Crab Stuffed Mushrooms
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Crab Stuffed Mushrooms
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These Crab Stuffed Mushrooms are the perfect easy appetizer recipe to prep ahead and pair with cocktails at your next holiday party!
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Ingredients
- 24 medium mushrooms (about 1 pound)
- 3 tablespoons butter, divided
- 1 shallot, minced
- ½ teaspoon minced fresh garlic
- 1 (8 ounce) package cream cheese, softened
- 8 ounces crabmeat (I used “special” crabmeat, but you can also use “lump” or “claw” meat)
- 1 tablespoon minced fresh parsley
- 2 teaspoons freshly squeezed lemon juice
- ¼ teaspoon salt
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Instructions
- Preheat oven to 400 degrees F. Remove stems from mushroom caps.
- Finely chop the mushroom stems.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add shallot, garlic and mushroom stems and cook for about 3-5 minutes (or until soft). Transfer the mixture to a medium bowl. Stir in cream cheese, crab, parsley, lemon juice and salt. Blend well.
- In the same skillet over medium heat, melt the remaining 2 tablespoons of butter. Remove skillet from the heat and add mushroom caps to the melted butter. Gently coat the mushroom caps in the melted butter.
- Place caps, stem-side up, on a parchment-lined baking sheet. Spoon about 2 teaspoons of crab filling into mushroom caps, gently pressing filling into caps.
- If prepping ahead, cover with plastic wrap and refrigerate for up to 8 hours.
- Bake, uncovered, for about 10-15 minutes (or until mushrooms are tender).
Notes
- I use "special" crabmeat for this recipe because it's a great texture for the filling and it's less expensive than lump crabmeat. That said, you can certainly substitute with lump crab or claw crabmeat, if you prefer.
- To prep ahead, assemble the stuffed mushrooms, cover with plastic wrap, and refrigerate for up to 8 hours before baking.
- Use a damp cloth or paper towel to gently clean the mushrooms.
- Garnish the mushrooms with fresh parsley just before serving.
- How long will stuffed mushrooms stay fresh? If the mushrooms have been sitting out at room temperature for more than 2 hours, they should be discarded. Leftover stuffed mushrooms will keep in the refrigerator for 1-2 days.
- To reheat stuffed mushrooms: Allow the mushrooms to come to room temperature. Place the mushrooms in a 325 degree F oven, uncovered, for about 15 minutes.
- Can stuffed mushrooms be frozen? While the stuffed mushrooms may be frozen before baking, I don't necessarily recommend it. The texture of the mushrooms after thawing will just be "off."
- These crab stuffed mushrooms have no breadcrumbs in them, and therefore are a nice low carb appetizer for your guests on a Keto-friendly diet. Each mushroom has 69 calories and about 2 grams of carbohydrates.
- Make crab and bacon stuffed mushrooms by adding some cooked, chopped bacon to the stuffing mixture. Similarly, make crab and spinach stuffed mushrooms by stirring some frozen, thawed chopped spinach into the filling. Just make sure that you squeeze the spinach really dry before adding it to the filling. You don't want the liquid from the spinach to make your stuffing watery.
Nutrition Information
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Serving
1stuffed mushroom
Calories
69.3kcal
(3%)
Carbohydrates
1.9g
(1%)
Protein
2.1g
(4%)
Fat
6.2g
(10%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1.2g
Cholesterol
17.5mg
(6%)
Sodium
105.4mg
(4%)
Potassium
71.3mg
(2%)
Fiber
0.2g
(1%)
Sugar
0.7g
(1%)
Nutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 693 kcal
% Daily Value*
| Serving | 1stuffed mushroom | |
| Calories | 69.3kcal | 3% |
| Carbohydrates | 1.9g | 1% |
| Protein | 2.1g | 4% |
| Fat | 6.2g | 10% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1.2g | 6% |
| Cholesterol | 17.5mg | 6% |
| Sodium | 105.4mg | 4% |
| Potassium | 71.3mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 0.7g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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