Cajun Crab Stuffed Mushrooms Recipe -
Cajun Crab Stuffed Mushrooms Recipe
  • READY IN 30 mins

Cajun Crab Stuffed Mushrooms

Recipe by  

"Fantastic combination of everything delicious all stuffed into a bite-sized mushroom!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch baking dish.
  2. Stir the cream cheese, Colby-Monterey Jack cheese, seafood seasoning, Cajun seasoning, hot pepper sauce, and garlic powder in a mixing bowl until smooth. Stir in the crabmeat and bread crumbs until evenly blended. Spoon the cheese mixture into the mushroom caps; set them filling-side-up into the prepared baking dish.
  3. Bake in the preheated oven for 7 minutes; set the oven to broil and broil until the tops are crisp and brown, about 3 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 07, 2009

I have made this recipe several times for entertaining and always receive many compliments on it. They turn out the best when following the recipe exactly as written, creamy and just the right amount of heat for the spices, but I have used different cheeses and less spices, just what I had on hand and it turns out great too. If there is any left over stuffing, it is great served over crackers too. Great finger food, and good for you. Thanks for sharing this recipe "milbax"!

Most Helpful Critical Review
Aug 07, 2009

These were ok. I used real crab instead of imitation. This makes about twice as much filling than 8 oz. of mushrooms can hold, filled generously, so I would recommend making half the filling.


32 Ratings

Dec 30, 2010

Simply delicious! I used real crab instead of imitation and it came out great!

Jan 03, 2015

I made these for our traditionally non traditional xmas meal 2012 and they were the hit of the meal! I did not have the mushrooms it calls for, so I used regular button mushrooms and it worked out just fine. Other changes I made, due to materials and taste were: I do not buy bread crumbs, I use croutons crushed. This time they were a garlic cheese flavor. I skipped the hot sauce due to taste of guests not being as hot as our family's taste, but have no doubt it would be great with it in as well. I chopped up the mushroom stems and added them to the filling. Last, I cooked them for an additional 5 minuets under the broiler. FANTASTIC!!!!!!!! Don't half the recipe because what is left over (and there will be leftover) makes the most awesome dip ever. I put it out as an appetizer with ritz style crackers and green onions. It was eaten before, during, and after the meal by people who were already "stuffed" but just couldn't help themselves. This stuff is GREAT! UPDATE: For our traditionally non-traditional Thanksgiving meal 2014 I made these again and they were still just awesome! This time I used PANKO and have fallen in love with the stuff. Great to use anytime bread crumbs are called for. baby bella mushrooms were even better than the buttons too! I doubt real crab meat would improve this as it is a stuffing, but I always use imitation for this sort of thing. I would have given this 5 stars had I not made the small changes I did for personal taste.

Dec 27, 2009

Used Monterey Jack cheese instead of Colby-Jack. Baked in oven for 10 minutes instead of 7 and broiled for 10 minutes on the middle rack. Watch very carefully.

Jan 10, 2011

Nice change to the standard stuffed mushrooms!

Jun 28, 2011

left out breadcrumbs, cajun seasoning.

Aug 16, 2010

I made these for the first time today, and took them to a BBQ. EVERYONE thought they were great, even two of my buddies that have their own catering business, and my girlfriend who hates mushrooms. The only change I made was to use Gumbo File powder instead of seafood seasoning, to give it that lil creole flavor.


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  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 1124 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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