Crab Stuffed Mushrooms.

Oh yes! Crab Stuffed Mushrooms are a perfect appetizer—creamy, savory, and packed with flavor. Here’s a recipe you can make at home:

Ingredients (Serves 12–16 mushrooms)

• 12–16 large white or cremini mushrooms

• 1 tablespoon olive oil

• ½ cup finely chopped onion or shallot

• 2 cloves garlic, minced

• ½ cup breadcrumbs (panko works well)

• ½ cup grated Parmesan cheese

• ½ cup cream cheese, softened

• ½–¾ cup cooked crab meat (lump or claw), flaked

• 1 teaspoon Worcestershire sauce (optional)

• 1 teaspoon lemon juice

• 2 tablespoons fresh parsley, chopped

• Salt and black pepper, to taste

• Optional: pinch of paprika for garnish

Instructions

1. Prepare the mushrooms

1. Preheat oven to 375°F (190°C).

2. Clean mushrooms and carefully remove stems. Set caps aside.

3. Finely chop the stems—they’ll go into the stuffing.

2. Cook the filling

1. Heat olive oil in a skillet over medium heat.

2. Add chopped mushroom stems and onion/shallot. Cook 3–5 minutes until softened.

3. Add garlic and cook 30 seconds more. Remove from heat.

4. In a mixing bowl, combine cooked vegetables, breadcrumbs, Parmesan, cream cheese, crab meat, Worcestershire sauce, lemon juice, parsley, salt, and pepper. Mix until creamy but well combined.

3. Stuff the mushrooms

• Spoon the crab mixture into each mushroom cap, pressing lightly.

4. Bake

• Place stuffed mushrooms on a baking sheet.

• Bake 20–25 minutes until the tops are golden and bubbly.

• Optional: broil for 1–2 minutes at the end for extra browning.

5. Serve

• Serve warm as an appetizer or party snack.

• Garnish with extra parsley or a sprinkle of paprika.

Tips

• Use fresh crab meat for the best flavor, but canned crab works in a pinch.

• For a lighter version, swap cream cheese for Greek yogurt or ricotta.

• Can be prepped ahead and baked right before serving.

If you want, I can also give a Crock-Pot or air fryer version that makes these mushrooms even easier and hands-off while keeping them juicy.