The Best Crab Stuffed Mushrooms: Your New Go-To Party Appetizer

Why These Aren’t Your Average Stuffed Mushrooms

Hey friends, Beau here from Feastical! Let’s get real for a second. We’ve all been to that party. You know the one. The platter of appetizers comes around, and there, nestled between the wilting celery sticks, are the stuffed mushrooms. They look… fine. A little dry, maybe. A bit of a mystery filling. You take one to be polite, and it’s exactly as underwhelming as you expected.

Well, my food-loving friends, I am here to banish those sad, forgotten mushrooms from your memory forever. Today, we’re making Crab Stuffed Mushrooms that are the absolute star of the show. We’re talking jumbo, meaty mushroom caps cradling a luxurious, creamy, and herb-infused filling that’s absolutely packed with sweet, succulent lump crab meat. This isn’t just an appetizer; it’s a statement. It says, “Welcome to my home, get comfortable, because I’m about to spoil you.”

This recipe is deceptively simple but delivers restaurant-quality results right in your own kitchen. They’re creamy, cheesy, baked to golden perfection, and guaranteed to have your guests hovering around the oven, forks at the ready. So, let’s roll up our sleeves, preheat that oven, and create some kitchen magic that tastes like a warm, savory hug.

A Cape Cod Memory & The Birth of a Favorite

This recipe takes me right back to a breezy summer evening on Cape Cod. I was about ten years old, visiting my grandparents, and my Pop-Pop decided we were having a “fancy” backyard dinner. My job was to help him prep the appetizer. He handed me a bowl of the most beautiful, white lump crab meat and a container of mushrooms we had just bought from a roadside stand.

As we mixed the filling—him carefully folding in the crab, me “testing” the shredded cheese—he told me the secret wasn’t in the fancy ingredients, but in the gentle touch. “You treat the crab with respect, Beau,” he’d say, “and it’ll reward you with flavor.” When those mushrooms came out of the oven, golden and bubbling, the whole family descended on them like seagulls on a french fry. That feeling of creating something so special, so universally loved, is the exact feeling I want to bring to your kitchen with this recipe. It’s a taste of coastal comfort and family tradition, all in one delicious bite.

Gathering Your Cast of Flavor Characters

Great food starts with great ingredients. Here’s everything you’ll need to create these little bites of heaven. Don’t stress if you need to make a swap or two—I’ve got you covered with my chef insights and substitution tips!

• ~24 large Cremini or White Mushrooms: You want them about 1.5 to 2 inches in diameter—the perfect one-bite size. A quick wipe with a damp paper towel is all the cleaning they need; don’t soak them or they’ll get waterlogged!
• 2 cups Lump or Jumbo Lump Crab Meat: This is the star of the show, so splurge if you can! I prefer the fresh refrigerated kind, but well-drained canned or claw meat works in a pinch. Chef’s Tip: Gently pick through the crab to check for any tiny bits of shell.
• 8 oz Cream Cheese, softened: This is the base of our creamy, dreamy filling. Leave it on the counter for an hour before you start. For a lighter version, Neufchâtel cheese works beautifully.
• ½ cup grated Parmesan Cheese: This adds a salty, nutty depth that is absolutely essential. Please, for the love of flavor, grab a wedge and grate it yourself! The pre-shredded stuff just doesn’t melt the same way.
• ½ cup shredded Cheddar or Monterey Jack (optional): This is for an extra layer of gooey, melty goodness. Sharp cheddar gives a punch, while Monterey Jack is wonderfully mild and creamy.
• 2 tbsp Mayonnaise: Just a touch to add richness and help bind the filling without making it heavy. Greek yogurt is a great substitute here if you’re out.
• 1 tsp Lemon Zest & 1 tbsp Lemon Juice: The dynamic duo of brightness! The zest provides aromatic oils, and the juice cuts through the richness, making the crab flavor pop.
• 2 Garlic Cloves, minced: Fresh is best! It gives a pungent, aromatic base that powdered garlic just can’t replicate.
• 2 tbsp chopped Fresh Parsley & 2 tbsp chopped Green Onions or Chives: Fresh herbs are non-negotiable for that garden-fresh flavor. The green onions add a mild, savory bite.
• ½ tsp Old Bay Seasoning: The classic seafood partner! It’s a blend of celery salt, paprika, and other spices. If you don’t have it, a pinch of paprika, celery salt, and a dash of cayenne will do the trick.
• Salt & Pepper to taste: Season as you go! Remember, the crab and cheeses already have salt, so taste before you add more.
• Optional Topping: ½ cup Panko + 1 tbsp melted Butter: This is your ticket to a delightful, crispy, golden-brown crust. Panko is lighter and crispier than regular breadcrumbs.

Let’s Get Stuffing: Your Foolproof Guide

Ready to assemble these beauties? Follow these steps, and you’ll be a stuffed mushroom pro in no time. I’ve sprinkled in my favorite kitchen hacks to ensure your success.

1. Preheat and Prep: Fire up your oven to 375°F (190°C). This is the perfect temperature for cooking the mushrooms through and getting that gorgeous, golden top without burning. Line a baking sheet with parchment paper or foil for the world’s easiest cleanup. You’re welcome!
2. Get Your ‘Shrooms Ready: Gently wipe your mushrooms clean with a damp paper towel. Now, for the most important part: carefully remove the stems. I like to give them a little twist and pull. Chef’s Hack: Don’t throw those stems away! Finely chop them and sauté them with the garlic for an extra flavor boost in your filling. It’s a zero-waste win!
3. Create the Creamy Base: In a medium-sized bowl, add your softened cream cheese, grated Parmesan, mayo, lemon zest, lemon juice, minced garlic, all those gorgeous fresh herbs, Old Bay, and a crack of black pepper. Mix it all together until it’s smooth and wonderfully fragrant. This is where the magic starts!
4. Fold in the Star Ingredient: Now, take your beautiful crab meat and gently place it on top of the cream cheese mixture. Using a spatula or a large spoon, fold the crab into the mixture. I’m saying “fold” with intention here—be gentle! You want to maintain those lovely, large lumps of crab, not shred it into a paste. A light hand is the secret to a premium texture.
5. The Main Event: Stuffing! Using a small spoon (a melon baller or even a teaspoon works perfectly), generously fill each mushroom cap. Don’t be shy! Mound that filling up high. They might look overstuffed, but the mushrooms will shrink a bit as they bake. If you’re using the panko topping, now’s the time. Mix the panko with the melted butter and sprinkle a little mountain of it on top of each mushroom.
6. Bake to Golden Perfection: Arrange your stuffed soldiers on the prepared baking sheet and pop them into the preheated oven. Bake for 20-25 minutes. You’re looking for the mushrooms to be tender, the filling to be hot and bubbly, and the tops to be a beautiful, appetizing golden brown.
7. The Final Touch: Once they’re out of the oven, let them rest for just a minute or two—that filling is like molten lava! Then, transfer them to a serving platter, give them a final sprinkle of fresh chopped parsley or chives for a pop of color, and serve immediately while they’re warm and glorious.

How to Serve These Show-Stopping Bites

Presentation is part of the fun! You’ve put in the work, now let’s make them look as incredible as they taste.

I love serving these on a beautiful, rustic wooden board or a simple white platter that really lets their golden color shine. Scatter a few extra lemon wedges and sprigs of fresh parsley around the platter for a professional, “I-know-what-I’m-doing” touch. The lemon wedges aren’t just for show—a little extra squeeze right before eating brightens everything up perfectly.

These mushrooms are the ultimate team player. They’re fantastic as a passed appetizer at a cocktail party, but they also shine as part of a larger spread. Pair them with a crisp, green salad for a light lunch, or serve them alongside a perfectly grilled steak for an decadent surf-and-turf dinner. No matter how you serve them, be prepared for recipe requests!

Make It Your Own: Delicious Twists & Swaps

One of the best things about this recipe is its versatility. Feel like shaking things up? Here are a few of my favorite riffs on the classic.

• The Smoky BLT: Crumble 4-5 strips of cooked, crispy bacon into the filling. Swap the parsley for chopped fresh thyme, and add a ¼ teaspoon of smoked paprika. Top with the panko and a little extra bacon crumble before baking.
• The “Crab Rangoon”: Lean into those Asian-inspired flavors! Swap the Parmesan and cheddar for ½ cup of shredded mozzarella. Add a teaspoon of soy sauce and a teaspoon of Worcestershire sauce to the filling. Serve with a side of sweet and sour sauce for dipping.
• Seafood Medley: Stretch the crab by replacing half of it with an equal amount of well-chopped, cooked shrimp or even imitation crab (surimi). It’s a budget-friendly and equally delicious option.
• Keto/Low-Carb Friendly: This recipe is already pretty low-carb! Just skip the optional panko topping. For a little crunch, you can use a tablespoon of crushed pork rinds mixed with the butter instead.
• A Spicy Kick: For those who like it hot, add a few dashes of your favorite hot sauce (I’m a Crystal or Frank’s RedHot guy), or a finely minced jalapeño (seeds removed for less heat) to the filling.

Beau’s Kitchen Confidential

Over the years, this recipe has become a true Feastical staple, and it’s evolved in my kitchen. I used to be so careful not to overstuff the mushrooms, until one day I just went for it, creating these generous, overflowing caps. They were a massive hit! The high dome of filling gets extra crispy on top while staying creamy underneath.

Another funny lesson? The first time I made these for a big family gathering, I didn’t make a double batch. Big mistake. They were gone in under five minutes, and my Uncle Carl still gives me a hard time about it. My advice? Always, always make more than you think you’ll need. They freeze beautifully before baking, so you can have a secret stash ready for any surprise guests or sudden cravings. You can thank me later!

Your Questions, Answered!

Let’s tackle some common questions to make sure your stuffed mushroom journey is smooth sailing.

• Can I make these ahead of time? Absolutely! You can assemble the mushrooms completely (without baking) up to 24 hours in advance. Cover them tightly with plastic wrap and store them in the fridge. When you’re ready, just pop them straight into the preheated oven. You might need to add 2-3 extra minutes to the bake time since they’re starting from cold.
• My filling came out watery. What happened? The usual culprit is the mushrooms releasing their natural liquid. To prevent this, you can take an extra step: toss the cleaned, de-stemmed mushroom caps with a tiny bit of oil and salt, and bake them for 10 minutes alone. Let them cool, then drain any liquid from the pan before stuffing and baking as usual. This “pre-baking” ensures a firm, dry vessel for your filling.
• Can I use a different type of cheese? Of course! Cooking is about creativity. Gruyère or Fontina would be amazing for a more sophisticated, nutty flavor. Pepper Jack would bring a lovely kick. The world is your cheesy oyster!
• How do I store and reheat leftovers? Leftovers? I’m impressed! Store them in an airtight container in the fridge for up to 3 days. To reheat, avoid the microwave—it will make them soggy. Instead, place them on a baking sheet and warm them in a 350°F oven for about 10 minutes, or until heated through. They’ll regain their crispy top.

Best Crab Stuffed Mushrooms : Creamy, Cheesy & Herb-Infused Appetizer

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

These mushrooms are a showstopper—creamy, cheesy, and brimming with sweet, succulent lump crab meat. Jumbo mushroom caps cradle a rich, herb-infused filling baked to golden perfection. They’re perfect as a passed appetizer, part of a seafood spread, or a decadent snack for your next gathering.

---

Ingredients

Scale 1x2x3x

• ~24 large Cremini or White Mushrooms (1.5–2″ diameter)

• 2 cups lump or jumbo lump crab meat (fresh or well-drained canned)

• 8 oz cream cheese, softened

• ½ cup grated Parmesan cheese

• ½ cup shredded cheddar or Monterey Jack cheese (optional)

• 2 tbsp mayonnaise (or Greek yogurt)

• 1 tsp lemon zest

• 1 tbsp lemon juice

• 2 garlic cloves, minced

• 2 tbsp chopped fresh parsley

• 2 tbsp chopped green onions or chives

• ½ tsp Old Bay seasoning

• Salt & pepper, to taste

Optional Topping

• ½ cup panko breadcrumbs

• 1 tbsp melted butter

---

Instructions

1. Preheat & Prep

• Preheat oven to 375°F (190°C).

• Line a baking sheet with parchment paper or foil for easy cleanup.

2. Prepare Mushrooms

• Wipe mushrooms clean with a damp paper towel.

• Remove stems carefully and set aside. (Chop stems to sauté with garlic for extra flavor.)

3. Make the Filling

• In a medium bowl, combine cream cheese, Parmesan, mayonnaise, lemon zest, lemon juice, minced garlic, parsley, green onions/chives, Old Bay, salt, and pepper.

• Gently fold in crab meat, keeping large lumps intact for the best texture.

4. Stuff the Mushrooms

• Using a spoon or melon baller, fill each mushroom cap generously.

• If using, mix panko with melted butter and sprinkle on top of each stuffed mushroom.

5. Bake

• Arrange mushrooms on the prepared sheet.

• Bake 20–25 minutes until mushrooms are tender, filling is hot and bubbly, and tops are golden brown.

6. Serve

• Let rest 1–2 minutes before transferring to a platter.

• Garnish with extra parsley or chives and serve warm with lemon wedges.

Notes

• Smoky BLT: Add crumbled crispy bacon, swap parsley for thyme, and a pinch of smoked paprika.

• Crab Rangoon: Replace Parmesan/cheddar with mozzarella, add 1 tsp soy sauce and Worcestershire. Serve with sweet & sour sauce.

• Seafood Medley: Mix crab with cooked shrimp or imitation crab for a budget-friendly option.

• Keto-Friendly: Skip panko; use crushed pork rinds for crunch.

• Spicy Kick: Add hot sauce or finely minced jalapeño to the filling.

Nutrition

• Calories: 90 Cal Per mushroom
• Fat: 7g
• Carbohydrates: 2g
• Protein: 6g

Nutritional Information (A Quick Note!)

Hey, we’re all about feel-good food, and that includes being mindful of what we’re eating. Here’s a rough breakdown per stuffed mushroom (based on the recipe making 24, without the panko topping). Remember, these are estimates and can vary based on your specific ingredients.

• Calories: ~90
• Carbohydrates: ~2g
• Protein: ~6g
• Fat: ~7g

These are a fantastic high-protein, low-carb appetizer option. The majority of the fat comes from the cream cheese and mayo, which provide the rich, satisfying texture we love. For a lighter version, you can use reduced-fat cream cheese and light mayo with great results!

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my all-time favorite recipe for Crab Stuffed Mushrooms. This isn’t just a recipe; it’s a trusty sidekick for your next dinner party, holiday gathering, or even a Tuesday night when you deserve a little extra treat.

The combination of sweet crab, creamy, tangy cheese, fresh herbs, and that tender mushroom base is simply unbeatable. It’s a recipe built on a core of simple, quality ingredients and a whole lot of love. I hope this dish finds its way into your regular rotation and creates as many happy memories for you and your loved ones as it has for me and mine.

Now, I’d love to hear from you! Did you add a twist? Did your family go crazy for them? Snap a picture and tag me @Feastical on social media so I can see your beautiful creations. Happy cooking!

With a full heart and an even fuller plate,

Beau