Make any party a hit with this easy, cheesy crab-stuffed mushrooms recipe inspired by Red Lobster. Perfect appetizer for New Year's Eve, Super Bowl, or even movie night!
Wash the mushrooms, remove the mushroom stems, and finely chop the stems.
Melt butter in a heavy skillet over medium-high heat.
Saute the celery, onion, garlic, and bell peppers for 2 minutes, or until crisp-tender.
Add the stems into the skillet with the onion-celery mixture.
Cook for another 2 minutes, stirring often.
Transfer the vegetable mixture to a bowl.
Let cool for 5 minutes or so.
Beat the egg in a small bowl.
Add the crab meat, crushed crackers, ¼ cup of the cheddar cheese, Old Bay seasoning, and salt and pepper, to taste.
Stir well to combine everything.
Place the mushrooms in a baking dish. Fill the mushrooms with the prepared crab mixture.
Sprinkle the mushrooms with the remaining cheese.
Bake for 15 minutes.
Serve warm and enjoy!
Notes
StorageYou can keep leftover stuffed mushrooms in an airtight container in the fridge for up to five days.You can also freeze the mushrooms in a freezer-safe bag or container for up to three months. Reheat crab-stuffed mushrooms in a 350-degree preheated oven or an air fryer for 12-15 minutes.Tips
Fresh mushrooms have dirt and grime on ‘em, so always wash mushrooms before filling them. Dry well with a towel for best results.
Use real crab not the imitation stuff—the flavor and texture will be much better!
Set aside the sauteed veggies to cool in a small bowl for a few minutes before mixing them with the rest of the ingredients. Hot veggies can scramble the egg!
You may need to chop your crab meat into smaller pieces before adding it to the stuffing mixture. Large chunks won’t hold together very well with the other ingredients.
For the best results, freshly grate your cheese rather than use the pre-shredded kind from grocery stores—it melts much better!
Crab-stuffed mushrooms are done baking when the tops turn golden brown.