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Crab Stuffed Mushrooms


Crab Stuffed Mushrooms aren't just for fancy parties. These come together quickly, taste delicious and are a perfect starter or side dish.

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Rate this recipe 4.5/5 (13 Votes)


  • 1 (16-ounce) package whole mushrooms
  • 8 ounces Louis Kemp imitation crab flakes. Note: If using crab pieces, chop them into about 1/2-inch slices
  • 5 green onions thinly sliced
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregona
  • Ground black pepper to taste
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/3 cup mayonaisse
  • 1/4 teaspoon paprika


Servings 12
Preparation time 20mins
Cooking time 35mins


Step 1

Clean the mushrooms with a damp cloth. Remove the stems and take a spoon to gently remove the gills from the mushroom cavity. This gives plenty of room for the crab filling.

Mix the mayonnaise, 1/4 cup of the grated Parmesan cheese, onions, thyme, oregano, and black pepper together. When this mixture is well blended, gently fold in the crab meat.

Preheat the oven to 350°F.

Place the mushroom caps on a baking sheet that has been prepared with non stick spray. Fill each mushroom with about 1-1/2 tablespoons of crab filling.

Top each with a little more shredded Parmesan cheese and a little shake of paprika.

Bake for about 15 minutes or until heated through and the cheese melted.

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