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Savory Crab-Stuffed Mushrooms Recipe with Easy Garlic Butter Glaze

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These savory crab-stuffed mushrooms with a garlic butter glaze offer a perfect balance of comfort and elegance, combining hearty mushrooms with a lush crab filling and a fragrant, silky glaze. Ready in under 40 minutes, they make an impressive and easy appetizer for any occasion.

Ingredients

Scale
  • 20 large white or cremini mushrooms, stems removed and cleaned
  • 8 ounces fresh crab meat, picked over for shells
  • 1/4 cup cream cheese, softened
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, melted
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon lemon zest
  • Pinch of sea salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Gently wipe each mushroom cap with a damp paper towel to clean. Remove stems carefully and set caps aside on the baking sheet, hollow side up. Finely chop the stems and reserve for the filling.
  3. In a medium bowl, combine the crab meat, cream cheese, mayonnaise, chopped mushroom stems, green onions, lemon juice, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Mix gently but thoroughly.
  4. Using a spoon or small scoop, generously fill each mushroom cap with the crab mixture, pressing lightly to hold the filling in place.
  5. In a small saucepan over low heat, melt the butter. Add minced garlic and cook gently for 1–2 minutes until fragrant but not browned. Remove from heat and stir in fresh parsley, lemon zest, and a pinch of sea salt.
  6. Generously brush the garlic butter over each stuffed mushroom. Reserve a little glaze for basting halfway through baking.
  7. Place the baking sheet in the preheated oven and bake for 20 minutes. Halfway through (around 10 minutes), baste the mushrooms with the remaining garlic butter glaze.
  8. Check that mushroom caps are tender and the filling is golden on top. If desired, broil for 1–2 minutes for a crispier finish, watching carefully to avoid burning.
  9. Let the mushrooms cool for a few minutes on the baking sheet before transferring to a serving platter.

Notes

Pat mushrooms dry before stuffing to prevent sogginess. Do not overmix the crab filling to keep texture. Cook garlic low and slow to avoid bitterness. Baste mushrooms halfway through baking to keep moist. If filling is too wet, add a tablespoon of breadcrumbs (use gluten-free if needed).

Nutrition

Keywords: crab stuffed mushrooms, garlic butter glaze, appetizer, easy recipe, seafood appetizer, party food, gluten-free, quick appetizer

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