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Crab-Stuffed Mushrooms Recipe

Crab-Stuffed Mushrooms Recipe

“Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining,” suggests Tonya Farmer, Iowa City, Iowa. She suggests using the recipe as a light entree, served on salad greens or with pasta.
TOTAL TIME: Prep: 25 min. Bake: 15 min. YIELD:30 servings


  • 1 medium tomato, seeded and diced
  • 1/2 cup soft bread crumbs
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 30 medium fresh mushrooms
  • 1 tablespoon olive oil
  • 1/4 cup shredded Parmesan cheese


  • 1. In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside.
  • 2. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese.
  • 3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm. Yield: 2-1/2 dozen.

Nutritional Facts

1 each: 27 calories, 2g fat (0g saturated fat), 6mg cholesterol, 60mg sodium, 1g carbohydrate (0g sugars, 0g fiber), 2g protein Diabetic Exchanges: 0 fat.

Reviews for Crab-Stuffed Mushrooms

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Reviewed Jun. 16, 2015

"Really tasty. I used fresh Dungeness crab in lieu of the canned crab and added some freshly minced chives for a bit more flavor and color. These disappeared fast."

Reviewed Jan. 28, 2015

"Just o.k a little bland . Will try again with differnt seasonings."

Gary Harrison
Reviewed Dec. 20, 2011

"OMG this one is out of the park, and easy to make. We ALL loved it."

Reviewed Dec. 30, 2010

"Looked pretty, a little bland - I think I would add some fresh garlic next time"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.