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I came up with this crab stuffed mushrooms recipe one day when I had extra warm crab dip left over, and it turned out to be the best accident. It was the perfect filling! And since the dip itself is so fast to make, this is another healthy appetizer that I now keep on regular rotation. They’re just the thing when you want to indulge, but still keep things on the lighter side.
Why You’ll Love This Crab Stuffed Mushrooms Recipe
- Creamy, cheesy crab filling – It’s essentially baked mushrooms with crab dip inside. Totally irresistible!
- Simple ingredients – You can find them at any grocery store, and might even have most of them on hand. Just pick up some crab and mushrooms, and you’re good to go!
- Quick and easy to make – The longest part cleaning the mushrooms and removing the stems. I like to turn on some good music and it’s actually very relaxing! The filling takes just a few minutes.
- Perfect appetizer for any occasion – I love this for parties, holidays, or when we just want something fun for dinner.
Ingredients & Substitutions
This section explains how to choose the best ingredients for crab stuffed mushrooms, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Cremini Mushrooms – Sometimes they are called “baby bellas” at the store. You can substitute with white button mushrooms, portobello mushrooms if you like, but the amount of filling you’ll need may vary if your mushrooms aren’t medium sized like mine were. Wipe them with a damp paper towel and remove the stems (you can reserve them for another use, like vegetable stir fry) — you’ll use just the mushroom caps for this recipe.
- Lump Crab Meat – Many crab dishes use imitation crab, but genuine crabmeat tastes so much better (without fillers or sugar!), especially for crab stuffed mushrooms. In your local grocery store’s seafood section, chilled cans labeled “lump crab meat” are a solid choice, or you can get it online here. Just remember to drain off extra liquid. And if you have some on hand, fresh crab meat from leftover crab legs is even tastier.
- Creamy Ingredients – The creamy filling is a combination of cream cheese, sour cream, and mayo. I like to use homemade mayonnaise when I have time, but store-bought is totally fine. You can substitute Greek yogurt instead of sour cream if you like.
- Lemon Juice – Brightens the flavors. You can substitute with lime juice or white vinegar.
- Old Bay Seasoning – This is a blend of herbs and spices that are perfect for seafood. If you don’t have it on hand, a mix of celery salt, paprika, ground black pepper, and cayenne pepper can serve as a substitute.
- Grated Parmesan Cheese – For the filling, and also the topping! You can substitute with grated pecorino Romano or Asiago, or add some bread crumbs if they fit your lifestyle. If you like an extra melty topping, use mozzarella cheese instead.
- Green Onions – Chives, leeks, or shallots make good alternatives if needed.
- Garlic – Fresh minced garlic is going to give you the best flavor, but when you are short on time, 1 teaspoon of jarred minced garlic will do the trick.
- Hot Sauce – It’s optional, but elevates the flavor with a subtle spicy kick. Sometimes I leave it out so that my kids will eat these!
How To Make Crab Stuffed Mushrooms
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the creamy base. Mix the cream cheese, sour cream, mayonnaise, lemon juice, and Old Bay seasoning in a large bowl, until smooth and creamy. Stir in the parmesan cheese, green onions, garlic, and hot sauce.
- Fold in the crab. At this point, you can adjust hot sauce to taste if needed.
- Stuff the mushrooms. Fill the mushroom caps with the crab mixture. Place them in a baking dish or on a baking sheet, and sprinkle with more parmesan cheese.
- Bake. Place the crab stuffed mushrooms in the oven, and bake until the crab mixture is hot and the mushrooms are tender. I like to garnish with fresh parsley.
Tips For Best Results
- Soften the cream cheese first. That way, it will blend easily with the other ingredients. Just let it sit at room temperature. Sometimes I even microwave it when I forget to leave it out, as it’s totally fine if it’s warm.
- Fold in the crab gently. The texture is best if there are some little chunks of crabmeat remaining.
- Use a cookie scoop for easy filling. You can totally just use a spoon, but a scoop makes it faster and you get the perfect amount in each mushroom.
- For a golden finish, broil at the end. This step is optional, but it gets the parmesan cheese on top a little crispy and nicely browned.
Storage & Reheating
- Store: Keep any leftover mushrooms in an airtight container in the fridge for up to 3-4 days.
- Meal prep: You can prep the stuffing mixture ahead of time, or actually stuff the mushrooms with crab ahead. Sometimes I even make a double batch of the filling, so I can serve the dip one day and the stuffed mushrooms another day! Store in the fridge until ready to stuff or bake.
- Reheat: Warm in the oven at 350 degrees F, until hot.
- Freeze: Let them cool, place on a parchment paper lined baking sheet, and freeze until solid. Then, transfer to an airtight container or zip lock bag and freeze for up to 3 months.
Stuffed mushroom recipes make the perfect appetizers to a main course, or you can serve them in a spread of other apps. Try these ideas:
- Appetizer Spread – Serve this crab stuffed mushrooms recipe together with other apps, like Caprese skewers, jalapeno poppers, and air fryer steak bites.
- Main Course – Try grilled chicken if it’s warm enough to make it, or some blackened salmon for a seafood meal. These are simple, tasty dishes I make often.
- Salads – A green salad with some lemon dressing makes a light and refreshing side. You can also try a simple Caesar salad.
- Soups – My roasted tomato soup is always a hit, but a lobster bisque will pair with your crab appetizer perfectly!
More Elegant Crab Recipes
No matter how you serve it, crab is a crowd-pleaser! Try one of my other savory crab recipes next:
Crab Stuffed Mushrooms
This crab stuffed mushrooms recipe has a creamy filling of crab, cream cheese, parmesan, and a hint of Old Bay. The perfect easy appetizer!
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C).
In a large bowl, combine the cream cheese, sour cream, mayonnaise, lemon juice, and Old Bay seasoning. Mix until smooth and creamy.
Stir in the parmesan cheese, green onions, garlic, and hot sauce, if using.
Gently fold in the crab meat. Adjust hot sauce to taste if needed.
Sprinkle the top of each mushroom with parmesan cheese.
Bake for 15-20 minutes, until the crab mixture is hot and the mushrooms are tender.
Optional: Broil for 2-3 minutes, until the top is crispy and the parmesan cheese is golden brown.
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Serving size: 3 stuffed mushrooms
Nutrition info does not include optional hot sauce.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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