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These easy crab dip stuffed mushrooms are a great party appetizer!
Hello! Â It’s the last post of 2016, are you ready? I thought I would squeeze in one more even though I already shared my Most Popular Posts of 2016 (Sorry, Crab Dip Stuffed Mushrooms, there’s always next year!). I have been working on these Crab Dip Stuffed Mushrooms since November, so I’m excited to finally share them with you! Â I kept MEANING to share them, and I would make them for a party with every intention of photographing them for the blog, but I always ran out of time. Â Oh well, more Crab Dip Stuffed Mushrooms for us, no one was complaining.
I adapted this recipe slightly from my Crab Dip Stuffed Artichokes, because crab dip makes everything better, right? Â I did decide to go with a crispy panko topping and I’m glad that I did because not only does it make the mushrooms look better, but it also gives a nice texture contrast.
I hope everyone has a very safe and Happy New Year! Â I’ll be bringing you a new post full of healthy recipes on New Years Day, so keep a look out for that. Â But for now, enjoy some Crab Dip Stuffed Mushrooms and a glass of champagne or two.

Crab Dip Stuffed Mushrooms

Ingredients
- 1 ½ pounds crimini mushrooms
- 2 garlic cloves minced
- 6 ounces cream cheese
- ½ cup sour cream
- 2 ounces shredded aged white cheddarÂ
- 2 tablespoons fresh lemon juice
- ½ teaspoon hot sauce or to taste
- 1 teaspoon old bay seasoning
- 6 ounces lump crabmeat picked over for cartilage
- 1 cup panko breadcrumbs
- 1 teaspoon olive oil
- salt to taste
Instructions
- Preheat oven to 350°F.
- Carefully remove the stems from the mushrooms and use a small spoon to remove the gills. Â Place the mushroom caps on a foil lined baking sheet and set aside.
- In a bowl, add the cream cheese and sour cream, stir together until combined.
- Add the shredded cheese, lemon juice, old bay seasoning, hot sauce and garlic. Â Add salt to taste if desired (I normally find that the crab meat and Old Bay are enough, but it depends on your personal taste).
- Mix until well combined. Fold in the crab meat gently.
- In another bowl, mix together the panko bread crumbs and the olive oil.
- Fill each mushroom cap with the crab dip.
- Top each mushroom with panko bread crumbs. Â The easiest way to do this is to hold the mushroom over the breadcrumb bowl and use a spoon to sprinkle the breadcrumbs on top, allowing the excess to fall back into the bowl.
- Bake mushrooms for 15-18 minutes, until mushrooms are cooked. Â Finish under the broiler for 1-2 minutes to toast the breadcrumbs until golden brown. Â Serve right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe don’t forget to tag it @foxandbriar and #foxandbriar on instagram and facebook! I really love to see what you make and you may be featured in our weekly Reader Feature!
I just love your photo. That plate is so pretty and I love stuffed mushrooms. These look delicious and would be perfect for New Years!
Thank you so much Julie!