Need a delicious and impressive appetizer for your upcoming holiday gatherings? Breadcrumb and cheese stuffed mushrooms are the expected nibble, but our crab stuffed mushrooms, inspired by Everyday Occasions, will thrill your finger-food-loving guests.
With this crab stuffed mushroom recipe, the classic stuffed mushroom gets a lip-smacking gourmet update with succulent, buttery chunks of crab, cream cheese, and tasty bits of red pepper, onions, and parsley. Always a crowd pleaser, this upscale appetizer will have people begging for more. Cook up a double or triple batch to make sure everyone gets to sink their teeth into a crab stuffed ‘shroom.
A word about canned crab: In our kitchen, we strike a balance between the freshest ingredients we can acquire and convenient ingredients that give us the opportunity to create accessible and scrumptious recipes for home cooks. These crab-stuffed mushrooms feature fresh earthy-flavored mushrooms as well as a convenient can of crab (fresh crabmeat is pricey and can be hard to find). When buying canned crab, opt for brands that tightly pack the can with meaty chunks of crabmeat and minimal additives. A high-quality canned crabmeat will cheerfully transport you to the ocean with the way it smells and tastes. Low-quality canned crab is mushy, smells fishy, and will remind you of an old cannery or a can of cat food. Go with high-quality varieties!
Make-ahead tip: To save you time on party day, you can make the crabmeat filling the day before and refrigerate until you’re ready to fill the mushrooms. But be warned, once you taste test this fabulous filling, you’ll be overwhelmed with the urge to eat the whole bowl with a big spoon. Another make-ahead option is to pipe the filling into the mushrooms, cover, and refrigerate up to 2 days. You may need to slightly increase the baking time to make sure that the filling is heated through.