These super simple Crab Imperial Stuffed Mushrooms are a rich, satisfying appetizer or party snack that come together in about 15 minutes! Loaded with crab flavor, this Crab stuffed mushroom recipe is always a crowd pleaser, especially for the holidays!JUMP TO RECIPE
This site contains affiliate links to products. We may receive a commission for purchases made through these links.
The only thing that's more delicious than a stuffed mushroom, is a CRAB STUFFED mushroom. These Crab Imperial Stuffed Mushrooms are a show-stopping appetizer you can whip up in about 10-15 minutes, pop in your oven while you shower- and wind up the party Hors d'oeuvres hero.
Filled to the brim with lusciously dressed lump crab meat, these decadent little bites are a once-you-pop-you-can't-stop kind of snack.
Making the Crab Imperial Filling
The filling for these delectable Crab Imperial Stuffed Mushrooms is ready in mere minutes! Simple add lump crab meat, egg yolks, sugar, mayo, panko breadcrumbs, fresh squeezed lemon juice, old bay and salt and pepper to a bowl.
Sitr the crab mixture well to combine, and set aside while you prep the mushrooms!
What goes into the Crab stuffed mushroom recipe?
- A can of lump crab meat.
- 2 egg yolks. This makes the Crab Imperial mixture extra rich.
- A bit of mayonaise.
- A bit of sugar, to balance the flavor of the filling.
- 2 tsp Old Bay seasoning.
- A lemon.
- Some plain panko breadcrumbs, for texture.
- Baby portobello/cremini mushrooms, cleaned, stems removed.
- ¼ cup white wine, such as Pinot Grigio or Chardonnay. You'll want to stick to a dry white wine, rather than a sweet wine.
- Chopped chives, lemon wedges and sprinkle of old bay for serving/presentation.
About the mushrooms
After you've got your filling ready to go, it's time to stuff and bake the mushrooms!
A little tip about cleaning mushrooms
Mushrooms are like little sponges- which is great when you're cooking with them for sopping up flavors- but something to be mindful of when cleaning and prepping them.
To clean mushrooms, simply wipe them clean with a (lightly) damp paper towel, as needed. Resist the urge to submerge them, or run them under water. The mushrooms texture will change for the worst- no bueno.
Stuffing the mushroom caps
After you have wiped all your little mushrooms clean with a damp paper towel, remove the stems, and place the mushrooms stem side up in a greased baking dish. Also- don't throw away the stems! They are great chopped up in soups, stews and stuffings!
Next, stuff each mushroom generously with the crab mixture, and sprinkle lightly with old bay. Pour a bit of wine into the pan under the mushrooms t help flavor them and keep them from drying out- then pop them into a preheated oven. Bake for about 45 minutes, until golden and crispy- and serve with chopped chives and lemon wedges! Bon Appétit!
Want to save this recipe for later? Pin it!
Made this recipe? Leave a review and rating below!
If you make my Crab Imperial Stuffed Mushrooms, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more recipe inspo?
Why not try my Crab Imperial Eggs Benedict with Old Bay Hollandaise, Corn, Squash and Goat Cheese Pizza, Pimento Cheese, Tomato and Cheddar Galette with Everything Bagel Crust, Juicy Pesto Chicken Burgers, or my 30 Minute Prosciutto Mozzarella Chicken!
Crab Imperial Stuffed Mushrooms
- 1 16 oz can lump crab meat
- 2 egg yolks
- ½ cup mayonaise
- 1 teaspoon sugar
- 2 teaspoon Old Bay seasoning
- the juice of 1 lemon
- ⅓ cup plain panko breadcrumbs
- salt and fresh ground black pepper, to taste
- 24 oz baby portobello/cremini mushrooms
- ¼ cup white wine, such as Pinot Grigio or Chardonnay
- chopped chives, lemon wedges and sprinkle of old bay for serving
- cooking spray
- Preheat oven to 375 degrees. 2. In a large mixing bowl, combine lump crab meat, egg yolks, mayonaise, sugar, old bay, the juice of 1 lemon, panko breadcrumbs, and salt and pepper (to taste). 3. Spray a 9x12 glass or ceramic baking dish with cooking spray. 4. Clean mushrooms with a damp towel (if needed), and remove stems. Place in greased dish, stem side up. 5. Stuff each mushroom with a generous portion of the crab imperial filling, mounding on top of each mushroom. 6. Once all mushrooms are stuffed, lightly sprinkle the tops with Old Bay. 7. Pour the wine into the bottom of the dish (not onto the mushrooms-just under them), and transfer to the oven. 8. Bake for 40-45 minutes, until crisp and browned. 9. Allow mushrooms to cool about 10 minutes before serving. 10. Sprinkle with chopped chives, and serve with lemon wedges.
© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.