Savory Crab Stuffed Mushrooms That Impress Every Guest

Impress your guests with these delightful Crab Stuffed Mushrooms, featuring lump crab meat and garlic butter.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 4 mushrooms

Course: Appetizers

Cuisine: American

Calories: 45

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Mushrooms

16-20 pieces White Button Mushrooms Use firm, 2-inch caps for best results

For the Filling

1 cup Lump Crab Meat Fresh recommended
1/2 cup Finely Diced Celery Adds crunch
1/2 cup Toasted Breadcrumbs Panko for extra crunch
2 tablespoons Unsalted Butter Melted
2 tablespoons Fresh Green Parsley For garnish
1 teaspoon Smoked or Sweet Paprika For seasoning
1 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1 tablespoon Lemon Juice For brightness

Equipment

Oven
Baking sheet
Mixing Bowl
Pastry Brush
Parchment Paper

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Clean the mushrooms and remove the stems, placing caps cavity-side up on a baking sheet.
Melt unsalted butter and brush it on the tops and insides of mushroom caps.
Mix celery and breadcrumbs with half the melted butter, season with salt, pepper, and paprika.
Fold in the lump crab meat gently and adjust seasoning to taste.
Stuff each mushroom cap with the crab filling, creating mounds on top.
Drizzle the remaining melted butter over the stuffed mushrooms.
Bake for 18–22 minutes until mushrooms are darkened and tops are golden brown.
Garnish with fresh parsley and a dash of paprika just before serving.

Nutrition

Serving: 1mushroomCalories: 45kcalCarbohydrates: 3gProtein: 4gFat: 2gSaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 150mgVitamin A: 100IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

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