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Need a delicious and impressive appetizer for your upcoming holiday gatherings? Breadcrumb and cheese stuffed mushrooms are the expected nibble, but our crab stuffed mushrooms, inspired by Everyday Occasions, will thrill your finger-food-loving guests.
With this crab stuffed mushroom recipe, the classic stuffed mushroom gets a lip-smacking gourmet update with succulent, buttery chunks of crab, cream cheese, and tasty bits of red pepper, onions, and parsley. Always a crowd pleaser, this upscale appetizer will have people begging for more. Cook up a double or triple batch to make sure everyone gets to sink their teeth into a crab stuffed ‘shroom.
ALSO TRY: Caramelized onion and spinach stuffed mushrooms
A word about canned crab: In our kitchen, we strike a balance between the freshest ingredients we can acquire and convenient ingredients that give us the opportunity to create accessible and scrumptious recipes for home cooks. These crab-stuffed mushrooms feature fresh earthy-flavored mushrooms as well as a convenient can of crab (fresh crabmeat is pricey and can be hard to find). When buying canned crab, opt for brands that tightly pack the can with meaty chunks of crabmeat and minimal additives. A high-quality canned crabmeat will cheerfully transport you to the ocean with the way it smells and tastes. Low-quality canned crab is mushy, smells fishy, and will remind you of an old cannery or a can of cat food. Go with high-quality varieties!
Make-ahead tip: To save you time on party day, you can make the crabmeat filling the day before and refrigerate until you’re ready to fill the mushrooms. But be warned, once you taste test this fabulous filling, you’ll be overwhelmed with the urge to eat the whole bowl with a big spoon. Another make-ahead option is to pipe the filling into the mushrooms, cover, and refrigerate up to 2 days. You may need to slightly increase the baking time to make sure that the filling is heated through.
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Prepare the crab filling
In a large mixing bowl, combine cream cheese, crab meat, red pepper, green onion, Parmesan, salt, black pepper, and cayenne pepper. Using a handheld mixer, beat the ingredients until well-combined.
Transfer the filling to a pastry bag
Stuffing the mushrooms is easy with a pastry bag. Transfer the crab filling to a pastry bag fitted with a large round decorating tip. Set this aside until ready to use.
Stuff the mushrooms
Set the mushrooms bottom-side up onto a parchment-lined baking sheet. Pipe the crab filling into each mushroom.
Bake the crab stuffed mushrooms
Slide the baking sheet into the oven and bake at 350°F for 15 to 20 minutes or until the mushrooms are slightly soft.
Garnish and serve
Sprinkle the hot mushrooms with fresh minced parsley and serve.
Absolutely scrumptious!
Makes for an elegant party platter
No one will know how incredibly easy these were to make!
Simple and delicious…absolute perfection!
Crab stuffed mushrooms
Yield 10-12 servings
Ingredients
- 1 (8-ounce) block cream cheese, softened at room temperature
- 1 (5-ounce) can crab meat
- 1/2 red pepper, seeded, diced small
- 4 green onions, diced small
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 cups mixed whole mushrooms (brown, cremini, baby bella, and/or white button), stems removed, lightly cleaned with a wet paper towel
- 1/4 cup minced fresh parsley, for garnish
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine cream cheese, crab, red pepper, green onion, Parmesan, salt, black pepper, and cayenne pepper. Using a handheld mixer, beat until well-combined.
- Transfer the filling into a small pastry bag fitted with a large round tip. Set aside.
- Line a baking sheet with parchment paper.
- Place the mushrooms bottom-side up on the baking sheet.
- Pipe the crab filling into each mushroom.
- Bake for 15 to 20 minutes or until the mushrooms are slightly soft.
- Garnish each stuffed mushroom with minced fresh parsley.
- Serve hot.
Courses Appetizers
