Crab-Stuffed Mushrooms

An elegant appetizer combining the sweet, briny flavor of crab with earthy mushrooms, perfect for gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 20 pieces

Course: Appetizer, Hors d'oeuvre

Cuisine: American

Calories: 60

Ingredients Method Notes

Ingredients

For the filling

1 lb crab meat, drained and picked over for shells Use lump crab meat for the best texture and flavor.
16–20 large mushroom caps, stems removed Large white or cremini mushrooms work well.
1/4 cup lemon juice Optional for brightness.
1/4–1/2 cup breadcrumbs For texture; adjust based on moisture of filling.
1 large egg, lightly beaten Helps bind filling.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a bowl, combine the crab meat, lemon juice, breadcrumbs, and egg. Mix well until combined.
Stuff each mushroom cap with the crab mixture.
Arrange the stuffed mushrooms on a baking sheet.

Baking

Bake for 20–25 minutes or until the mushrooms are tender and the tops are golden brown.

Notes

Serve them warm with lemon wedges and parsley. Can be served with a green salad or as part of a buffet. Store leftovers for up to 2 days in the refrigerator. Reheat gently.