Ingredients & Substitutions
Here I explain the best ingredients for crab stuffed mushrooms, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Cremini Mushrooms – Sometimes they are called “baby bellas” at the store. You can substitute with white button mushrooms, portobello mushrooms if you like, but the amount of filling you’ll need may vary if your mushrooms aren’t medium sized like mine were. Wipe them with a damp paper towel and remove the stems (you can reserve them for another use, like vegetable stir fry) — you’ll use just the mushroom caps for this recipe. Lump Crab Meat – Many crab dishes use imitation crab, but genuine crabmeat tastes so much better (without fillers or sugar!), especially for crab stuffed mushrooms. In your local grocery store’s seafood section, chilled cans labeled “lump crab meat” are a solid choice, or you can get it online here. Just remember to drain off extra liquid. And if you have some on hand, fresh crab meat from leftover crab legs is even tastier. Creamy Ingredients – The creamy filling is a combination of cream cheese, sour cream, and mayo. I like to use homemade mayonnaise when I have time, but store-bought is totally fine. You can substitute Greek yogurt instead of sour cream if you like. Lemon Juice – Brightens the flavors. You can substitute with lime juice or white vinegar. Old Bay Seasoning – This is a blend of herbs and spices that are perfect for seafood. If you don’t have it on hand, a mix of celery salt, paprika, ground black pepper, and cayenne pepper can serve as a substitute. Grated Parmesan Cheese – For the filling, and also the topping! You can substitute with grated pecorino Romano or Asiago, or add some bread crumbs if they fit your lifestyle. If you like an extra melty topping, use mozzarella cheese instead. Green Onions – Chives, leeks, or shallots make good alternatives if needed. Garlic – Fresh minced garlic is going to give you the best flavor, but when you are short on time, 1 teaspoon of jarred minced garlic will do the trick. Hot Sauce – It’s optional, but elevates the flavor with a subtle spicy kick. Sometimes I leave it out so that my kids will eat these!
How To Make Crab Stuffed Mushrooms
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage & Reheating
Store: Keep any leftover mushrooms in an airtight container in the fridge for up to 3-4 days. Meal prep: You can prep the stuffing mixture ahead of time, or actually stuff the mushrooms with crab ahead. Sometimes I even make a double batch of the filling, so I can serve the dip one day and the stuffed mushrooms another day! Store in the fridge until ready to stuff or bake. Reheat: Warm in the oven at 350 degrees F, until hot. Freeze: Let them cool, place on a parchment paper lined baking sheet, and freeze until solid. Then, transfer to an airtight container or zip lock bag and freeze for up to 3 months.
Serving Suggestions
Stuffed mushroom recipes make the perfect appetizers to a main course, or you can serve them in a spread of other apps. Try these ideas:
Appetizer Spread – Serve this crab stuffed mushrooms recipe together with other apps, like Caprese skewers, jalapeno poppers, and air fryer steak bites. Main Course – Try grilled chicken if it’s warm enough to make it, or some blackened salmon for a seafood meal. These are simple, tasty dishes I make often. Salads – A green salad with some lemon dressing makes a light and refreshing side. You can also try a simple Caesar salad. Soups – My roasted tomato soup is always a hit, but a lobster bisque will pair with your crab appetizer perfectly!
More Elegant Crab Recipes
No matter how you serve it, crab is a crowd-pleaser! Try one of my other savory crab recipes next: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info does not include optional hot sauce.
