Tulo

Crab Stuffed Mushrooms Recipe

A platter of golden-baked crab stuffed mushroom caps topped with browned breadcrumbs and chopped parsley, arranged on a white serving plate.

Squeezing the mushrooms dry after a quick pre-bake keeps the caps from weeping watery liquid into the filling, and a mix of cream cheese and mayonnaise binds the crab without masking its flavor, so each bite stays rich but the crab still stands out.

Prep
20 min
Cook
20 min
Total
40 min
Servings
6

Ingredients

Servings6
  • 20 whole large white or cremini mushrooms, stems removed
  • 8 oz lump crab meat, picked over for shells
  • 4 oz cream cheese, softened
  • 2 tbsp mayonnaise
  • 1/2 cup grated Parmesan cheese, divided
  • 2 cloves garlic, minced
  • 2 whole green onions, thinly sliced
  • 1 tsp Old Bay seasoning
  • 1/3 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp lemon juice

Nutrition per serving

Calories
192
Protein
10g
Carbs
6g
Fat
15g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment or foil.
  2. 2Wipe the mushroom caps clean with a damp paper towel and pop out the stems (save them for stock or discard). Arrange the caps gill-side up on the baking sheet and bake for 8 minutes to release excess moisture.
  3. 3Remove the caps from the oven and tip out any liquid that has pooled in them, then blot the inside of each cap dry with a paper towel.
  4. 4In a bowl, stir together the cream cheese, mayonnaise, half the Parmesan, garlic, green onions, Old Bay, and lemon juice until smooth.
  5. 5Fold in the crab meat gently with a rubber spatula, keeping the lumps mostly intact rather than shredding them into the mixture.
  6. 6Mound the crab filling into each mushroom cap, packing it slightly above the rim.
  7. 7In a small bowl, mix the panko with the melted butter and remaining Parmesan, then sprinkle a pinch over each stuffed mushroom.
  8. 8Bake for 18-20 minutes, until the topping is golden and the mushrooms are tender when pierced with a knife.
  9. 9Let the mushrooms rest for 5 minutes before serving; the filling is very hot straight out of the oven.

Tips & variations

  • Use jumbo lump or backfin crab meat rather than claw meat for a milder flavor and larger, more visible pieces in each bite.
  • Swap the panko topping for crushed buttery crackers (like Ritz) for a more old-school, dinner-party version.
  • A splash of dry sherry or white wine stirred into the filling adds depth if serving these for a more formal occasion.
  • For a spicier version, add a pinch of cayenne or a dash of hot sauce to the filling.

Storage & reheating

Refrigerate leftover stuffed mushrooms in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven for 8-10 minutes until warmed through; microwaving works in a pinch but softens the topping and can make the caps release more liquid.

Tips from the Tulo kitchen

  • Choosing mushroom caps that are roughly the same size helps them all finish baking at the same time.
  • Pat the picked-over crab meat dry with a paper towel before mixing it in; excess moisture from the crab itself can thin out the filling.

FAQ

Can I make crab stuffed mushrooms ahead of time?

Yes. Assemble the stuffed mushrooms up to a day ahead, cover, and refrigerate unbaked. Add the panko topping just before baking and add a few extra minutes to the bake time since they'll go in cold.

Why are my stuffed mushrooms watery?

This usually means the caps weren't pre-baked and blotted dry before stuffing, or the crab meat itself was still wet from packing liquid. Pat both dry thoroughly before filling.

Can I use imitation crab instead of real crab meat?

Yes, though the texture and flavor will be sweeter and less delicate. Chop imitation crab finely and consider adding a bit more Old Bay to compensate for the milder taste.

What size mushrooms work best for stuffing?

Look for cremini or white mushrooms roughly 2 inches across, sometimes labeled 'stuffing mushrooms' at the grocery store. Smaller mushrooms don't hold enough filling and larger ones can take longer to cook through.