Looking to seriously impress your guests with a restaurant-quality appetizer that’s as easy as it is delicious? These Savory Crab Stuffed Mushrooms need to be on your menu! Each bite is an explosion of rich, creamy crab studded with zesty lemon, garlic, Parmesan and buttery breadcrumbs – all stuffed into tender mushroom caps.
Despite their gourmet flavor and elegant appearance, these little crab-filled mushroom bites come together with very minimal effort. Just whip up the super savory crab stuffing, pile it into mushroom caps and bake until hot and melty inside. In less than an hour you’ll have a sophisticated, seafood-lovers’ appetizer that will have everyone raving.
Why You’ll Love This Crab Stuffed Mushrooms Appetizer:
- Rich, creamy, savory crab filling with so much flavor
- Crispy panko breadcrumb topping adds great crunch
- Quick and easy preparation with just 15 minutes of hands-on time
- Looks super elegant and impressive for entertaining
- Feeds a crowd and can be made ahead or frozen for later
- A decadent yet light appetizer that’s perfect for holidays and parties
Crab Stuffing Ingredients You’ll Need:
- Lump crabmeat
- Melted butter
- Panko breadcrumbs
- Grated parmesan cheese
- Lemon juice
- Dijon mustard
- Prepared horseradish
- Garlic powder
- Onion powder
- Parsley
How to Make Savory Crab Stuffed Mushrooms:
- Remove stems from 24 large mushroom caps and finely chop stems.
- Make the creamy crab stuffing by mixing together the crab, chopped stems, melted butter, breadcrumbs, Parmesan, lemon juice, mustard, horseradish and spices.
- Use a small scoop to fill each mushroom cap with the crab stuffing mixture.
- Top stuffed mushrooms with extra Parmesan cheese.
- Bake for 15-20 minutes until mushrooms are tender and filling is hot and melty.
- Garnish with chopped parsley and serve hot for best flavor!
Tips for Perfect Crab Stuffed Mushrooms:
- Use a high quality lump crab meat for best flavor and texture.
- Try a combination of crab and shrimp or lobster for extra decadence.
- For deeper flavor, sauté the chopped mushroom stems before mixing into the stuffing.
- Change up the filling with ingredients like bacon, spinach or sundried tomatoes.
- Make the filling up to 3 days ahead and stuff mushrooms right before baking.
- Bake directly from frozen by adding 5-10 minutes to the cook time.
Storing and Reheating Instructions:
- Refrigerate stuffed mushrooms in an airtight container for 3-4 days.
- Freeze unbaked mushrooms on a baking sheet then transfer to freezer bags for up to 3 months.
- Reheat refrigerated mushrooms at 350°F for 10 minutes or until heated through.
Whether you’re hosting a dinner party, holiday feast or just want to treat yourself to something special, these decadent Savory Crab Stuffed Mushrooms are sure to hit the spot. That rich, creamy crab filling loaded with bright flavors like lemon, garlic and Parmesan is the perfect match for the meaty mushroom caps. Serve them as an appetizer or lighter main course – either way, get ready for rave reviews!
Let me know if you need any more tips to make these gourmet Crab Stuffed Mushroom Caps for your next event. They’re so easy yet insanely delicious!
Savory Crab Stuffed Mushrooms Recipe
Ingredients
- 24 large brown mushrooms
- 3/4 lb lump crabmeat
- 2 Tbsp fresh lemon juice
- 1/2 cup panko breadcrumbs
- 1/2 cup unsalted butter melted
- 1/2 cup grated parmesan cheese divided
- 3 tsp dijon mustard
- 2 tsp prepared horseradish
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 Tbsp chopped fresh parsley
Instructions
- Preheat oven to 375°F. Grease an 8×13 baking dish.
- Remove stems from mushroom caps and finely chop stems.
- In a bowl, mix together crabmeat, chopped stems, lemon juice, breadcrumbs, melted butter, 1/4 cup Parmesan, mustard, horseradish, garlic powder, onion powder and parsley until well combined.
- Use a small scoop or spoon to fill each mushroom cap with the crab stuffing mixture, packing it in tightly.
- Arrange stuffed mushroom caps in the baking dish and top evenly with remaining 1/4 cup Parmesan.
- Bake for 15-20 minutes until mushrooms are tender and filling is hot and melty.
- Garnish with extra parsley if desired. Serve crab stuffed mushrooms warm.
Notes
For deeper flavor, sauté the chopped mushroom stems before mixing into the filling.
Bake from frozen by adding 5-10 minutes to the bake time.
Leftovers keep for 3-4 days refrigerated.
