Crab Stuffed Mushrooms are a fan favorite appetizer or side. A rich and creamy cheese filling is packed with crab and stuffed into cremini mushrooms. They are an easy appetizer that can be prepped in advance and are oh so delicious!

Crab Stuffed Mushrooms Recipe
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Stuffed mushrooms are one of those classic appetizers that disappears so quick at parties! There's something so irresistible about tender mushrooms packed with a rich and creamy filling.
One of the best parts about these crab stuffed mushrooms is that they are so easy to make and you can even prep them a day in advance of your get together. They are perfect for game days, holiday gatherings, potlucks, and family dinners!
What are Crab Stuffed Mushrooms
Crab stuffed mushrooms are a flavor packed variation on classic stuffed mushrooms. The filling is a cream cheese base that is packed with crab, parmesan cheese, green onions, garlic, and parsley. Cremini mushrooms are stuffed with the filling and baked until golden brown. The mushrooms are tender and moist with the most irresistible rich and creamy filling!
What to Serve With
- Chicken and Shrimp Carbonara
- Olive Garden Salad Copycat
- Zuppa Toscana
- Slow Cooker Beef Stew
- Chicken Alfredo Bake
- BLT Pasta Salad
Ingredients
- Mushrooms - we recommend using cremini mushrooms or brown mushrooms for this recipe. They are move flavorful than white mushrooms, but you can use white mushrooms if that is what you can find in the store or if you prefer white mushrooms.
- Crab - canned or jarred crab meat (fresh or frozen) can be used for this recipe, be sure to drain it very well! You can also use imitation crab that has been finely diced.
- Cream Cheese - the base of the filling is cream cheese. It is the perfect rich cheese for stuffed mushroom as it gets extra creamy when baked!
- Parmesan Cheese - fresh grated parmesan cheese adds a great flavor to the mushrooms.
- Panko Breadcrumbs - we like using panko breadcrumbs as they are more light and airy than regular breadcrumbs. You can swap for regular breadcrumbs if you prefer or have those on hand.
- Green Onions - fresh chopped greens onions add a pop of flavor and color to the filling.
- Garlic - everything is better with garlic... of course we need some fresh garlic in the filling!
- Parsley - fresh chopped parsley is recommended for a fresh pop of color and flavor but you can use dried parsley if you have that on hand instead.
- Salt and Pepper
How to Make Crab Stuffed Mushrooms
Full Printable Recipe at Bottom of page
- If using frozen crab meat, allow it to thaw in the fridge overnight and then drain it very well. If using jarred or canned crab meat drain it very well. If using fresh or imitation crab, dice it into very small pieces.
- Preheat oven to 375°F. Lightly grease or spray an oven safe baking dish and set aside.
- Wipe mushrooms clean with damp paper towel. Gently pop off the stem of each mushroom. If using larger mushrooms, you can use a small spoon to scoop out some of the inside of the mushroom. Discard the stems and scooped out centers (or save to make an omelet, soup or pasta sauce).
- In a large bowl combine the Panko breadcrumbs, parmesan cheese, cream cheese, green onions, garlic, salt, pepper, and parsley. Mix until evenly combined. Add in the crab meat and gently mix to combine.
- Use a small spoon to stuff each mushroom with the crab filling (about 1 and ½ tablespoons per mushroom).
- Bake for 10 minutes covered with foil. Uncover and cook another 4-5 minutes until edges become golden brown. Serve and enjoy!
Tips for the Best Recipe
- Cleaning Mushrooms - wipe mushrooms with a damp paper towel or kitchen towel. Do not wash the mushrooms under running water or soak them in water or else they will absorb too much water.
- Flavor Variations - these stuffed mushrooms are versatile and you can use a variety of different seafoods. Instead of crab you can use cooked shrimp, lobster, or even smoke salmon. For an added pop or smokey flavor that pairs great with seafood you can add some chopped cooked bacon!
- Filling - when preparing the filling it is crucial that the cream cheese is at room temperature. You want to be able to easily stir the cream cheese together with all of the other filling ingredients. Leave the cheese on the kitchen counter while you prepare all of the other ingredients, or you can microwave it on a microwave safe plate for 15-30 seconds to soften it up.
FAQ
Oven - reheat at 350°F for 7-8 minutes on a baking tray covered with foil or until warmed through.
Microwave - reheat on a microwave safe dish in 30 second internals until warmed through (be careful as the mushroom itself will be very hot!).
Air Fryer - reheat at 350°F for 4-6 minutes or until warmed through.
Store in an airtight container in the fridge for up to 1-2 days.
You can fully prepare and stuff the mushroom then cover the baking tray with foil and refrigerated up to 24 hours in advance. Bake them just before serving.
We recommend freezing fully cooked stuffed mushrooms. Allow the mushrooms to cool completely at room temperature then transfer to a freezer safe container. Arrange the mushrooms in a single layer and freeze for up to 3 months. Reheat from frozen on a baking tray covered with foil and bake at 350°F for 10-12 minutes, then uncover and cook for an additional 3-4 minutes.
Instead of crab you can use a plant based alternative or omit the crab and make cheese stuffed mushrooms.
Use gluten free breadcrumbs and if using imitation crab, check the ingredients of the crab to ensure it is gluten free.
More Easy Appetizers
- Spinach Artichoke Dip Wonton Cups
- Cranberry Brie Cups
- Hot Crab Red Pepper Dip
- Meatball Sub Cups
- Crab Rangoon Dip
Enjoy!
- Sab
Crab Stuffed Mushrooms
Ingredients
- 14-16 mushrooms (cremini or brown mushrooms, cleaned with stems removed)
- ¼ cup Panko breadcrumbs (or regular breadcrumbs)
- ¼ cup parmesan cheese (grated)
- 8 ounces cream cheese (at room temperature)
- ½ cup green onions (green and white parts, chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh parsley (finely chopped)
- 1 cup cooked crab meat (canned or frozen (thawed) or imitation crab, chopped)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- If using frozen crab meat, allow it to thaw in the fridge overnight and then drain it very well. If using jarred or canned crab meat drain it very well. If using fresh or imitation crab, dice it into very small pieces.
- Preheat oven to 375°F. Lightly grease or spray an oven safe baking dish and set aside.
- Wipe mushrooms clean with damp paper towel. Gently pop off the stem of each mushroom. If using larger mushrooms, you can use a small spoon to scoop out some of the inside of the mushroom. Discard the stems and scooped out centers (or save to make an omelet, soup or pasta sauce).
- In a large bowl combine the Panko breadcrumbs, parmesan cheese, cream cheese, green onions, garlic, salt, pepper, and parsley. Mix until evenly combined. Add in the crab meat and gently mix to combine.
- Use a small spoon to stuff each mushroom with the crab filling (about 1 and ½ tablespoons per mushroom).
- Bake for 10 minutes covered with foil. Uncover and cook another 4-5 minutes until edges become golden brown. Serve and enjoy!
Tony says
Huge hit! They were all gone in no time 🙂