Crab Stuffed Mushrooms

Crab Stuffed Mushrooms are a perfect appetizer filled with crab and cream cheese.

These mushrooms are great with any type of crab you have available; fresh crab, frozen crab, canned crab or even imitation crab.

An elegant appetizer

These stuffed mushrooms are a delicious appetizer perfect for a casual get-together, a fancy dinner party or a holiday buffet. I've made stuffed mushrooms before, but these mushrooms are different. The cream cheese makes these mushrooms very creamy and delicious.

The inspiration for these crab stuffed mushrooms came from one of our local grocery stores. They have a great meat counter and they always have a few prepared items ready to take home and cook.

I didn't buy their stuffed mushrooms, but I did quickly grab a few ingredients and made these once I got home.

These are a delicious stuffed mushroom perfect for the holidays or any special occasion.

Key ingredients

• Mushrooms - button style or crimini mushrooms. You can select white or brown. Larger sized mushrooms work best, about 2 inches in diameter. You can also use smaller, bite sized mushrooms is you prefer.
• Crab Meat - the star of the show! Any crab meat will work. Choose fresh crab meat you've caught and cooked, canned lump crab meat, fresh crab meat. I've also made this with imitation crab meat. It's all about what's available and your budget.
• Cream Cheese - adds a delicious creaminess to the filling. It pairs perfectly with the crab.
• Parmesan Cheese - adds a salty touch. The cheese is added to the filing and sprinkled on top of the stuffed mushrooms for a finishing touch.
• Green Onions - you'll use the white and the green of the onion. Adds delicious, mild onion flavor and a bit of texture.
• Fresh Parsley - be certain to use fresh parsley here. Adds great freshness and helps balance the richness of the cream cheese and the crab.

What type of crab do I use?

Use fresh crab, frozen crab, canned crab or imitation crab in this recipe. The choice is all yours depending on your availability and your budget.

If you use frozen crab, allow it to thaw before using. Canned crab needs to be drained before using, but otherwise any type of crab will work.

Step by step directions

• Remove stems from mushrooms and wipe off any dirt on mushrooms
• Put room temperature cream cheese in a bowl. Mix until smooth and creamy and the mix in mayonnaise.
• Fold in green onions, parsley, parmesan and salt and pepper
• Gently fold in crab

• Place a large spoonful of filling on each mushroom. Sprinkle a touch of shredded Parmesan on top.
• Bake in a preheated 375 degree oven for 18-20 minutes.
• Serve while still warm.

Recipe tips

• If a mushroom just won't stay upright, slice a tiny sliver off across the bottom of the mushroom.
• Don't overfill the mushrooms. The filling may spill over the sides.
• Cook on a baking sheet or casserole dish
• Serve with freshly chopped parsley as a garnish

To clean the mushrooms

Use a damp cloth or paper towel and wipe off the outside of the mushrooms. Mushrooms aren't really dirty, but they do need to be wiped down to remove small bits of dirt.

Variations

When I first created this recipe, I made it with bacon! Bacon adds extra flavor and richness.

To use bacon, cook up 3 slices of bacon and then crumble it. Fold in along with the crab.

More delicious appetizers

• Coconut Shrimp
• Cranberry Jalapeno Bites
• Jalapeno Poppers
• Cheese Straws
• Boursin Cheese
• Homemade Crackers
• Baked Brie

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

If you loved this recipe you'll LOVE all the others in this category. Check out all my appetizers here!