Crab-Stuffed Mushrooms: The Perfect Bite-Sized Indulgence
Looking for a crowd-pleasing appetizer that’s elegant, flavorful, and surprisingly easy to make? Crab-Stuffed Mushrooms are the answer. These little bites are packed with rich, creamy crab filling nestled inside tender mushroom caps, then baked to golden perfection. They’re ideal for parties, holidays, or even a cozy night in when you want something indulgent yet effortless.
Whether you’re serving them as part of a holiday spread or just craving a restaurant-quality snack, these mushrooms bring big flavor in a small package.
🧄🍄 Why You’ll Love This Recipe
Rich and savory: The crab filling is creamy, cheesy, and perfectly seasoned.
Elegant yet easy: They look impressive, but require simple prep and common ingredients.
Versatile: Great as an appetizer, side dish, or light bite with wine.
Make-ahead friendly: Perfect for prepping in advance and baking just before guests arrive.
🦀 Ingredients You’ll Need
20–24 white or cremini mushrooms, stems removed
1 tablespoon olive oil or butter (for brushing)
1 cup lump crab meat, drained (fresh or canned)
4 oz cream cheese, softened
1/4 cup breadcrumbs (plus extra for topping)
2 tablespoons mayonnaise
2 tablespoons Parmesan cheese, grated
1 clove garlic, finely minced
1 tablespoon fresh parsley, chopped (plus extra for garnish)
1 teaspoon Dijon mustard or lemon juice (optional, for brightness)
Salt and pepper, to taste
👨🍳 How to Make Crab-Stuffed Mushrooms
Prep the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Mushrooms:
Clean mushrooms with a damp paper towel. Remove and discard the stems, or chop and sauté them to add to the filling. Lightly brush the caps with olive oil or melted butter.
Make the Filling:
In a bowl, combine crab meat, cream cheese, mayonnaise, breadcrumbs, Parmesan, garlic, parsley, and Dijon mustard or lemon juice. Season with salt and pepper to taste. Mix until smooth and well combined.
Stuff the Mushrooms:
Spoon or pipe the crab mixture into each mushroom cap, filling them generously. Sprinkle tops with a bit of extra breadcrumbs or Parmesan for a golden, crispy finish.
Bake:
Bake for 20–25 minutes, or until the tops are golden and the mushrooms are tender. Serve warm, garnished with extra parsley if desired.
✨ Tips & Variations
Add heat: Mix in a pinch of cayenne or a dash of hot sauce to spice it up.
Go herby: Add fresh thyme or dill for extra depth.
Cheese swap: Try shredded mozzarella or fontina for a gooier bite.
Larger mushrooms: Use portobello caps for a main-dish version.
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