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Put a heaping spoonful of the filling into each of the mushroom caps.  Pack it down and fill all your mushrooms using all the shrimp and crab mixture.  Put all the stuffed mushrooms back into the casserole dish.


Top each of the mushrooms with some of the topping.  Pat down to ensure the topping is sticking to the shrimp and crab mixture.  Use all of the topping.


Crab & Shrimp Stuffed Mushrooms

An elegant stuffed mushroom is always a favorite appetizer. This crab and shrimp option is packed with seafood, veggies and flavor.
5 from 1 vote
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Course Starter
Cuisine General
Servings 6 Served
Calories 8 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 12 Large/Medium Mushrooms, stems removed and finely chopped
  • 4 Oz. Lump or Claw Crab Meat
  • 4 Oz. Shrimp, chopped into small pieces
  • 3 Tbsp. Cream Cheese, room temperature
  • 3 Green onions, finely chopped
  • ¼ Red Bell Pepper, finely chopped
  • ¼ Cup Crushed Saltines
  • 2 Tbsp. Heaping Grated Parmesan Cheese
  • 1 Tbsp. Parsley, chopped
  • 2 Tbsp. Land ‘o Lakes Light Butter, divided
  • 2 Lemons, one zested and one cut into wedges
  • Sriracha to taste
  • Salt & Pepper to taste
  • ¼ Cup White Wine
  • Cooking Spray
  • 1 Tbsp. Chives, finely chopped (to serve)
  • Lemon Wedges (to serve)
  • More Parmesan cheese (to serve)


  • Preheat oven to 350 degrees. Wipe your mushroom caps clean. Place caps, cavity side down, in a baking dish sprayed with cooking spray. Bake for 10 minutes to soften. Remove from oven. Cool until able to handle.  Turn over and salt and pepper the inside of the caps.
  • Meanwhile, sauté the chopped pepper, mushrooms and onions in a skillet on the stove that has been sprayed with cooking spray. Salt and pepper the mixture. Put to the side to cool.
  • In a bowl, mix the crab, shrimp, cream cheese, cooled mushrooms, onions and peppers, lemon zest, a couple of dashes of Sriracha, salt and pepper. Fill the mushroom caps with the mixture and put back in the baking dish.
  • In a small bowl, mix the crushed saltines, Parmesan cheese and chopped parsley.  Add one tablespoon of melted butter and mix.  Top the mushrooms with the breadcrumb mixture. Press down on the crumbs so they adhere to the filling.
  • Pour the wine and the remaining tablespoon of melted butter around the mushrooms in the baking dish. Cover with foil. Bake for 25 minutes.  TIP:  spray the foil on the side touching the mushrooms.  It will prevent sticking when you remove it.
  • Uncover the mushrooms and put under the broiler for two minutes to brown the top. Serve garnished with the chopped chives, more freshly grated Parmesan and the lemon wedges.


Calories: 8kcalCarbohydrates: 0.3gProtein: 0.01gSodium: 1mgPotassium: 7mgSugar: 0.1gCalcium: 1mgIron: 0.03mg
Keyword appetizer, seafood, shellfish, starter
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