I bake these savory crab stuffed mushrooms when I want a bite‑size appetizer that tastes like a fancy steakhouse with weeknight effort. I fold sweet lump crab into a creamy, herby filling, tuck it into tender mushroom caps, and finish with a buttery panko crunch.

Savory Crab Stuffed Mushrooms

Why You’ll Love This Recipe

I keep the filling luxurious but simple, and I sauté the chopped stems so I don’t waste a thing and the flavor stays concentrated. I love that I can assemble them ahead, bake straight from the fridge (or freezer), and serve them hot with a squeeze of lemon.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

24 medium cremini or white button mushrooms (about 1 1/2 pounds)
1 tablespoon olive oil (for the caps) + more as needed
8 ounces lump or claw crab meat, picked over for shells and well‑drained
6 ounces cream cheese, softened
1/4 cup mayonnaise
1/3 cup finely grated Parmesan cheese
2 green onions, finely sliced
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning (I adjust to taste)
1/2 teaspoon lemon zest
2 teaspoons fresh lemon juice
2 tablespoons fresh parsley, finely chopped (plus more for garnish)
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
Lemon wedges, for serving (optional)

directions

I prep the caps: I heat the oven to 375°F (190°C). I line a rimmed baking sheet with parchment. I wipe the mushrooms clean with a damp towel, twist out the stems, and finely chop the stems. I toss the caps with the olive oil and a small pinch of salt and set them cavity‑side up on the sheet.
I dry out the stems: In a skillet over medium heat, I add a drizzle of oil and cook the chopped stems with a pinch of salt until they release moisture and look dry and lightly browned, 3–5 minutes. I stir in the garlic for 30 seconds, then let the mixture cool.
I mix the filling: In a bowl, I beat the cream cheese and mayonnaise until smooth, then I fold in the Parmesan, Dijon, Worcestershire, Old Bay, lemon zest and juice, green onions, parsley, cooled mushroom stems, salt, and pepper. I gently fold in the crab so I keep some nice chunks.
I make the topping: I stir the panko with the melted butter until evenly moistened.
I stuff and bake: I spoon a rounded tablespoon of filling into each cap, mounding slightly. I sprinkle with the buttery panko. I bake 16–20 minutes until the tops are golden and the caps are tender; I broil 1–2 minutes at the end if I want deeper color.
I rest and serve: I let the mushrooms stand 5 minutes (the filling sets), garnish with parsley, and serve warm with lemon wedges.

Servings and timing

Servings: 24 pieces (about 8 appetizer servings)
Prep time: 20 minutes
Cook time: 16–20 minutes
Total time: 40–45 minutes

I keep the oven hot and the caps in a single layer so they roast instead of steam.

Variations

Bacon & cheddar: I fold in 1/3 cup crisp crumbled bacon and swap half the Parmesan for sharp cheddar.
Jalapeño kick: I add 1 finely minced jalapeño (seeded) to the filling and a pinch of cayenne or extra Old Bay.
Spinach‑artichoke: I mix in 1/3 cup chopped spinach (squeezed dry) and 1/4 cup finely chopped artichoke hearts; I add a little extra Parmesan.
Gluten‑free: I use gluten‑free panko or skip the topping and finish with extra Parmesan.
Portobello entrée: I stuff 4 large portobello caps and bake 20–25 minutes for a fork‑and‑knife main.
Air fryer: I cook at 360°F (182°C) for 8–10 minutes until browned and bubbling.

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days. I reheat on a sheet pan at 350°F (175°C) for 8–10 minutes until hot and crisp on top. For make‑ahead, I assemble unbaked mushrooms, cover, and refrigerate up to 24 hours, then bake, adding 2–3 minutes. For freezing, I freeze stuffed (unbaked) caps on a tray until solid, transfer to a freezer bag for up to 2 months, and bake from frozen at 375°F (190°C) for 22–25 minutes.

FAQs

Can I use canned or imitation crab?

I prefer lump or claw crab for the best flavor and texture, but I can use well‑drained canned crab in a pinch. Imitation crab works, though the flavor is sweeter and the texture softer.

How do I keep the mushrooms from getting soggy?

I wipe instead of rinse, I pre‑salt and oil the caps lightly, and I sauté the chopped stems until dry before mixing. A hot oven and parchment‑lined sheet help moisture evaporate.

Can I make these ahead for a party?

I assemble and refrigerate up to 24 hours or freeze unbaked caps. I bake right before serving so the tops stay crisp.

What mushrooms work best?

I use medium cremini or white button mushrooms for one‑bite appetizers. For larger portions, I use baby portobellos or full portobellos and extend the bake time.

How do I scale the recipe?

I double everything and bake on two sheets, rotating halfway through. I keep finished mushrooms warm in a 200°F (95°C) oven for up to 30 minutes.

Conclusion

I reach for these crab stuffed mushrooms whenever I need an elegant, make‑ahead appetizer. With sweet crab, herby creaminess, and a buttery crunch on top, they fly off the platter every time.