Home » Appetizers » Crab-Stuffed Mushrooms
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This gorgeous yet easy-to-make dish of crab-stuffed mushrooms is perfect as an appetizer.
It's ready in about 20 minutes, making it a truly quick appetizer that you can whip up even at the last minute.
I adore mushrooms. Their Umami taste is incredible. I enjoy sauteed mushrooms, mushroom frittata, breakfast mushrooms, and chicken and mushrooms.
And I really enjoy these crab-stuffed mushrooms! I love serving them to my family, but they're also very appropriate to serve when you have company over.
Just like these stuffed portobello mushrooms, they are festive, elegant, and very tasty.
When I serve them to my family, I like to serve them as our main course, so I serve six mushrooms per person plus a side or two. When hosting, I serve them as an appetizer, and then three mushrooms per person are perfect.
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- Ingredients
- Variations
- Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Mushroom Recipes
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Baby Bella mushrooms: Try to find ones that are about the same size.
- Olive oil cooking spray: I love cooking with this delicious oil. But if you'd rather use an oil with a higher smoke point, you can use avocado oil instead.
- Fresh lump crab meat: The fresher the better, or the dish could taste fishy.
- Chopped scallions: I use the green parts only.
- Sour cream: I tried using Greek yogurt and thought that it produced inferior results, so I don't recommend it.
- Grated Parmesan: It's best to use finely grated cheese and not coarsely shredded.
- Spices: I use garlic powder, dried thyme, black pepper, and paprika.
Variations
- Sometimes I use cilantro instead of scallions. It's excellent!
- Dried oregano can be a good replacement for dried thyme. I like both options.
- Add a pinch of onion powder. I like the flavor it adds.
Instructions
Considering it's such an elegant dish, it's surprisingly easy to make these crab-stuffed mushrooms. The detailed instructions are included in the recipe card below. Here are the basic steps:
- Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides.
- Broil them in the middle of the oven until just tender, then drain on paper towels. (Photos 1-2).
- Transfer the crabmeat to a medium bowl. Add the remaining ingredients except for the paprika and mix well. (Photo 3).
- Spoon the crab mixture into the mushrooms, dividing it evenly. Sprinkle the stuffed mushrooms with paprika. (Photo 4).
- Arrange the mushrooms back on the baking sheet. Lightly spray them with olive oil.
- Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately. (Photos 5-6).
Expert Tips
- The fresher the crab meat you use, the better this appetizer will taste. I find that the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy, so I don't like to use it in this recipe. If you have Whole Foods Market in your area, I suggest you try the crab meat sold at their seafood counter. It's the freshest I have been able to find.
- Pick larger mushrooms. If you’re buying pre-packed baskets, you’ll probably need to buy an extra one. Use the smaller mushroom in this sautéed mushrooms recipe or in this cream of mushroom soup recipe.
Recipe FAQs
How can I prevent mushrooms from being soggy?
Cooked mushrooms can indeed become soggy. To avoid sogginess:
1. Wipe clean, don't wash the mushrooms. They can absorb water if you wash them.
2. Pre-broilthe mushrooms to release some of the liquids.
3. In the final stage of broiling, broil briefly, just until the topping is browned. Overcooked mushrooms become mushy.
Why should I broil the mushrooms in the middle of the oven?
When making this recipe, I like to set the oven rack in the middle of the oven. It's been my experience that the mushrooms tend to burn easily when placed directly under the heating element.
Middle-of-the-oven broiling takes longer, but it allows for gentler cooking and it also reduces the risk of burning your food.
Should I add salt?
Crabmeat is very salty, so I find that there's no need to add salt to the mixture. You can, of course, taste and decide for yourself.
Serving Suggestions
Crab-stuffed mushrooms make a great appetizer! I like to serve them alongside some avocado deviled eggs, stuffed mini peppers, jalapeno poppers, and prosciutto-wrapped asparagus.
But you can also serve six per person as the main dish. When I do, I usually add a simple salad that I can make ahead of time, such as tomato salad, arugula salad, or cauliflower potato salad.
And to round out the meal, I add a buttered slice of almond flour bread or keto focaccia.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave at 50% power. They are also good when served cold.
More Mushroom Recipes
- Sauteed Mushrooms
- Keto Stuffed Mushrooms
- Shiitake Mushrooms Recipe
- Chicken and Mushrooms
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Recipe Card
4.98 from 248 votes
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Crab-Stuffed Mushrooms
This gorgeous yet easy-to-make dish of crab-stuffed mushrooms is perfect as an appetizer.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Appetizer
Cuisine: American
Servings: 8 servings
Calories: 83kcal
Author: Vered DeLeeuw
Ingredients
- 24 large baby Bella mushrooms (about 1 pound)
- Olive oil cooking spray
- 8 ounces fresh lump crabmeat
- ¼ cup scallions chopped
- 6 tablespoons sour cream
- ¼ cup Parmesan grated
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ⅛ teaspoon paprika
Instructions
Preheat the broiler, setting the temperature on high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
Transfer the crabmeat to a medium bowl, feeling through the meat to ensure no shell pieces remain. If using jumbo lump crabmeat (which comes in larger pieces than lump crabmeat), use a fork to break the lumps into smaller pieces.
Add the remaining ingredients except the paprika and mix well with a rubber spatula until thoroughly combined. Taste to ensure the filling is salty enough for your palate. If not, add salt to taste.
Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high if needed. Sprinkle the stuffed mushrooms with paprika.
Arrange the mushrooms, filling side up, back on the baking sheet (you might need to use a clean new sheet of foil). Lightly spray them with olive oil.
Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes. Serve immediately.
Video
Notes
- The fresher the crab meat you use, the better this appetizer will taste. I find that the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy, so I don't like to use it in this recipe. If you have Whole Foods Market in your area, I suggest you try the crab meat sold at their seafood counter. It's the freshest I have been able to find.
- Pick larger mushrooms. If you’re buying pre-packed baskets, you’ll probably need to buy an extra one. Use the smaller mushroom in thissautéed mushrooms recipeor to makecream of mushroom soup.
- Crabmeat is very salty, so I find that there's no need to add salt to the mixture. You can, of course, taste the filling and decide for yourself.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power or in a 350°F oven. They are also good when served cold.
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Nutrition per Serving
Serving: 3mushrooms | Calories: 83kcal | Carbohydrates: 4g | Protein: 8g | Fat: 4g | Saturated Fat: 2g | Sodium: 295mg | Fiber: 0.5g | Sugar: 1g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Cody
Sherry cooking wine adds an amazing depth of flavor for this dish.Reply
Vered DeLeeuw
Thanks for the feedback, Cody!
Reply
Diana O'Hara
I used canned crabmeat and it turned out great!Reply
Vered DeLeeuw
Glad you enjoyed it, Diana! Thank you for leaving a comment.
Reply
