Crab Stuffed Mushrooms

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Six stuffed mushroom caps topped with breadcrumbs and chopped green onions on parchment paper.

Crab stuffed mushrooms made with fresh crab meat, cream cheese, Parmesan, and a crushed Ritz cracker topping. In this recipe, the crab is the star. This is a simple (and impressive) holiday appetizer that can be made ahead.

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Prep Time: 20

Cook Time: 22

Total Time: 42

Servings: Servings

Author: Michelle

Ingredients

For the mushrooms

18 to 20 small to medium white button mushrooms, stems and gills removed
8 ounces cooked fresh crab meat, drained well if packed in water
2 ounces full fat cream cheese, softened
3 tablespoons grated parmesan cheese
1 clove garlic, minced
1 scallion minced fine, white and light green parts separated from the dark green
½ teaspoon Italian seasoning
½ teaspoon coarse kosher salt, not table salt (see note)
⅛ teaspoon black pepper
Lemon wedges for serving

For the topping

12 Ritz crackers, crushed
2 tablespoons salted butter, melted

Instructions

Preheat the oven to 375°F. Rinse the mushrooms to remove any dirt and pat dry. Do not soak.
Remove the stems and scoop out the gills with a small spoon. Arrange the caps hollow side up in a greased 13x9 baking dish or on a baking sheet.
In a medium bowl, combine the softened cream cheese, parmesan, garlic, white and light green scallion parts, Italian seasoning, Kosher salt, and pepper. Beat with an electric mixer until smooth.
Add the crab meat and fold it in just until combined.
Fill each mushroom cap with about 1½ teaspoons of filling. Start with the smaller caps and add a little more to the bigger ones. This amount fills 20 caps.
In a small bowl, stir the crushed Ritz crackers and melted butter together. Dip the top of each stuffed mushroom into the crumbs. Scoop any crumbs that fall into the pan back onto mushrooms with thin topping.
Bake uncovered for 20 to 25 minutes, until the mushrooms are tender and the topping is golden brown. If the tops are not browned by the time the mushrooms soften, broil on high for 2 minutes, watching closely.
Let rest 5 minutes. Transfer to a platter, sprinkle with the dark green scallion tops, add a squeeze of lemon, and serve with extra lemon wedges.

Notes

Salt: The filling will taste a little salty on its own. That's on purpose, since the mushroom caps are unseasoned. Use coarse kosher salt. If table salt is all you have, reduce to ¼ teaspoon.
Crab: Use cooked crab meat. Fresh crab from a seafood market gives the best flavor. Frozen crab is the next best choice, then shelf-stable canned (tested with Bumble Bee Lump Crabmeat). Refrigerated crab labeled "pasteurized" or "heat treated" tends to taste fishy. If your crab smells mildly fishy, soak it in milk for 10 minutes and drain well before using. If it smells sour, sharp, or rotten, discard it.
Mushroom size: Choose small to medium caps. Large caps are hard to eat as finger food.
Make ahead: Stuff and top the caps the night before, cover, and refrigerate.
Storage: Refrigerate leftovers in a covered container for up to 3 days. Reheat in a 350°F oven until warmed through, about 10 minutes. Do not freeze.

Cuisine American, Holiday

Course Appetizer

Nutrition