Servings
Font
Back
5.0 from 63 votes

Easy 20-Minute Crab Stuffed Mushrooms

This gorgeous yet easy-to-make dish of crab stuffed mushrooms is perfect as an appetizer. It's ready in 20 minutes!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8 servings
Calories: 83 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 24 large Baby Bella mushrooms (about 1 pound)
  • olive oil cooking spray
  • 8 ounces fresh lump crabmeat
  • ¼ cup scallions chopped
  • 6 tablespoons sour cream
  • ¼ cup parmesan grated
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ teaspoon black pepper
  • ⅛ teaspoon paprika

Instructions

    Cup of Yum
  1. Preheat the broiler to high. Set an oven rack in the middle of the oven (this will prevent the mushrooms from scorching under the broiler). Line a broiler-safe rimmed baking sheet with foil.
  2. Use damp paper towels to gently wipe the mushrooms clean. Gently twist the stems off. Spray the mushrooms with olive oil on both sides. Broil in the middle of the oven until just tender, 2-3 minutes per side. Drain on paper towels.
  3. Transfer the crabmeat to a medium bowl, feeling through the meat to ensure no shell pieces remain. If using jumbo lump crabmeat (which comes in larger pieces than lump crabmeat), use a fork to break the lumps into smaller pieces.
  4. Add the scallions, sour cream, parmesan, garlic powder, dried thyme, and black pepper. Mix well with a rubber spatula until thoroughly combined. Taste to ensure the filling is salty enough for your palate. If not, add salt to taste.
  5. Spoon the crab mixture into the mushrooms, dividing it evenly. Each mushroom should hold about 2 tablespoons of filling. Pack the filling into the mushrooms and pile it high if needed. Sprinkle the stuffed mushrooms with paprika.
  6. Arrange the mushrooms, filling side up, back on the baking sheet (you might need to use a clean new sheet of foil). Lightly spray them with olive oil. Broil the mushrooms briefly, just until the filling is warm and golden, for about 3 minutes.
  7. Serve immediately.

Notes

  • The fresher the crab meat you use, the better this appetizer will taste. I find that the supermarket lump crabmeat that comes in small plastic containers tends to be quite fishy, so I don't like to use it in this recipe. If you have Whole Foods Market in your area, I suggest you try the crab meat sold at their seafood counter. It's the freshest I have been able to find.
  • Pick larger mushrooms. If you’re buying pre-packed baskets, you’ll probably need to buy an extra one. Use the smaller mushroom in this sautéed mushrooms recipe or to make cream of mushroom soup.
  • Crabmeat is very salty, so I find that there's no need to add salt to the mixture. You can, of course, taste the filling and decide for yourself.
  • You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave at 50% power or in a 350°F oven. They are also good when served cold. I don't recommend freezing the leftovers. 

Nutrition Information

Serving 3mushrooms Calories 83kcal (4%) Carbohydrates 4g (1%) Protein 8g (16%) Fat 4g (6%) Saturated Fat 2g (10%) Sodium 295mg (12%) Fiber 0.5g (2%) Sugar 1g (2%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 83

% Daily Value*

Serving 3mushrooms
Calories 83kcal 4%
Carbohydrates 4g 1%
Protein 8g 16%
Fat 4g 6%
Saturated Fat 2g 10%
Sodium 295mg 12%
Fiber 0.5g 2%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.