Creamy Crab Stuffed Mushrooms

Creamy crab stuffed mushrooms have become one of my go-to showstoppers for cozy gatherings and casual dinners alike The rich creamy filling mixed with sweet crab and savory seasonings make these mushrooms irresistible for seafood fans They are simple enough for a weeknight yet elegant on a platter for special occasions

The first time I made these was for a New Years Eve with friends and not a single one was left on the tray My family now asks for them by name whenever crab is in the fridge

Ingredients

• Button or cremini mushrooms: fresh and firm to hold the creamy filling
• Olive oil spray: helps the mushrooms roast without sticking or drying out
• Cream cheese: full fat works best for maximum creaminess let it soften before mixing
• Fresh bread crumbs or panko: adds texture and helps bind the filling homemade gives extra crunch
• Garlic: fresh and minced for bold aroma and flavor
• Worcestershire sauce: for depth and that savory kick
• Green onions: bright and crisp choose ones with perky tops
• Parmesan cheese: freshly grated so the flavor comes through sharply
• Italian parsley: use fresh for color and a pop of herby taste
• Cooked shelled crab: the star ingredient creamy King Crab is classic but any real crab will shine chop it up fine for best distribution
• Salt and pepper: adjust to taste for seasoning balance

Step-by-Step Instructions

Prepare the Mushrooms:

Gently clean mushrooms with a damp towel and remove stems so the caps are ready to be filled Make sure they are dry so they roast instead of steaming

Mix the Filling:

In a large bowl thoroughly combine softened cream cheese bread crumbs minced garlic Worcestershire sauce green onions Parmesan parsley and finely chopped cooked crab Use a fork or spatula to fold everything together until very evenly mixed Season with salt and pepper

Fill the Mushrooms:

Stuff each mushroom cap with about one and a half tablespoons of the crab mixture heap it in generously Press lightly so the filling stays put

Bake and Broil:

Arrange filled mushrooms cap side down on a baking sheet after spraying with olive oil Lightly mist the tops as well Bake at three hundred seventy five degrees for about twenty minutes For a golden crust broil on high during the last minute but keep a very close eye to avoid burning

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My favorite part of this recipe has always been the way Parmesan cheese melts and crisps on top It reminds me of helping my mom grate cheese for special Sunday dinners where these mushrooms would always disappear first

Storage Tips

Leftover crab stuffed mushrooms should be cooled completely then stored in an airtight container in the fridge for up to two days To reheat place them in the oven or microwave at reduced power to prevent sogginess Avoid freezing as the filling can turn watery

Ingredient Substitutions

If King Crab is unavailable opt for lump or claw crabmeat in a tub or can just make sure it is well drained You can also swap fresh bread crumbs for crushed croutons which often have fewer preservatives For a spicy version add a pinch of cayenne or red pepper flakes to the filling

Serving Suggestions

Serve warm as a party appetizer or alongside a green salad for a light supper For main course use larger portobello mushrooms and pile in double the filling topping with extra herbs for color I love serving these with lemon wedges for a bright finish

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Cultural Notes

Stuffed mushrooms have roots in Italian and French kitchens and became wildly popular in America from the nineteen fifties onward Today they are a classic at all kinds of parties potlucks and family gatherings This crab version brings in a touch of coastal flair

Recipe FAQs

→ What type of mushrooms are best for stuffing?

Button or cremini mushrooms hold their shape well and have mild flavor, but large portobellos can be used for a heartier option.

→ Can I use canned crab meat?

Fresh or cooked crab meat is recommended for best flavor, but quality canned crab can work in a pinch. Drain well before using.

→ Is it possible to prepare the filling in advance?

Yes, you can mix the filling a day ahead and store it refrigerated. Stuff and bake the mushrooms just before serving.

→ How do I prevent the mushrooms from getting soggy?

Pre-cooking and draining the caps can help release excess moisture, resulting in a firmer, less watery appetizer.

→ What sides pair well with stuffed mushrooms?

Serve alongside fresh salads, crusty bread, or light vegetable dishes to complement their savory, creamy filling.

→ Can I add spice to the mixture?

A touch of cayenne or crushed red pepper works well if you want a hint of heat in the creamy filling.