Savory Crab Stuffed Mushrooms

Savory Crab Stuffed Mushrooms

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"Baked mushroom caps filled with a deliciously cheesy crabmeat mixture. Serve hot with lemon wedges."

Ingredients 45 m {{adjustedServings}} servings 176 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 7.3g
  • 2%
  • Protein:
  • 9.8 g
  • 20%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Prepare a 9x13 inch baking dish with 3 tablespoons butter.
  2. Remove stems from mushrooms. Set aside caps. Finely chop stems.
  3. Melt 2 tablespoons butter in a medium saucepan over medium heat. Stir in the chopped stems and green onions and cook until soft, about 3 minutes. Remove saucepan from heat. Stir in lemon juice, crabmeat, soft bread crumbs, egg, dill weed and 1/4 cup Monterey Jack cheese. Thoroughly blend the mixture.
  4. Place mushroom caps in the buttered pan, and stir until caps are coated with the butter. Arrange caps cavity side up, and stuff cavities generously with the green onion and crabmeat mixture. Top with remaining Monterey Jack cheese. Pour wine into the pan around the mushrooms.
  5. Bake uncovered in the preheated oven 15 to 20 minutes, until cheese is melted and lightly browned. Serve warm.
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Reviews 316

  1. 408 Ratings


You've got to try this recipe. I made a few changes. On the advice of other reviews I sauteed the onions along with garlic(love garlic) before adding the stems. I doubled the recipe and added 5 strips of bacon(low sodium) and a tablespoon of finely chopped red bell pepper. I used only half of the amount of monterey jack cheese, exact amount of dill and all jumbo lump crab(about 20 oz). I also added about double the amount of white wine(pinot grigio)and butter to the tray. EVERYONE wants this recipe. They were delicious.


I used a mix of Gruyere and aged sharp chedder instead of monterrey jack. I prepared the mushrooms the night before.I sliced the butter into cubes & microwaved it until it was melted. I dipped each mushroom cap into the melted butter. I accidentally added wine to the stuffing.So,I added the entire 16 oz of crabmeat. I shredded the gruyere and chedder with the other ingredients, & stuffed the mushrooms. I put them in the fridge overnight. I baked them in the white wine, and they were wonderful. day later, I found out something else that makes them even better. I baked them in the oven at 400 degrees. I wasn't ready to eat them when they were done, so I left them in the oven, & turned the oven off.2 hrs later I was ready to eat them, but they were cold.I put the pan in the microwave for 2 minutes and re-heated them. Well...OH MY GOD!!!!! They were incredible...I thought I had died and gone to heaven when I just ate them.It seems that they are best if you bake them, let them cool,then re-heat them just prior to serving them. Adding wine to the stuffing mixture, and marinating overnight makes a difference also. The first time I served them, they were cooked, but the inside portion of the mushrooms were still white, although soft and warm. When I baked them tonight, let them sit, and then re-heated them...I ended up with that really nice soft, brown, totally immersed in butter mushroom through and through...and the crabmeat stuffing really popped.


I tried to find a crab stuffed mushroom recipe after eating at Ruth's Chris steak house where they had amazing crab stuffed mushrooms. This recipe was just like it!! I made them as an appetizer for thanksgiving and everyone loved them. Next time they will get the spot light a little more. I added more garlic to the crab mixture and it really brought out the flavor.