Crab Stuffed Mushrooms are quick and easy to make and can be prepared ahead of time. When your guests arrive, simply baked before serving.

These stuffed mushrooms are filled with a rich, cheesy crab filling and topped with buttery crumbs.

Bake these juicy mushroom caps until tender and melty with a golden topping.

Crab Stuffed Mushrooms on a plate

The Best Crab Stuffed Mushrooms

We love crab appetizer recipes from hot crab dip to crab cakes to crab salad! These stuffed mushroom caps are filled with a creamy cheesy crab filling and baked until melty.

  • Easy to make with canned crab, these are great for any occasion.
  • This recipe can be made up to 24 hours in advance and baked before serving.
  • Stuffed mushrooms can be frozen before baking and cooked right from frozen.
  • Naturally low carb (skip the bread crumbs if you’d like) and delicious for everyone.
  • Great as an appetizer or even a side dish with steak.

garlic salt , mushrooms , crab , green onion , breadcrumbs , parsley , cream cheese , butter and parmesan with labels to make Crab Stuffed Mushrooms

Crab for Stuffed Mushrooms

Pretty much anything goes! A small amount goes a long way and our preference is canned crab meat for the flavor, price, and availability. You can also use lump crab meat.

Fresh crab meat can be used but we prefer to eat it on its own or in pasta. Frozen or imitation crab will work in this recipe too if that is what is available to you.

How to Clean Mushrooms for Stuffing

We like either brown/cremini mushrooms or white button mushrooms for stuffing. Choose medium to small mushrooms for an easier appetizer bite!

  • Use a damp paper towel to clean the outside of the mushrooms. Mushrooms can soak up water so don’t leave them in water too long. If needed give them a quick rinse and then wipe dry with a paper towel.
  • Once they’re wiped, snap off the stem and use a spoon or tomato corer/strawberry huller to remove some of the gills as well to create a larger cavity to fill. Take care when scooping out the insides, so the mushroom doesn’t tear or break.

Ingredient Tip: Save the mushroom stems and chop them to add extra flavor to stew, soup, casseroles, or even stuffing. Fry them along with ground beef in almost any recipe.

Mushrooms on a baking sheet ready to be stuffed

How To Make Crab Stuffed Mushrooms

  1. Clean out the mushrooms as directed above.
  2. Beat the cream cheese until fluffy. Fold in the remaining ingredients (per the recipe below).
  3. Fill the mushrooms and top with bread crumbs.
  4. Bake until bubbly!

To make the best crab stuffed mushrooms, I like to whip the cream cheese before adding the crab meat. This creates a light and fluffy melt in your mouth filling.

crab filling ingredients in a bowl for stuffing mushrooms

How Long To Bake Stuffed Mushrooms

Crab Stuffed Mushrooms take about 18-20 minutes at 375°F, but this can change depending on the size of the mushrooms.

You want to make sure the mushroom is cooked through and the filling is hot and melty.

Crab Stuffed Mushrooms uncooked

Can You Freeze Crab Stuffed Mushrooms?

Yes! I love prepping crab stuffed mushrooms in advance and freezing them for potlucks or when guests show up. They can be cooked right from frozen (you’ll need to add about 10 min of cook time).

Crab stuffed mushrooms are perfect for appetizer night alongside buffalo chicken dip and meatballs!

Crab Stuffed Mushrooms on pan with herbs

Feeling Crabby?

Did you enjoy these Crab Stuffed Mushrooms? Be sure to leave a comment and a rating below!

Crab Stuffed Mushrooms on a plate
5 from 135 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crab Stuffed Mushrooms

Crab stuffed mushrooms are the ultimate appetizer. Mushrooms are stuffed with tender crab meat and cream cheese filling, topped with breadcrumbs, and baked until tender and juicy.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 16 mushrooms
buy hollys book


  • 16 large fresh mushrooms
  • 4 ounces cream cheese softened
  • 6 ounces crab canned or frozen
  • 2 green onions thinly sliced
  • 2 tablespoons parsley chopped
  • ¼ teaspoon garlic salt
  • cup Parmesan cheese grated


  • ¼ cup bread crumbs
  • 1 tablespoon butter melted


  • Thaw crab meat if frozen (drain if canned). Preheat the oven to 375°F.
  • Mix cream cheese until smooth. Stir in remaining ingredients.
  • Wipe mushrooms with a damp paper towel to remove any debris. Using a small spoon or tomato corer, remove stems and spoon out the insides of the mushroom. Discard (or freeze for soup).
  • Divide the filling over the mushroom caps. Combine topping ingredients and sprinkle over mushrooms.
  • Bake 18-20 minutes or until cooked through and tops are golden.



If desired, mix the cream cheese with a hand mixer to get a light fluffy filling. Additional cheeses can be added, cheddar and Gruyere are great options.
Mushrooms can be stuffed and refrigerated 24 hours in advance and baked just before serving. They can also be frozen and cooked right from frozen (you'll need to add about 10 min of cooking time).
Reserve the mushroom stems and chop them to add to soups, stews, or casseroles.
5 from 135 votes

Nutrition Information

Calories: 52 | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 135mg | Potassium: 67mg | Vitamin A: 190IU | Vitamin C: 1.2mg | Calcium: 38mg | Iron: 0.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

More Easy Appetizers

close up of Crab Stuffed Mushrooms with a bite taken out and writing
Crab Stuffed Mushrooms with a bite taken out with writing
close up of cooked Crab Stuffed Mushrooms with writing
cooked Crab Stuffed Mushrooms and close up with writing



Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

5 from 135 votes (115 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Those are absolutely excellent! I often order them at a local restaurant in Montreal, where they are called Mushrooms Neptune. Another variation is to stuff the mushroom caps with escargot and garlic butter. Either way, they are excellent and addictive!5 stars

  2. Easy recipe but very bland. Cream cheese overpowers the crab and seasonings. I would suggest doubling the filling ingredients except for the cream cheese. I might even add dash of hot sauce! The buttered panko topping is a nice touch.

  3. These are delicious. Restaurant quality and the best recipe I’ve ever tried. My family loves them!5 stars

  4. These are delicious. Restaurant quality and the best recipe I’ve ever tried. My family loves them!5 stars

  5. These mushrooms are everything you think they should be. My friend made these for our party and they were an absolute hit. How convenient that they can be. frozen! look no further for a great appetizer!5 stars

  6. hi! I love your recipes so much. The flavor in these mushrooms was TO DIE FOR! The only issue I had was with the wateriness of the mushrooms. I know there is a technique on how to avoid this but I surely don’t know it! Any advice on how to eliminate the water? They were kind of gloopy and they sort of leaked all over the place. Thank you!

    1. I’m sorry that happened to you, Elena! Did you wash your mushrooms? That can make them watery. Or if the crab meat was not drained really well it could have made them watery.

  7. I followed the recipe and wouldn’t change a thing, we loved them. I did also have some smaller mushrooms and filled those too, I actually preferred those. Thanks for the great really fast recipe.5 stars

  8. I followed the instructions. I didn’t taste the crab AT ALL. Very salty. It could b a nice dish but needs serious tweeking.

  9. The stuffed mushrooms with crab oh my it was the most easiest and delicious recipe. I give it a thumbs up.❤️We used real crab5 stars

  10. We adore this recipe. We use the filling to stuff large Portobello mushrooms as a main course meal item. We did add a little shredded Italian blend cheese under our Panko crumbs. Tonight we added shrimp to the crab mixture. So good with a salad and some sliced French bread. Thank you for sharing such a great and simple recipe.5 stars

  11. So, in the picture of ingredients it shows garlic powder. On the list of ingredients it lists 1/4 teaspoon garlic salt. I used garlic salt with full intention of using garlic powder. I hope these turn out good still.

    1. Either will work just fine Brandi. You may need to a dd a little salt if you use garlic powder instead of garlic salt, but it will be delicious either way!

  12. What canned crab would you suggest? Most of the time I prefer fresh crab legs but I know those aren’t always on sale.

  13. these were good. Partially as a review and partially as a reference for future me-decrease bread crumbs and cheese slightly.4 stars

  14. Hi! Planning on making these this week and wanted to confirm that you used 1-ounce (1/3 cup, weighed) of parmesan cheese. Also, are the bread crumbs seasoned? They appear to be in the ingredients shot but I don’t see that mentioned. Going shopping and want to make sure I have everything right! Thanks!

    1. Yes, this recipe uses 1 ounce of grated parmesan. And I do use seasoned breadcrumbs if I have them on hand! Enjoy Shannon!