Crab stuffed mushrooms are a classic appetizer made by filling mushroom caps with a mixture of crab meat, breadcrumbs, cheese, and herbs. This dish offers a delicious way to enjoy the flavors of crab in a bite-sized form, making it a popular choice for parties and gatherings. Whether served warm or at room temperature, crab-stuffed mushrooms are sure to be a hit with your guests!Â
Crab Stuffed Mushrooms RecipeÂ
We’ve made it easy and have provided you with a recipe you and your friends will be sure to enjoy! Gather your ingredients and follow these steps for the perfect appetizer!
Ingredients
- 8 oz. fresh white mushrooms, stems removed and cleaned
- 1/2 lb King Crab Leg crab meat
- 1/4 cup cream cheese, softened
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- 1 green onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon lemon juice
- Salt and black pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Remove crab meat from the shell and pull apart or cut the meat into small, bitesize pieces. .Â
- In a mixing bowl, combine the lump crab meat, cream cheese, mozzarella cheese, Parmesan cheese, breadcrumbs, minced garlic, green onion, parsley, lemon juice, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Fill each mushroom cap with a generous amount of the crab mixture, pressing it down gently to pack it.
- Place the stuffed mushrooms on the prepared baking sheet, drizzle with olive oil, and bake in the preheated oven for 15-20 minutes or until the mushrooms are tender and the filling is golden brown and bubbly.
- Remove from the oven and let the crab-stuffed mushrooms cool slightly before serving.
- Garnish with additional chopped parsley and a squeeze of fresh lemon juice, if desired. Serve warm or at room temperature, and enjoy the deliciousness of these crab-stuffed mushrooms!