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.

Crab stuffed mushrooms with cream cheese
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 delicious stuffed mushrooms perfect for the holidays or any special occasion.
Another delicious appetizer using crab is this Maryland Crab Dip!
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 if 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, and 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 filling 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 it. Canned crab needs to be drained before using, but otherwise, any type of crab will work.
Making crab stuffed mushrooms
- 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 then 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 to create a flat bottom.
- Don't overfill the mushrooms. The filling may spill over the sides.
- Cook on a baking sheet or in a 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.
Frequently asked questions
Yes, these Crab Stuffed Mushrooms can be made ahead of time. You could make the stuffing a day ahead of time and then add to the mushrooms when you are ready to bake.
The mushrooms could also be stuffed, covered and placed in the refrigerator until ready to bake.
Crab stuffed mushrooms can be frozen before they are baked. Cook still frozen, but add about 10 minutes to the baking time.
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
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!
Crab Stuffed Mushrooms
Equipment
- Measuring Cups
- Measuring Spoons
Ingredients
- 15 mushrooms
- 8 oz cream cheese (at room temperature)
- 2 green onions (chopped)
- ¼ cup Parmesan cheese (grated)
- 1 tablespoon fresh parsley (chopped)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 8 oz crab meat
Topping
- 1 Tablespoon Parmesan cheese (grated)
Instructions
- Preheat oven to 375°F
- Remove stems from mushrooms and wipe mushrooms clean with a damp cloth. Place mushrooms on a baking sheet.15 mushrooms
- Put room temperature cream cheese in a bowl. Mix until smooth and creamy.8 oz cream cheese
- Add Parmesan cheese, green onions, fresh parsley and and salt pepper. Stir until combined.1 tablespoon fresh parsley, ¼ teaspoon salt, ⅛ teaspoon pepper, ¼ cup Parmesan cheese, 2 green onions
- Stir in crab.8 oz crab meat
- Place a large spoonful on each mushroom.
- Sprinkle a touch of shredded Parmesan on top of each mushroom.1 Tablespoon Parmesan cheese
- Bake in a preheated 375 degree oven for 18-20 minutes until golden.
- Top with freshly chopped parsley (optional)
- Serve while still warm.
Notes
- 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
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Wendy says
I added green onion and it was delish!!!!
Kathy says
Thanks!
Kathy
Kankana Saxena says
I was looking for an appetizer idea for my weekend party and you gave me the best one!
Kathy says
Perfect! Enjoy!!!
Katerina says
This looks absolutely delightful, Kathy! Thanks for sharing.
Valentina says
These beauties are so generously stuffed that at first glance I though they were muffins! 🙂 They look SO delicious. Such a lovely comforting, fall appetizer. 🙂 ~Valentina
David @ Spiced says
You know, I have never made stuffed mushrooms before. I've cooked with mushrooms on plenty of occasions, and I've even put 'em on the grill...but never stuffed them. Laura loves crab, and I'm thinking these would be a fun meal to make when her family visits in a few weeks! Talk about a delicious combination right there!
Alexandra @ It's Not Complicated Recipes says
Oh Kathy, you have done it again! What a delicious recipe 🙂 This is such a fantastic appetiser! I love anything crab! Yum!
Kathy says
Me too! 🙂
Dawn - Girl Heart Food says
Love when you get inspiration from a store or restaurant and recreate a version at home. Crab is a fave of mine and I LOVE mushrooms, so I know I'd devour these! Perfect for parties! Pinned 🙂
Mary Ann | The Beach House Kitchen says
OMG Kathy! These look fantastic! One of my husbands favorite appetizer is stuffed mushrooms. And we both LOVE crabmeat. What a great recipe for the upcoming holidays!
Kathy says
I thought of you when I was making these. I was thinking if only I could catch fresh crab like MaryAnn!