Creamy Garlic Crab-Stuffed Mushrooms Recipe
If you’re on the hunt for the ultimate party appetizer, look no further than Creamy Garlic Crab-Stuffed Mushrooms. Each tender mushroom cap cradles a decadent, savory filling brimming with sweet lump crab, cream cheese, garlic, and the perfect dash of Old Bay, finished with a golden, crispy topping. Whether you’re heading to a holiday gathering or just spicing up a cozy night in, this recipe is guaranteed to dazzle — one bite and they’ll vanish from the platter!
Ingredients You’ll Need
The magic of Creamy Garlic Crab-Stuffed Mushrooms is in the balance of simple but high-impact ingredients. Every component plays its part, bringing layers of flavor, luscious texture, and irresistible color to this irresistible bite.
- Large white or cremini mushrooms (20): Perfect, sturdy vessels for all that creamy crab goodness.
- Unsalted butter (2 tablespoons): Adds rich flavor and helps sauté the aromatics to golden perfection.
- Garlic cloves, minced (3): Provides robust, aromatic depth that infuses every layer of the filling.
- Finely chopped green onions (1/4 cup): Offers freshness and a gentle pop of mild onion flavor.
- Lump crab meat (8 oz): The star of the show—use real lump crab for fabulous, sweet seafood flavor.
- Cream cheese, softened (4 oz): Ensures a creamy, cohesive filling that bakes up luxuriously smooth.
- Grated Parmesan cheese (1/4 cup plus extra): Lends sharpness and a nutty, golden topping.
- Panko breadcrumbs (1/4 cup plus extra): Delivers delightful crispness for that perfect textural finish.
- Mayonnaise (2 tablespoons): Adds a little tang and extra creaminess to the mix.
- Worcestershire sauce (1 teaspoon): Brings in umami and that certain “something” you can’t quite put your finger on.
- Old Bay seasoning (1/2 teaspoon): Classic crab-boil flavor that elevates the seafood shine.
- Salt (1/4 teaspoon): Just enough to enhance all those savory notes.
- Black pepper (1/4 teaspoon): A touch of heat for balance.
- Chopped fresh parsley (2 tablespoons plus more): Adds vibrant color and a fresh herbal note to the finished dish.
- Extra panko and Parmesan for topping: Don’t skip this for an irresistibly crisp, golden crust.
How to Make Creamy Garlic Crab-Stuffed Mushrooms
Step 1: Prepare the Mushrooms
Start by preheating your oven to 375°F (190°C). Gently clean the mushrooms with a damp paper towel and carefully remove the stems—set those aside! This ensures each cap is a perfect little cup, ready for all that luscious filling.
Step 2: Sauté the Aromatics
Melt the butter in a skillet over medium heat. Toss in the minced garlic, chopped mushroom stems, and green onions. Sauté everything together for about 4-5 minutes, stirring gently, until the mixture is softened and fragrant. This little step lays down a savory flavor base for the stuffing.
Step 3: Mix the Crab Filling
Grab a large mixing bowl and add the lump crab meat, softened cream cheese, Parmesan, panko, mayonnaise, Worcestershire sauce, Old Bay, salt, pepper, and fresh parsley. Give everything a gentle stir—try not to break up the crab too much! When the sautéed mushroom mixture has cooled slightly, fold it in gently until you have a beautifully creamy and well-combined stuffing for your Creamy Garlic Crab-Stuffed Mushrooms.
Step 4: Stuff the Mushrooms
Arrange the mushroom caps, cavity-side up, on a greased or parchment-lined baking sheet. Spoon the filling generously into each one, packing it in but not overflowing. Then top each stuffed mushroom with an extra sprinkle of panko and Parmesan—this is your ticket to that gorgeous, crispy crust!
Step 5: Bake to Golden Perfection
Bake the Creamy Garlic Crab-Stuffed Mushrooms for 18-20 minutes, until the stuffing is bubbly and golden on top. The aroma is your cue—the kitchen will smell absolutely amazing. Finish with a flash of extra fresh parsley and serve them up warm for best results.
How to Serve Creamy Garlic Crab-Stuffed Mushrooms
Garnishes
These beauties practically beg for a sprinkle of freshly chopped parsley just before serving. If you want to be extra fancy, add a squeeze of lemon juice or zest on top for bright, fresh contrast that enhances the savory flavors.
Side Dishes
Creamy Garlic Crab-Stuffed Mushrooms are versatile—pair them with a crisp green salad, a platter of roasted asparagus, or even a light seafood soup. Their rich filling makes them a perfect starter for any special meal or holiday spread.
Creative Ways to Present
Line them up on a slate cheese board or arrange in a circular pattern on a wide platter for dramatic effect. For an elegant touch, nestle each mushroom in a small lettuce cup or mini cupcake liner, so guests can easily grab and go at your next get-together.
Make Ahead and Storage
Storing Leftovers
Store any extra Creamy Garlic Crab-Stuffed Mushrooms in an airtight container in the refrigerator. They keep well for up to 2 days, and the flavors continue to meld for even more savory goodness.
Freezing
You can freeze the unbaked, stuffed mushrooms for up to one month. Arrange them on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe bag. When ready to enjoy, bake them straight from frozen, adding about 5 extra minutes to the baking time.
Reheating
To reheat, simply pop leftovers into a 350°F oven for 10-12 minutes until warmed through and re-crisped. Avoid microwaving, as this can make the mushrooms a little soggy rather than maintaining that signature golden crust.
FAQs
Can I use canned crab meat instead of fresh?
Fresh lump crab offers the sweetest, most tender bite, but if it’s not available, well-drained canned crab will absolutely work. Just be sure to check for any lingering shells and fluff it gently for a lighter texture in the filling.
Can I make Creamy Garlic Crab-Stuffed Mushrooms ahead of time?
Yes! Prepare the mushrooms and fill them up to one day ahead, then refrigerate (covered). Simply bake them off right before serving so the texture stays perfect and the topping remains crispy.
Are these gluten-free?
As written, this recipe contains panko breadcrumbs, but you can easily swap in your favorite gluten-free panko or crushed crackers to make these a gluten-free delight without sacrificing crunch.
What other herbs could I use in place of parsley?
Feel free to experiment—chives, fresh dill, or a bit of tarragon all make flavorful additions or substitutions for parsley, giving the Creamy Garlic Crab-Stuffed Mushrooms a unique herbal twist.
What’s the best way to pick out mushrooms for stuffing?
Choose mushrooms that are large, round, and firm, with a little heft. Look for caps with shallow “bowls” that can hold plenty of filling without collapsing during baking—white and cremini mushrooms both work wonderfully.
Final Thoughts
There’s just something magical about Creamy Garlic Crab-Stuffed Mushrooms—rich, comforting, and always a hit at any table. I hope you’ll dive in, share them with friends, and make this appetizer a cherished favorite in your own recipe collection. Try them once, and you’ll see why they never last long on the platter!
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Creamy Garlic Crab-Stuffed Mushrooms Recipe
- Total Time: 40 minutes
- Yield: 20 stuffed mushrooms 1x
- Diet: Non-Vegetarian
Description
These Creamy Garlic Crab-Stuffed Mushrooms are perfect for any gathering. They are filled with a rich, savory crab mixture that is sure to impress your guests.
Ingredients
Mushrooms:
- 20 large white or cremini mushrooms (stems removed)
Filling:
- 2 tablespoons unsalted butter
- 3 garlic cloves (minced)
- 1/4 cup finely chopped green onions
- 8 oz lump crab meat (picked over for shells)
- 4 oz cream cheese (softened)
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- extra panko and Parmesan for topping
Instructions
- Preheat the oven: to 375°F (190°C).
- Clean the mushrooms: with a damp paper towel and remove the stems. Finely chop the stems and set aside.
- Sauté: In a skillet over medium heat, melt the butter. Add garlic, chopped mushroom stems, and green onions. Sauté for 4–5 minutes until softened.
- Mix filling: In a mixing bowl, combine the crab meat, cream cheese, Parmesan, breadcrumbs, mayonnaise, Worcestershire sauce, Old Bay seasoning, salt, pepper, and parsley. Fold in the cooked mushroom stem mixture until well combined.
- Stuff mushrooms: Spoon the filling generously into each mushroom cap. Sprinkle the tops with a little extra panko and Parmesan.
- Bake: Place the stuffed mushrooms on a greased or parchment-lined baking sheet and bake for 18–20 minutes, or until golden and bubbly.
- Garnish and serve: Garnish with extra parsley and serve warm.
Notes
- For extra flavor, drizzle a bit of melted butter over the tops before baking.
- These can be assembled ahead of time and refrigerated until ready to bake.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 75
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 20mg
