Last Updated on February 11, 2021 by Kathryn Donangelo
These easy Crab Stuffed Mushrooms make the best appetizer. Mushrooms are loaded with a decadent cheesy crab mixture and baked to perfection!
PIN Crab Stuffed Mushrooms to try later!
These healthier Crab Stuffed Mushrooms make the most delicious appetizer for any occasion or holiday! I love how easy this appetizer is to make and they taste so gourmet and fancy. You’ll also love how these are healthy and low in carbs!
I stuffed the insides of hearty and meaty mushrooms with a decadent crab and cheese mixture and then top the mushrooms with a butter topping. The crab mixture is so creamy and luscious and the butter topping takes these mushrooms to another level. This is the appetizer that you will want to make that will impress anyone!
This appetizer looks so elegant on a serving platter or tray. These will only take a few bites to eat so you may want to consider doubling the recipe. They will go quick!
INGREDIENTS TO MAKE CRAB STUFFED MUSHROOMS
- Butter
- White or baby Bella mushrooms
- Crabmeat
- Onions
- Parmesan cheese
- Cheddar cheese
- Parsley
- Black pepper
- Red pepper
- Garlic salt
- Egg
- Plain Greek yogurt
- Melted butter
HOW TO MAKE CRAB STUFFED MUSHROOMS
- Preheat oven to 425 degrees F. Pray a 9″ x 13″ baking dish with cooking spray and spread 2 tablespoons of butter on the bottom of the pan. Set aside.
- Remove the stems from the mushrooms and cut up 6 stems to add to the filling.
- In a medium bowl, mix crabmeat, mushrooms stems, onion, cheeses, parsley, peppers and garlic salt. Mix to combine and then stir in egg and yogurt.
- Place the mushrooms into the prepared baking dish and use a small ice cream scoop (or measure out 2 tablespoons) to mound the crab mixture. Place in the center of each mushroom cap.
- Melt the butter and garlic salt together and drizzle over the crab stuffed mushrooms. Top with additional shredded cheddar cheese and bake for 25-30 minuts. Garnsish with parsley (optional) and serve. Enjoy!
If you love recipes that are delicious and healthy, you need to add this to your menu! These Crab Stuffed Mushrooms are perfect for entertaining and pair perfectly with a glass of bubbles. Add these Fresh Shrimp Spring Rolls or my Homemade Tuna Poke that are also low carb and can be enjoyed with these mushrooms.
MAKE AHEAD
You can save yourself some time by prepping these mushrooms the day or night before you are wanting them! The nice thing is the prepped mushrooms can go straight into the oven from the fridge. So convenient!
FREEZER FRIENDLY
You can even freeze these prepared crab stuffed mushrooms so you can always have them available when you want a delicious appetizer! Simply place the prepared mushrooms in the freeze for a few hours to harden. Once they have hardened, place them in an airtight container or heavy duty ziplock bag to store.
When you are ready to bake these Crab Stuffed Mushrooms, place them on a baking sheet directed in the recipe and bake accordingly to the recipe. Be sure to bake for an additional 10 minutes-15 minutes depending on the size of your mushrooms.
LEFTOVER CRAB STUFFED MUSHROOMS
Store any leftovers in the fridge for up to 3 days. Make sure to store in an airtight container or cover a dish with plastic wrap. You can reheat the mushrooms in the microwave or oven when ready to eat. They are even good cold- straight out of the refrigerator!
TIPS
Crab: you can use fresh crab or imitation crab. Either option will work for this recipe but please note the flavor will be slightly different when using imitation crab meat.
Mushrooms: white button mushrooms can be used instead of the baby portabella or crimini mushrooms. As long as the mushrooms are about 2 inches, any will work! I find that the white and bella mushrooms and readily available at my grocery stores.
Portabello mushrooms: if you want to stuff the crab mixture into large portobello mushrooms you can! Make sure to add fill the mushrooms caps and bake them for at least 40 minutes so the mushrooms can tenderize.
How to clean mushrooms: wipe each whole mushroom with a dry damp towel. Make sure you don’t completely dunk or wash the mushrooms since they will absorb too much liquid and release liquid when they bake. Remove the stems and scoop out the gills with a clean spoon. Be sure to reserve 6 stems for the filling.
FREAKY FRIDAY BLOG HOP
This recipe originally comes from Sandra over at The Foodie Affair! A few months ago, I joined a group of wonderful food bloggers to do a good old-fashioned blog hop that’s hosted by Michaela from An Affair From the Heart. The event is called Freaky Friday and takes place once a quarter. Each of us bloggers are assigned another food blogger and we pick a recipe from their blog, recreate it and share it on our own blogs!
This is my very first Freaky Friday event and I am so excited to be a part of such a wonderful blogging group. The food blogging community is such a helpful, friendly and encouraging group of people and I’m so grateful to have joined when I did! I love all of the collaborations and endless support we give each other. Food blogging and creating recipes has always been a passion of mine. I can finally say I turned my passion into my career- thanks to the help of the food blogging community!
It was so difficult to pick a recipe from The Foodie Affair’s food blog because they all looked so delicious! I’ve never made stuffed mushrooms before and we love crab so this recipe was perfect. You’ll find a ton of healthy, low carb and keto recipes on Sandra’s blog! She also shares delicious treats like this Hot Chocolate Bomb recipe.
Take a look at all of our 2021 Freaky Friday Winter Edition Recipes:
- An Affair from the Heart – Copy Cat Taco Bell Enchirito
- Aunt Bee’s Recipes – Three Cheese Jalapeno Poppers
- The Carefree Kitchen – Lemon Bundt Cake
- The Culinary Compass – Rotel Sausage Dip
- Devour Dinner – Cheese Enchiladas
- The Foodie Affair – Gluten Free Irish Soda Bread
- The Fresh Cooky – Cranberry Bourbon Cocktail
- House of Nash Eats – Pineapple Casserole
- Kathryn’s Kitchen Blog – Crab Stuffed Mushrooms
- Lemoine Family Kitchen – Red Beans & Rice
- Life, Love & Good Food – Pan Seared Scallops
- Lisa’s Dinnertime Dish – Weeknight Broccoli Shrimp Stir Fry
- Off the Eaten Path – Extra Crispy Air Fryer Chicken Wings
- Soulfully Made – Stuffed Pepper Meatloaf
- The Speckled Palate – Pretzel Cheese Dip
- Sugar Dish Me – Cheesecake Brownies with Graham Cracker Crust
- Take Two Tapas – Buffalo Chicken Taquitos in the Air Fryer
- West Via Midwest – Frito Corn Salad
LOOKING FOR OTHER DELICIOUS APPETIZER RECIPES? TRY THESE!
- Baked Spinach Artichoke Dip (Healthy Version)
- Game Day Blue Cheese Dip
- Tomato Prosciutto Caprese
- Whipped Feta Dip
- Easy Smoked Salmon Roll Ups
- Fresh Apricot & Prosciutto Bites
- Easy Mediterranean Dip
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Crab Stuffed Mushrooms
Ingredients
- 2 Tbsp. butter; softend
- 12 large white or baby bella mushrooms, cleaned and patted dry
- 6 ounces crabmeat; real or imitation
- 2 Tbsp. onions; finely chopped
- 1/2 cup parmesan cheese; finely shredded
- 1/2 cup sharp cheddar cheese; finely shredded
- 1 tsp. parsley; chopped
- 1/8 tsp. black pepper
- 1/8 tsp. red pepper
- 1/8 tsp. garlic salt
- 1 whole egg; beaten
- 1 1/2 Tbsp. plain Greek yogurt
Butter drizzle
- 1/4 cup butter; melted
- 1/8 tsp. garlic salt
TOPPING
- additional cheddar cheese; shredded
Instructions
- Preheat oven to 425 degrees F. Pray a 9" x 13" baking dish with cooking spray and spread 2 tablespoons of butter on the bottom of the pan. Set aside.
- Remove the stems from the mushrooms and cut up 6 stems to add to the filling.
- In a medium bowl, mix crabmeat, mushrooms stems, onion, cheeses, parsley, peppers and garlic salt. Mix to combine and then stir in egg and yogurt.
- Place the mushrooms into the prepared baking dish and use a small ice cream scoop (or measure out 2 tablespoons) to mound the crab mixture. Place in the center of each mushroom cap.
- Melt the butter and garlic salt together and drizzle over the crab stuffed mushrooms. Top with additional shredded cheddar cheese and bake for 25-30 minuts. Garnsish with parsley (optional) and serve. Enjoy!
Oh my goodness, you took two of my favorite things, mushrooms and crabmeat and added my third favorite! What’s not to love about that! These mushrooms sound like absolute perfection and look amazing. I can’t wait to try them!
Thank you so much Lisa! I love crab and mushrooms too so I’m hooked on these little bites!
Thank you, Kathyrn! Boy, you made mushrooms look scrumptious! I’m so glad you chose this recipe…mushrooms with crab are so delicious together. Welcome to the FF blog hop!
Thank you so much Sandra! I loved all of your recipes on your blog and so happy I found out you are local to Monterey! Hope to connect with you soon again!
Crab and mushrooms are two of my favorite things! I love that you can prep these ahead of time and just pop them in the oven just before serving!
Yes they are so perfect for just that! Plus the combination of crab and mushrooms are amazing together!
Yes please! I’m from Maryland and will never say no to a crab appetizer.
Thank you Sam!! They make such a delicious appetizer!
We LOVED these— made them to have for an afternoon snack before the Superbowl… My husband was in heaven! Thanks!
That is so great to hear! Thank you for making my Crab Stuffed Mushrooms 🙂
This is a heavenly combination! I love it’s low carb too! Delicious!
Thank you so much Nikki!
Wow these mushrooms are a huge crowd pleaser!! So easy and full of great flavor!
They truly are, I hope you love them!
We made these for the game yesterday, gobbled them up!! So easy and such great flavor!
Woo hoo! I’m so glad you made these Crab Stuffed Mushrooms and enjoyed them!
I’m a sucker for the combination fo crab and mushrooms, and these bites are simply DELICIOUS! We made them for gameday, but they’d be an awesome appetizer for date night, too!
Crab and mushrooms really do make the best combo! I agree, they are also soooo perfect for date night 🙂 Enjoy!
These were the perfect poppable appetizer to share with friends this weekend while watching commercials (aka, the Super Bowl, lol). They were easy, different, and delicious!
Thanks for making this recipe Amy! I am happy you enjoyed them on Game Day and that they were a ‘touch down’ 😉
I love baby bella mushrooms so those with the combo of sharp cheddar, YUM! This is right up my alley! We made these for our Superbowl party and they turned out great! My family loved them and I can’t wait to make them again. Thanks for the great recipe!
Thank you for making them!! SO happy to hear you loved them on game day!
I love the juicy crab in these and how meaty they are for such small bites! LOVE LOVE LOVE!
Thank you so much Jennifer!
These look scrumptious!! Stuffed mushrooms are my absolute FAVORITE appetizer ever and I love that you gave these crab stuffed mushrooms a healthy twist! Making these on Valentine’s Day and I CAN’T wait!!
They are such a great appetizer to make on Valentine’s Day! I hope they hit the spot and you love them!
Wow! This is an amazing appetizer — I literally could make them my entire meal!
Thanks so much Sheila! I could too 🙂
My favorite restaurant on earth has crab stuffed mushrooms and I order them every single time I go there! TO DIE FOR! Can’t wait to try to make these myself!!!!!
They are even better made from scratch! Thanks for trying my recipe, I hope you love them!
Gorgeous! Stuffed Mushrooms are a favorite of mine, I can’t wait to dive in and enjoy.
Thank you Rebecca, enjoy!