Red Lobster Crab Stuffed Mushrooms: A Decadent Copycat Recipe

If you’ve ever dined at Red Lobster, you know their Crab Stuffed Mushrooms are an irresistible appetizer. These bite-sized delights feature tender mushroom caps filled with a rich, creamy crab mixture, baked to golden perfection. Now, you can recreate this restaurant favorite at home with our easy, step-by-step recipe that delivers the same indulgent flavors.

Perfect for parties, holidays, or a fancy appetizer night, these stuffed mushrooms are crowd-pleasing, elegant, and surprisingly simple to make. We’ll guide you through selecting the best ingredients, expert stuffing techniques, and even share customizable twists to make this dish your own.

The Story Behind Crab Stuffed Mushrooms

Stuffed mushrooms have been a beloved appetizer for decades, with roots tracing back to Italian and French cuisine. The concept of hollowing out vegetables and filling them with savory mixtures dates back centuries, with mushrooms being a popular choice due to their meaty texture and ability to hold flavorful fillings.

Red Lobster’s version elevates the classic with lump crab meat, a luxurious ingredient that adds sweetness and texture. The restaurant chain, known for its seafood specialties, introduced these stuffed mushrooms as part of their appetizer menu, where they quickly became a customer favorite.

Fun fact: Crab stuffing became popular in American cuisine during the mid-20th century, especially in coastal regions where seafood was abundant. The combination of crab with creamy, cheesy ingredients created a rich filling that perfectly complemented the earthy mushrooms. Today, this dish remains a signature appetizer—one that’s surprisingly easy to replicate at home!

Why You’ll Love This Recipe

Restaurant-quality flavor – Tastes just like Red Lobster’s famous appetizer!
Easy to make – No complex techniques required.
Versatile – Swap crab for other seafood or vegetarian options if preferred.
Perfect for entertaining – Always a hit at parties and gatherings.
Make-ahead friendly – Assemble ahead and bake when ready.
Budget-friendly – More affordable than dining out.

Ingredients & Equipment

For the Crab Stuffing:

8 oz lump crab meat (fresh or canned, drained) – Look for high-quality crab for the best flavor.
4 oz cream cheese (softened) – Provides a rich, creamy base.
¼ cup mayonnaise – Adds moisture and helps bind the filling.
¼ cup grated Parmesan cheese – Enhances the savory depth.
½ tsp Worcestershire sauce – Adds umami and depth.
¼ cup shredded mozzarella cheese – Adds a gooey, melty texture.
1 clove garlic (minced) – For a punch of aromatic flavor.
1 tbsp fresh parsley (chopped) – Brings a fresh, herbal note.
½ tsp Old Bay seasoning (or seafood seasoning) – A classic blend that complements seafood perfectly.
¼ tsp black pepper – For a subtle kick.
¼ tsp paprika (optional) – Adds color and mild smokiness.

For the Mushrooms:

20-24 large white or cremini mushrooms (stems removed) – Cremini mushrooms have a deeper flavor, while white mushrooms are milder.
1 tbsp olive oil (for brushing) – Helps prevent sticking and adds a light crispness.
2 tbsp melted butter (for topping) – Enhances richness and browning.
Extra Parmesan & parsley (for garnish) – For a finishing touch.

Equipment Needed:

Mixing bowls – For preparing the filling.
Baking sheet – To bake the mushrooms evenly.
Parchment paper (optional) – Prevents sticking and makes cleanup easier.
Small spoon or piping bag – For neatly stuffing the mushrooms.

Pro Tip: For the best texture, use fresh lump crab meat if possible. If using canned, drain well and pick through for any shell fragments.

Step-by-Step Instructions

1. Prep the Mushrooms

Preheat oven to 375°F (190°C).
Clean mushrooms with a damp paper towel (avoid soaking them, as they absorb water).
Carefully twist and remove the stems (save them for another use, like soups or stir-fries).
Lightly brush the mushroom caps with olive oil and arrange them on a baking sheet.

Why this step matters: Removing excess moisture ensures the mushrooms bake up tender, not soggy.

2. Make the Crab Filling

In a bowl, combine cream cheese, mayonnaise, Parmesan, mozzarella, garlic, parsley, Old Bay, Worcestershire sauce, and pepper. Mix until smooth.
Gently fold in crab meat (avoid overmixing to keep the crab lumps intact).

Pro Tip: If the mixture seems too soft, refrigerate it for 10-15 minutes to firm up before stuffing.

3. Stuff the Mushrooms

Spoon (or pipe) the crab mixture into each mushroom cap, mounding it slightly.
Drizzle with melted butter and sprinkle with extra Parmesan for a golden crust.

For neat presentation: Use a piping bag for even filling.

4. Bake to Perfection

Bake for 18-20 minutes until the mushrooms are tender and the filling is lightly golden.
Optional: Broil for 1-2 minutes for extra browning (watch closely to prevent burning).

Doneness check: The filling should be hot, and the mushrooms should release juices when pressed lightly.

5. Garnish & Serve

Sprinkle with fresh parsley for color and freshness.
Serve immediately while warm for the best texture.

Expert Tips & Troubleshooting

Mushrooms too watery?

Roast them for 5 minutes before stuffing to remove excess moisture. Filling too loose?
Add breadcrumbs or extra Parmesan to thicken. No crab available?
Substitute with chopped shrimp, lobster, or even heart of palm for a vegetarian version. Make ahead:
Assemble mushrooms, cover, and refrigerate for up to 24 hours before baking. Enhance flavor:
Add a dash of lemon zest for brightness.

Variations & Customizations

🌶 Spicy Kick – Add diced jalapeños or a dash of hot sauce for heat.
🧀 Extra Cheesy – Mix in sharp cheddar or Gruyère for a stronger cheese flavor.
🍞 Breadcrumb Topping – Sprinkle with buttery Panko crumbs before baking for crunch.
🌿 Herb-Infused – Stir in fresh dill or chives for an aromatic twist.

Serving & Presentation Ideas

Pair with: A light salad or roasted vegetables for a balanced meal.
Garnish: Lemon wedges, extra parsley, or a drizzle of garlic butter.
Serve on: A decorative platter with a side of tangy dipping sauce (like aioli or yogurt-based dip).

Presentation Tip: Arrange on a bed of rock salt or fresh herbs for an elegant display.

Storage & Make-Ahead Tips

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in the oven at 350°F (175°C) for 5-10 minutes (microwaving can make them soggy).
Freezing: Not recommended, as mushrooms can become mushy upon thawing.

Best enjoyed fresh, but reheated leftovers still taste great!

FAQ Section

Q: Can I use canned crab meat?
A: Yes! Just drain it well and check for shells.

Q: Can I make these vegetarian?
A: Absolutely—replace crab with chopped artichokes, spinach, or plant-based seafood alternatives.

Q: How do I prevent soggy mushrooms?
A: Pre-bake them for 5 minutes before stuffing to remove excess moisture.

Q: Can I use different cheeses?
A: Yes! Try pepper jack for spice or Gouda for smokiness.

Final Thoughts

These Red Lobster Crab Stuffed Mushrooms are a restaurant-worthy appetizer that’s surprisingly simple to make at home. Whether for a holiday gathering, dinner party, or just a treat-yourself moment, this recipe delivers rich, savory flavors in every bite.

Ready to impress? Give this recipe a try and share your results in the comments—we’d love to hear how yours turned out! �🦀