Crabby Mushroom Appetizers

Crab Stuffed Mushrooms

The Super Bowl is coming right up, which means it is time for a party!

Here is a delicious appetizer that will wow everyone and it can all be done ahead of time. If you want an even easier way to do it, just use frozen crab cakes such as Phillips brand instead of making the crab filling yourself.  Less time in the kitchen means you won’t miss any of the game, oh,  or the commercials either.

Crab Stuffed Mushrooms


  • 1 pound large mushrooms (about 16 caps)
  • 8 Tablespoons butter, divided
  • 4 green onions, minced
  • 4 Tablespoons red bell pepper, minced
  • 6 Tablespoons Parmesan cheese
  • 12 ounces crab meat
  • 1/2 cup bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon Cajun seasoning (I use Emerils)
  • 1/4 teaspoon pepper
  • 1/2 cup Parmesan cheese


Preheat oven to 350 degrees. prepare a large baking dish by spraying with non-stick spray such as Pam.

Wash the mushrooms and pop off the stems. Chop the stems, place in medium bowl, and set aside.  In a microwave-safe measuring cup, melt 4 tablespoons butter then brush over the mushrooms. Arrange all the mushroom caps in one layer in prepared baking dish and set aside while you prepare filling.

In a large skillet, melt the remaining 4 tablespoons of butter and saute chopped stems, minced green onions and red bell pepper. Cook until onions are translucent and all vegetables are tender. Remove from heat and add in 6 tablespoons Parmesan cheese, crab meat, bread crumbs and seasonings. Take a heaping tablespoon of filling and pile into each mushroom cap. Sprinkle with Parmesan cheese. At this point you can put them in the refrigerator until just prior to company arriving and add 5-10 minutes to the baking time or put right in the oven and bake for 15-20 minutes.

Makes 16 appetizers.

Note: To make gluten-free, substitute gluten-free breadcrumbs (such as Glutino Gluten Free Breadcrumbs carried by and Pecorino-Romano cheese instead of Parmesan.)

And may the best team win!



2CM optin 2


Leave a Reply