Crab-Stuffed Mushrooms are the ultimate appetizer for a special occasion, an easy and complete meal.
Crab-Stuffed Mushrooms are one of my favorite dishes to serve as an appetizer when entertaining or even for a special dinner at home. When I feel a little sluggish or not so into cooking a 3-course meal, this dish is perfect for me.
This recipe goes well with a tasty Broccoli and Grape Salad as an add-on. You can serve these Easy Crab-Stuffed Mushrooms as an appetizer or as a stand-alone meal.
What type of mushroom to use
I love using large portabella caps because they are easier to fill with any mixture. The smaller caps, the more challenging it is to fill them up. The large caps are meaty and are easy to fill with any combination.
How do you clean mushrooms?
The standard way to clean mushrooms is to wipe the caps with a damp sheet of paper towel and then remove the stem and scoop out the gills. I add one extra step. I give the mushrooms caps a quick rinse under running water and a quick shake and wipe out the excess water. I don’t soak the mushrooms or dip them in water. It is almost like a 2-second wash.
How to make crab-stuffed mushrooms
First, make the herb and vegetables filling. Heat the butter and oil in a large skillet over medium heat and add the onion celery stalk, garlic, parsley, thyme, and bell pepper; cook until softened, remove from heat, and set aside to cool slightly.
Crabmeat always has cartilage and shells. So pick through the crabmeat to check for stray cartilage and shell. Place the crabmeat in a large bowl, and add one teaspoon of lemon/lime juice, salt, pepper, Cajun seasoning, and veggies mixture. Mix the mixture until well blended but be careful not to break the lumps too much.
To keep the mushroom caps moist, either brush with olive oil or spray with a nonstick spray. Arrange the caps in a single layer on a prepared baking sheet and bake at 350 degrees F for 5 minutes.
Using a spoon, spoon out the crab mixture and top each mushroom cap. Sprinkle with breadcrumbs/Panko and Parmesan cheese. Bake at 350 degrees F for about 20 to 25 minutes, or until mushroom is cooked through. Serve warm with wedges of lemon.
Tips and Notes for Easy Crab-Stuffed Mushrooms recipe
- You can purchase canned Crabmeat and make this recipe. Fresh crabmeat is always best to use it will taste better. It is always nice to see a good sale and take advantage of it.
- In the mood for meat, buy uncured sausages and follow the same instructions for the herbs and veggies.
- You can also substitute the crabmeat for shrimp. Chop the shrimp into smaller pieces.
- Use breadcrumbs or Panko.
- For a cheesy taste, top with grated parmesan, asiago or smoke gouda.
- 2 large mushroom caps or 10-12 button mushroom stuffer caps
- 2 tablespoons of butter
- 1 tablespoon olive oil
- 1/2 cup of chopped onion finely minced
- 1 celery stalk finely minced
- 1 garlic minced
- 1/3 cup fresh parsley finely chopped
- 1/4 teaspoon Thyme leaves only
- 1/4 cup of chopped green or red bell pepper minced
- 1 cup lump crabmeat
- 1 teaspoon fresh lemon/lime juice
- Pinch of salt optional
- 1/4 teaspoon freshly cracked black pepper
- 1/4 to 1/2 teaspoon Noubess Cajun Seasoning, Salt Free
- 1/2 teaspoon Noubess Fish Seasoning
- 1 tablespoon dried bread crumbs
- 4 tablespoon of shredded Parmesan cheese
- Nonstick cooking spray
- Lemon wedges optional to serve
- Preheat oven to 350 degrees F.
- Heat the butter and oil in a large skillet over medium heat and add the onion celery stalk, garlic, parsley, thyme, and bell pepper; cook until softened, remove from heat and set aside to cool slightly. Pick through the crabmeat to check for stray cartilage and shell and drizzle, add to a large bowl and add 1 teaspoon of lemon/lime juice, salt, pepper, Cajun seasoning, and veggies mixture. Mix mixture until well mixed but be careful not to break the lumps too much.
- With the nonstick spray, spray the mushroom caps on both sides, place on a baking dish, and bake at 350 degrees F for 5 minutes. Using a spoon, spoon out the crab mixture and top each mushroom cap. Sprinkle with breadcrumbs and Parmesan cheese. Spray caps with mixture again if desired. Bake at 350 degrees F about 20 to 25 minutes, or until mushroom caps are cooked through. Serve warm with wedges of lemon.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published July 11, 2014. Updated and republished to include additional content