These easy to make savory crab rangoon stuffed mushrooms only require 7 simple ingredients and about 10 minutes of baking time. If you are looking for a delicious, light and fresh appetizer for game day, this decadent recipe is a great option.
Crab-stuffed mushrooms are a great recipe for football Sunday game day or for any party or special occasion. These are also the best crab rangoon stuffed mushroom recipe for a dinner party appetizer or even as a side dish for a weeknight dinner. I love finding new and unique ways to use the crab we catch on vacation over the summer and this appetizer is a great way to use fresh crab.
This was inspired by my crab rangoon cups recipe on this site, and pairs well with this mushroom swiss burger.
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Ingredients
Baby bella mushrooms are the best mushroom option for this recipe. They are filled with a combination of fresh crab meat, mozzarella cheese, cream cheese and soy sauce. The crab stuffed mushrooms are then topped with sweet Thai chili sauce and chopped chives.
- baby bella mushrooms
- fresh lump crab meat
- mozzarella cheese
- cream cheese
- soy sauce
- sweet Thai chili sauce
- chives
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350 degrees. Using a small spoon, scoop out the centers and mushroom stems of each mushroom. Shred mozzarella cheese. Chop chives.
- Step 2: In a small bowl, mix crab meat, cream cheese, mozzarella cheese and soy sauce. Stuff about 1 tablespoon of crab mixture in each mushroom depending on the size of the mushroom. Each mushroom should be slightly overstuffed.
- Step 3: Bake 10-25 minutes or until crab mixture is warm and slightly golden brown on top.
- Step 4: Remove from oven. Top each mushroom with sweet Thai chili sauce and chives. Serve immediately or save for later.
Hint: do not wash the mushrooms excessively. If they are dirty, clean mushrooms by wipe them off with a damp paper towel or use a mushroom brush. If you wash the mushrooms excessively with water, they will absorb the water and become soggy.
Substitutions
- Crab - use imitation crab meat instead of fresh crab for a more affordable option
- Dairy Free - use vegan cheese and vegan cream cheese for a dairy free option
- Mushrooms - white mushrooms can also be used. Portobello mushrooms can also be used but cooking time will need to be adjusted due to its size.
Variations
- Spicy - add chili pepper flakes or a little hot sauce to the crab mixture for a spicy version
- Crab Rangoon Dip - add the crab mixture to a bowl, bake and serve with wonton chips for a delicious and cheesy dip version
- Crab Rangoon - wrap the crab mixture in wonton wrappers and fry
See this Crab Rangoon Dip recipe on my website!
Equipment
To make this recipe, you will need a baking sheet, small spoon, a sharp knife and cutting board and a small mixing bowl.
How to Store Crab Rangoon Stuffed Mushrooms
Store the leftover stuffed mushrooms in an airtight container in the fridge for up to 2-3 days. Reheat leftovers in the oven, air fryer or microwave until warm.
These ingredients do stand up well to freezing for up to 2 months.
Top Tip
Use as small of a spoon as possible when scooping out the middle of each mushroom. Mushrooms are very delicate and using a small spoon will help avoid the mushroom from splitting.
FAQ
Yes, this recipe is gluten free. For suggestions regarding other dietary concerns, check out the substitutions section of this post.
Yes, imitation crab can be used instead of fresh crab. Fresh crab meat will produce the best results.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with crab rangoon stuffed mushrooms:
📖 Recipe
Easy Savory Crab Rangoon Stuffed Mushrooms Recipe
Equipment
- 1 Baking Sheet
- 1 Small Mixing Bowl
- 1 sharp knife and cutting board
- 1 small spoon
Ingredients
- 24 baby bella mushrooms
- 8 oz lump crab meat
- 8 oz cream cheese
- 4 oz mozzarella cheese shredded
- 1 tablespoon soy sauce
- ¼ cup sweet Thai chili sauce
- ¼ cup chives chopped
Instructions
- Preheat oven to 350 degrees. Using a small spoon, scoop out the centers and mushroom stems of each mushroom. Shred mozzarella cheese. Chop chives.
- In a small bowl, mix crab meat, cream cheese, mozzarella cheese and soy sauce. Stuff about 1 tablespoon of crab mixture in each mushroom depending on the size of the mushroom. Each mushroom should be slightly overstuffed.
- Bake 10-25 minutes or until crab mixture is warm and slightly golden brown on top.
- Remove from oven. Top each mushroom with sweet Thai chili sauce and chives. Serve immediately or save for later.
Notes
- save leftovers in an airtight container for up to 2-3 days.
- reheat leftovers prior to serving.
- best when reheated in the air fryer or oven.
- these ingredients can be frozen for up to 2 months.
Nutrition
If you have any questions about how to make this Crab Rangoon stuffed mushrooms or need other appetizer suggestions, leave a comment below!
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