Crab Stuffed Mushrooms are a warm seafood appetizer filled with crabmeat, panko, Parmesan, Dijon mustard, horseradish, butter, lemon, garlic, onion powder, and parsley. They are rich enough for a holiday or party platter but simple enough to assemble ahead and bake shortly before serving.
The best texture comes from using large mushrooms with firm caps and keeping the crab mixture moist without packing it too tightly. The mushrooms soften in the oven while the Parmesan on top browns lightly.
Why These Crab Stuffed Mushrooms Work
- Party-friendly: The recipe makes about 24 stuffed mushrooms.
- Balanced filling: Crab, lemon, Dijon, horseradish, and Parmesan keep the filling savory without tasting flat.
- Good texture: Panko helps bind the filling while still keeping it light.
- Make-ahead option: The mushrooms can be filled ahead and refrigerated before baking.
Ingredient Notes
Large brown mushrooms: Choose caps that are similar in size so they bake evenly. Wipe away dirt rather than soaking them in water, which can make the mushrooms release more moisture in the oven.
Crabmeat: Check the crab for shell pieces before mixing. Stir gently so the filling keeps some texture.
Panko and butter: These help the filling hold together and give it a richer texture.
Dijon and horseradish: Both add sharpness that balances the butter, crab, and Parmesan.
Ingredients
- 24 large brown mushrooms
- 3/4 pound crabmeat
- 2 tablespoons fresh lemon juice
- 1/2 cup panko breadcrumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup grated Parmesan cheese
- 3 teaspoons Dijon mustard
- 2 teaspoons horseradish
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons chopped fresh parsley
How to Make Crab Stuffed Mushrooms
- Preheat the oven to 375°F. Lightly grease a baking pan.
- Clean the mushrooms, remove the stems, and arrange the caps in the prepared pan.
- Place the crabmeat in a large bowl. Add the lemon juice and panko and stir gently.
- Add the melted butter, Dijon mustard, horseradish, garlic powder, onion powder, parsley, and part of the Parmesan cheese. Reserve the remaining Parmesan for the tops.
- Mix gently until the filling holds together.
- Use a spoon or cookie scoop to fill each mushroom cap with the crab mixture.
- Sprinkle the reserved Parmesan over the stuffed mushrooms.
- Bake for about 15 to 20 minutes, or until the mushrooms are tender and the filling is hot.
- Serve warm.
Make-Ahead and Storage
You can fill the mushrooms a few hours ahead, cover the pan, and refrigerate until close to baking time. Leftovers can be refrigerated for up to 2 days and reheated gently in the oven.
Tips for the Best Stuffed Mushrooms
- Do not soak the mushrooms in water.
- Avoid packing the filling too firmly into the caps.
- Use similarly sized mushrooms so they finish at the same time.
- Serve soon after baking, while the filling is hot and the mushroom caps are still firm enough to pick up.
More Easy Seafood Appetizers
Try Cajun Shrimp Deviled Eggs, Shrimp Cocktail, or Crab Stuffed Cheddar Bay Biscuits. Browse more in the Appetizers and Seafood categories.