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Perfect Elegant Crab-Stuffed Mushrooms Recipe with Creamy Garlic Aioli

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These elegant crab-stuffed mushrooms feature a creamy crab filling with fresh herbs and a silky garlic aioli, perfect for impressing guests with minimal effort.

Ingredients

Scale
  • 18–20 large white mushrooms, cleaned and stems finely chopped
  • 8 ounces fresh lump crab meat (or claw meat)
  • 4 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • For the Creamy Garlic Aioli:
  • 1/2 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • Pinch of salt
  • Pinch of freshly ground black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Remove stems from mushroom caps and finely chop the stems. Set caps aside on the baking sheet, gill side up. Pat dry if damp.
  3. Heat olive oil in a skillet over medium heat. Add chopped stems and minced garlic, sauté for 3-4 minutes until softened and fragrant.
  4. In a medium bowl, combine softened cream cheese, mayonnaise, lemon juice, chopped parsley, sautéed mushroom stems and garlic, and fresh crab meat. Stir gently to keep lumps intact. Season with salt and pepper.
  5. Stuff each mushroom cap generously with the crab mixture using a spoon or small cookie scoop.
  6. Sprinkle grated Parmesan cheese evenly over the stuffed mushrooms.
  7. Bake in the preheated oven for 15-18 minutes until mushrooms are tender and filling is bubbly with a golden-brown top. Tent with foil if Parmesan browns too quickly.
  8. While baking, whisk together mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper to make the creamy garlic aioli. Chill until serving.
  9. Serve the crab-stuffed mushrooms warm with the creamy garlic aioli drizzled on top or on the side.

Notes

Pat mushroom caps dry before stuffing to prevent sogginess. Sauté stems gently to soften without browning garlic. Chill filling if too loose before stuffing. Tent mushrooms with foil if Parmesan browns too fast. Aioli can be made ahead and refrigerated. For dairy-free, use vegan cream cheese and mayo; for vegetarian, substitute crab with hearts of palm or artichoke hearts.

Nutrition

Keywords: crab stuffed mushrooms, garlic aioli, appetizer, seafood appetizer, easy party recipe, elegant appetizer, creamy crab filling

Find it online: https://evabake.com/perfect-elegant-crab-stuffed-mushrooms-recipe-with-creamy-garlic-aioli/