One bite of my Crab Stuffed Mushrooms, stuffed with rich and delicious crab imperial and you’ll agree that these delicious bites of heaven are definitely the king of appetizers.
Crab Stuffed Mushrooms are the perfect appetizer during the holiday season or any time of year. They’re easy to make and can be prepared ahead of time and stored in your refrigerator until your guests arrive.
Stuffing mushrooms with crab imperial is a delicious way to celebrate holiday get-togethers with friends and family. They bake up a nice golden brown and are guaranteed to impress.
If you love seafood appetizers, my Crab Stuffed Shrimp are ah-mazing!
Ingredients
Let’s start by gathering the ingredients we need to make Crab Stuffed Mushrooms. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
There are no fillers in my crab imperial, no red peppers, green onions or parmesan cheese…. Just crabmeat and imperial sauce. If you want to add a little crunch to the top you can add a sprinkle of bread crumbs.
What type of crabmeat can I use?
The source of the crabmeat can be from any part of the world that has crabs and includes varieties such as Blue Swimming, Dungeness, Snow, King and of course my favorite Blue Crab.
- Jumbo lump crabmeat
- Lump crabmeat
- Backfin
- Claw
- Imitation crabmeat
How to make Crab Stuffed Mushrooms
- Add the mayonnaise, egg, old bay seasoning, lemon juice, and parsley to a medium mixing bowl.
- Blend the imperial sauce ingredients together.
- Add the crabmeat to the imperial sauce.
- Gently fold the crabmeat into the imperial sauce, being careful not to break up the lumps of crab meat
Wipe the outside of the mushrooms with a damp paper towel. Remove the mushroom stems and scoop out any bit of the stem that remains. Slice a little off the top of the mushroom so it sits flat in the baking dish.
- Place a tablespoon of crabmeat mixture into the mushroom, letting it mound over top of the mushroom cap, and place the stuffed mushrooms in a baking dish.
- Add about 2 ounces of marsala wine or your favorite white wine to the bottom of the baking dish. This will add flavor to the mushrooms while their cooking. *You can also use vegetable stock.
- Bake the stuffed mushrooms at 350 degrees F for 20 minutes or until golden brown.
Serve the mushrooms with lemon wedges and enjoy.
Recipe FAQ’s
Mushrooms are really easy to clean. All you need to do is wipe the mushrooms with a damp paper towel. Remove the stems and scoop out any bit of the stem that remains. Slice a little off the top of the mushroom so it sits flat in the baking dish.
Whatever you do, don’t wash or soak the mushrooms.
It’s entirely up to you. White button mushrooms or baby Bella mushrooms work equally as well. I would pick whichever looks freshest.
You don’t want the mushrooms to be too small, but you also don’t want them to be too big. Look for mushrooms that can be eaten in one or two bites.
More Seafood Appetizers You’ll Love!
Crab Stuffed Mushrooms
Ingredients
Crab Imperial for stuffing
- 1 lb lump crabmeat
- ½ cup Hellman’s mayonnaise
- 1 tsp old bay seasoning
- 1 large egg lightly beaten
- ½ tsp fresh lemon juice
- 1 tsp Italian parsley finely chopped
Stuffed Mushrooms
- 16-20 medium White button mushrooms or Baby Bella's – cleaned and cored
Instructions
Crab Imperial Mix for stuffing
- Add the mayonnaise, egg, old bay seasoning, lemon juice, and parsley together in a medium mixing bowl and blend together,
- Gently fold crabmeat into the imperial sauce, being careful not to break up crab meat.
Stuffed Mushrooms
- Carefully pull out the stem of the mushroom cap, scooping out any remaining core with a spoon.
- Cut a little bit off the bottom of the mushroom cap so it will sit flat.
- Place a tablespoon of crabmeat mixture into the mushroom, letting it mound over top of the mushroom cap.
- Place the stuffed mushrooms in a baking dish.
- Add about 2 ounces of marsala wine or your favorite white wine to the bottom of the baking dish. This will add flavor to the mushrooms while their cooking. *You can also use vegetable stock.
- Bake the stuffed mushrooms at 350 degrees F for 20 minutes or until golden brown.
- Serve the mushrooms with lemon wedges and enjoy.
Cynthia DeCuir
Just on reading the recipe, it looks awesome–very Euro elegance without all the cheesy stuffings, just the imperial sauce. I will try it with 2 oz. of oloroso sherry (dark and very dry and nutty) on the bottom of the dish. I will repost after I have made it. Thank you Chef Dennis!
Fran
I’m hosting a Christmae eve “7 fishes party” for 22 guest. How many of these lovelies would be appropriate per person? And, any tips for prep or make ahead for 2pm party start. Thank you for sharing!!
Chef Dennis Littley
Depending upon the amount of appetizers you serve 2 per person should be enough, but if you’ve got 22 guests, you might want to make 50 so there are a few extra. You can make them in the morning and have them set on a baking pan ready to bake. If you’re setting them up ahead of time, don’t wash the mushrooms, just brush them clean.
Jen
This recipe looks great! Do you have any make ahead tips? I’m doing the stuffed mushrooms. Can I prepare, stuff mushrooms and refrigerate for a couple hours? Or can I cook and reheat prior to serving? What’s my best bet?
Chef Dennis Littley
you can make the stuffed mushrooms ahead of time, 4-6 hours refrigerated is ok. I wouldn’t cook and reheat them
DeAnna
I’ve made your Mushrooms stuffed with Crab Imperial and they were a huge hit!
Elaine Friedman
Compliments are not enough praise for the stuff mushrooms 🍄 my daughter is gluten intolerant so I am always on the hunt for a great recipe 👏🏻She and her husband before covit have had the good fortune to traveled the world 🌎 and eat at some great five star ⭐️ restaurants, I think I have found my new chef
Too make this unusual And “tuublant” times we are in : if we can’t go to our favorite upscale restaurants
Please give CHEFF DENNIS RECIPES a try you won’t be disappointed 👏🏻 I’ll certainly be in the kitchen a lot more but I know my Husband and my daughter and so lax will have happy faces and full tummies 🍾🍾🥰
Chef Dennis Littley
thank you Elaine, you made my day with your comment!
DIANE T MERCHANT
I made the stuffed mushrooms tonight for dinner…they were fabulous!!! Will definitely make these again and again!
claire cohen
I’ve made stuffed mushrooms on many occasions and were loved by everyone. It had been awhile since I made them and so I depended upon my failing memory in making them lately. I don’t know if it was the wine I used or too much wine (1/2 cu) mixed with progresso bread crumbs, stick of butter,garlic 2 cloves and chopped mushroom stems…but there was a bitter taste after I let them cool. What happened? Bad memory? oh yes, I used canned lump crabmeat
Thanks for the great recipe….Claire
Christine
stuffed large bella mushrooms with this crab recipe, cooked with a light red wine on bottom of the pan and everyone raved – delicious and easy!
Chef Dennis Littley
you only need a few tablespoons of water in the pan so the shrimp don’t dry out
John
Love those stuffed mushrooms
Robert
Delicious. Printed recipe – will make often!