Crab Stuffed Mushrooms

Crab Stuffed Mushrooms


Creamy crab and buttery crackers fill these mushrooms that are easy to make and fancy to eat!


  • 16 cremini mushrooms (large)
  • 1 scallions
  • 6 ounces cooked lump crabmeat (drained)
  • 4 ounces cream cheese (softened)
  • 1 ounce grated parmesan cheese
  • 1 1/2 teaspoons dried parsley
  • 3/4 teaspoon old bay seasoning
  • 1/2 teaspoon garlic powder
  • 18 round buttery crackers (crackers, like Ritz)


  1. 1Preheat the oven to 375° F.
  2. 2Line a square baking pan with aluminum foil and spray with nonstick cooking spray. Set aside.
  3. 3Carefully remove the stems from the mushrooms and discard or save for an alternative use.
  4. 4Arrange the mushrooms in the baking pan with the cavities facing up. Set aside.
  5. 5Finely mince the scallion.
  6. 6Place the crabmeat, cream cheese, Parmesan cheese, minced scallion, parsley, Old Bay seasoning, and garlic powder in a large mixing bowl. Set aside.
  7. 7Place the crackers into a Ziploc bag. Using a rolling pin or the bottom of a heavy glass, crush the crackers into coarse crumbs.
  8. 8Add the cracker crumbs to the mixing bowl.
  9. 9Using clean hands, mix all the ingredients together until thoroughly combined.
  10. 10With a small spoon and clean hands, stuff a generous Tablespoon of filling into each mushroom. Pack the filling tightly into each cavity, using enough so that the mushrooms are domed with stuffing.
  11. 11Transfer the baking pan to the preheated oven.
  12. 12Bake for 24-27 minutes, until the mushrooms have released some of their juices and the stuffing is nicely browned.
  13. 13Remove the pan from the oven. Allow the mushrooms to cool for 5 minutes before plating and serving.
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