People love stuffed mushrooms with crab. This easy recipe makes them a great appetizer or side dish for your next holiday party or with steak. It’s a great make-ahead dish, as the filling and mushrooms can be made the night before. You can simply pop them in the oven right before your guests arrive. Cream cheese, crabmeat, basil, parsley, shallot, and garlic are mixed together and then stuffed into baby portobello (or cremini) mushroom caps. Toasted panko breadcrumbs, flavored with butter, are then sprinkled on top. A squeeze of lemon juice, and you’ve got yourself the most amazing amuse-bouche! This post includes affiliate links. When I find products I love and use daily, I like sharing them with my readers. Sometimes, I use affiliate links to earn a commission for my recommendations. I appreciate your support!.
Crab stuffed mushrooms are a delicious appetizer that deserve an equally tasty side dish. The richness of the crab filling paired with the earthy mushrooms calls for sides that complement without overpowering. After making these crab stuffed mushrooms countless times for my family, I’ve narrowed down 15 of our favorite pairings.
These side dish ideas range from classics like cheesy garlic bread to lighter options like a spinach salad I’ve also included hearty main dishes to turn crab stuffed mushrooms into a full meal No matter your tastes or dietary needs, you’ll find the perfect match for your crab stuffed mushrooms below!
Best Side Dishes to Serve with Crab Stuffed Mushrooms
1. Cornbread
My number one recommendation for pairing with crab stuffed mushrooms is moist, buttery cornbread. The sweetness plays well against the briny crab, while the crumbly texture contrasts nicely with the smooth mushroom caps.
You can keep it simple and serve your favorite boxed cornbread mix or go all out with a homemade recipe. I love adding fresh corn kernels, bacon bits, and pimentos for extra flavor and crunch. Just be sure to brush your hot cornbread with plenty of honey butter!
2. Baked Potato Soup
A rich, creamy potato soup makes a cozy partner for crab stuffed mushrooms. The potatoes pair nicely with the crab filling’s creaminess. The soup’s indulgence contrasts with the mushrooms’ earthy flavor and crisp texture for a pleasing balance.
Top your soup with chopped green onions, crispy bacon bits, and a swirl of sour cream. The tangy, cool sour cream nicely cuts through the decadence of the crab. For extra richness, add some shredded cheddar cheese to your bowls.
3. Chicken Parmesan
Chicken parmesan turns your crab stuffed mushrooms into a hearty surf and turf meal. The juicy chicken cutlets with melted mozzarella bring richness to match the crab. Meanwhile, the bright tomato sauce provides acidity to balance the mushrooms’ earthiness.
I recommend breading chicken cutlets, frying them until golden, and topping with melty mozzarella cheese and marinara sauce. Serve the saucy chicken alongside crab stuffed mushrooms for a perfect pairing of textures and flavors.
4. Mozzarella Sticks
For another delightfully cheesy partner, try crispy mozzarella sticks. The gooey mozzarella filling matches the creaminess of the crab stuffing. The fried, crunchy exterior plays off the mushrooms’ tender texture.
Dip your hot cheese sticks in cool marinara for a flavor and temperature contrast. The acidity of the tomato sauce also balances the rich crab and cheese. For dipping, I love making my homemade marinara loaded with garlic, basil, and red wine.
5. Garlic Bread
Buttery, garlicky bread is already a classic pairing with pasta or soup. It’s just as tasty alongside these crab stuffed mushrooms! The garlic’s punch works nicely with the briny seafood flavors of the crab. And you can’t go wrong with extra butter and bread to soak up any delicious leftovers.
For the ultimate garlic bread, spread sliced French or Italian loaves with butter mixed with minced garlic before toasting to perfection. I like to finish it with a sprinkle of parsley and parmesan for a pop of color and nutty flavor.
6. Honey Bread
If you want something slightly sweeter with your crab appetizer, honey wheat rolls are a great match. The subtle sweetness enhances the natural sweetness of the crab meat. And the soft, chewy rolls contrast nicely with the mushrooms’ tender yet meaty texture.
Brush some softened butter on warm rolls or bake a loaf of honey wheat bread. I love drizzling extra honey butter over top for added flavor and moisture. The touch of sweetness pairs perfectly with the rich, savory crab.
7. Caramelized Onion Bread
Along the sweet side, caramelized onion bread makes an awesome pairing. Slow cooking down onions brings out their natural sugars for the most delicious flavor. Their jammy softness works well with the texture of the stuffed mushrooms.
I like to make a loaf or rolls with plenty of sautéed onions baked right into the dough. The onion’s slight astringency cuts through the fat for a welcome balance. A schmear of cream cheese takes this pairing over the top!
8. Hard Boiled Eggs
For a lighter side, hard boiled eggs are a tasty protein pairing. The eggs’ creaminess matches the rich crab salad while providing a nice color contrast. Their mild flavor lets the briny seafood shine as the star.
Hard boil some eggs, then serve them whole with sea salt, black pepper, and lemon wedges for squeezing over top. Or make curried deviled eggs for extra flair! The spices pair excellently with the crab.
9. Spinach Salad
A fresh spinach salad adds color and nutrition alongside the indulgent crab stuffed mushrooms. The spinach’s subtle bitterness balances the rich stuffing. Tart vinaigrette also cuts through the fat perfectly.
Make a simple spinach salad with red onion, mushrooms, hard boiled egg, and bacon bits. But go easy on thick, creamy dressings, as they compete with the crab filling’s creaminess. A light olive oil and lemon juice dressing is my go-to.
10. Jasmine Rice
Fluffy jasmine rice soaks up any delicious crab juices for the perfect bite together. The mild rice also lets the seafood flavors shine rather than compete.Cooking your rice with coconut milk adds even more richness to pair with the crab.
For the most flavor, I love cooking jasmine rice in stock rather than water. Chicken or shrimp stock add extra depth and savoriness. Just finish your rice with a pat of butter and sprinkle of fresh herbs.
11. Green Beans
Steamed or sautéed green beans balance this rich appetizer with bright green nutrition. Their snappy crisp texture contrasts the stuffed mushrooms’ tenderness. And their subtle grassy flavor lets the crab take center stage.
Quick-cook your green beans by briefly steaming or sautéing with garlic and onion. For added flavor, I love cooking green beans with chopped bacon, toasted almonds, or lemon zest. Keep it simple and light to complement the crab.
12. Creamed Spinach
If you want a vegetable with a creamier vibe similar to the crab, try creamed spinach. The smooth blended spinach matches the crab salad’s richness. And spinach offers a pop of color to contrast the mushrooms.
Make an easy creamed spinach by cooking the spinach down with some onions or shallots and garlic. Then puree the greens with heavy cream and parmesan cheese. The salty, nutty parmesan flavors pair perfectly with the briny crab.
13. Stuffed Artichokes
Stuffed artichokes are a gorgeous, impressive side dish for your crab stuffed mushrooms. The artichokes mirror the stuffing concept while providing lighter flavors. Their buttery soft leaves contrast the mushroom caps’ hearty texture.
Trim and cook some artichokes, then fill with a mixture of breadcrumbs, parmesan, garlic, and olive oil. The lemon wedge garnish mimics and enhances flavors in the crab. It will feel like you’re eating at a 5-star restaurant!
14. Mac and Cheese
Rich, cheesy comfort food like mac and cheese feels right at home next to these crab stuffed mushrooms. The pasta’s creaminess matches the crab, while the cheese notes enhance that savory umami flavor.
Make your favorite mac recipe, whether stovetop or baked. I’d recommend opting for a mix of creamy, gooey cheeses rather than a sharp cheddar. A Gruyere and Havarti blend tastes perfect with the delicate crab. Add some crispy breadcrumbs on top for bonus texture and flavor.
15. Caesar Salad
A classic Caesar salad offers a fresh, tangy contrast to the hot crab stuffed mushrooms. The cool romaine and crunchy croutons provide great textures. While the vinegar dressing cuts through the fat with its acidity.
Make an easy Caesar with romaine lettuce, croutons, parmesan, and creamy dressing. You can also incorporate fun add-ins like bacon bits, hard boiled egg, and lemon slices. I’d advise going light or skipping the anchovies, as they overpower the crab.
Tips for Serving Crab Stuffed Mushrooms
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Allow your stuffed mushrooms to cool for 5-10 minutes out of the oven before serving, as they retain heat well. Garnish them while hot for maximum melted cheese appeal.
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Group your stuffed mushrooms on a serving platter with dividers or sections for your different side dishes to create a beautiful presentation.
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Set out cocktail napkins and toothpicks alongside the mushrooms to help minimize mess while eating these finger foods.
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Offer lemon wedges for squeezing over the crabstuffed mushrooms and side dishes to brighten flavors.
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Chill white wine, champagne, or rose to serve with your appetizer course for an elegant touch.
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Save any leftover mushrooms and sides to make delicious Crab Stuffed Mushroom Cobb Salads the next day!
Sample Menus for Serving Crab Stuffed Mushrooms
The Process: How to Make Stuffed Mushrooms with Crab
First, remove the mushroom stems, then thoroughly wash the mushroom caps. Instead of discarding the mushroom stems, I like to store them in the freezer to use to make stock at a later time. I’m trying to be more mindful when it comes to reducing food waste, and this is a fantastic way to contribute to that. I’ve started collecting everything, from beef bones, and chicken carcasses, to corn cobs and onion scraps. I should have been doing this all along, but you have to start somewhere, right? Once the mushrooms are washed and ready to go, preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Place a baking rack over a sheet baking pan, then line the mushrooms in a row, cap-side down. Prebake them in the oven for three minutes to remove any excess moisture. They should be dry, smooth, and shiny when removed from the oven.
First, sauté the shallots and garlic in butter. While that cools, get the crabmeat, egg, salt, pepper, red pepper flakes, cream cheese, Italian blend cheese, minced basil and parsley, and cream cheese. Give that a good mix, then fold in the shallots and garlic once it’s cooled. Chill the mixture in the refrigerator for at least one hour, and up to twenty-four hours. The longer the better, so the flavors have time to meld together!.
Brush the inside and outside of each mushroom with olive oil, then line them in your baking dish(es).
This is not a sponsored review. I just wanted to share how much I love Carapelli! When using olive oil in a recipe, I always turn to Carapelli Organic Extra-Virgin Olive oil. The flavor and quality are unmatched. They’ve been making olive oil for over one hundred and twenty-five years, so they know a thing or two about the process! Their website states “Carapelli tells the classic Italian love story. Love for the land, for olive trees, for olives, for tradition, for oil and for art”. I love that! They also have a section that teaches you how to do an olive oil tasting at home, which I thought was super cool. In short, Carapelli extra-virgin olive oil is perfect for this stuffed mushrooms with crab recipe!
Scoop or spoon the crabmeat and cream cheese mixture into each mushroom cap. Mushrooms come in all different sizes, so you be the judge on how much filling each one gets. In the biggest ones, I usually put about a tablespoon. A tiny bit less for the smaller mushrooms. It’s not the end of the world if some of them are stuffed a bit more than others. Life will still go on. Now, heat a pan over medium heat, then melt a tablespoon of butter. Add the panko breadcrumbs to the pan, stirring constantly. Be careful, the breadcrumbs will burn quickly if you don’t watch them! Add a little salt and pepper. Place breadcrumbs on top of each mushroom and bake in an oven preheated to 325 degrees for twenty minutes, or until the mushrooms are soft and the filling is hot all the way through.
Pro tip: I recommend serving lemon slices with stuffed mushrooms with crab. It adds a lot of flavor and acidity. I also garnish the stuffed mushrooms with minced fresh parsley and basil. Toothpicks on the side are helpful when serving as an appetizer to a crowd.
My family has always had stuffed mushrooms at Thanksgiving and Christmas, ever since I can remember. When I was a kid, my grandma used to make a version of them. I seem to remember her recipe having sausage and stuffing, but I could be wrong. Sadly, none of us thought to ask her for her stuffed mushrooms recipe. I guess it felt like she’d always be around to make them.
She probably didn’t feel the need to write down the recipe because she had it in her head. When my mom and Aunt Lynn went through my grandparents’ things after they died, they couldn’t find it in any of her books.
The same thing goes for her stuffed cabbage rolls recipe that my family always loved. I had to create my own version of that recipe too. I wish she had written down her recipes, but more importantly, I wish I had asked more questions! Do you ever feel that way?
My mom also makes a different version of stuffed mushrooms. They’re Red Lobster style if you’ve ever had those before. They have ingredients like crabmeat, old bay, oyster crackers, etc. She started making them that way because my dad loves his seafood, being from Mississippi. She says my cookies will be “a million times better,” but she has no idea how good hers are!
It seems like everyone is making a new stuffed mushroom recipe these days. It’s my turn now! I wanted to try something new, so I did what I always do when I need recipe ideas: I looked in my Flavor Bible book. And that’s the story of how my Stuffed Mushrooms with Crab recipe came to fruition!.
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