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crab stuffed mushroom on white platter

Crab Stuffed Mushrooms

  • Author: Dan
  • 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!

Scale

Ingredients

  • 24 ounce package mushrooms, cleaned and stems removed
  • 1 tablespoon butter
  • 1/3 cup finely diced red pepper
  • 1/4 cup finely diced onion
  • 23 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

Instructions

  1. Preheat the oven to 400 degrees. Place the mushroom caps on a baking sheet.
  2. 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.
  3. Add the salt, pepper, lemon juice, parsley, crab meat and cream cheese to the bowl and gently fold the ingredients together until combined.
  4. Fill each mushroom cap with the crab meat filling and bake for 20 minutes until the mushrooms are tender.
  5. 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.
  6. Remove the stuffed mushrooms from the oven and top with the toasted breadcrumbs. Serve immediately.
  • Category: Appetizers
  • Method: Stove Top / Oven
  • Cuisine: American