Delicious Crab Stuffed Mushrooms are great as an entree or appetizer.

Crab Stuffed Mushrooms Recipe As An Appetizer Or Entree


Served as an appetizer or entree, these crab stuffed mushrooms are a rich and elegant addition to the table. Portobellos have a deep, rich flavor in a lovely contrast to the sweetness of crab and the tang of the cheese. If you are unable to find portobellos, other large mushroom caps will also work.

You’ll notice in the photo that I’ve used both large (mine were 6 inches in diameter) portobello mushrooms as well as large white common or cremini mushrooms. The crab mixture may also be used to fry up as crabcakes.

Crab Stuffed Mushrooms Recipe

16 ounces cooked canned pasteurized crab claw meat, picked over for shells
1/2 cup minced sweet onion
2 Tablespoons minced fresh parsley
1 teaspoon garlic powder
1/2 teaspoon dry mustard powder
1/2 teaspoon kosher salt
Freshly ground pepper to taste
Juice of 1 fresh lemon
1 Tablespoon Worcestershire sauce
1/2 cup mayonnaise
1/4 cup heavy cream
1-1/2 cups unseasoned dry stuffing mix, pounded into coarse crumbs (measure after crushing)
1-1/2 cups shredded Italian cheese of choice (or a blend of cheeses), divided use
1/2 cup fresh grated Parmesan cheese, divided use
6 to 8 large (6-inch) portobello mushroom caps
Olive oil
Hungarian sweet paprika
1/4 cup white wine

In a large bowl, combine crab, sweet onion, parsley, garlic powder, mustard powder, salt, pepper, lemon juice, Worcestershire sauce, mayonnaise, heavy cream, stuffing crumbs, 1 cup of the shredded cheese, and 1/4 cup of the Parmesan cheese using a large fork. Try not to break up the crabmeat chunks.

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(At this point, the crab stuffing mixture may be refrigerated overnight before stuffing the mushrooms to bake.)

Preheat oven to 400 F. Select a shallow baking pan large enough to hold portobellos and line it with nonstick foil. (Alternatively, coat a glass casserole dish with vegetable spray.)

Brush portobello mushrooms clean. Remove the stem. Scrape out the dark gills with a large spoon. Rub olive oil over the tops of the portobello mushroom caps, invert them, and place gill-side up in the baking pan. Mound crab mixture into the caps. Top stuffing with remaining 1/2 cup shredded cheese and 1/4 cup Parmesan cheese. Sprinkle lightly with paprika. Carefully pour the wine down the side of the baking pan.

Bake 25 to 30 minutes, until golden on top and mushrooms are cooked through.

Yield: 8 generous servings

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• Large common white (cremini) mushrooms or other large mushroom caps will also work, but reduce cooking time accordingly. The crab mixture may also be used to fry up as crabcakes, but you will need to add 2 beaten eggs as a binder.

• I like to reserve the mushroom stems, trim, and chop them to add to the crab stuffing mix.

Crab Stuffed Mushrooms Recipe Photo ©2018 Peggy Filippone

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