Description

These crab stuffed mushrooms are savory, creamy, and bursting with flavor. Juicy mushroom caps are filled with a rich crab mixture and baked until golden — perfect as an appetizer or party snack.

Ingredients

20 large white or cremini mushrooms, stems removed
8 oz lump crab meat (drained, no shells)
4 oz cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup breadcrumbs (plus extra for topping)
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1 garlic clove, minced
2 tablespoons chopped green onions
1 tablespoon chopped fresh parsley
1/2 teaspoon Old Bay seasoning (or paprika)
Salt and pepper, to taste

Olive oil spray or drizzle (for baking)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven:
Set your oven to 375°F (190°C). Lightly grease or line a baking sheet with parchment paper.
Clean the mushrooms:
Gently wipe mushrooms clean with a damp paper towel. Remove stems and set caps aside. Finely chop the stems and reserve.
Make the filling:
In a bowl, combine cream cheese, crab meat, Parmesan, breadcrumbs, mayonnaise, lemon juice, Worcestershire sauce, garlic, green onions, parsley, and Old Bay seasoning. Mix until smooth. Season with salt and pepper to taste. Fold in the chopped mushroom stems.
Stuff the mushrooms:
Spoon the crab mixture into each mushroom cap, slightly mounding the filling. Sprinkle with extra breadcrumbs for a crispy topping, if desired.
Bake:
Place stuffed mushrooms on the prepared baking sheet. Lightly spray or drizzle the tops with olive oil. Bake for 20–25 minutes, or until the mushrooms are tender and the tops are golden brown.
Serve:
Let cool for a few minutes before serving. Garnish with extra chopped parsley or a squeeze of lemon juice.

Notes

Use fresh lump crab meat for best flavor, but imitation crab can be used as a budget-friendly option.

Don’t overbake — mushrooms should be tender but not soggy.

These can be prepped ahead and baked just before serving.