A tasty seafood spin on a classic, these Crab Cake Stuffed Mushrooms are not only an easy appetizer to put together but they are incredibly flavorful!
A FUN CRAB APPETIZER
Growing up on the Chesapeake Bay, you acquire an appreciation for good crab. I haven’t always loved the taste of crab meat but I do love it in crab cakes. So when a reader asked about me sharing a stuffed mushroom recipe, I figured why not combine a delicious crab cake with stuffed mushrooms to create super tasty Crab Cake Stuffed Mushrooms! This recipe is super easy to put together. Especially if you need something last minute. You know how I love easy and tasty and that is exactly what these are. If you want to change up from the same old boring appetizers, then you need to make this Crab Cake Stuffed Mushroom recipe.
FREQUENTLY ASKED QUESTIONS:
I like to use white mushrooms in this recipe because I think they hold up perfectly to the filling. and are a perfect bite size. But you can also use baby bella mushrooms as well.
Canned crab meat is cheaper and easier to find in most areas of the country. If you have access to fresh lump crab meat, then you should definitely go with that for any crab cake mixture.
No, I like the flavor of them with the added garlic but I have also used seasoned regular breadcrumbs for this recipe. It gives just a slight little crunch that really takes these over the top.
Absolutely, this recipe makes roughly 18 mushrooms. If you are planning on making these for a larger crowd then I do suggest doubling.
These can be stored in the refrigerator in an airtight container where they will keep for up to 1-2 days. I do not recommend freezing.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- white mushrooms
- crab meat
- garlic croutons
- grated parmesan cheese
- fresh parsley, optional
HOW TO MAKE CRAB CAKE STUFFED MUSHROOMS:
Preheat the oven to 400F degrees. Line a baking sheet with parchment paper. Brush each mushroom clean with a paper towel. Remove the stems and discard.
In a small bowl, add the crab meat, mayo, crushed croutons, parmesan cheese and garlic. Stir until combined.
Scoop the mixture into each mushroom cap and set on a baking sheet.
Bake for 20-25 minutes or until mushrooms are cooked through and tops are lightly browned.
Sprinkle with fresh parsley and grated parmesan cheese and serve.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Crab Cake Stuffed Mushrooms
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Brush each mushroom clean with a paper towel. Remove the stems and discard.
- In a small bowl, add the crab meat, mayo, crushed croutons, parmesan cheese and garlic. Stir until combined.
- Scoop the mixture into each mushroom cap and set on a baking sheet. Bake for 20-25 minutes or until mushrooms are cooked through and tops are lightly browned.
- Sprinkle with fresh parsley and grated parmesan cheese and serve.
- You can double this recipe easily to make more for larger crowds.
- Baby bella mushrooms can be used instead of white.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.