Crab Stuffed Mushrooms
These Crab Stuffed Mushrooms are a healthy way to mix up the dinner routine.
Looking for an appetizer instead? Just use smaller mushrooms!
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If you’re looking for a fancy dinner idea, then look no further! These Crab Stuffed Mushrooms are insanely delicious…and they’re not that hard to make. The idea for this recipe came from the prepared foods section at a local grocery store. My wife loves their Crab Stuffed Mushrooms, but they aren’t exactly cheap.
As with most foods, homemade is not only cheaper, but it tastes better, too. That was the case with these mushrooms. The base of this recipe is portobello mushroom caps filled with a crab and shrimp mixture. A breadcrumb mixture gets added to the top for a crunchy texture. That’s it. Nice and easy…and it sounds so fancy, right??
Crab Stuffed Mushrooms
Many recipes for Crab Stuffed Mushrooms call for a mixture of cream cheese or mayonnaise to be stuffed inside of mushrooms. This version omits both the mayo and cream cheese for a lighter, healthier version. Sure, the creamy version might be delicious…but this version allows the flavors from the crab and shrimp to really shine.
Technically these should be called Crab and Shrimp Stuffed Mushrooms, but that sounded a bit long and tedious. To be fair, though, you can absolutely use all crabmeat if you prefer. We liked the combo of crab and shrimp as it added a different layer of flavor to the finished recipe.
How to Clean Portobello Mushrooms
To clean mushrooms, first remove any stems that may still be attached. These stems can be finely chopped and used in the filling. Next, use the tip of a spoon to scrape away any gills on the underside of the mushroom cap. Finally, use a damp paper towel to wipe off any dirt from the mushrooms. That’s it. You’re ready to stuff those mushrooms with a delicious filling!
Ingredients in Stuffed Mushrooms
- Large portobello mushroom caps. We used large mushroom caps and served these stuffed mushrooms for dinner alongside steamed veggies. For an appetizer version, feel free to follow the same recipe but just use smaller mushroom caps.
- Butter, Breadcrumbs, Salt, Lemon Zest, Parsley. This mixture creates a flavorful and crunchy topping for the stuffed mushrooms.
- Onion, Cayenne Pepper, Worcestershire Sauce, Garlic. These ingredients form the base for the filling. This delicious combo features a tiny zing of heat from the cayenne. Feel free to omit or increase the cayenne depending on your preferences.
- Crabmeat and Shrimp. We like the combination of both crab and shrimp in this recipe, but feel free to use all crab or all shrimp if you’d like. Oh, and buy the small shrimp. They’re much cheaper and the shrimp is getting chopped up anyways!
- Lemon Juice and Egg. The lemon juice adds a brightness and the egg provides a binder to hold the filling together.
What Type of Crab Meat?
Anything works here! Feel free to purchase lump crab meat from the seafood section at your grocery store. For a more economical version, canned crab meat works well, too – just make sure to rinse and drain the canned version! Canned crab meat is typically found near the canned tuna in grocery stores.
How to Store Leftovers
Leftover baked stuffed mushrooms should be stored in an airtight container in the refrigerator for up to 5 days. To reheat, place in a 350°F oven or toaster oven for 10-15 minutes, or until heated through. (If necessary, top with foil to prevent the breadcrumbs from burning.)
These stuffed mushrooms can also be frozen, but they should be frozen after assembling and before baking. Just place the assembled mushrooms on a sheet pan and freeze overnight. Transfer the frozen mushrooms caps into a freezer-safe bag or container and freeze for up to 4 months. They can be baked from frozen, but the cooking time will need to be increased to 35-40 minutes.
If you’re looking for a fun way to mix up the dinner routine, then put this recipe on the menu! It’s surprisingly not too difficult to make, and it’s quite tasty. Enjoy!
Did you make this Crab Stuffed Mushrooms recipe at home? Leave a comment or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Crab Stuffed Mushrooms
Ingredients
- 4 large portobello mushroom caps see note
- ¼ cup unsalted butter divided
- ½ cup Panko breadcrumbs divided
- 1 tsp kosher salt divided
- ½ tsp lemon zest
- ½ Tbsp chopped fresh parsley plus more for garnishing
- ½ cup yellow onion finely diced
- ¼ tsp cayenne pepper
- 1 tsp Worcestershire sauce
- 2 tsp minced garlic
- 6 oz. crabmeat rinsed and drained (see note)
- 8 oz. raw shrimp peeled, deveined and chopped
- 2 tsp lemon juice
- 1 large egg
Instructions
- Preheat oven to 400°F.
- Line a rimmed sheet pan or baking dish with aluminum foil. Spray foil with nonstick cooking spray; set pan aside.
- If the mushrooms have stems attached, remove the stems and chop finely; set chopped stems aside.
- If necessary, use the tip of a spoon to scrape out the gills on the underside of the portobello caps. Discard gills.
- Use a wet paper towel to wipe any dirt off the mushroom caps; set mushrooms aside.
- Using a large skillet, add 2 Tbsp of butter and place over medium heat.
- Once butter has melted, add ¼ cup bread crumbs, ¼ tsp salt, lemon zest and parsley; stir until well combined. Transfer mixture into a small bowl and set aside.
- Using same large skillet, add the remaining 2 Tbsp of butter and place over medium heat.
- Once butter has melted, add the chopped mushroom stems (optional), remaining ¾ tsp of kosher salt, onions, cayenne pepper and Worcestershire sauce. Sauté, stirring occasionally, for 5-7 minutes, or until onions have softened.
- Add garlic and continue sauteing, stirring occasionally, for 1-2 more minutes.
- Add crabmeat and chopped shrimp; stir until well combined. Sauté, stirring occasionally, for 6-7 minutes, or until shrimp is fully cooked and pink in color.
- Remove skillet from heat and stir in lemon juice, egg and remaining ¼ cup of bread crumbs. Drain any excess moisture from skillet.
- Place mushroom caps on prepared pan. Divide stuffing mixture evenly into mushrooms. Top with breadcrumb mixture (from above).
- Bake for 22-25 minutes, or until filling is golden brown in color.
- Garnish with additional chopped parsley before serving.
Notes
Looking for more tasty seafood recipes? Check out these other favorites, too:
Cant wait to make this soon for me can i use tofu / tempeh and vegan worcestershire sauce i love mushrooms sooooooooo much i never had crab stuffed mushrooms before perfect for my after office meals love your recipes as always brightens up my day everyday after work
That’s a fun idea, Ramya – give that tofu/tempeh plan a try inside of these stuffed mushrooms and see how it turns out. Let me know!
Oh yum, These look and sound delicious. Obviously you can get crab easily! Did you use fresh or canned?
Yes – we are fortunate that we can get crab easily here in Asheville. We’ve actually made this recipe using both fresh and canned crab. The fresh tastes better (obviously) but canned was still surprisingly good!
How utterly delicious david. I love crab, and i love prawns but sadly Mr P. does not 🙁 So I eat this sort of thing when we are eating out rather than making it. There have been a few deaths from mushroom foraging lately in australia (one meal killed 3 people; the cook is now in prison!), so we know to be careful with the ‘shrooms :=)
cheers
sherry
Mr. P sounds sorta like me, Sherry. I do love shrimp (prawns), but crab is something that I’m iffy on. I liked it in this recipe, but other crab recipes sometimes get too, well, crabby for me. And that’s wild news about the mushroom foraging! I always get my ‘shrooms from the store. 🙂
Fantastic idea pairing crab with mushrooms! A nice low-carb idea for dinner!
Exactly! This was a “fancy” meal but really not that hard to make at all. Thanks, Michelle!
Nice recipe, David! I like that you omitted the creamy stuff. Great tip on the small-sized shrimp, too!
The small-sized shrimp will save you a fortune here – shrimp are so expensive these days! (Then again, everything is so expensive these days…haha.) Thanks, Jeff!
I don’t think I’ve ever tried a combination of mushrooms and shellfish, but I love the idea of this pairing… Hearty and earthy mushrooms stuffed with a delicate filling (with a natural hint of sweetness from shellfish). Absolutely delicious and so beautiful!
The combination of flavors here was quite delicious, Ben – I hope you try this one out soon!
Genius to make this in large portobello mushrooms! What a fun switch up to make a meal-size version of a favorite appetizer. Definitely a must try!
We really enjoyed the flavors in these stuffed mushrooms – and that’s coming from a guy who doesn’t love crab! I hope you enjoy this recipe, Marissa!
Your Crab Stuffed Mushrooms recipe is making my mouth water! I love how you’ve taken inspiration from a grocery store favorite and recreated it at home, making it both more affordable and even tastier.
Recreating recipes at home is one of our favorite things to do! It’s like a fun challenge for the kitchen. These stuffed mushrooms turned out really well, too. Thanks, Raymund!