Crab-Stuffed Mushrooms with Garlic Butter is an elegant yet comforting appetizer that brings together the earthy flavor of mushrooms, the sweetness of crab meat, and the rich aroma of garlic butter. Each bite offers a delicious harmony of textures — tender mushrooms filled with creamy, savory crab stuffing and topped with a golden-brown crust.

This dish has long been a restaurant favorite, especially in coastal cuisines, but making it at home is easier than you might think. Whether you’re preparing for a dinner party, holiday feast, or cozy weekend meal, these crab-stuffed mushrooms elevate any table with gourmet flair.

Why I Love This Recipe

I absolutely love this recipe because it’s a perfect blend of decadence and simplicity. The natural umami of mushrooms pairs beautifully with the delicate, briny flavor of crab. The addition of garlic butter takes it over the top — fragrant, luxurious, and deeply satisfying.

What makes this recipe even more appealing is that it’s versatile — you can prepare it ahead of time, bake it just before serving, and it always looks and tastes impressive. Every time I serve these at gatherings, they disappear in minutes!

Why It’s a Must-Try Dish

• Elegant yet easy: Looks like a fine-dining appetizer but takes less than an hour to make.
• Bursting with flavor: Garlic butter, herbs, cheese, and crab combine for an unforgettable taste.
• Perfect for entertaining: Great for parties, holidays, or romantic dinners.
• Customizable: You can easily adapt it to your liking — add spice, swap cheeses, or use different mushrooms.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes

Servings and Nutrition

• Servings: 6 (about 2–3 mushrooms per person)
• Calories: Approximately 160 kcal per serving

Course and Cuisine

• Course: Appetizer / Starter
• Cuisine: American Seafood

Ingredients

For the Stuffed Mushrooms:

• 18–20 large white or cremini mushrooms
• 1 tablespoon olive oil (for brushing)
• 1 tablespoon butter (for sautéing mushroom stems)
• 1 clove garlic, minced
• 1/2 cup finely chopped onion
• 1/2 cup breadcrumbs (preferably Panko for crunch)
• 1/4 cup grated Parmesan cheese
• 1/4 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon Old Bay seasoning (optional, but recommended)
• 1 cup lump crab meat (fresh or canned, drained)
• Salt and black pepper, to taste

For the Garlic Butter Topping:

• 3 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 tablespoons breadcrumbs
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon parsley, finely chopped

Directions

Step-by-Step Preparation Method

Step 1: Prepare the Mushrooms

1. Preheat oven to 375°F (190°C).
2. Clean the mushrooms gently with a damp paper towel.
3. Remove the stems carefully and set them aside (for stuffing mixture).
4. Lightly brush mushroom caps with olive oil and place them hollow-side up on a baking sheet lined with parchment paper.

Step 2: Make the Filling

1. Finely chop the mushroom stems.
2. In a skillet, melt butter over medium heat.
3. Add onion and chopped mushroom stems; sauté for 3–4 minutes until soft.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Transfer the mixture to a bowl and let it cool slightly.
6. Stir in breadcrumbs, Parmesan, cream cheese, mayonnaise, mustard, parsley, Old Bay seasoning, salt, and pepper.
7. Fold in crab meat gently to avoid breaking it up too much.

Step 3: Stuff the Mushrooms

1. Spoon the crab mixture into each mushroom cap, mounding it slightly.
2. Arrange them evenly on the baking sheet.

Step 4: Prepare the Garlic Butter Topping

1. In a small bowl, combine melted butter, garlic, lemon juice, breadcrumbs, Parmesan, and parsley.
2. Sprinkle a little of this mixture over each stuffed mushroom.

Step 5: Bake

1. Bake for 20–25 minutes, until the tops are golden and bubbly.
2. Remove from the oven and let cool for 5 minutes before serving.

How to Serve

Serve these Crab-Stuffed Mushrooms warm, garnished with a sprinkle of parsley or a light drizzle of lemon butter.
They pair beautifully with:

• A crisp white wine (like Sauvignon Blanc or Pinot Grigio)
• A light salad or garlic bread
• As a side to grilled steak or fish

For parties, serve them on a platter with cocktail forks or toothpicks for easy grabbing.

Recipe Tips

• Use fresh crab meat for best flavor, but canned works in a pinch — just drain it well.
• Don’t overbake, as mushrooms can become watery.
• Add a little cayenne or hot sauce to the filling for a spicy kick.
• Choose evenly sized mushrooms so they cook uniformly.
• To make ahead, prepare and stuff the mushrooms, then refrigerate them for up to 24 hours before baking.

Variations

1. Cheesy Twist: Add shredded mozzarella or Gruyère for a gooey texture.
2. Spicy Cajun Style: Mix in Cajun seasoning and a dash of hot sauce.
3. Herb Lovers’ Version: Add dill, thyme, or chives for fresh herbal notes.
4. Vegetarian Version: Substitute crab with finely chopped artichokes or spinach.
5. Bacon Lovers: Top each mushroom with a small crumble of crispy bacon before baking.

Freezing and Storage

• To Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• To Reheat: Warm in the oven at 350°F (175°C) for 10 minutes. Avoid microwaving as it can make them soggy.
• To Freeze (before baking): Arrange stuffed mushrooms on a tray, freeze until solid, then store in a zip-top freezer bag for up to 2 months. Bake from frozen, adding 5–7 extra minutes to the cook time.

Special Equipment Needed

• Baking sheet
• Parchment paper
• Skillet
• Mixing bowls
• Spoon or small scoop for stuffing
• Oven

FAQ

Q1: Can I use imitation crab instead of real crab?
Yes, you can substitute imitation crab (surimi), though real crab provides a sweeter and more delicate flavor.

Q2: Can I make this recipe ahead of time?
Absolutely. You can stuff the mushrooms and refrigerate them (unbaked) for up to 24 hours. Bake just before serving.

Q3: Why are my mushrooms watery?
Mushrooms naturally release moisture. To prevent sogginess, avoid overbaking and use a parchment-lined baking sheet for airflow.

Q4: Can I use different types of mushrooms?
Yes! White button or cremini mushrooms are traditional, but large portobellos work if you want entrée-sized portions.

Q5: Can I make this gluten-free?
Yes, simply use gluten-free breadcrumbs.

Conclusion

Crab-Stuffed Mushrooms with Garlic Butter is a stunning appetizer that perfectly balances elegance and comfort. Its creamy, garlicky crab filling encased in tender mushrooms makes it a dish that always impresses — yet it’s easy enough for weeknight indulgence.

Whether served at a party, holiday dinner, or cozy family meal, these golden, aromatic bites deliver restaurant-quality flavor straight from your oven. Once you try them, they’ll become a cherished favorite in your kitchen repertoire.