These Crab Stuffed Mushrooms are a classic appetizer recipe that’s perfect for parties and holidays! A creamy crab and pepper filling topped with crispy, buttery breadcrumbs!
If you love easy appetizer recipes like these stuffed mushrooms, try our Cheeseburger Meatballs, or this easy Buffalo Chicken Dip and always a favorite, Skillet Spinach Artichoke Dip!
Easy Crab Stuffed Mushrooms
There’s a few standard appetizer recipes that we make all the time, but every year we try and create something new to see if it will make it to the “must have” list of appetizers.
These Crab Stuffed Mushrooms made the list. A crispy breadcrumb topping covers a creamy crab filling all sitting in a bite sized mushroom cap. So really, this stuffed mushroom recipe is the perfect appetizer.
Also these stuffed mushrooms can be made ahead of time so you can cross another thing off of your to do list when preparing for your party. Once you bring out a hot tray of these crab filled mushrooms…the party starts.
Ingredients For Making Crab Stuffed Mushrooms:
- Crab Meat: Like we explained before, you don’t need lump crab meat for this stuffed mushroom recipe. Claw, special or back fin will all work fine. You can even get a good quality can of crab meat!
- Mushrooms: Either white or brown button mushrooms are fine. You want to make sure they are big enough to fill but small enough to be a one or two bite appetizer.
- Bell Peppers: Red or green bell peppers, any color will do. The peppers will add a mild spice to the crab meat filling.
- Garlic: Use fresh garlic whenever you can, not the pre-chopped garlic in the jar.
- Panko Bread Crumbs: These bread crumbs add a lighter, crispier texture than regular bread crumbs.
- Seasonings & Condiments: A few more seasonings and condiments go into this recipe, basics that you probably have on hand!
How To Make Stuffed Mushrooms
For this stuffed mushroom recipe, we’re going to start by cooking down sweet bell peppers and onions for the filling.
Add softened cream cheese and crab meat to the cooled down peppers and onions and fold gently to combine the ingredients together.
Stuff the crab meat filling into the mushroom caps, place on a baking sheet and bake for 20 minutes. When the stuffed mushrooms come out of the oven, sprinkle on a buttery breadcrumb topping and serve.
What Kind Of Crab Meat Do I Use For This Recipe?
You definitely shouldn’t use lump crab meat for this appetizer recipe. Because you’re mixing the filling with cream cheese and other ingredients, the crab meat breaks down so you wouldn’t want to waste expensive lump crab meat on this.
Using claw meat will still give you that awesome crab flavor and is also much less expensive so you can make a LOT of these stuffed mushrooms!
I mean, you certainly can buy lump crab meat…no one will complain about that either! It’s all about your budget.
The best part about these crab filled mushrooms is the crispy garlic breadcrumb topping. Homemade bread crumbs with tons of garlic and butter make the perfect topping for the rich, creamy crab filling.
Should You Wash Mushrooms In Water?
Here’s the thing. The experts say not to rinse your mushrooms in water because the mushrooms may discolor and also absorb some of the water, resulting in a soggier mushroom.
I, however, wash my mushrooms. A quick rinse in water isn’t going to hurt any mushroom if you ask me, and we make a lot of mushroom recipes. Mushrooms grow in the ground, in the dirt and they are sometimes covered in dirt when you take them out of the package.
Using a damp paper towel to brush off the dirt is fine, I guess on the contrary a little dirt isn’t going to hurt anyone either but honestly you guys, if you want to rinse them off quickly and then dry them go right ahead.
Looking For More Stuffed Mushroom Recipes?
- Cornbread Stuffed Mushrooms
- Italian Meatball Stuffed Mushrooms
- Chicken Portobello Stuffed Mushrooms
- Corned Beef Stuffed Mushrooms
Crab Stuffed Mushrooms
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 30 1x
Crab Stuffed Mushrooms are stuffed with a creamy crab filling and a toasted, buttery Panko topping! Delicious appetizers for holidays and parties!
- 24 ounce package mushrooms, cleaned and stems removed
- 1 tablespoon butter
- 1/3 cup finely diced red pepper
- 1/4 cup finely diced onion
- 2–3 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 1 teaspoon lemon juice
- 2 tablespoons chopped fresh parsley
- 8 ounces crabmeat (claw meat, not lump)
- 2 ounces cream cheese, softened
For The Bread Crumb Topping:
- 1 tablespoon butter
- 1/3 cup Panko bread crumbs
- Preheat the oven to 400 degrees. Place the mushroom caps on a baking sheet.
- Add the butter to a medium skillet and let melt. Add red pepper and onion, tossing to coat in the butter and let cook for 5 minutes until softened. Add the garlic, stirring to combine with the peppers and onions. Add the vegetables to a bowl and let cool for 5 minutes.
- Add the salt, pepper, lemon juice, parsley, crab meat and cream cheese to the bowl and gently fold the ingredients together until combined.
- Fill each mushroom cap with the crab meat filling and bake for 20 minutes until the mushrooms are tender.
- While the mushrooms are in the oven, make the Panko topping by melting the tablespoon of butter in the same skillet you used to cook the peppers and onions. Once the butter is melted, add the bread crumbs, tossing to coat in the butter. Cook for 2-3 minutes, while stirring until the bread crumbs have toasted and become light brown in color.
- Remove the stuffed mushrooms from the oven and top with the toasted breadcrumbs. Serve immediately.
- Category: Appetizers
- Method: Stove Top / Oven
- Cuisine: American
Keywords: easy appetizers, appetizer recipes, stuffed mushroom recipe, stuffed mushrooms, crab stuffed mushrooms, easy stuffed mushrooms
where does the lemon come in ? am I missing something?
Nope, you’re right, it was missing from the instructions. I updated the recipe, thanks for letting me know!
These sound perfect! When you say you can make them ahead (1 day for me); do you cook them a day ahead or just do everything but cook them until the day of the party?
I prefer to prep them and have them ready to go in the refrigerator, then bake and serve!