Crab Filled Mushrooms are the party appetizer you didn’t know you needed! Stuffed to the brim with crab meat, cream cheese and mayonnaise, they’re sure to be a hit with the entire crowd. (Spoiler alert: They’re perfect for game day!)
It’s not rare for bars, pubs or restaurants to have some sort of version of stuffed mushrooms on their appetizer menu. Am I right?! And, being a mushroom lover, I’ve had my fair share. Mostly, around here at least, I find that they’re stuffed with some sort of seafood and crab just so happens to be the one I see most often. I mean, I don’t blame any of these menu makers! Cause, seriously, doesn’t that just sound amazing?! Crab Filled Mushrooms – sign me up! It’s no wonder I have to order them every chance I get. But then, I do as I usually do and ask myself – why order them when I can likely just make them myself at home? And after just one bite, I came to the quick, hard and fast realization that YES, yes I can!
Oh, man. So, I’ve already made my love for mushrooms pretty clear, have I not?! Whether it be garlic butter mushrooms or simple sautéed mushrooms or mushroom ragu, I’m never turning down a mushroom forward dish. As you might already know, both of my sisters share the same love for them as I do. In fact, my older sister Erica’s recipe for spinach and bacon stuffed mushrooms has not only been a long standing family favourite but has been the only stuffed mushroom recipe on the blog up until this point! And while those stuffed mushrooms will certainly always hold a special place in my heart, I think it’s just about time to change that!
Crab stuffed mushrooms are packed full of flavour, make the perfect party food or appetizer and the mouth-watering combination of savoury crab meat and earthy mushrooms is sure to impress your guests. So, whether you’re hosting a gathering, getting ready for game day or simply craving a delicious snack, these delectable stuffed mushrooms with cream cheese and crab are quick and easy to prepare. With their irresistible taste and elegant presentation, crab stuffed mushrooms are bound to become a favourite addition to your entertaining repertoire. Without having to take a trip to the local pub, it really doesn’t get any better than that!
WHAT YOU’LL NEED TO MAKE CRAB STUFFED MUSHROOMS
This recipe for crab stuffed mushrooms combines simple ingredients to create a gourmet appetizer that is both sophisticated and satisfying and absolutely perfect for any occasion! Let’s discuss the exact ingredients you’ll need to make it in a little bit more detail down below:
- Mushrooms: The base of the dish, fresh mushrooms provide a meaty texture and earthy flavour. Common types used include white button mushrooms or cremini mushrooms, but you can also use portobello mushrooms for a larger appetizer, if you prefer. PRO TIP: Try and go for mushrooms that are a bit on the larger side as you’ll need it to hold all of that delicious filling.
- Crab Meat: A delicacy prized for its sweet, delicate flavour, crab meat adds richness and seafood essence to the stuffed mushrooms. While fresh crab is ideal, canned crab meat is a convenient alternative, already cooked and ready to use.
- Cream Cheese: Serves as a creamy binder for the stuffing mixture, adding richness and a tangy flavour. It helps hold the stuffing together and contributes to its luxurious texture. I used plain cream cheese but a flavoured one will work just as well and add even more flavour. However, if you don’t have any cream cheese on hand, a different soft type cheese (such as goats cheese or ricotta) are good alternatives. PRO TIP: Soften the cream cheese before using it in this recipe.
- Mayonnaise: Adds moisture and richness to the stuffing mixture. It also contributes a subtle tanginess and helps bind the ingredients together. If you’re feeling adventurous (not really…it’s SO easy!) try making your own mayonnaise from scratch following my easy recipe for homemade mayonnaise.
- Green Onions: Provide a mild onion flavour and a pop of colour to the stuffing mixture. They add freshness and a subtle bite without overpowering the delicate crab flavour. If you don’t have any green onions on hand, fresh chives or finely chopped shallots or white or red onion are good substitutes. You can also use onion powder instead, if you prefer. Use 1/2 a teaspoon instead of the 2 green onions.
- Garlic: Enhances the overall taste of the stuffed mushrooms. It adds depth and complexity to the dish, complementing the sweetness of the crab meat. Therefore, fresh minced garlic works best in this recipe. However, if you don’t have any on hand, use 1/2 a teaspoon of garlic powder instead of the 2 fresh cloves.
- Parmesan Cheese: Adds a savoury, nutty flavour and a hint of saltiness to the stuffing mixture. It also adds richness and helps to brown the tops of the stuffed mushrooms as they bake. Therefore, freshly grated parmesan cheese (that you grate yourself) works best in this recipe.
- Worcestershire Sauce: Contributes umami depth and a hint of tanginess to the stuffing mixture. It enhances the savoury flavours of the crab and mushrooms, creating a more complex taste profile.
- Salt and Pepper: These essential seasonings enhance the flavours of all the other ingredients in the recipe. Use them to taste, ensuring the stuffing mixture is well-seasoned and balanced.
- Parsley: Optional but used as a garnish. It adds a pop of colour and a touch of freshness to the finished dish. It also provides a subtle herbaceous flavour that compliments the other ingredients. Fresh chopped parsley works best in this recipe.
HOW TO MAKE CRAB FILLED MUSHROOMS (KEY TIPS)
You can find full instructions for how to make these pub style crab stuffed mushrooms in the recipe card down below, but here are a few quick tips to keep in mind:
- Choose fresh mushrooms that are a bit on the larger side. Select firm and fresh mushrooms for the best results. Avoid mushrooms that are slimy, discoloured or have a strong odor. Remember, these will be the vessel to hold all of that delicious crab filling. You want them to be a nice size to have the perfect filling to mushroom ratio.
- Clean the mushrooms thoroughly to remove any dirt or debris. For this recipe, I like using a damp cloth or paper towel to wipe them clean as I want to eliminate excess moisture, not add it. If you prefer, you can gently rinse them under running water and then pat them dry. Or, use my new found favourite trick to dry mushrooms, a salad spinner!
- Remove the mushroom stems carefully to avoid damaging the mushroom caps. Use a gentle twisting motion or a small spoon to scoop out the stems. EXTRA TIP: Don’t discard the stems! Instead, chop them up, sautée them with a little bit of garlic and add them to the filling. No waste here, folks!
- Pre-bake the mushrooms without any filling for 10 minutes before stuffing them. This will extract the moisture which you can then dab out with a paper towel. See recipe card below for full instructions on how to do this. EXTRA TIP: As the mushrooms pre-bake, simultaneously work on the filling. This will save time and make you feel like a badass multi-tasker when the filling is ready as soon as the mushrooms come out of the oven.
- If using canned crab meat, make sure to drain it well to remove any excess liquid. Excess moisture can make the stuffing mixture too wet and affect the texture of the stuffed mushrooms.
- Make sure all of the filling ingredients are very well combined before stuffing the mushrooms. You want flavour and balance in every single bite! EXTRA TIP: Avoid overstuffing the mushroom caps with the filling mixture. A slightly mounded filling is sufficient. Overfilling can cause the mushrooms to burst open during baking.
- Bake the stuffed mushrooms until they are golden brown on top and the filling is hot and bubbly. All ovens are different, so keep an eye on them in the final few minutes of baking to ensure the filling or tops don’t burn.
- Serve the crab stuffed mushrooms warm for the best taste and texture. EXTRA TIP: Add fresh parsley to the stuffed mushrooms just before serving. This adds a pop of coloUr and freshness to the final dish.
FREQUENTLY ASKED QUESTIONS
It’s generally recommended to clean mushrooms before using them in recipes, including stuffed mushrooms. However, washing mushrooms under running water can cause them to absorb excess moisture, which may lead to a soggy texture when cooked. Therefore, I generally like to use a clean paper towel or a damp cloth to gently brush off any dirt or debris from the mushrooms instead of running them under water or soaking them. This method helps remove surface dirt without adding excess moisture to the dish.
To prevent stuffed mushrooms from becoming soggy, here are some tips you can follow to help ensure that your stuffed mushrooms turn out deliciously flavourful and perfectly textured:
Drain excess liquid. Ensure that any canned or cooked ingredients, such as canned crab meat or sautéed vegetables, are well-drained before adding them to the stuffing mixture. Excess liquid can make the stuffing mixture too wet and lead to soggy mushrooms.
Use firm mushrooms. Choose firm and fresh mushrooms for stuffing. Mushrooms with thicker caps, such as cremini or portobello mushrooms, hold up better to stuffing and are less likely to become soggy during baking.
Pre-bake mushroom caps. Pre-baking the mushroom caps for a few minutes before stuffing them can help remove excess moisture and create a firmer texture. Damp out the moisture with a clean paper towel before stuffing.
Don’t overstuff. Avoid overfilling the mushroom caps with the stuffing mixture. A slightly mounded filling is sufficient. Overfilling can cause the mushrooms to release more moisture during baking.
Stuffed mushrooms can be served as a delightful appetizer or as part of a larger meal. Here are some of my favourite things that pair well with stuffed mushrooms: a fresh and vibrant salad such as this cucumber salad with dill or this kale caesar salad, crusty bread, roasted veggies such as broccoli or cauliflower, tomato bruschetta, cooked rice, lemony Greek potatoes or baked shrimp.
If you have leftover crab stuffing from making stuffed mushrooms, here are five delicious ways to use it:
Stuffed vegetables. Use the leftover crab stuffing to stuff other vegetables such as bell peppers, zucchini or tomatoes. Simply hollow out the vegetables and fill them with the crab stuffing, then bake until heated through.
Crab cakes. Shape the leftover crab stuffing into patties and pan-fry them to make crab cakes. Serve them with a side of tartar sauce or aioli for a tasty seafood dish.
Stuffed chicken breasts. Butterfly chicken breasts and fill them with the leftover crab stuffing. Secure the chicken with toothpicks, then bake or grill until cooked through.
Sandwich or wrap filling. Spread the leftover crab stuffing onto slices of bread or wraps, then add your favourite toppings such as lettuce, tomato, and avocado for a delicious sandwich or wrap.
Omelette filling. Use the crab stuffing as a filling for omelettes or scrambled eggs. Simply spoon the stuffing into the center of the omelette before folding it over.
CRAB FILLED MUSHROOM CAPS
Crab Filled Mushrooms are the party appetizer you didn't know you needed! Stuffed to the brim with crab meat, cream cheese and mayonnaise, they're sure to be a hit with the entire crowd. (Spoiler alert: They're perfect for game day!)
Ingredients
- 1 pound Fresh Mushrooms
- 1/2 cup Crab Meat, cooked and flaked*
- 1/4 cup (2 oz.) Cream Cheese, softened
- 2 tbsp Mayonnaise*
- 2 Green Onions, finely chopped
- 2 Cloves Garlic, minced and divided
- 1/4 cup Freshly Grated Parmesan Cheese
- 1/4 tsp Worcestershire Sauce
- Salt and Pepper, to taste
- Fresh Chopped Parsley, optional, for garnish
Instructions
- Preheat your oven to 350°F (190°C) and line a baking sheet with parchment paper.
- Start by using a damp paper towel to scrub the mushrooms clean. Don't wash them as we're trying to eliminate moisture, not add it. Then, using your fingers, gently wiggle out the stem from each center. Chop the stems into small pieces and set aside. Place the unfilled mushrooms on to the baking sheet, hollow side up and bake for 10 minutes to extract any moisture. Using a clean paper towel, dab out/soak up the moisture (you'll see the water will have collected in the center).
- While the mushrooms are baking, sautée the chopped mushroom stems and half the garlic in a skillet for a few minutes until soft and cooked through. Set aside to cool slightly.
- Mix together crab meat, cream cheese, mayonnaise, green onions, remaining minced garlic, Parmesan cheese, Worcestershire sauce, cooked mushroom stems, salt, and pepper.
- Using a spoon, stuff each mushroom cap with the crab mixture, mounding it slightly then place on the lined baking sheet.
- Bake for 15-20 minutes or until the mushrooms are tender and the filling is golden and bubbly. Garnish with fresh chopped parsley, if desired and serve immediately.
Notes
You can use canned crab meat, if you prefer. There is no cooking required, just be sure to drain it really well first.
Try making your own mayonnaise from scratch using my easy recipe found HERE.
Nutrition Information:
Yield: 13 Serving Size: 1Amount Per Serving: Calories: 48Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 80mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 3g
Nutrition is only an estimate and calculated using Nutritionix.
LOVE STUFFED MUSHROOMS? TRY MY SAUSAGE STUFFED PORTOBELLO MUSHROOMS OR MY SPINACH AND BACON STUFFED MUSHROOMS NEXT!
MORE GREAT PARTY APPETIZERS
GREEK YOGURT SPINACH AND ARTICHOKE DIP
SALMON CAKES WITH FRESH SALMON
MOM’S FAMOUS LAYERED NACHO DIP
