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Close-up of golden-brown toasted breadcrumbs on Crab-Stuffed Mushrooms with red pepper garnish.

Crab-Stuffed Mushrooms with Toasted Golden Breadcrumbs

Savory roasted cremini mushrooms mounded high with creamy, shredded lump crab meat and topped with golden-brown panko and vibrant red peppers. An elegant, restaurant-quality appetizer that is both visually stunning and incredibly delicious.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 mushrooms
Course: Appetizer, Snack
Cuisine: American, Seafood
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 24-30 large Cremini Mushrooms Stems removed, wiped clean
  • 1 tbsp Olive Oil To brush caps
  • 1 lb Lump White Crab Meat Refrigerated, shredded gently
  • 8 oz Cream Cheese Softened to room temperature (226g)
  • 1/4 cup Mayonnaise (60g)
  • 1 tsp Old Bay Seasoning (5g)
  • 1 tbsp Lemon Juice Freshly squeezed (15ml)
  • 1/4 cup Red Bell Pepper Finely diced (40g)
  • 1/2 cup Panko Breadcrumbs (30g)
  • 2 tbsp Unsalted Butter Melted (30g)
  • 2 tbsp Fresh Parsley Finely chopped for garnish (8g)

Equipment

  • 1 Large Rimmed Baking Sheet To roast the mushrooms evenly.
  • 1 Mixing Bowl For the crab filling.
  • 1 Chef's knife To finely dice the red pepper.

Instructions
 

Preparation
  1. Preheat oven to 400°F (204°C). Clean cremini mushrooms with a damp cloth and remove stems.
  2. Place caps on a baking sheet, brush with olive oil, and season lightly with salt.
Filling and Assembly
  1. Combine cream cheese, mayo, and Old Bay. Fold in crab and half of the red peppers until chunky but combined.
  2. Mound the crab filling high into each mushroom cap using a small spoon.
  3. Mix panko with melted butter and remaining red peppers. Press firmly onto the top of the filling.
Baking
  1. Bake for 18-22 minutes until the mushrooms are roasted and the breadcrumbs are golden-brown.
  2. Sprinkle with fresh parsley and serve warm on a ceramic plate.

Notes

If mushrooms are very wet, pre-bake empty caps for 5 minutes before stuffing.
Use high-quality lump crab meat for the best visual white-chunky texture.
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