Savory Crab Stuffed Mushrooms Recipe -
Savory Crab Stuffed Mushrooms Recipe
  • READY IN 45 mins

Savory Crab Stuffed Mushrooms

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 24 mushrooms Change Servings
  • PREP

    25 mins
  • COOK

    20 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
Dec 25, 2006

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.

Most Helpful Critical Review
Jan 25, 2004

How anyone could have given this recipe 5 stars is beyond me. While they were easy to make, they had no flavor whatsoever.

Dec 27, 2006

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.

Dec 12, 2006

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.

Jun 10, 2006

One word to describe...YUMMMMMMMMM! This was really good. Even my fiance who doesnt like mushrooms loved it. I did however make a few changes. I used imitation crab meat, added 3 large cloves of garlic and sauteed in butter with the green onion and added salt, garlic powder & pepper. I also used whole wheat bread chopped up finely. The dill is a must. I usually don't care for dill too much but it was excellent in this dish. Also the Jack Cheese is a MUST! I also used medium size portabello mushrooms and used chicken broth in place of the wine. I also put Monterey Jack on the top and Baked for about 20 minutes then broiled for a few minutes to make the top nice and crispy! mmm thanks!

Oct 23, 2004

Excellent! Made these for dinner guests and everyone really enjoyed them! Followed the recipe to the "T" using 1 can of white crab meat. Made 30 medium sized mushrooms with this and could've filled another 2 or 3. Next time I make these I'll add some fresh chopped garlic and saute it with the onion for a little extra kick! These are definitely restuarant quality. One suggestion would be to fill the shrooms first then just place them in the melted butter and move 'em around to get them coated otherwise they get too slippery to handle.

May 16, 2005

Excellent recipe! I doubled the recipe and brought it to a party with several of my girlfriends, and they were gone FAST! I made a few revisions, per other readers' reviews: I added 1/3 of a red pepper (finely minced), added some fresh garlic (which I sauteed with the butter and green onions, before adding the stems). I used fresh dill weed, from my garden - fresh herbs make such a big difference in the end result! And I added a few dashes of Original Mrs. Dash. I think next time, I will not add any cheese to the bread crumb mixture - I'll just put it on top. These turned out wonderful, and they were the hit of the party! Everyone is still raving about them, thanks!

Dec 25, 2006

These were so good! I used imitation crab meat and they were delicious!


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  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 11.8 g
  • 18%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 233 mg
  • 9%

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

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