Decadent Crab Stuffed Mushrooms: A Seafood Lover’s Dream

These Crab Stuffed Mushrooms are an elegant appetizer or a delightful side dish, perfect for any occasion. Imagine plump, juicy mushroom caps filled with a creamy, flavorful mixture of sweet crabmeat, aromatic herbs, and savory cheeses. This recipe is surprisingly easy to make, and the results are truly impressive. Get ready to impress your guests (or just treat yourself!) with these delectable bites.

## Why You’ll Love This Recipe

* **Impressive Flavor:** The combination of sweet crab, earthy mushrooms, and creamy filling creates a flavor explosion in every bite.
* **Easy to Make:** Despite their gourmet appearance, these mushrooms are simple to prepare with readily available ingredients.
* **Versatile:** Perfect as an appetizer for parties, a side dish for dinner, or even a light meal.
* **Customizable:** Easily adjust the ingredients and seasonings to suit your taste preferences.
* **Make-Ahead Friendly:** Prepare the filling ahead of time and stuff the mushrooms just before baking for easy entertaining.

## Ingredients You’ll Need

Here’s a breakdown of the key ingredients for these crab stuffed mushrooms:

* **Mushrooms:** 1.5 – 2 lbs large white or cremini mushrooms. Choose mushrooms that are firm and have a uniform size for even cooking. Portobello mushrooms can also be used, but adjust baking time accordingly.
* **Crabmeat:** 1 lb lump crabmeat. Lump crabmeat offers the best flavor and texture, but claw meat can be used as a more budget-friendly option. Be sure to pick through the crabmeat to remove any shell fragments.
* **Cream Cheese:** 4 oz cream cheese, softened. Softened cream cheese ensures a smooth and creamy filling.
* **Mayonnaise:** 1/4 cup mayonnaise. Mayonnaise adds moisture and richness to the filling.
* **Parmesan Cheese:** 1/4 cup grated Parmesan cheese. Parmesan cheese provides a salty, nutty flavor.
* **Onion:** 1/4 cup finely diced yellow onion. Adds a savory base note to the filling.
* **Garlic:** 2 cloves garlic, minced. Garlic provides a pungent aroma and flavor.
* **Fresh Parsley:** 2 tablespoons chopped fresh parsley. Adds freshness and a pop of color.
* **Lemon Juice:** 1 tablespoon lemon juice. Brightens the flavors and balances the richness of the filling.
* **Old Bay Seasoning:** 1 teaspoon Old Bay seasoning. This classic seafood seasoning adds a signature Chesapeake Bay flavor. Adjust to taste.
* **Salt and Black Pepper:** To taste. Season generously to enhance the flavors.
* **Olive Oil:** 2 tablespoons olive oil. Used for sautéing the mushroom stems and onions.
* **Bread Crumbs (Optional):** 1/4 cup panko breadcrumbs or regular breadcrumbs. Used for topping the mushrooms for a crispy crust.
* **Butter (Optional):** 1 tablespoon melted butter. To toss with breadcrumbs for extra richness and browning.

## Step-by-Step Instructions

Follow these detailed instructions to create perfectly delicious crab stuffed mushrooms:

**1. Prepare the Mushrooms:**

* Gently wash the mushrooms under cool water to remove any dirt. Avoid soaking them, as they can absorb water and become soggy.
* Carefully remove the stems from the mushroom caps. Set the caps aside.
* Finely chop the mushroom stems. These will be used in the filling for added flavor and texture.

**2. Sauté the Aromatics:**

* Heat olive oil in a skillet over medium heat.
* Add the diced onion and sauté until softened and translucent, about 3-5 minutes.
* Add the minced garlic and chopped mushroom stems to the skillet.
* Cook until the mushrooms are softened and have released their moisture, about 5-7 minutes.
* Remove the skillet from the heat and let the mixture cool slightly.

**3. Prepare the Crab Filling:**

* In a large bowl, combine the softened cream cheese, mayonnaise, and Parmesan cheese.
* Mix well until smooth and creamy.
* Add the cooled mushroom stem mixture to the bowl.
* Gently fold in the crabmeat, being careful not to break up the lumps too much. You want to maintain the texture of the crab.
* Stir in the chopped parsley, lemon juice, and Old Bay seasoning.
* Season with salt and black pepper to taste. Be sure to taste the filling and adjust seasonings as needed.

**4. Stuff the Mushroom Caps:**

* Preheat oven to 375°F (190°C).
* Lightly grease a baking sheet with cooking spray or olive oil.
* Spoon the crab filling into each mushroom cap, mounding it slightly on top.

**5. Add the Optional Topping (Breadcrumbs):**

* In a small bowl, combine the breadcrumbs and melted butter (if using).
* Sprinkle the breadcrumb mixture over the stuffed mushrooms.

**6. Bake the Mushrooms:**

* Arrange the stuffed mushrooms on the prepared baking sheet.
* Bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through and lightly browned.

**7. Serve and Enjoy:**

* Remove the mushrooms from the oven and let them cool slightly before serving.
* Garnish with a sprinkle of fresh parsley, if desired.
* Serve warm and enjoy!

## Tips for Success

* **Choose the right mushrooms:** Look for mushrooms that are firm, plump, and have a uniform size. Avoid mushrooms that are bruised or discolored.
* **Don’t overstuff the mushrooms:** Overfilling the mushrooms can cause the filling to spill out during baking. Be generous, but avoid packing the filling too tightly.
* **Use high-quality crabmeat:** The quality of the crabmeat will significantly impact the flavor of the dish. Opt for lump crabmeat for the best results.
* **Don’t overcook the mushrooms:** Overcooked mushrooms can become rubbery. Bake them until they are tender but still hold their shape.
* **Adjust the seasonings to your liking:** Taste the filling before stuffing the mushrooms and adjust the seasonings to suit your taste preferences. You can add more Old Bay seasoning, lemon juice, or other herbs and spices.
* **Make ahead:** The crab filling can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Stuff the mushrooms just before baking.

## Variations and Substitutions

* **Different cheese:** Try using different cheeses in the filling, such as Gruyere, Swiss, or Monterey Jack.
* **Spicy kick:** Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy kick.
* **Vegetarian option:** Substitute the crabmeat with finely chopped artichoke hearts or hearts of palm for a vegetarian version.
* **Different herbs:** Experiment with different herbs, such as thyme, oregano, or chives.
* **Seafood medley:** Add other seafood to the filling, such as shrimp or scallops.
* **Gluten-free option:** Use gluten-free breadcrumbs for a gluten-free version.

## Serving Suggestions

* Serve as an appetizer at parties or gatherings.
* Serve as a side dish with grilled steak, chicken, or fish.
* Serve as a light lunch or dinner with a side salad.
* Garnish with fresh parsley, lemon wedges, or a drizzle of olive oil.

## Storage and Reheating Instructions

* **Storage:** Store leftover crab stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the mushrooms in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly soggy.

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen crabmeat?**
A: Yes, you can use frozen crabmeat, but be sure to thaw it completely and drain any excess liquid before using it in the recipe. Fresh crabmeat will always provide the best flavor and texture, but frozen is a convenient option.

**Q: Can I make these ahead of time?**
A: Yes, you can prepare the crab filling ahead of time and store it in the refrigerator for up to 24 hours. Stuff the mushrooms just before baking for the best results.

**Q: Can I freeze crab stuffed mushrooms?**
A: While you *can* freeze them, the texture may change slightly after thawing and reheating. The mushrooms might become a bit more watery. If you do freeze them, wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw them completely in the refrigerator before reheating.

**Q: What kind of mushrooms should I use?**
A: Large white or cremini mushrooms are the most common choice for crab stuffed mushrooms. Portobello mushrooms can also be used, but adjust the baking time accordingly, as they are larger and require longer cooking. Look for mushrooms that are firm, plump, and have a uniform size.

**Q: Can I use different types of cheese?**
A: Absolutely! Feel free to experiment with different cheeses in the filling. Gruyere, Swiss, Monterey Jack, or even a little bit of sharp cheddar can all add interesting flavor variations.

**Q: What can I use instead of Old Bay seasoning?**
A: If you don’t have Old Bay seasoning on hand, you can substitute it with a mixture of celery salt, paprika, black pepper, and a pinch of cayenne pepper. You can also use a general seafood seasoning blend.

**Q: How do I prevent the mushrooms from getting watery?**
A: Avoid soaking the mushrooms in water when cleaning them. Gently wipe them clean with a damp cloth or paper towel. Also, be sure to sauté the chopped mushroom stems to release their moisture before adding them to the filling.

**Q: My filling is too dry. What can I do?**
A: If your filling is too dry, add a little bit more mayonnaise or cream cheese to moisten it.

**Q: My filling is too wet. What can I do?**
A: If your filling is too wet, add a little bit of breadcrumbs to absorb the excess moisture. You can also add a bit more Parmesan cheese.

**Q: Can I grill these instead of baking them?**
A: Yes, you can grill these, but you’ll need to be careful not to burn the mushrooms or let the filling fall out. Preheat your grill to medium heat. Place the stuffed mushrooms on a grill pan or a piece of foil. Grill for 10-15 minutes, or until the mushrooms are tender and the filling is heated through.

**Q: Can I add spinach to the filling?**
A: Yes, adding spinach to the filling is a delicious and healthy addition. Sauté the spinach until wilted before adding it to the filling.

## Crab Stuffed Mushrooms Recipe Card

**Yields:** 12-16 stuffed mushrooms
**Prep time:** 20 minutes
**Cook time:** 20-25 minutes

**Ingredients:**

* 1.5 – 2 lbs large white or cremini mushrooms
* 1 lb lump crabmeat
* 4 oz cream cheese, softened
* 1/4 cup mayonnaise
* 1/4 cup grated Parmesan cheese
* 1/4 cup finely diced yellow onion
* 2 cloves garlic, minced
* 2 tablespoons chopped fresh parsley
* 1 tablespoon lemon juice
* 1 teaspoon Old Bay seasoning
* Salt and black pepper to taste
* 2 tablespoons olive oil
* 1/4 cup panko breadcrumbs or regular breadcrumbs (optional)
* 1 tablespoon melted butter (optional)

**Instructions:**

1. Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
2. Clean mushrooms and remove stems. Chop stems finely.
3. Heat olive oil in a skillet over medium heat. Sauté onion until softened. Add garlic and chopped mushroom stems; cook until softened, about 5-7 minutes. Remove from heat and let cool slightly.
4. In a large bowl, combine cream cheese, mayonnaise, and Parmesan cheese. Mix well.
5. Add cooled mushroom mixture to the bowl. Gently fold in crabmeat, parsley, lemon juice, and Old Bay seasoning. Season with salt and pepper.
6. Spoon filling into mushroom caps, mounding slightly.
7. If using, combine breadcrumbs and melted butter in a small bowl. Sprinkle over stuffed mushrooms.
8. Arrange mushrooms on the prepared baking sheet.
9. Bake for 20-25 minutes, or until mushrooms are tender and filling is heated through and lightly browned.
10. Let cool slightly before serving. Garnish with parsley, if desired.

Enjoy your delicious Crab Stuffed Mushrooms! This recipe is a guaranteed crowd-pleaser and a wonderful way to enjoy the sweet, delicate flavor of crabmeat.