By: Jill Mills Updated: Jan 8, 2025

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This Crab Stuffed Mushrooms recipe features button mushrooms stuffed with a mixture of cream cheese, breadcrumbs, and lump crab meat. An easy appetizer or side dish that’s perfect for holiday parties and more.

As we head into the holiday season, I’ve been thinking about the recipes I want to make for upcoming parties and gatherings. These crab stuffed mushrooms are definitely at the top of the list. They’re super easy to make, the crab makes them feel a bit fancy, and they’re the perfect size to be a party appetizer.

Why You’ll Love This Crab Stuffed Mushrooms Recipe

Here are a few reasons why we love this recipe so much.

Chunks of crab meat. The filling is made with canned lump crab meat, which means every mushroom is filled with chunks of real crab. No imitation crab here!
Great for the holidays. I love serving these mushrooms as an appetizer at holiday parties. They also make a great side dish for almost any meal throughout the year.
SO easy! These mushrooms come together with just a few minutes of prep. Combine the ingredients, stuff the mushrooms, and pop them in the oven. So easy!

Ingredients needed to make crab stuffed mushrooms

What You’ll Need

This stuffed mushroom recipe is made with just a handful of ingredients, including mushrooms, crab meat, and cream cheese. You can find the exact measurements in the recipe card below.

Crab meat – Canned lump crab meat is best for this recipe. Be sure to drain it well.
Cream cheese – Softened so it mixes into the filling more easily.
Panko breadcrumbs – Help hold the filling together and give it some texture. You could also use regular breadcrumbs but I like the extra crispy texture of panko breadcrumbs.
Aromatics – Garlic and green onion. I like to use green onion instead of regular onions because it has a softer flavor and less of a bite.
Herbs & spices – Fresh parsley, salt, and black pepper.
Parmesan cheese – Freshly shredded parmesan is best here. I would recommend avoiding the kind in the green container for this recipe.
Lemon juice – Adds a bit of acidity to the filling.
Melted butter
Mushrooms – See notes below.

What Mushrooms Are Best For Stuffed Mushrooms?

I recommend using large white button mushrooms for this recipe. They are the perfect size and are sturdy enough to hold up to the filling. However, other varieties such as cremini mushrooms, portobello mushrooms or baby bella mushrooms. Just make sure they’re fresh and without soft spots.

If you’d like to make a larger version of these appetizers, portobello mushroom caps can be used. They’ll turn this recipe into a more substantial side dish or even entree.

How To Make Crab Stuffed Mushrooms

These mushrooms stuffed with crab come together in a few basic steps. You can find the printable version of the instructions in the recipe card below.

Prep. Preheat the oven to 375F. Line the baking sheet with parchment paper.
Make the filling. Combine the drained crab meat and cream cheese until smooth. Stir in the panko breadcrumbs, garlic, green onions, parsley, and parmesan. Mix thoroughly to incorporate all ingredients. Season with salt and pepper and stir in the lemon juice.
Assemble. Fill each mushroom cap with the crab mixture, mounding it slightly above the top. Arrange evenly on the baking sheet. Melt the butter and drizzle it evenly over the stuffed mushrooms. Sprinkle extra parmesan cheese over the top if desired.
Bake. Bake for 20-25 minutes, until the tops are golden brown and the mushrooms are tender.
Enjoy. Allow the mushrooms to cool slightly before serving. Garnish with extra chopped parsley if desired.

Crab stuffed mushrooms on a plate, one cut open to show the filling

Tips & Variations

Here are a few tips for making this recipe, as well as some variations.

Add a good amount of filling. This recipe makes enough filling for 24 large button mushrooms with the filling mounded over the top of each mushroom. You want the filling a bit higher than the edges of the mushroom in the center, though not so much filling that you can’t see the edges.
Grab a few extra mushrooms. I always like to have more mushrooms ready than I anticipate needing, in case one is bruised and unusable or rips when I remove the stem. Plus if you have smaller mushrooms, you may have enough filling for a few extras.
Make them spicy. Consider adding a pinch of cayenne pepper or hot sauce to the crab mixture for a spicy kick.
Try other cheese. Try using Gruyère or mozzarella cheese instead of parmesan for a different cheesy flavor.

A crab stuffed mushroom cut in half to show the filling

Serving Suggestions

These crab stuffed mushrooms are the perfect size to be served as a party appetizer or before a nice dinner. They’re great for holiday parties and New Year’s Eve as the crab gives them a bit of a fancy feel.

I’ve also served these as a dinner appetizer for meals like pan seared steak and oven baked salmon. They’re very versatile!

How To Store & Reheat Leftovers

Fridge. Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheat. To reheat, place the mushrooms in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Avoid using the microwave as it may make the mushrooms soggy.

Crab Stuffed Mushrooms