Seafood Stuffed Mushrooms (with Crab)
Seafood Stuffed Mushrooms Recipe – Crab stuffed mushrooms are brimming with a deliciously rich seafood and cream cheese filling, and topped with crushed buttery Ritz crackers. They bake in under an hour for an easy and elegant appetizer, party snack, or anytime finger food!
Why We Love Stuffed Mushrooms
However, today we are sharing a fancy seafood stuffed mushroom recipe made with a delightful combination of cooked lump crab meat, chopped clams, and tiny shrimp blended into a creamy herbaceous filling. All this goodness is scooped into the mushroom cavities, coated with a crushed Ritz cracker topping, and baked golden brown in only about 30 minutes.
Crab stuffed mushrooms have a delicious robust crab-y flavor that many people love. And mixing the three types of seafood offers an irresistibly unique taste for the holidays! They are a fancy and satisfying finger food that is perfect to serve at cocktail parties, as an impressive appetizer to get guests talking.
Ingredients You Need
- Button mushrooms – washed, and stems removed (or baby bella mushrooms)
- Cream cheese – regular or low fat, softened
- Cooked crab meat – I recommend claw meat; you want the real stuff here
- Canned chopped clams – drained
- Canned tiny shrimp – drained
- Scallions – chopped green onions
- Garlic – minced
- Lemon juice – fresh squeezed
- Celery salt – can sub with regular table salt
- Cayenne pepper – for a bit of heat, but omit if sensitive to spice
- Ritz crackers – or other similar buttery crackers
Pro Tip: If you would prefer to make simple crab stuffed mushrooms, omitting the clams and shrimp, use double the amount of crab as mentioned in the recipe, 1 pound instead of 8 ounces.
How to Make Seafood Stuffed Mushrooms
Preheat the oven to 350°F. Set out a 9 x 13-inch baking dish, or a large rimmed baking sheet.
Gently remove the stems from the mushroom caps, leaving clean cavities. Dust off any dirt or debris with a damp paper towel and place the mushroom caps in the baking dish.
Set out a large mixing bowl. Combine the softened cream cheese, drained crab meat, chopped clams, tiny shrimp, chopped scallions, minced garlic, lemon juice, celery salt, and cayenne pepper.
Mix well until smooth.
Use a spoon to fill the top of each mushroom cavity with a slight dome of seafood stuffing.
Crush the Ritz crackers and place them in a small bowl. One at a time, roll the top of each seafood stuffed mushroom in the Ritz crackers to create a crispy coating over the stuffing.
Get the Complete (Printable) Seafood Stuffed Mushrooms Recipe Below. Enjoy!
Set the crab stuffed mushrooms back in the baking dish.
Bake for 35 to 40 minutes, until the mushrooms are cooked through, and stuffing tops are golden-brown. Garnish with additional chopped scallions if desired.
The whole room will oooh and aaah when you serve these tender crab stuffed mushrooms at your next cocktail party or holiday celebration! They fit right in with other elegant party snacks like roasted fish bruschetta, tuna tartare, and shrimp cocktail wonton cups.
Stuffed mushrooms are a lovely dinner appetizer to serve as a party starter. They are the perfect “surf” to pair with elegant “turf” main dishes like Steak Diane or Steak au Poivre, Beef Wellington, Smoked Prime Rib, or Standing Rib Roast.
Frequently Asked Questions
After removing the stems, wipe off any dirt with a damp paper towel, but do not submerge in water. Mushrooms are like sponges and will absorb extra water. Filling the caps to “nearly overflowing” with the seafood mixture also helps to make sure they don’t get watery.
Yes, you definitely can freeze stuffed mushrooms. HOWEVER, it is best to freeze them after assembling but before baking. Place the stuffed and cracker-coated shrooms on a baking sheet, and flash freeze in the freezer for 1 hour. Then transfer them to an airtight plastic zipper bag or other freezer-safe sealed container. Keep in the freezer for up to 3 months.
Bake them from frozen, increasing the cook time to 40-50 minutes.
Cooked crab stuffed mushrooms taste best when enjoyed shortly after baking. But if you do have leftovers, let them cool completely before transferring them to a container with a lid. Then place them in the fridge for a day or two.
Yes and no… The mushrooms and the filling can be made ahead, but do not assemble. Keep the cleaned mushrooms and the seafood filling in separate containers in the fridge for up to 2 days.
Looking for More Seafood Recipes? Be Sure to Also Try:
- Best Crab Salad Recipe
- Warm Crab Pie
- Perfect Maryland Crab Cakes (Baked or Fried)
- Crab Mac and Cheese
- Clams Casino Recipe
- Hot Cajun Shrimp Dip
Seafood Stuffed Mushrooms (with Crab)
- 2 pounds button mushrooms stems removed
- 8 ounces cream cheese softened
- 8 ounces cooked crab meat drained
- 6 ounce can chopped clams drained
- 6 ounce can tiny shrimp drained
- ½ cup chopped scallions
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- ½ teaspoon celery salt
- ¼ teaspoon cayenne pepper
- 1 cup crushed Ritz crackers about 1 sleeve
- Preheat the oven to 350°F. Set out a 9 x 13 inch baking dish, or a large rimmed baking sheet.
- Gently remove the stems from the mushroom caps, leaving clean cavities. Dust off any dirt or debris with a damp paper towel and place the mushroom caps in the baking dish.
- Set out a large mixing bowl. Combine the softened cream cheese, drained crab meat, chopped clams, tiny shrimp, chopped scallions, minced garlic, lemon juice, celery salt, and Cayenne pepper. Mix well until smooth.
- Use a spoon to fill the top of each mushroom cavity with a slight dome of seafood stuffing.
- Crush the Ritz crackers and place them in a small bowl. One at a time, roll the top of each seafood stuffed mushroom in the Ritz crackers to create a crispy coating over the stuffing. Set the mushrooms back in the baking dish.
- Bake for 35 to 40 minutes, until the mushrooms are cooked through, and stuffing tops are golden-brown.
- Garnish with additional chopped scallions if desired. Serve warm.