Crab Stuffed Mushrooms are a perfect appetizer filled with crab, bacon 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.
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 this filling is different. The cream cheese makes these mushrooms a whole lot cheesier.
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. They always have some sort of stuffed chicken and pork chops, a few unique seasoned hamburger patties ready for the grill, a few seafood salads and the other day they had stuffed seafood mushrooms. I didn't buy their stuffed mushrooms, but I did quickly grab a few ingredients and made these once I got home.
What ingredients do I need to make Crab Stuffed Mushrooms?
- mushrooms
- crab meat
- cream cheese
- bacon
- fresh parsley
- Parmesan cheese
- salt and pepper
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.
How do I make stuffed mushrooms?
- Remove stems from mushrooms. Place mushrooms on a baking sheet.
- Put room temperature cream cheese in a bowl. Mix until smooth and creamy.
- Add bacon, Parmesan cheese, fresh parsley and and salt pepper. Stir until combined.
- Stir in crab.
- Place a large spoonful on each mushroom.
- Sprinkle a touch of shredded Parmesan on top of each mushroom.
- Bake in a preheated 375 degree oven for 18-20 minutes.
- Serve while still warm.
Can I make these ahead of time?
Yes, these Crab Stuffed Mushrooms can be made ahead of time? You could make the stuffing ahead of time and then add to the mushrooms when you are ready to bake. The mushrooms could also be stuffed, covered and place in the refrigerator until ready to bake.
How do I 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. Do not wash your mushrooms or they will absorb the water and become too mushy when cooking.
Can I double this recipe?
Yes, this recipe can easily be doubled or tripled. If you've got a crowd to feed, just adjust to the amount you need.
Other great appetizers to serve
- Taco Bites
- Coconut Shrimp
- Cranberry Jalapeno Bites
- Fried Zucchini
- Jalapeno Poppers
- Cheese Straws
- Boursin Cheese
- Homemade Crackers
- Baked Brie
- Stuffed Cherry Tomatoes
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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
Ingredients
- 12 mushrooms
- 8 oz cream cheese (at room temperature)
- 8 oz crab meat
- 3 slices bacon (cooked and crumbled)
- 1 Tablespoon fresh parsley (chopped)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup Parmesan cheese (grated)
Topping
- 1 Tablespoon Parmesan cheese (grated)
Instructions
- Remove stems from mushrooms and wipe mushrooms clean with a damp cloth. Place mushrooms on a baking sheet.
- Put room temperature cream cheese in a bowl. Mix until smooth and creamy.
- Add bacon, Parmesan cheese, fresh parsley and and salt pepper. Stir until combined.
- Stir in crab.
- Place a large spoonful on each mushroom.
- Sprinkle a touch of shredded Parmesan on top of each mushroom.
- Bake in a preheated 375 degree oven for 18-20 minutes until golden.
- Top with freshly chopped parsley (optional)
- Serve while still warm.
Notes
Nutrition
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!