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Crab Stuffed Mushrooms

Delicious bite-sized morsels filled with a creamy mixture of crab meat, herbs, and spices, delivering a burst of flavor in every single bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Mushrooms
  • 1 pound large mushrooms (stems removed) Choose large, firm mushrooms for stuffing.
Filling
  • 8 ounces cream cheese (softened) Ensure cream cheese is softened for easy mixing.
  • ½ cup cooked crab meat Fresh crab meat is ideal, but canned can be used in a pinch.
  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon fresh parsley (chopped)
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
Topping
  • ½ cup breadcrumbs For topping.
  • Olive oil (for drizzling) Use a drizzle to coat breadcrumbs.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and ensure the mushrooms are cleaned with their stems removed.
  2. In a mixing bowl, combine the softened cream cheese, cooked crab meat, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, chopped parsley, garlic powder, salt, and pepper. Stir well until all ingredients are thoroughly mixed.
  3. Using a spoon or a piping bag, generously fill each mushroom cap with the crab mixture, heaping it for an extra treat.
  4. In a separate bowl, mix the breadcrumbs with a drizzle of olive oil until they are slightly coated. Sprinkle this mixture over each stuffed mushroom for a bit of crunch.
  5. Place the stuffed mushrooms on a baking sheet and bake for about 20-25 minutes, or until golden brown and heated through.
  6. Let the mushrooms cool slightly, then serve warm alongside your favorite dipping sauce or as they are.

Notes

If you have leftovers, refrigerate them for up to 3 days. For longer storage, freeze after baking for up to 2 months. To reheat, thaw overnight and bake at 350°F (175°C) for 15-20 minutes.