Quick Crab Stuffed Mushrooms

Quick Crab Stuffed Mushrooms are the perfect holiday appetizer! Each mushroom is loaded with fresh crab meat mixture made with parmesan, gluten-free bread crumbs, chives, and Old Bay Seasoning.

If you love stuffed mushrooms you definitely need to try out my Cheesy Sausage Stuffed Mushrooms or my Creamy Goat Cheese & Spinach Stuffed Mushrooms.

The Best Stuffed Mushrooms Recipe

If it contains the words “crab-stuffed”, I’m here for it. While eating crab every day isn’t really in the cards, the holiday season is the perfect time to splurge and make these decadent little seafood bites. The best part about things that are “crab-stuffed” is that you get way more bang for your buck!

The fresh crab meat is tossed with fillers that are tasty and don’t take away from the flavor of the crab. They make the crab taste amazing! The filling is cheesy, herby, and has the perfect spice level from Old Bay Seasoning. Then it’s all stuffed in a tender and savory mushroom and every bite is just perfect!

Why You’ll Love These Easy Holiday Appetizer

This is one of my favorite holiday apps, and here’s why:

• They are gluten-free. Using gluten-free bread crumbs makes this recipe a breeze for those who are avoiding gluten.
• Restaurant-quality appetizer at home. These are impressive little bites, trust me. They look like they are straight off of a fancy restaurant menu, but I promise that you can make them at home in a cinch!
• They are ready in less than an hour. Plus, the steps are so simple. You can easily work on this recipe while busting out a few other things in the kitchen.

What You’ll Need

Here are the ingredients for Quick Crab Stuffed Mushrooms. Don’t forget that the exact measurements are down below in the recipe card.

• Baby Bella Mushrooms: These mushrooms are the perfect size for stuffing.
• Plain Yogurt: You could also use plain Greek yogurt.
• Egg Yolk: This will help everything bind together when the mushrooms are baked.
• Dijon Mustard: Adds a little kick to the filling. Spicy mustard would add some heat if you wanted to try that!
• Lemon Zest: Trust me, you want to add this burst of lemon to elevate the flavor of the crab. It does the job perfectly.
• Old Bay Seasoning: Don’t overdo it with this seasoning because a little goes a long way.
• Garlic: Use about a tablespoon of minced onion if you’re out of garlic.
• Salt & Pepper
• Chives: You could use thin sliced green onions or parsley as substitutes.
• Parmesan Cheese: Adds a little more saltiness and creaminess to the mushrooms.
• Gluten-Free Breadcrumbs: I suggest using panko if you want to use regular breadcrumbs.
• Fresh Lump Crab Meat: The star of the show! You can find containers of crab meat in the seafood or deli section of the grocery store.

What Mushrooms Are Best For Making Stuffed Mushrooms?

I like to use Baby Bella mushrooms, but you can also use button or cremini mushrooms. Additionally, you could use regular-sized portabella mushrooms as more of an entree than small bite-sized appetizers.

How to Clean Mushrooms

It’s important that you don’t clean mushrooms the way you clean other vegetables in water. The best way to clean mushrooms is to use a clean cloth or paper towel to gently brush away any dirt on the outside surface.

How to Make Crab Stuffed Mushrooms

Here are the quick and easy steps for this recipe.

First, do the prep work! You’ll need to preheat the oven to 350F and clean and trim the mushrooms. Make sure that you remove the whole stem. Also, if you cut off a small slice of the bottom of the mushroom, it will sit flat in the baking pan.

Now start to make the filling. First mix the yogurt, egg yolk, garlic, dijon mustard, lemon zest, Old Bay Seasoning, salt, and pepper.

Next, stir in the breadcrumbs, cheese, and chives. And then add the crab meat last.

Next, stuff each mushroom generously. You want there to be a small mound on top and it’s ok if they overflow a little.

Then bake the mushrooms. They’ll be in the oven for about 20-25 minutes or until they start to turn golden brown. Lastly, garnish with some extra parmesan and chives, and then enjoy!

Tips for Success

Here are a few things I’ve learned along the way while making stuffed mushrooms.

• Trim the bottom of the mushroom so they sit flat in the baking dish. Use a sharp knife to trim the small round bottom to make it flat. Now they won’t be tipping over in the baking dish or on your plate.
• Make sure the mushrooms are packed tight. Another way to assure that they won’t tip over is to fit them in nice and snug in the baking dish. It’s ok if they are a little tight in there.
• Fold the crab meat in gently. You don’t need to vigorously mix the crab meat with the other filling ingredients. Folding it in gently with a fork will work fine and it will maintain the tenderness of the crab.

Can Stuffed Mushrooms Be Prepared In Advance?

Yes! You can make these mushrooms ahead of time. And here are two options:

• Deconstructed: You can prep the mushrooms (clean and trim) and prep the filling and just keep them separate in the fridge until you are ready to stuff and bake. You could do this 1-2 days ahead of time.
• Constructed: You can go ahead and stuff the mushrooms and store them in the fridge until you’re ready to bake them. However, I wouldn’t recommend doing this for longer than 24 hours. Alternatively, you could freeze them in this state, too.

How Long To Cook Seafood Stuffed Mushrooms

The joy of cooking with lump crab meat is that it’s already cooked. So you don’t need to worry about any uncooked seafood. But, you still want to make sure that it’s heated through for the best-tasting appetizer.

These Quick Crab Stuffed Mushrooms usually take about 25 minutes to bake. Keep in mind that the cooking time may vary on the size of your mushroom and the amount of filling in each one.

How to Store & Reheat Leftovers

You can store leftover stuffed mushrooms in an airtight container for 1-2 days. But honestly, they taste much better fresh. So I recommend eating them up right away.

You can reheat them in the microwave with a damp paper towel covering them. I like to do this because they tend to dry out when they are reheated and this method helps maintain that moisture.

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More Holiday Appetizers

• Holiday Goat Cheese Balls
• Cajun Sweet Potato Bites
• Steak Charcuterie Board
• Ham and Cheese Mini Quiche
• Mini Crab Cake Bites with Sriracha Sauce
• Bacon Wrapped Figs
• Antipasto Christmas Wreath

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