Stuffed mushroom caps with crabmeat are a restaurant style favorite and a fantastic choice of appetizer for a seafood dinner menu.
These are irresistably delicious and everyone loves them!
The savory filling is so full of flavor that these bite sized morsels will be requested time and again.
You can look forward to them for any special occasion like Super Bowl game day, Valentine’s, Birthdays, Christmas, Thanksgiving and New Year’s Eve.
Stuffed mushrooms with crabmeat are so good and easy enough to make that you can enjoy them any time you want to. I really can’t think of any occasion that they wouldn’t be well received.
Basically, any day is a perfect day for crab stuffed mushrooms, am I right?
For the longest time, we had only enjoyed these at restaurants because we didn’t realize just how easy they are to make. Once we gave it a try we were able to easily incorporate these into our dinner menus.
Don’t worry about the number of ingredients. At first glance it might seem to be a lot more difficult than it actually is. And if you don’t happen to have all of the ingredients, for the most part this recipe is still pretty flexible. You’ll find that it all comes together quickly.
You can skip the restaurant and make your own easy seafood dinner at home with these and other restaurant style starters.
Content in this Post
- Ingredients Used in Stuffed Mushroom Caps With Crabmeat
- How To Make Stuffed Mushroom Caps With Crabmeat
- STEP 1: Clean and Remove Stems From Mushroom Caps.
- STEP 2: Stir Fry the Veggies
- STEP 3: Make the Filling Mix
- STEP 4: Fill the Mushroom Caps
- STEP 5: Bake in the Oven
- What To Serve With Stuffed Mushroom Caps With Crabmeat
- More Copycat Restaurant Style Appetizers
- Storage Tips for Stuffed Mushroom Caps With Crabmeat
- You’ll Also Love
Ingredients Used in Stuffed Mushroom Caps With Crabmeat
- Mushrooms — use fresh white, button or brown mushrooms. You will need to reserve the removed stems to chop and use as part of the stuffing.
- Cheese — shredded cheese, we used marble cheddar although Monterrey Jack cheese is more typical for stuffed mushrooms. You can use your favorite type though, it’s melted cheese so no worries!
- Crabmeat — lump crabmeat, frozen or fresh available in your grocery store seafood aisle. You can use canned out of convenience as we have done.
- Cream Cheese — use regular Philadelphia cream cheese.
- Bread Crumbs — you can use regular or low carb and gluten free for keto stuffed mushrooms. We like to make our own breadcrumbs from leftover stale . It’s the perfect way to use up the leftover bread from all of our low carb sandwich and sandwich cake recipes (save the crusts and end pieces).
- Bell Pepper — any color bell pepper that you have on hand will work.
- Onion — we prefer red onion, diced finely, but any onion will work.
- Celery — dice you celery very finely.
- Egg — one large sized egg.
- Garlic — garlic powder, or sub fresh finely minced garlic clove.
- Seasoning — Old Bay seasoning, or similar seafood seasoning. If you don’t have it, you can sub all purpose seasoning.
- Paprika — smoked paprika to sprinkle on top as garnish with extra flavor.
- Salt — pink salt, ground.
- Pepper — freshly ground black pepper.
- Worcestershire — a tablespoon of regular Worcestershire sauce for flavor.
- Hot Sauce — Frank’s Red Hot or similar hot sauce.
- Oil — avocado oil to stir fry the vegetables in.
How To Make Stuffed Mushroom Caps With Crabmeat
STEP 1: Clean and Remove Stems From Mushroom Caps.
You can use a teaspoon to remove each stem or try this hack with a melon baller that makes the job super easy!
STEP 2: Stir Fry the Veggies
Finely chop celery, onion, reserved mushroom stems and bell peppers (if using fresh garlic instead of powder add minced garlic clove). Now is a good time to preheat your oven to 350 °F.
Add avocado oil to the frying pan on medium high heat. Add the vegetables and stir fry for a few minutes.
STEP 3: Make the Filling Mix
In a large size mixing bowl, beat the egg. Add all remaining ingredients EXCEPT FOR the mushroom caps, ½ cup of the shredded cheese and the smoked paprika.
You’ll need to put in the stir fried veggies, crab meat, cream cheese, half of the shredded cheese, bread crumbs, garlic powder, Old Bay seasoning, Worcestershire sauce, hot sauce, salt and pepper.
Mix the ingredients well.
STEP 4: Fill the Mushroom Caps
The next step is to place the mushroom caps stem-side up on an oven-safe platter. We show six mushroom caps below but you will have more, about 20-24.
Add a teaspoon of the mix to each mushroom cap.
Arrange a tablespoon of the shredded cheese on top of each mushroom.
To garnish, and for extra flavor, sprinkle a pinch of smoked paprika on top of each mushroom.
STEP 5: Bake in the Oven
Place in your preheated oven and bake for 12 minutes until the cheese is melted and golden brown.
Now, all that’s left to do is enjoy!
What To Serve With Stuffed Mushroom Caps With Crabmeat
Stuffed mushroom caps with crabmeat are excellent as part of a seafood dinner menu. We love to make these for special occasions with more copycat Red Lobster appetizers and menu items.
Add any combination of restaurant style starters listed below.
These pair well with soup and salad. We recommend serving them with clam chowder, lobster bisque and house style or caesar salad.
More Copycat Restaurant Style Appetizers
- Escargot Stuffed Mushrooms
- Red Lobster Style Crab Pita Pizza
- Baked Parmesan Dip With Crabmeat
- Baked Spinach Artichoke Dip
- Red Lobster Lobster Artichoke Dip
Storage Tips for Stuffed Mushroom Caps With Crabmeat
I doubt very much that you’ll have any leftover, but if you do, you can keep cooked stuffed mushrooms in the fridge for three days. Store them covered in an air tight container.
I wouldn’t freeze them as the texture of the mushrooms and filling can change and lose flavor.
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Crab Melt Pita Pizza is a crab dip inspired pizza for a quick and easy weeknight dinner.
When you’re out of time but crave something special, you’ll be so glad to have this recipe at your fingertips. Just stock a can or two of crabmeat for those days!
Stuffed Mushroom Caps With Crabmeat
- ½ pound Mushroom Caps, remove and reserve stems
- ¼ cup Celery, finely chopped
- ¼ cup Onions, finely chopped
- ¼ cup Bell Pepper, finely chopped
- Reserved Mushroom Stems, finely chopped
- 4 ounces Crabmeat, canned, drained
- 1 cup Cheddar Cheese, grated (½ cup for mix, ½cup for topping)
- ½ cup Cream Cheese, softened
- ¼ cup Breadcrumbs
- 1 Egg, beaten
- 1 teaspoon Hot Sauce, Frank's
- 1 teaspoon Smoked Paprika, for topping
- 1 tablespoon Worcestershire Sauce
- ½ teaspoon Seasoning, Old Bay
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Himalayan Salt
- ¼ teaspoon Black Pepper, fresh ground
- Preheat the oven to 350 °F. Using a melon baller (or teaspoon) core out the mushroom stems and put the caps aside.
- Finely chop the mushroom stems, celery, onions and pepper. Add to medium size pan and sauté for 3-4 minutes.
- In a large size mixing bowl, whisk the egg.
- Add all remaining ingredients EXCEPT FOR the mushroom caps, ½ cup of the shredded cheese and the smoked paprika. Add the stir fried veggies, crab meat, cream cheese, half of the shredded cheese, bread crumbs, garlic powder, Old Bay seasoning, Worcestershire sauce, hot sauce, salt and pepper to the bowl with the whisked egg.
- Mix the ingredients well.
- Place the mushroom caps stem-side up on an oven-safe platter.
- Add a teaspoon of the mix to each mushroom cap.
- Arrange a tablespoon of the shredded cheese on top of each mushroom.
- Sprinkle a pinch of smoked paprika on each mushroom. Place in oven and bake for 12 minutes until the cheese is golden brown.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.