These delicious and easy Crab Stuffed Mushrooms are filled with a creamy crab and cream cheese mixture.
Stuffed mushrooms are an elegant appetizer for a romantic dinner – pair them with my Beef Tenderloin and Baked Potato!
Crab stuffed mushrooms make an excellent appetizer for game day!
Crab Stuffed Mushrooms
I am obsessed with the filling on these crab stuffed mushrooms. It’s insanely easy to whip up and tastes just like the filling in my Cream Cheese Wontons, but stuffed into a juicy mushroom.
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to make these mushrooms with crab filling. As always, you can find the full list of ingredients located in the printable recipe card below.
- Mushrooms – whole white button mushrooms or cremini will work
- Crab meat – use fresh, canned or krab meat
- Cream Cheese
- Kewpie Mayo – found in the Asian aisle
- Soy Sauce
- Green Onions
- Sriracha Sauce – optional for added spice
How To Make Stuffed Mushrooms
Stuffed mushrooms are so easy to make, and always a hit at parties and during game day.
Let me walk you through how to make these Crab Stuffed Mushrooms.
Remove Mushroom Stems
First wash the mushrooms by using a damp paper towel and wiping off any excess dirt from the mushroom caps.
Then, gently rock the stem back and forth until it loosens from the cap and remove it completely. You can discard the stems.
To create an even bigger cavity for your crab filling, use a spoon to scrap any extra membranes out of the mushroom cap.
Combine Crab Filling
In a small bowl combing the softened cream cheese, crab, kewpie mayo, soy sauce, green onions and garlic powder. If desired, you can add a bit of Sriracha sauce to give it some extra spice.
Stuff Mushrooms
Place the mushroom caps, open-side up on a baking sheet. Divide the creamy crab filling between the mushrooms using spoon or small cookie scoop.
Bake Mushrooms
Place the pan of mushrooms in a 375 degree oven for 15 to 18 minutes to bake.
The mushrooms will start to release some moisture from the bottom and the tops will be a light golden brown.
Make Ahead and Storage
This crab stuffed mushroom recipe can be made ahead by filling the mushrooms with the crab mixture, (do not bake yet) cover, and place in the fridge for up to 48 hours. When you’re ready to serve, then remove them from the oven and bake according to the recipe card below.
Baked stuffed mushrooms can be placed in the fridge for up to 3 days, but I think they taste best when freshly baked.
I do NOT recommend freezing stuffed mushrooms.
More Mushroom Recipes
Are you a fan of mushrooms? I’ve got more delicious mushroom recipes for you to try!
- Cream Cheese Stuffed Mushrooms
- Garlic Butter Mushrooms
- Mushroom Chicken with Green Beans
- Ground Beef Stroganoff with Mushrooms
I can’t wait for you to give these juicy and plump stuffed mushrooms a try. I know you’re going to love them!
Crab Stuffed Mushrooms
Ingredients
- 16 oz mushrooms, whole, white or baby bella
- 6 oz crab meat, shredded
- 6 oz cream cheese, softened
- 2 tbsp kewpie mayo
- 1 tbsp soy sauce, low sodium
- ¼ cup green onions, chopped
- 1 tsp sriracha, optional for added spice
- ½ tsp garlic powder
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with foil for easy clean up if desired.
- Remove stems from mushroom caps and use a small spoon to scoop out the hole, making a cavity for the filling to sit in. Discard the stems and extra filling. Place the mushroom caps on the baking sheet, open-side facing up.
- Make the creamy crab filling by combing the crab meat, cream cheese, kewpie mayo, soy sauce, green onions, sriracha (if desired) and garlic powder in a bowl. Once combined, scoop the filling into each of the mushrooms, diving the mixture evenly between them.
- Bake the mushrooms for 15 to 18 minutes, until moisture begins to release from the bottom of the mushrooms and the filling is slightly golden brown on top. Enjoy the mushrooms while they're nice and warm.
Slow Cooker Stuffed Peppers
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