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Delicious Crab Stuffed Mushrooms served on a platter

Garlic-Crab Stuffed Mushrooms

Cozy, buttery bites filled with a rich crab mixture, perfect as an appetizer for any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the stuffed mushrooms
  • 12 large large white mushrooms, stems removed
  • 1 cup lump crab meat Fresh lump crab is recommended for best texture.
  • 4 oz cream cheese, softened Softened cream cheese mixes smoothly.
  • 2 tbsp butter Unsalted butter helps control salt.
  • 2 tbsp finely minced garlic Fresh garlic equals bigger flavor.
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs Panko provides a crispier topping.
  • 1 tbsp lemon juice
  • 1 tbsp chopped parsley
  • 1/2 tsp Old Bay seasoning (optional) Can be swapped for smoked paprika for a different flavor.
  • Salt and pepper to taste
  • Extra Parmesan for topping
  • Melted butter for drizzling

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a baking dish with foil for easy cleanup.
  2. Gently pat mushroom caps dry and set them in the dish, cavity up.
  3. In a mixing bowl, combine lump crab meat, softened cream cheese, butter, minced garlic, Parmesan, panko, lemon juice, parsley, Old Bay, salt, and pepper. Mix until smooth but still chunky.
  4. Stuff each mushroom cap with the crab mixture, mounding it slightly.
  5. Drizzle melted butter over the mushrooms and add a small splash of white wine to the dish.
Cooking
  1. Bake in the preheated oven for about 20 minutes until bubbling and golden.
  2. If you like a crispier top, broil for 1-2 minutes, staying close to watch.
Serving
  1. Sprinkle extra Parmesan and parsley on top before serving warm.

Notes

For quicker preparation, buy pre-cleaned mushrooms. Avoid overstuffing to prevent sogginess. They can be prepared in advance and refrigerated for up to 24 hours before baking.