Copycat Red Lobster's Crab Stuffed Mushrooms Recipe

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#72011

Everyone's favorite stuffed mushrooms from Red Lobster is easy to copy at home.

serves/makes:

ready in:

under 30 minutes

29 reviews
4 comments

ingredients

1/4 cup finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons finely chopped red bell pepper
1 tablespoon butter
35 fresh mushrooms
1/2 pound cooked crab claw meat, flaked
2 cups crushed oyster crackers
1/2 cup shredded Cheddar cheese
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
1/4 teaspoon salt
1 egg, beaten
1/2 cup water
6 slices white cheddar cheese

directions

Preheat the oven to 400 degrees F.

Heat a skillet over medium-high heat. Saute the celery, onion, and bell pepper in the butter for 2 minutes, stirring frequently. Transfer to a plate and set aside to cool in the refrigerator.

While the vegetables are cooling, wash the mushrooms and remove the stems. Set the caps to the side and finely chop half of the stems. Discard the other half of the stems or use in another recipe.

Combine the sauteed vegetables, chopped mushroom stems, flaked crab meat, cracker crumbs, shredded cheddar, garlic powder, Old Bay, black pepper, salt, egg, and water. Mix well.

Place the mushroom caps in a large baking dish or smaller individual dishes. Spoon about 1 teaspoon of the crab filling into each mushroom cap, mounding the filling slightly. Cover them with the sliced cheese (cut to fit as needed).

Place the baking dish in the oven and bake at 400 degrees F for 12-15 minutes or until the cheese is melted and lightly browned. Serve the stuffed mushrooms hot.

recipe tips

Choose mushrooms that have firm caps and no signs of sliminess.

For even cooking, try to select mushrooms of a similar size.

Gently scoop out some of the inside of the mushroom caps if needed to create more space for the filling.

Top the stuffed mushrooms with a sprinkle of paprika or grated Parmesan before baking for extra flavor.

If you prefer a crispier topping, broil the stuffed mushrooms for a minute or two after baking, watching closely to prevent burning.

Serve these as an appetizer for a dinner party or a special occasion.

common recipe questions

Can I use canned crab meat instead of fresh?

Yes, canned crab meat can be used as a substitute, just make sure it's well-drained and flaked.

What can I use instead of oyster crackers?

You can use crushed saltine crackers or breadcrumbs as an alternative.

Is it okay to prepare the stuffing mixture in advance?

Yes, you can prepare the stuffing mixture ahead of time and refrigerate for a few hours it until you're ready to stuff the mushrooms. If it sits too long it may become soggy.

Can I freeze these stuffed mushrooms?

Mushrooms become watery after being frozen so we do not recommend it.

Is there a vegetarian alternative for the crab meat?

For a vegetarian version, consider using chopped artichokes or a plant-based ingredient.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through.

Can I use a different type of cheese?

Yes, you can substitute with another type of meltable cheese like mozzarella or Gouda.

nutrition data for red lobster's crab stuffed mushrooms

50 calories, 3 grams fat, 3 grams carbohydrates, 4 grams protein per piece. This recipe is low in sodium.

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reviews & comments for red lobster's crab stuffed mushrooms

CarolPJ REVIEW:
February 27, 2023

I thought they were good. Left them in till cheese start to brown, they were hot and done inside but the mushrooms weren't done enough for my liking. I'll work on that. I see comments about being dry. I measured my crackers and THEN crushed as the recipe states. If you crush and then measure it will be more. Just a thought.
foodcritic1986 REVIEW:
July 25, 2021

Too dry and a little too bland. If I made again I would not add two cups of cracker crumbs. (Would add much less). I think this may have been what dried them out too muchâ¦ (yes I added the water). They do taste slightly similar to Red Lobsterâs mushrooms but definitely not as moist and donât have that âumphâ. I personally think stuffed mushrooms recipes are best with creamy cheeses such as cream cheese or borsoin
Guest Foodie REVIEW:
June 1, 2020

Iâve been making different stuffed mushroom recipes the past few days and these are not a great as others make them out to be. I followed the recipe exactly the way it says and they turned out very bland!
Guest Foodie REVIEW:
March 3, 2019

I didn't need quite as many mushroom so I got a small package which contained about 12 baby Bella mushrooms, I eye balled the ingredients but added too much water I think, when I stuffed them I simply used a tea spoon and pushed the excess water out. The flavors of the ingredients absolutely mimicked that of red lobster and although I was nervous that the flat was a tad bland, once it was done everything married beautifuly, the white cheddar on top really pulled it all together! Thank you for the recipe! This was my first time making stuffed mushrooms and my boyfriend said he felt like there was 0 difference between these mushrooms and red lobster, he ate 5 of them! Super easy and delicious! Thanks again!
Guest Foodie REVIEW:
December 25, 2017

Mine came very dry. I feel like you need much more butter in this recipe:(
- CDKitchen Staff Reply:
  
  They've never been dry for us. Could you have mis-measured something? Did you add the water?
Jenny October 9, 2017

Has anyone tried substituting the crab with shrimp or breaded shrimp? I do not have any crab at home.
- CDKitchen Staff Reply:
  
  They will have a different texture but it could work if you finely chop the shrimp
Amber REVIEW:
July 7, 2017

This recipe is very close to the original! I worked at Red Lobster for 5 years and those are still my favorite thing to eat! We didn't use egg or cheddar cheese in the recipe. It has always been jack. You can use imitation crab meat and lob meat. I have when I wanted a quick meal. That's what is actually in the stuffed mushrooms I crab meat and lobster meat.
Guest Foodie REVIEW:
June 20, 2017

Amazing, just amazing. Someone in here said they couldn't find white cheddar. I also had trouble. Wal mart sells the slices. Have made these several times now and I've switched to mote ray jack cheese. Recipe states 1 tablespoon butter. Someone said it didn't say how much. Hope this helps
See Also
Wild Boar Ragù Recipe
Conniet January 27, 2017

I haven't made these yet, but want to know if you can cook and re-heat if they will taste just as good. I wanted to take to a friend's house and don't want to cook them there.
- CDKitchen Staff Reply:
  
  Mushrooms don't reheat very well once cooked. You could assemble them up until the baking step and then just pop them in the oven at the friend's house (since presumably you were considering reheating them there).
Gigi December 29, 2016

What do you do with the water?
- CDKitchen Staff Reply:
  
  The instructions say "all other ingredients" in the 4th paragraph which would include the water.
Shari REVIEW:
November 24, 2016

These were great and easy to make I used Ritz crackers instead of the oyster crackers and I and I butter the cupcake pans before I made the them I love them they came out fine and they were so easy to make
I love it REVIEW:
June 6, 2016

Very Good,, thank you
elou REVIEW:
August 11, 2014

Love the Red Lobster crab stuffed mushrooms and hate the price? Make your own with this tasty recipe. These mushrooms can be served as appetizers, party treats, or as a side dish with dinner. They are sure to be loved by everyone, so you might want to make a few extra.
flashinthepan REVIEW:
July 18, 2014

These Red Lobster's crab stuffed mushrooms will make great guest pleasing hors d'oeuvres for your next party. Most of the work can be done ahead of time, and then pop them in the oven to be served hot and tasty. The recipe calls for cheddar cheese, but mozzarella or swiss work too.
2BsMom REVIEW:
November 7, 2013

I tried this with pasteurized canned crab claw meat and it tasted kinda fishy. I think I'll try fresh or frozen crab next time, the recipe doesn't specify. I liked the filling overall as it had a good texture but the crab I used just wasn't quite right.
MissSu REVIEW:
August 12, 2013

I just made these and OMG! These are phenomenal! Still eating as we speak, I didn't have old bay seasoning so I used sweet paprika,a pinch of cayenne pepper and thru in a bay leaf while the onions and red bell peppers cooked and discarded the bay leaf after. They turned out excellent!
mint sprinkles REVIEW:
August 6, 2013

it's just so amazing !!! :) :) :) :)
Guest Foodie REVIEW:
July 31, 2013

I didn't have oyster crackers so I just used saltines and these turned out very good.
Mary C REVIEW:
April 25, 2013

This is an extremely good recipe. If you'll notice, it doesn't say how much butter, so it's anything goes! Also, I also noticed Red Lobster uses Monterey Jack cheese. Well! It put it over the edge.
Mom REVIEW:
February 10, 2013

My son (48) just built a garage. The bar isn't in yet but the stove and countertop are in. He made these mushrooms and they are absolutely one of my favorite recipes he makes. Thank you for posting this.
Animal REVIEW:
December 31, 2012

Omg. I just finish eating this fantastic and amazing mushrooms I loveeeeee them. They are so good. Thank you so much for sharing this.
magicrain REVIEW:
November 30, 2012

I think that these turned out really well, I only rated it a 4 because the directions are a little confusing..I did not know how much butter to use.. and the mushrooms turned out rubbery like.I do remember red lobsters mushrooms being in a buttery sauce or juices. mine was very dry, But they did taste very good..Thank you for the recipe.
Deanna REVIEW:
November 19, 2012

I was unable to find white cheddar cheese so I used mozarella. While they were cooking in the oven it smelled just like I was at Red Lobster! Well they turned out AMAZING! Thanks for helping me create my favorite appetizer from RL! :-)
Leewit REVIEW:
May 14, 2012

I used some Parmesan cheese, Ritz crackers and a little garlic powder instead of Old Bay; but this came out amazingly.
knight February 2, 2012

hi, i was wondering... does anyone know where I can find white cheddar? do they sell that at a local grocery store? I looked at walmart, and no luck. thanks!
- CDKitchen Staff Reply:
  
  Yes, real grocery stores usually carry white cheddar.
awright0022 REVIEW:
January 7, 2012
love 2 cook REVIEW:
January 15, 2011

these are easy to make and taste as fantastic. You can use 3 to 4 cans of crab meat if unable to find fresh. still taste great!
SherBear REVIEW:
September 17, 2010

Spot on! I was cooking other things and was running around so I ended up forgetting some things. I put everything except the egg, water, butter, cheese, and crackers in a food processor machine and pureed it all. I also used can crab instead. I melted the butter in a pan and then added the the pureed stuff, and then added the cheese and crackers in the pan. I never ended up using the egg or water and they came out spot on, exactly like RL. I will be for sure making this dish more often! I also used garlic salt instead of garlic powder, and onion powder instead of onions. I never cooled in fride. I cooked it a little longer to brown the cheese. My husband hates mushrooms but ate the filling and cheese. Go figure! D-Lish!
John11 REVIEW:
January 27, 2010

Great recipe! It tasted pretty much exactly like the ones from Red Lobster.
Nancy REVIEW:
December 31, 2008

This was the hit of our family Christmas Eve celebration. I sized it up for 72 mushrooms. It was spectacular
shel REVIEW:
December 22, 2008

I did find that we had to bake a few minutes longer to be hot on the inside and then we put in broiler for about 3 minutes to brown the cheese on top. They were so good we warmed them up for breakfast!
Guest Foodie REVIEW:
May 11, 2008

This was so good I had to pass it on to all my friends!
crystallclear1047 REVIEW:
January 24, 2008

If not the exact recipe it is BETTER! Instead of fresh crab claws we sub'd can crab with great results!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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Copycat Red Lobster's Crab Stuffed Mushrooms Recipe | CDKitchen.com (2024)