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Crab Cake Stuffed Mushrooms

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.

Close up of one Crab Cake Stuffed Mushroom on white plate.

FREQUENTLY ASKED QUESTIONS:

What kind of mushrooms are best for stuffed mushrooms?

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.

What kind of crab is best for crab cakes?

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.

Do I have to use garlic croutons?

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.

Can you double this recipe?

Absolutely, this recipe makes roughly 18 mushrooms. If you are planning on making these for a larger crowd then I do suggest doubling.

How do you store leftover stuffed mushrooms?

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.

Pinterest image of Crab Cake Stuffed Mushrooms on white plate topped with parsley.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • white mushrooms 
  • crab meat
  • mayonnaise 
  • garlic croutons 
  • grated parmesan cheese 
  • garlic
  • fresh parsley, optional
Ingredients needed: white mushrooms, crab meat, mayonnaise, garlic croutons, parmesan cheese, garlic,  parsley.

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. 

Mushroom caps on parchment lined baking sheet.

In a small bowl, add the crab meat, mayo, crushed croutons, parmesan cheese and garlic. Stir until combined. 

Crab mixture mixed up in large bowl.

Scoop the mixture into each mushroom cap and set on a baking sheet.

Crab mixture stuffed into mushroom caps.

Bake for 20-25 minutes or until mushrooms are cooked through and tops are lightly browned. 

Crab Cake Stuffed Mushrooms on white plate topped with parsley.

Sprinkle with fresh parsley and grated parmesan cheese and serve. 

Hand holding up one Crab Cake Stuffed Mushroom.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image of Crab Cake Stuffed Mushrooms topped with parsley on white plate.

Crab Cake Stuffed Mushrooms

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!
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 18

Ingredients

Instructions

  • 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.

Notes

  • You can double this recipe easily to make more for larger crowds.
  • Baby bella mushrooms can be used instead of white.
Course: Appetizer
Cuisine: American

Nutrition

Calories: 54kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Sodium: 95mg | Fiber: 1g | Sugar: 1g

Nutritional Disclaimer

“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 and other nutritional values can vary quite a bit depending on which brands were used.

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