These crab stuffed mushrooms with golden breadcrumb topping are the kind of appetizer that disappears fast. Juicy mushroom caps are filled with a creamy crab mixture, finished with buttery breadcrumbs, and baked until perfectly golden in under 20 minutes. They are elegant enough for holidays yet easy enough for a last-minute gathering.
If you love crowd-pleasing starters like perfectly creamy deviled eggs , this recipe deserves a spot on your table.
Why You’ll Love It
- Fast: From prep to oven to table in about 20 minutes.
- Impressive: Looks fancy without complicated steps.
- Flavor-packed: Sweet crab, savory cheese, and crisp topping.
- Perfect for parties: Easy to scale up for a crowd.
Ingredients
- 16 large white mushrooms, stems removed
- 8 oz lump crab meat, picked over for shells
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 1/4 cup plain breadcrumbs
- 1 tbsp melted butter
- 1 tsp lemon juice
- 1 tsp Old Bay seasoning
- 1 tbsp chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
- Clean the mushrooms with a damp paper towel. Remove the stems and arrange the caps hollow-side up on the baking sheet.
- In a medium bowl, mix the cream cheese, mayonnaise, Parmesan cheese, lemon juice, Old Bay seasoning, salt, and black pepper until smooth.
- Gently fold in the crab meat and chopped parsley, being careful not to break up the crab too much.
- Spoon the crab mixture generously into each mushroom cap.
- In a small bowl, combine the breadcrumbs with melted butter. Sprinkle the mixture evenly over each stuffed mushroom.
- Bake for 15 to 18 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.
Tips & Variations
- Extra crispy: Broil for the last 1–2 minutes, watching closely.
- Spicy twist: Add a pinch of cayenne or diced jalapeño.
- Cheese swap: Try Gruyère or mozzarella for a milder bite.
For another mushroom-based appetizer, check out cheesy thumbprint appetizers with hot pepper jelly , which pair beautifully with these stuffed mushrooms.
Substitutions
- Crab alternative: Use cooked shrimp, finely chopped.
- Gluten-free: Swap in gluten-free breadcrumbs.
- Lighter option: Use light cream cheese and Greek yogurt instead of mayonnaise.
Serving Suggestions
Serve these crab stuffed mushrooms warm on a platter with lemon wedges. They pair well with other finger foods like dirty martini dip or a simple green salad for balance.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for about 8 minutes until warmed through. Avoid microwaving, as it can make the mushrooms soggy.
FAQs
Can I make these ahead of time?
Yes. Assemble the mushrooms up to 12 hours in advance, cover, and refrigerate. Add the breadcrumb topping just before baking.
What kind of crab meat works best?
Lump crab meat gives the best texture, but backfin or claw meat will also work well.
More to Try
Conclusion
These crab stuffed mushrooms with golden breadcrumb topping are proof that a show-stopping appetizer does not need hours in the kitchen. With simple ingredients and quick baking time, they deliver rich flavor, crisp texture, and guaranteed compliments every time.
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Crab Stuffed Mushrooms with Golden Breadcrumb Topping
- Total Time: 25 minutes
- Yield: 16 stuffed mushrooms 1x
Description
These crab stuffed mushrooms with golden breadcrumb topping are the kind of appetizer that disappears fast. Juicy mushroom caps are filled with a creamy crab mixture, finished with buttery breadcrumbs, and baked until perfectly golden in under 20 minutes.
Ingredients
- 16 large white mushrooms, stems removed
- 8 oz lump crab meat, picked over for shells
- 4 oz cream cheese, softened
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan cheese
- 1/4 cup plain breadcrumbs
- 1 tbsp melted butter
- 1 tsp lemon juice
- 1 tsp Old Bay seasoning
- 1 tbsp chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
- Clean the mushrooms with a damp paper towel. Remove the stems and arrange the caps hollow-side up on the baking sheet.
- In a medium bowl, mix the cream cheese, mayonnaise, Parmesan cheese, lemon juice, Old Bay seasoning, salt, and black pepper until smooth.
- Gently fold in the crab meat and chopped parsley, being careful not to break up the crab too much.
- Spoon the crab mixture generously into each mushroom cap.
- In a small bowl, combine the breadcrumbs with melted butter. Sprinkle the mixture evenly over each stuffed mushroom.
- Bake for 15 to 18 minutes, or until the mushrooms are tender and the breadcrumb topping is golden brown.
Notes
Broil for the last 1–2 minutes for extra crispiness. Add a pinch of cayenne or jalapeño for spice. Swap Parmesan for Gruyère or mozzarella for a milder taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 90
- Sugar: 1g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 25mg
Keywords: crab stuffed mushrooms, appetizer, party food, baked mushrooms