If you’re looking for a crowd-pleasing appetizer that’s bursting with flavor and elegance, look no further than these Crab Stuffed Mushrooms.
They’re creamy, cheesy, and packed with sweet crab meat that will leave your guests asking for more.
Perfect for parties, family gatherings, or even a cozy night in, these mushrooms are sure to impress.
So roll up your sleeves and let’s get started!
Why This Recipe Is a Must-Try
Crab stuffed mushrooms are not just delicious; they are also incredibly versatile.
These little bites of joy pair well with almost everything and can be made ahead of time, making them perfect for any occasion.
The combination of the buttery mushrooms, creamy filling, and the hint of garlic creates a flavor explosion that will have everyone going back for seconds! Plus, they are relatively easy to make, even for beginners.
Ingredients
- 16-20 white button or cremini mushrooms
- 3 tablespoons (39 g) butter divided (salted or unsalted)
- 1 small yellow onion finely diced
- 2 small cloves garlic minced
- 4 ounces (113 g) cream cheese softened
- 8 ounces (225 g) lump crab meat fresh, canned or frozen and thawed
- ¼ cup (21 g) grated Parmesan cheese
- ½ cup (56 g) shredded cheese cheddar, Monterey Jack, or similar
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
- 2 tablespoons chopped chives plus more for garnish
- 1 tablespoon chopped fresh parsley
- ⅓ cup panko breadcrumbs
How To Make Crab Stuffed Mushrooms
Prepare the Mushrooms
Start by preheating your oven to 375°F (190°C).
Next, take your mushrooms and gently clean them using a damp paper towel to remove any dirt.
Remove the stems from the mushrooms and set them aside; you’ll need them for the stuffing.
Sauté the Aromatics
In a skillet over medium heat, melt 1 tablespoon of the butter.
Add the finely diced onion and sauté for about 3-4 minutes until they are translucent and fragrant.
Add the minced garlic and cook for another minute, stirring frequently to ensure the garlic doesn’t burn.
Make the Filling
In a mixing bowl, combine the softened cream cheese, sautéed onion and garlic mixture, lump crab meat, grated Parmesan, shredded cheese, dried oregano, ground black pepper, chopped chives, and chopped fresh parsley.
Mix everything together until well combined.
Stuff the Mushrooms
Using a small spoon or a piping bag, generously fill each mushroom cap with the crab mixture.
Don’t be shy with the stuffing; you want each bite to be packed with flavor!
Top with Panko
Melt the remaining butter and mix it with the panko breadcrumbs in a small bowl.
The butter will help the breadcrumbs become golden and crispy in the oven.
Sprinkle this buttery breadcrumb mixture on top of the stuffed mushrooms for that perfect crunch.
Bake and Enjoy
Arrange the stuffed mushrooms on a baking sheet, and place them in the preheated oven.
Bake for about 20-25 minutes, or until the tops are golden brown and the mushrooms are tender.
Once they’re ready, garnish with additional chopped chives for a touch of freshness and serve warm.
Expert Tips
- Feel free to adjust the crab meat based on your preference – lump crab meat is ideal, but you can also use crab claw meat for a more economical option.
- If you’re not a fan of chives, you can substitute them with green onions or omit them altogether.
- For extra flavor, try adding a squeeze of lemon juice to the stuffing mixture for a zesty kick.
- These stuffed mushrooms can be prepared ahead of time; just cover and refrigerate until you’re ready to bake them.
Variations and Customizations
- Add some heat by incorporating diced jalapeños or red pepper flakes into the filling.
- Mix in some finely chopped spinach or artichokes to add a veggie twist to your stuffing.
- Swap out the crab for shrimp for a delicious seafood twist.
- Try using different types of cheese for unique flavor profiles, like smoked gouda or feta.
How to Store Leftovers
If you happen to have any leftover stuffed mushrooms (though we doubt it!), they can be stored in an airtight container in the refrigerator for up to three days.
To reheat, simply pop them in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
You can also microwave them for quicker reheating, but they may lose some of their crunch.
FAQ
Can I use frozen crab meat for this recipe?
Absolutely! If you’re using frozen crab meat, make sure to thaw it completely and drain any excess liquid before adding it to your filling mixture.
What kind of mushrooms work best for stuffing?
Both white button and cremini mushrooms are excellent choices for stuffing.
They are sturdy enough to hold the filling and have a mild flavor that pairs well with the crab.
Can I make the filling ahead of time?
Yes! You can prepare the crab filling a day in advance.
Just store it in an airtight container in the fridge, and when you’re ready to bake, stuff the mushrooms and pop them in the oven.
Are these crab stuffed mushrooms suitable for freezing?
While it’s not ideal to freeze cooked stuffed mushrooms because they tend to get mushy, you can freeze the unbaked, stuffed mushrooms.
Just assemble them, place them on a baking sheet to freeze individually, and then transfer them to a freezer-safe bag.
When you’re ready to bake, just add a few extra minutes to the cooking time.
Conclusion
Crab stuffed mushrooms are a delightful blend of creaminess, savory flavors, and a touch of elegance.
They’re sure to be the star of your appetizer spread, whether it’s for a festive celebration or a casual get-together.
With a little bit of preparation, you can whip up these little bites of heaven that everyone will love.
So gather your ingredients, invite some friends over, and enjoy the deliciousness of homemade crab stuffed mushrooms! Happy cooking!
