Crab-Stuffed Mushrooms Recipe

Stuffed mushrooms have long anchored American canapé trays. The broader tradition of stuffed vegetables dates to Italian ripieni, but Italian American cooks helped popularize stuffed mushrooms in the United States during the 1950s and 1960s, when cocktail parties and passed hors d’oeuvres were in full swing. Still, their appeal endures: a bite-size package that delivers rich flavor, tender texture, and a gratifying crunch in one neat mouthful.

This version keeps the spirit of the classic and raises the stakes with jumbo lump crabmeat. Because mushrooms hold lots of moisture, pre-roasting the caps gill side down at 425°F concentrates flavor and ensures the final texture is tender, not watery. The quick roast also seasons the caps throughout, so they can stand up to a generous filling without turning soggy. Once cooled and blotted, the mushrooms are ready to be packed to the brim and crowned for a golden finish.

The filling builds a clean, layered flavor on a familiar cream cheese base. Shallot and garlic bloom in olive oil, then a splash of dry white wine reduces to a bright, savory concentrate that cuts through the richness. Fresh lemon zest and juice add lift, while a touch of fish sauce quietly deepens the crab’s sweetness. Fold in the crab at the end to keep the large flakes intact. A blanket of grated Parmigiano-Reggiano and a tumble of crushed buttery crackers bake into a crisp, salty crust. These are make-ahead friendly but best assembled just a few hours before your event for the best results. Serve hot with a squeeze of lemon and a shower of herbs.

What is lump crabmeat?

Lump crabmeat is the prized white flesh picked from the body of larger crabs, typically blue crab, made up of big, intact flakes with a delicate, sweet, and briny flavor. It sits between jumbo lump and backfin in size, offering luxurious texture without the high price of the largest pieces. Because it holds together, it’s ideal for stuffing mushrooms, folding into crab cakes, or spooning over pasta, where you want visible chunks and a clean, ocean-bright taste.

What are the best size mushrooms for stuffed mushrooms?

Ideal cremini for stuffing are medium, about 1 1/2 to 2 inches wide. They should be big enough to hold a heaping tablespoon of filling but also small enough to stay bite-size. Look for firm, heavy caps with tight, unbroken skins and gills mostly closed. Any mushrooms with shallow cavities and very large, open-gilled caps will cook watery. Choose evenly sized mushrooms so they roast at the same rate. Flat, wide caps make stable bases; trim stems flush to deepen the well.

Notes from the Food & Wine Test Kitchen 

• Pipe the crab mixture into the mushrooms using a piping pastry bag for a neater result.
• Use a vegetable or mushroom brush to thoroughly clean the mushrooms.
• You can substitute white button mushrooms for cremini.

Make ahead

Mushrooms can be prepared through step 4 up to two days in advance and stored in an airtight container in the refrigerator. Proceed with steps 5 and 6 as directed.

This recipe was developed by Craig Ruff; the text was written by Andee Gosnell.