anytime soon, or even for just a movie night at home, these little gems are a delight and will please everyone. If it’s a gathering you’re having then try some of my other appetizers that will please any crowd. Spinach and Artichoke dip or a hot cheesy Queso served with tortilla chips.
What type of mushroom should I use
You can use regular white mushrooms however I prefer to use a brown mushroom like Baby Bella. If you want to make really large stuffed mushrooms then portobellos of course would be the best choice. Whichever type you use, try and keep them to similar sizes so they all cook at the same time.
How to clean mushrooms?
Avoid soaking your mushrooms if at all possible. Give them a good wipe with a damp cloth or paper towel to remove any of the dirt, then remove the stem and gills. I use a spoon to remove the gills, it works like a charm.
Tips for Crab stuffed Mushrooms
Use whatever type of crab you like. If you like fresh crab then use that, if a budget friendly option is your choice then use canned, as I have in this recipe. You can also use frozen or refrigerated crab if you want.
Pre cook the mushrooms. Although I know it’s an extra step, you will be glad to have done it so you don’t have soggy mushroom caps. Sometimes mushrooms can hold a lot of moisture. Par cooking the mushrooms (upside down) prevents this. I use a pan like this for my crab stuffed mushrooms
For extra texture you can add panko to the mixture, or just sprinkle on top. I have kept this a low carb version so I did omit the Panko, but feel free to add it if you like.
If you can’t find crab meat, you can try a crab meat alternative (imitation crab), or even shrimp or lobster for more decadent stuffed mushrooms.
Breadcrumbs can be used if you don’t have Panko but I find the Panko retains its texture better than regular bread crumbs.
If you are doing low carb or KETO and still want the crunch then omit the Panko and substitute it for ground Pork Rinds!
Crab Stuffed Mushrooms
- Sheet Pan with a cooking rack *you can alternatively use a sheet pan with parchment paper but I prefer to have the caps raised so any extra moisture will drip down and away.
- 24 mushroom caps cleaned, dried and stems removed
- olive oil
- ⅓ cup mayonnaise
- ⅓ cup cream cheese room temperature
- ⅓ cup parmesan cheese, grated
- 1 can crab meat drained
- 3 green onions chopped small
- 1 clove garlic, minced fine
- ½ lemon, zested
- 1 Tbsp lemon juice, fresh
- Salt and Pepper to taste
- ⅓ cup Panko Bread crumbs *optional
- 1 Tbsp butter *optional
- Preheat oven to 350°
- Wash and dry your mushroom caps, removing the stems
- Brush the caps lightly with oil and sprinkle with salt, then turn them upside down and bake on a baking rack at 350°F for 10 minutes to release any extra liquid. When they are done, remove from the oven and set aside to cool.
- While the caps are cooling make your filling
- Increase the oven temperature to 375°
- In a small bowl, combine all of the ingredients and mix well. Taste for seasoning and add additional salt and pepper if desired (some crab meats are quite salty, so I prefer to taste prior to adding any extra salt) Zest the lemon and add the lemon zest and juice (optional-but I like it)
- Once the caps have cooled, fill each one with a heaping spoonful of filling and place back on the baking rack (or on a sheet tray lined with parchment paper)
- If you are adding the Panko topping, melt the butter in the microwave then add to the panko crumbs and mix. Top each mushroom with a sprinkle of buttery panko for that extra crisp. Omit if making low carb.
- Bake at 375° for 15 minutes until they start to brown on top.
- If you like a more golden top, switch the oven to Broil and broil for 3 minutes or until your desired doneness is achieved. Watching carefully, especially if you've topped them with Panko.
- Remove from the oven and transfer to your serving plate, enjoy warm