SAVORY CRAB STUFFED MUSHROOMS

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Savory Crab Stuffed Mushrooms

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These elegant yet easy crab stuffed mushrooms are the perfect appetizer for special occasions or holiday gatherings. They combine sweet lump crabmeat with creamy, savory fillings, all nestled in a tender mushroom cap.

Ingredients

For the Mushrooms:

· 20-24 large white or cremini mushrooms (about 1.5–2 inches in diameter)
· 2 tablespoons olive oil
· ¼ teaspoon salt
· ¼ teaspoon black pepper

For the Crab Filling:

· 8 ounces lump crabmeat, picked over for shells
· 4 ounces cream cheese, softened
· ¼ cup mayonnaise
· ¼ cup grated Parmesan cheese
· 2 green onions, finely chopped
· 1 garlic clove, minced
· 1 teaspoon Worcestershire sauce
· 1 teaspoon Dijon mustard
· ½ teaspoon Old Bay seasoning (plus more for garnish)
· ¼ teaspoon smoked paprika
· 1 tablespoon fresh parsley, chopped
· Juice of ½ lemon
· Optional: ¼ cup fine breadcrumbs or crushed crackers (for added texture)

For the Topping:

· ¼ cup shredded mozzarella or more Parmesan
· 2 tablespoons breadcrumbs mixed with 1 tablespoon melted butter
· Extra chopped parsley for garnish

Instructions

  1. Prepare the Mushrooms:

· Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
· Gently wipe mushrooms clean with a damp paper towel. Do not rinse under water—they’ll become soggy.
· Twist or carefully cut off the stems. Finely chop about half the stems (about ¼ cup) for the filling; discard the rest or save for stock.
· Brush mushroom caps inside and out with olive oil, then season lightly with salt and pepper. Place cavity-side up on the baking sheet.

  1. Make the Filling:

· In a medium bowl, mix cream cheese, mayonnaise, Parmesan, green onions, garlic, Worcestershire, Dijon, Old Bay, smoked paprika, parsley, lemon juice, and chopped mushroom stems until well combined.
· Gently fold in the crabmeat, trying to keep some lumps intact. If using, fold in ¼ cup breadcrumbs.

  1. Stuff and Bake:

· Generously fill each mushroom cap with the crab mixture, mounding it slightly.
· In a small bowl, mix 2 tablespoons breadcrumbs with melted butter. Top each mushroom with a little mozzarella and a sprinkle of the buttery crumbs.
· Bake for 18–22 minutes, until mushrooms are tender and the tops are golden and bubbly.
· For extra browning, broil for the last 1–2 minutes (watch closely!).

  1. Serve:

· Garnish with chopped parsley and a light dusting of Old Bay or paprika.
· Serve warm.

Chef’s Tips for Success

· Choosing Mushrooms: Cremini (baby bella) mushrooms have a deeper flavor, while large white mushrooms are more traditional. Pick mushrooms with deep, sturdy caps for maximum filling.
· Crab Selection: Fresh lump crab is ideal, but high-quality canned or refrigerated pasteurized crab works well. Avoid imitation crab.
· Dry the Crab: Pat crabmeat gently with paper towels to remove excess moisture so your filling isn’t watery.
· Make Ahead: You can stuff the mushrooms up to a day ahead, cover, and refrigerate. Bake just before serving.
· Add a Kick: Mix in a dash of hot sauce, a pinch of cayenne, or 1 tablespoon of horseradish to the filling.
· Wine Pairing: Perfect with a crisp Chardonnay or sparkling wine.

Variations

· Seafood Blend: Use a mix of crab and small cooked shrimp.
· Keto-Friendly: Omit breadcrumbs and use crushed pork rinds or almond flour for the topping.
· Bacon Lover’s: Top with crumbled cooked bacon before baking.
· Extra Luxe: Add 2 tablespoons of finely grated Gruyère or sharp cheddar to the filling.

These always disappear fast, so consider doubling the batch! Enjoy your delicious, restaurant-worthy appetizer.


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