American
Baked Crab-Stuffed Mushrooms
Mushroom caps hold a simple crab and breadcrumb filling that browns in the oven. They work as a dinner starter or light main with a salad.
- Prep
- 20 min
- Cook
- 18 min
- Total
- 38 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Crab needs little seasoning to taste rich.
- Mushroom caps act as edible bowls that roast nicely.
- Breadcrumbs give a crisp top without frying.
- The batch scales easily for guests.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 375°F and lightly oil a baking dish.
- 2
Stir crab, panko, mayonnaise, Parmesan, green onions, garlic, lemon juice, Old Bay, and pepper until just combined.
- 3
Brush mushroom caps with melted butter and arrange hollow-side up in the dish.
- 4
Mound crab filling into each cap.
- 5
Bake 16 to 18 minutes until mushrooms are tender and tops are golden.
- 6
Rest 3 minutes before serving.
Pro tips
- Pat crab dry so the filling is not watery.
- Choose similar-size caps so they finish together.
- Do not overmix crab or it shreds too fine.
Easy substitutions
- lump crab
- imitation crab, chopped
- mayonnaise
- plain Greek yogurt
- Old Bay
- 1/2 tsp paprika plus pinch celery salt
Storage and reheating
Storage
Refrigerate leftovers up to 2 days in a covered container.
Reheating
Reheat at 325°F for 10 minutes until warmed through.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 260
- Protein
- 18 g
- Carbs
- 12 g
- Fat
- 16 g
- Fiber
- 1 g
Special occasion · Oven
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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