These easy peasy crab stuffed mushrooms make an awesome holiday appetizer, perfect for your next party!
Party Party Party!!!! <— That’s literally written in my planner no less than 5 billion times right now.
I may be exaggerating a tad.
But seriously, there are SO MANY parties, potlucks, and gatherings coming up that I’m out of my mind excited! Many require me to get my booty in the kitchen, which I’m 100% okay with as long as what I’m bringing is quick, easy, and MAKE AHEAD.
Are those not the two most glorious words ever?
I always like to have a few default make ahead recipes for each season that I can whip up the night before when the chickpea is sleeping and simply bake or toss together the following day. I’ll include a little recipe round up of my favorites at the bottom of this post if you want a few more ideas for your arsenal.
These scrumptious seafood stuffed mushrooms can be made the previous day and baked up to bubbly perfection just before serving.
I’ve employed this technique both when hosting my own little shindig and even when taking goodies to friends houses. Granted you’ll have to commandeer their oven for 20 minutes but chances are, they won’t mind one bit. Especially once they bite into a fresh from the oven crab stuffed mushroom. Just be sure to bring the tray out to the guests before someone camps out in the corner of the kitchen popping mushroom after mushroom in their face. Oh yes, this has happened multiple times.
I promise not to name names. Y’all know who you are!
Without further adieu (aka crazy blogger rambling), let’s stuff some mushrooms!
Crab Stuffed Mushrooms
10 minPrep Time
20 minCook Time
30 minTotal Time
- 24 oz button mushrooms (around 25-35 mushrooms)
- 1/4 cup diced red pepper
- 1/4 cup diced celery
- 1/4 cup diced yellow onion
- 3 cloves of garlic, minced
- 1/2 TBSP butter
- 1/2 tsp Old Bay Seasoning
- 1/4 tsp garlic powder
- 1/4 tsp salt, or to taste
- 1/4 tsp paprika, plus extra for topping
- 4 oz fresh crab meat (lump or claw)
- 1/2 cup gouda cheese, plus extra for topping
- 1/4 cup panko breadcrumbs
- Pre-heat oven to 350 degrees F and line a rimmed baking sheet with foil.
- Drizzle foil with a little olive oil or use butter for extra oomph.
- I alternate between the two and it's great either way. Alternatively you can skip the baking sheet altogether and use your favorite cast iron skillet to do the job. Make sure you use a little butter or oil for either option and you're good to go!
- Remove the stems from your mushrooms and arrange mushrooms on the baking sheet/skillet.
- Finely dice your veggies and, with a 1/2 TBSP of butter, saute the celery, onion, and red pepper.
- Towards the end, add your garlic and continue to saute until onions and celery are translucent and tender and mushrooms are fully cooked.
- Season with old bay, garlic powder, paprika, salt, and pepper, stir, and pour into a mixing bowl.
- Add your crab and cheese, then mix.
- Depending on preference, you can add the panko to the stuffing mixture along with the crab and cheese or save it as a crispy topping. I love them both ways, choose your favorite!
- Spoon mixture into mushroom caps and sprinkle with paprika.
- Toss your panko breadcrumbs with a little melted butter (or oil) and press gently on top of the filling to overstuff each mushroom.
- Bake for 15-20 minutes or until mushrooms are tender and panko is golden.
- Grab a fork and attack!
MAKE AHEAD DIRECTIONS: Follow all the steps as written minus the addition of panko and the baking of the mushrooms - you'll do that right before serving. When I'm making these in advance I skip using a skillet and arrange my stuffed mushrooms on a lined baking sheet. Cover with plastic wrap or foil and place in the fridge up to 24 hours in advance, then remove cover, add panko and bake. Easy peasy!
GLUTEN FREE? Skip the panko and you're good to go!
You miiiiight want to double the batch. Quadruple even. They vanish FAST!