Crab Stuffed Mushrooms

This Crab Stuffed Mushrooms recipe is an easy, tasty, and quick appetizer. Great for a party or just a delicious snack. Done in 30 minutes, the time you save with this fast hors d'oeuvre recipe can be spent with your guests or preparing your main meal. 

This recipe is perfect for a fancy get-together and tasty enough for a game day snack. Give this Crab Stuffed Mushrooms recipe a try for your next appetizer.

🦀 What makes this recipe special?

This has such a great flavor. Crab, cheese, and mushrooms are an unlikely but extraordinary combination. The filling is creamy, and there is a bit of melted cheese on top. 

Another great thing about this recipe is that you can prepare them before your event and then pop them in the oven 20 minutes before serving them! They are easy to make ahead of time and then cook right before your event.

If you are looking for some other appetizers to serve, check out this Potluck Pickle Wrap recipe, this Spicy Deviled Eggs recipe, or this spectacular Cheese Ball with Dried Beef. No matter what you make, make sure to treat yourself.

🍄 Ingredients

Mushrooms and crab are the stars of this recipe, but there is more to it than that. You will need the following for this recipe:

• Mushrooms
• Green onions
• White or yellow onion
• Butter
• Swiss cheese
• Parmesan cheese
• Cream cheese
• Pepper
• Italian bread Crumbs
• Lump crab meat
• salt and pepper

See the recipe card for quantities.

Choosing Mushrooms

This recipe calls for your regular white mushrooms found in most grocery stores.

One thing to consider, however, is the size of the mushrooms. You want to make sure to buy mushrooms that have bases big enough for stuffing. I have even seen mushroom packages labeled 'for stuffing,' but I don't think this is the norm.

Choose mushrooms that look like they can take a tablespoon of filling. I have made this a few times where there is just a bit of leftover filling, and that is ok! Make a few extra mushrooms or eat the filling as a treat.

Choosing Crab

I use packaged lump crab meat in the cooler section of my grocery store. It probably would be better to get some fresh lump crab meat if you have a local seafood market. 

In my case, I live in Fargo, ND, and as you may surmise, our seafood options are a little limited. Because of this, I have found lump crab meat to be a pretty good option. I used this in our tasty Crab Fried Rice recipe we made a while back.

Choosing Breadcrumbs

I went simple with this by using Progressive's Italian Breadcrumbs. It already has some Italian flavoring and works well for this recipe. I think any breadcrumb would work, but I chose this particular brand and style.

🍲 Instructions

There isn't much to this recipe. Once the stems are separated from the mushrooms, mince them up and saute them with onions. Then, mix the sauteed stems with the rest of the filling ingredients. Swiss cheese, parmesan cheese, cream cheese, pepper, bread crumbs, salt, and crab meat are mixed together and work great for this filling.

Butter and salt the mushrooms. Then, after a bit of salt, fill the mushrooms with the filling. Top with a bit more cheese and a few drops of melted butter.

Preheat an oven to 375° Fahrenheit with a rack on the upper third of the oven. Slip the tray of mushrooms in for 20 minutes, and there you have it.

🤷 Substitutions and variations

There are a few ways that this can be changed up.

• Crab - I use real crab, but you could get away with using imitation crab for this recipe.
• Bread Crumbs - I love Italian-flavored breadcrumbs but use what you have
• Cheese - But I think mozzarella or maybe a smoked gouda would be fun
• Butter - If you want more butter, use more butter.

📦 Storage

They can be stored in an airtight container in the refrigerator for up to 3-4 days. Before storing, allow the mushrooms to cool completely to room temperature. Reheat in the oven or microwave until heated through before serving.

To freeze, place them in a freezer-safe container or plastic bag and store in the freezer for up to 2-3 months. When ready to eat, thaw the mushrooms in the refrigerator overnight and then reheat in the oven or microwave until heated through before serving.

🎓 Crab in Cooking History Tidbit

The history of crab in cooking dates back to ancient times, with references to crab consumption found in various cultures, including the Greeks, Romans, and Chinese. The crab meat was considered a delicacy and was often enjoyed by wealthy individuals due to its scarcity and cost.

In the 19th and 20th centuries, with the rise of commercial fishing, crab became more widely available and was incorporated into a variety of cuisines around the world. The meat from various crab species, including blue crab, Dungeness crab, and king crab, was used in soups, stews, and salads, as well as in more elaborate dishes such as crab cakes and crab imperial.

Crab has remained a popular ingredient in cooking, especially in coastal regions where fresh crab is readily available.

❓ FAQ

📝 Tips and tricks

• You can prepare mushrooms beforehand and keep in the fridge until ready to bake
• Swiss cheese works well, but I think mozzarella or maybe a smoked gouda would be fun
• I use prepared Italian bread crumbs, but you could use plain and then add your own herbs.
• If you find you need more butter... use more butter.
• This recipe can be easily halved or doubled.

🛠 Products used in this recipe

• Baking pan
• Silicon Brush

😋 Did you make this recipe?

That is awesome, and thank you so much for giving this Crab Stuffed Mushroom recipe a try. If you could leave a rating in the comment area below, it would be greatly appreciated. This lets me know how I am doing and also helps others decide if they want to make this recipe. Most of all, thanks for visiting Ramshackle Pantry.

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