Crab Stuffed Mushrooms

“These are super delicious and made with simple ingredients. They are packed with flavour and oh, so good!”

These tasty crab-stuffed mushrooms are seasoned with thyme, oregano, and savory. Choose good-sized mushrooms for this appetizer, about 2 inches across. When cleaning mushrooms, don’t run them under water; they’re like little sponges and will absorb it. Just wipe them clean with a damp towel instead.

We love crab appetizer recipes from hot crab dip to crab cakes! These stuffed mushroom caps are filled with a creamy cheesy crab filling and baked until melty.

Easy to make with canned crab, these are great for any occasion.
This recipe can be made up to 24 hours in advance and baked before serving.
Stuffed mushrooms can be frozen before baking and cooked right from frozen.
Naturally low carb (skip the bread crumbs if you’d like) and delicious for everyone.
Great as an appetizer or even a side dish with steak.

The moment you hear the word “crab” in a recipe name, you know it’s going to be special (it’s one of the reasons guests go crazy for Hot Crab Dip and Crab Artichoke Toasts).

The same phenomenon applies to the word “stuffed”: Stuffed Pork Tenderloin, Spinach Stuffed Chicken Breast, and Stuffed Salmon stand out from their filling-free peers.

Combine CRAB and STUFFED into one bite, and you have an appetizer with the fabulous flair the holidays are all about!

This is a healthy crab stuffed mushrooms recipe compared to the Red Lobster crab stuffed mushroom recipe I found online, but it still offers serious decadence.

No one will be disappointed when you show up with a plate of these pretties!

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