Crab Stuffed Mushrooms Recipe

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Loaded with tasty crab meat and topped with a rich garlic butter sauce, these crab stuffed mushrooms are not only a breeze to make but are also the ultimate crowd-pleaser! Whip up this simple yet delicious appetizer that’s guaranteed to impress!

Overhead image of Mushrooms stuffed with crab meat and arranged on a dark backdrop.


Stuffed mushrooms have earned their place as a beloved appetizer staple, their savory warmth making them irresistible at any gathering. In this upgraded version, traditional breadcrumb filling makes way for the indulgent touch of rich crab meat, transforming each mushroom into a gourmet treat. For this crab stuffed mushrooms recipe, we’ve chosen imitation crab meat – it offers a cost-friendly alternative to the pricey jumbo lump crab meat, delivering the same luxurious taste experience without the hefty price tag. The fine texture makes it ideal for stuffing, ensuring a well-distributed, rich crab flavor in every bite.

Another thing I really love about this recipe is that the cremini (or baby bella) mushrooms with their lavish crab stuffing can be prepared a day in advance and simply stored in the fridge in an airtight container until ready to serve. Although advance preparation works for the mushrooms, the same can’t be said for the butter sauce. That can be made and kept warm and ready on the stovetop right before serving, drizzling it generously over the mushrooms as the finishing touch.

Side view of crab stuffed mushrooms.

Why You Should Make This Mushroom Recipe

  • Ease of Preparation: Quick and easy to make, saving you time without compromising on flavor.
  • Versatility: A perfect appetizer that doubles as a snack or a complement to the main course.
  • Nutritious: A tasty yet light option, offering indulgence without the guilt.
  • Crowd Pleaser: Guaranteed to satisfy your guests with its savory and gourmet appeal.

Ingredients For Crab Stuffed Mushrooms

  • Baby Bella Mushrooms: The stems should be removed and inner gills cleaned out.
  • Imitation Crabmeat: Offers the succulent, sea-inspired flavor.
  • Green Onions: Adds a zesty, aromatic touch.
  • Panko Bread Crumbs: Contributes to the crunchy, satisfying texture.
  • Parmesan Cheese: Infuses a rich, savory depth of flavor.
  • Parsley: Brightens the dish with its fresh, herbal notes.
  • Milk: Binds the ingredients, ensuring a moist, delectable stuffing.
  • Butter, Garlic Powder, and Salt: Combine to create the irresistible garlic butter sauce.
A bowl with diced imitation crab meat, green onions, herbs, and breadcrumbs.

How To Make Crab Stuffed Mushrooms

To be frank, crabmeat is usually not my go-to, but I’m completely crazy over Crab Stuffed Mushrooms, especially this recipe. I think I was just blown by the garlic butter sauce that I poured over them. I can’t wait for you to try it!

  1. Preheat the oven to 375°F and prepare a baking dish.
  2. Arrange the cleaned mushroom caps inside the baking dish.
  3. Mix crabmeat, onions, crumbs, cheese, parsley, salt, and pepper. Add milk for moisture.
  4. Fill the mushrooms with the crab mixture and bake for 15 minutes.
  5. While the mushrooms are baking, prepare the garlic butter sauce and drizzle it over the cooked mushrooms before serving.
Photo of garlic butter sauce in a white bowl.

Tips for Success

With these tips, you’re all set to create crab stuffed mushrooms that are delicious, beautifully presented, and perfectly cooked!

  • Cleaning Mushrooms: Use a spoon to clean out the gills and use a damp cloth to wipe the mushrooms clean for the best texture.
  • Size Counts: Opt for medium-sized mushrooms to ensure a good stuffing-to-mushroom ratio.
  • Customize the Filling: Experiment with adding different herbs, proteins, or cheeses to suit your taste.
  • Adjusting Consistency: If the stuffing is too dry, gradually add more milk until the desired consistency is reached.
  • Presentation: Consider the visual appeal; garnish with fresh herbs or a sprinkle of paprika for a pop of color.

What To Serve With Mushrooms

The savory taste of jack daniel’s grilled steak or this grilled lemon chicken complements the rich flavor of stuffed mushrooms really, really well. Consider lighter pasta dishes, perhaps this garlic butter pasta or my chicken pasta primavera to contrast the rich mushrooms.

For those preferring a sweet ending, a serving of chocolate mousse can hit the spot, and a crisp white wine sangria is always a welcome addition.

Overhead shot of Crab Stuffed Mushrooms.

How To Store Leftovers

To store, place the mushrooms in an airtight container, separating layers with parchment paper to maintain texture. Store in the refrigerator for up to 3 days. To reheat, warm them up in the oven at 350˚F until heated through.

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Crab Stuffed Mushrooms

Packed with crab meat and drizzled with garlic butter sauce, these crab stuffed mushrooms are so easy to prepare, and they make for the perfect appetizer or side dish.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 25


For The Mushrooms

  • 25 baby bella mushrooms, stems removed and inner gills cleaned out
  • 8 ounces imitation crabmeat, chopped
  • 3 green onions, white and green parts, diced
  • 1 cup panko bread crumbs
  • ½ cup fancy shredded parmesan cheese
  • ¼ cup finely chopped fresh parsley
  • salt and freshly ground black pepper, to taste
  • ¼ cup milk

For The Garlic Butter Sauce

  • 4 tablespoons butter
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt
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  • Preheat oven to 375˚F. Lightly grease a large baking dish with cooking spray; transfer the mushroom caps to the baking dish, and set aside.
  • In a large bowl, combine the crabmeat, green onions, panko crumbs, parmesan cheese, parsley, salt, and pepper; mix to combine. Add milk and continue to stir until the mixture is just moistened. If it's too dry, add a tablespoon of milk.
  • Spoon the filling into the prepared mushrooms and bake for 15 minutes.

In the meantime, prepare the Garlic Butter Sauce:

  • Melt the butter in a saucepan.
  • When completely melted, remove from heat and, using a spoon, remove the foamy layer on top; discard foam.
  • Whisk in the garlic powder and salt.
  • Remove the mushrooms from the oven and let them rest for 1 minute.
  • Drizzle the mushrooms with the garlic butter sauce and serve.


  • Freshness Matters: Select fresh, firm mushrooms with a deep, earthy smell for the best results.
  • Size Counts: Opt for medium-sized mushrooms to ensure a good stuffing-to-mushroom ratio.
  • Patience with Prep: Take time to clean and prepare the mushrooms, and gently remove the stems to keep the caps intact.
  • Space Them Out: Don’t overcrowd the baking tray; give the mushrooms space to cook evenly.


Calories: 47kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 140mg | Potassium: 110mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 137IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 0.3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Lisa says:

    How would these be served at room temperature, or cold?

    1. Katerina says:

      Hi! I think they are great when warm, but they’re good at room temperature, too.