Crab stuffed mushrooms are one of the most delicious party appetizers on the planet. This cheesy recipe will have your guests coming back for more every time. Just be prepared to hear “oh my God, how did you make these” more than once.
One thing I love about stuffed mushrooms with crabmeat is how versatile they are. They’re the perfect finger food for watching the game with friends, yet still sophisticated enough to be served at your swanky dinner party. You can even go ahead and make them as a snack for yourself, I promise not to tell anyone!
The key to this crab stuffed mushroom recipe is to chop all of the ingredients very finely. The smaller the ingredients, the better they mix together and the easier it is to stuff them into the mushroom caps.
Many people prefer to make stuffed portobello mushrooms, filling the giant caps with mountains of stuffing. I prefer the smaller white button or cremini for an easier appetizer, and you can pop them in your mouth 2 at a time.
This may seem like a lot of ingredients for a recipe appearing on this site but bear with me. These are quite easy to make, and the end result is oh so delicious! Just don’t leave out the lemons, as they really enhance the taste of the crab.
- 25 fresh mushrooms, cleaned with a damp cloth
- 1 cup cooked crabmeat, diced
- 3/4 cup sharp cheddar cheese, shredded
- 1 egg, beaten
- 3 cloves garlic
- 1/2 small yellow onion, finely chopped
- 1/2 cup breadcrumbs (I prefer Panko)
- 4 tablespoons butter
- 1 teaspoon lemon juice
- 1/2 cup dry white wine
- 2 lemons, cut into wedges
Begin by preheating your oven to 400 degrees.
Carefully remove the stems from the mushrooms, chop them finely, and set them aside. Place all the mushrooms cap side down in a baking dish.
Melt 2 tablespoons of butter over medium heat in a medium skillet. Add the minced onion and cook until translucent, about 5 to 8 minutes.
Next add the chopped mushroom stems and let the mixture cook for 5 more minutes, stirring frequently.
In a large bowl combine the lemon juice, crabmeat, breadcrumbs, egg, 1/4 cup of cheese, and the onion/mushroom mixture (watch out as it’s still hot!). Stir the ingredients with a wooden spoon until they’re thoroughly mixed. For a smoother consistency filling you can mix in a blender, but I usually just stir them.
Stuff the mushroom caps with the crabmeat mixture, and top them off with the remaining cheese. Pour the wine in the baking dish so the mushrooms are sitting in it.
Bake uncovered for 20 to 25 minutes, or until the cheese has fully melted and is a light golden brown. Serve them warm with the lemon wedges on the side, or sprinkle a few drops on each mushroom cap.
Try not to eat them all before your friends get there!
- You can make spicy crab stuffed mushrooms by adding a tablespoon of chopped jalapeno or a few teaspoons of cayenne pepper. Just start out conservative and work your way up according to your tastes.
- This stuffed mushrooms with crabmeat recipe is so very customizable. Change it around to your heart’s content. Add some fresh herbs like dill or parsley. Add 2 tablespoons of red pepper. Replace the cheddar cheese with Monterey jack or Gruyere.
- For a deeper and saltier flavor mince about 5 strips of chopped bacon to the mixture before the mushrooms are stuffed.