Crab Stuffed Mushrooms Wellplated Com

The moment you hear the word “crab” in a recipe name, you know it’s going to be special (it’s one of the reasons guests go crazy for Hot Crab Dip and Crab Artichoke Toasts). The same phenomenon applies to the word “stuffed”: Stuffed Pork Tenderloin, Spinach Stuffed Chicken Breast, and Stuffed Salmon stand out from their filling-free peers. Combine CRAB and STUFFED into one bite, and you have an appetizer with the fabulous flair the holidays are all about! This recipe is based on my Sausage Stuffed Mushrooms, one of my family’s favorite holiday appetizer recipes. Instead of sausage, they swap lump crab meat, which is very easy to find at most major grocery stores.

Crab makes the recipe quicker and easier, since you can add it to the filling right away (versus the sausage which needs to be browned first).I adjusted the spices to complement the crab’s flavor profile, then doubled up on the cheese because it is the holidays for gosh sakes!

Truly, these are the best crab stuffed mushrooms in the land!

How to Make Crab Stuffed Mushrooms

Red Lobster’s crab stuffed mushrooms are ultra popular, but on the rare occasions I dined there as a kid, I never appreciated them (I had mushroom phobia back then; plus I was busy eating the Cheddar Bay Biscuits—these Easy Drop Biscuits with cheddar take me right back). Fortunately, I came around: Grilled Portobello Mushrooms and Vegan Mushroom Stroganoff are two of our favorite meals, and if someone wants to split the crab stuffed mushrooms at Red Lobster with me, I would never turn them down. This is a healthy crab stuffed mushrooms recipe compared to the Red Lobster crab stuffed mushroom recipe I found online, but it still offers serious decadence. No one will be disappointed when you show up with a plate of these pretties!

The Ingredients

Crab. Sweet jumbo lump crab meat is a special and absolutely scrumptious ingredient to use in stuffed mushrooms. It pairs well with the other creamy and cheesy flavors in the filling.

Baby Bella Mushrooms. a.k.a. Cremini Mushrooms. Perfectly sized for stuffed mushroom appetizers, flavorful, and nutritious. If possible, avoid white button mushrooms, as they lack flavor comparatively.

Greek Yogurt. Helps create the luscious, creamy filling in a healthier way. Greek yogurt is packed with protein and calcium. Plus, it adds a delightful tang.

Egg Yolk. Holds the filling together. Old Bay. Seafood’s best friend. It brings salty, smoky, earthy, bold flavor to the mushrooms. Cheese. The mouth-watering cheesiness in the filling comes from a blend of cheddar and Parmesan cheese. They are a melty, nutty dream team.Breadcrumbs. Italian seasoned breadcrumbs help bind the filling and provide additional flavor.

The Directions

Storage Tips

To Store. Refrigerate stuffed mushrooms in an airtight container for up to 2 days. To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F. To Freeze. You can freeze unbaked stuffed mushrooms (reheat them directly from frozen), but I don’t recommend freezing crab stuffed mushrooms after they’ve been baked, as they will become soggy when thawed.

Recommended Tools to Make this Recipe

Baking Dish. The perfect size for baking these stuffed mushrooms. Small Whisk. Easily mix ingredients with this smaller-sized whisk. Mixing Bowls. A set of mixing bowls is essential.

There’s no feeling crabby when crab stuffed mushrooms are around! (I couldn’t help myself.) This is simply the best crab stuffed mushrooms recipe. If possible, look for either fresh or frozen lump crabmeat.

Fresh crab meat will have the best flavor.Canned crab meat will also work in a pinch.Do not use imitation crab meat for stuffed mushrooms.

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