The Ultimate Appetizer: Decadent Crab-Stuffed Mushrooms!

  

Looking for an appetizer that truly impresses without requiring hours in the kitchen? Enter the glorious crab-stuffed mushroom! These savory bites are a classic for a reason: tender mushroom caps brimming with a rich, savory, and perfectly seasoned crab filling. They're elegant enough for a dinner party, yet comforting enough for a cozy night in.

This recipe balances the earthy flavor of mushrooms with the sweet brininess of crab, all held together with a creamy, cheesy binder. Get ready to elevate your appetizer game and watch these disappear the moment they hit the table!

Elegant Crab-Stuffed Mushrooms

Yields: 18-24 mushrooms (depending on size) Prep time: 20 minutes Cook time: 20-25 minutes

Ingredients:

• 1.5 lbs cremini or white button mushrooms, medium to large size
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup finely minced shallot (or 1/4 cup finely minced yellow onion)
• 2 cloves garlic, minced
• 8 oz lump crab meat, picked over for shells
• 4 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley, plus more for garnish
• 1 tbsp fresh lemon juice
• 1/2 tsp Old Bay seasoning
• 1/4 tsp cayenne pepper (optional, for a little kick)
• Salt and freshly ground black pepper to taste
• 1/4 cup panko breadcrumbs, mixed with 1 tbsp melted butter (for topping)

Instructions:

1.      Prepare the Mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Carefully remove the stems and finely chop them. Set the mushroom caps aside.

2.     Sauté Aromatics & Stems: Heat olive oil and butter in a medium skillet over medium heat. Add the finely chopped mushroom stems and minced shallot. Cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let cool slightly.

3.    Make the Crab Filling: In a medium bowl, combine the softened cream cheese, Parmesan cheese, chopped parsley, lemon juice, Old Bay seasoning, and cayenne pepper (if using). Add the sautéed mushroom stem mixture. Gently fold in the lump crab meat, being careful not to break it up too much. Taste and season with salt and pepper as needed.

4.    Stuff the Mushrooms: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line a baking sheet with parchment paper. Arrange the mushroom caps hollow-side up. Generously spoon the crab filling into each mushroom cap, mounding it slightly.

5.    Add Topping & Bake: In a small bowl, combine the panko breadcrumbs with melted butter. Sprinkle this mixture evenly over the top of each stuffed mushroom.

6.     Bake for 20-25 minutes, or until the mushrooms are tender, the filling is heated through, and the topping is golden brown and crispy.

7.     Serve: Garnish with extra fresh parsley and serve immediately. These are best enjoyed warm!

---

These crab-stuffed mushrooms are truly a showstopper – sophisticated, incredibly flavorful, and surprisingly easy to make. They're guaranteed to be a hit at your next gathering! What are your favorite impressive appetizers? Let us know in the comments below!