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Elegant baked crab stuffed mushrooms made with lump crabmeat, parmesan, panko, Dijon, and lemon. Perfect holiday appetizer or dinner party seafood starter.

Savory Crab Stuffed Mushrooms

Elegant baked crab stuffed mushrooms made with lump crabmeat, parmesan, panko, Dijon, and lemon. Perfect holiday appetizer or dinner party seafood starter.
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Ingredients Method Notes

Ingredients
  

  • 20 brown mushrooms
  • 8 oz lump crab
  • ½ cup panko
  • ¼ cup parmesan
  • 2 tbsp butter
  • 1 tbsp Dijon
  • 1 tsp horseradish
  • 1 tbsp lemon juice

Method
 

Step 1 — Prep the Mushrooms
  1. Preheat oven to 400°F.
  2. Wipe mushrooms gently with a damp paper towel.
  3. Remove stems and lightly scrape gills if needed.
  4. Arrange caps on lined baking sheet.
Step 2 — Make the Filling
  1. In a bowl, gently mix:
  2. Lump crabmeat
  3. Panko
  4. Parmesan
  5. Melted butter
  6. Dijon
  7. Horseradish
  8. Lemon juice
  9. Parsley
  10. Salt and pepper
  11. Do not overmix — keep the crab texture intact.
Step 3 — Fill the Mushrooms
  1. Spoon filling generously into each mushroom cap.
  2. Do not pack too tightly — a light mound bakes better.
Step 4 — Bake
  1. Bake for 15–18 minutes.
  2. Mushrooms should be tender.
  3. Tops lightly golden.
  4. Serve warm.

Notes

These baked stuffed mushrooms are ideal for holiday entertaining, seafood appetizer spreads, keto-friendly party food, and elegant dinner menus.