Seafood Stuffed Mushrooms with Ritz Crackers

Two dozen seafood stuffed mushrooms in a white baking dish.

5 stars (3 reviews)

Seafood Stuffed Mushrooms with Ritz Crackers

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 or snack!

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Snack

Cuisine: American, Holiday

Servings: servings

Calories: 134kcal

Author: Sommer Collier

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

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 and placing in the fridge for a day or two.

To freeze: 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 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.

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