Savory Crab Stuffed Mushrooms Recipe

 

Table of Contents

• Introduction
  • Savory Crab Stuffed Mushrooms Recipe
• Ingredients
• Directions for Savory Crab Stuffed Mushrooms Recipe
• Tips & Variations
• FAQ
• Storage
• Time & Yield
• Tools Used
  • Savory Crab Stuffed Mushrooms for Holiday Parties
  • Why This Savory Crab Stuffed Mushrooms Recipe Works
• Final Thoughts
• Savory Crab Stuffed Mushrooms

Introduction

Savory crab stuffed mushrooms recipe — that’s the appetizer that never fails to impress. Tender mushroom caps, packed with a rich crabmeat filling, golden Parmesan, and just the right kick of seasoning. Trust me, I’ve made this for parties, game nights, and even Christmas dinner, and they always disappear fast.

Man, let me tell you… the reaction was priceless. Before I even set the tray down, people were hovering around. Within minutes, the mushrooms were gone. A buddy of mine grabbed two before they even hit the table and said, “Dude, you gotta text me this recipe.” That’s when I knew these weren’t just good—they were a hit.

This dish has everything: tender mushrooms, a rich crab filling, melted Parmesan, and just the right amount of seasoning. It feels fancy, but the truth is, it’s ridiculously easy.

Savory Crab Stuffed Mushrooms Recipe

Ingredients

Here’s what you’ll need for this savory crab stuffed mushrooms recipe:

• 24 large brown mushrooms

• ¾ lb crabmeat

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• 2 tbsp fresh lemon juice

• ½ cup panko breadcrumbs

• ½ cup unsalted butter, melted

• ½ cup Parmesan cheese, grated (divided)

• 3 tsp Dijon mustard

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• 2 tsp horseradish

• 1 tsp garlic powder

• ½ tsp onion powder

• 2 tbsp fresh parsley, chopped

Directions for Savory Crab Stuffed Mushrooms Recipe

1. Preheat & Prep: Heat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

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2. Make Filling: In a bowl, mix crabmeat with lemon juice, panko, melted butter, half the Parmesan, Dijon mustard, horseradish, garlic powder, and onion powder. Stir until combined.

3. Prep Mushrooms: Remove stems from mushrooms. Use a spoon to scoop out just enough to fit the filling.

4. Stuff: Spoon or scoop the crab filling generously into each mushroom cap.

5. Top: Sprinkle remaining Parmesan over stuffed mushrooms.

6. Bake: Place in baking dish and bake 15–20 minutes until mushrooms are tender and tops are golden.

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7. Serve: Garnish with parsley and serve hot.

Tips & Variations

• Use lump crabmeat for the best texture.

• Add a little shredded mozzarella or cheddar for an extra cheesy bite.

• Spice it up with a dash of cayenne or Old Bay seasoning.

• If you’re short on crab, mix in a little cooked shrimp.

And if you love cheesy appetizers, don’t miss these Garlic Parmesan Cheeseburger Bombs. They’re loaded with flavor and just as addictive.

FAQ

Can I make these stuffed mushrooms ahead of time?
Yes, absolutely. I’ve prepped them a day in advance. Just assemble and refrigerate, then bake right before serving.

What if I don’t have panko breadcrumbs?
No problem. Regular breadcrumbs work too. I’ve even crushed crackers in a pinch, and honestly, they came out great.

Storage

These stuffed mushrooms are best fresh, but leftovers can be refrigerated for 2–3 days in an airtight container. To reheat, pop them in a 350°F oven for 8–10 minutes until warmed through.

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Time & Yield

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

• Yield: 24 stuffed mushrooms

Tools Used

• Mixing bowl

• Baking dish

• Spoon or small scoop

• Oven

Savory Crab Stuffed Mushrooms for Holiday Parties

This savory crab stuffed mushrooms recipe is perfect for holidays, dinner parties, or even game day. They look elegant, but take less than an hour from start to finish.

For another easy, crowd-friendly option, check out this Easy Creamy Cucumber Salad Recipe. It’s light, refreshing, and pairs beautifully with seafood.

Why This Savory Crab Stuffed Mushrooms Recipe Works

It’s the combo: buttery crab filling, garlicky flavor, melty Parmesan, and juicy mushrooms. It hits every note—savory, cheesy, slightly tangy, and totally satisfying.

One time, I brought these to a Super Bowl party. People literally fought over the last one. That’s the sign of a winning appetizer.

If you want more seafood inspiration, AllRecipes has tons of crab-based appetizers you’ll love.

Final Thoughts

At the end of the day, appetizers should be fun, easy, and delicious. This savory crab stuffed mushrooms recipe checks all the boxes. It’s quick to make, looks impressive, and always disappears first from the table.

So next time you’re on appetizer duty, give these a shot. Trust me—you’re gonna love them

Savory Crab Stuffed Mushrooms

Tender mushroom caps filled with savory crabmeat, breadcrumbs, Parmesan, and spices baked until golden – an easy, elegant appetizer.

• – Mixing bowl
• Baking dish
• Spoon or scoop
• – Oven

• 24 large mushrooms
• ¾ lb crabmeat
• 2 tbsp lemon juice
• ½ cup panko breadcrumbs
• ½ cup melted butter
• ½ cup Parmesan (divided)
• 3 tsp Dijon mustard
• 2 tsp horseradish
• 1 tsp garlic powder
• ½ tsp onion powder
• 2 tbsp parsley (chopped)

1. Preheat oven to 375°F. Grease baking dish.
2. Mix crabmeat, lemon juice, panko, butter, half Parmesan, mustard, horseradish, garlic powder, onion powder.
3. Remove mushroom stems. Fill caps with mixture.
4. Top with remaining Parmesan.
5. Bake 15–20 minutes until golden.
6. Garnish with parsley and serve hot.

Prep ahead: assemble and refrigerate up to 24 hours before baking.

Sub regular breadcrumbs or crackers if no panko.

Best enjoyed fresh, but leftovers reheat well in oven.

Dinner

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