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Red Lobster's Crab Stuffed Mushrooms

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Rating: 5/5 5 stars
19 reviews

ready in: under 30 minutes
serves/makes:   35 pcs

recipe id: 72011
cook method: stovetop, oven
Red Lobster's Crab Stuffed Mushrooms Recipe
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35 fresh mushrooms
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup Cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 slices white cheddar cheese


Preheat oven to 400 degrees F.

Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere. Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in individual buttered casseroles or baking dishes. Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese.

Bake in oven for 12-15 minutes until cheese is lightly browned.

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50 calories, 3 grams fat, 3 grams carbohydrates, 4 grams protein per piece. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com

Member since: May 14, 2010
REVIEW: recipe rating
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.

Registered Member at CDKitchen.com

Member since: April 24, 2014
REVIEW: recipe rating
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.

Registered Member at CDKitchen.com

Member since: March 31, 2008
REVIEW: recipe rating
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.

Guest at CDKitchen.com

REVIEW: recipe rating
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!

Guest at CDKitchen.com

REVIEW: recipe rating

it's just so amazing !!! :) :) :) :)

Guest at CDKitchen.com

REVIEW: recipe rating
I didn't have oyster crackers so I just used saltines and these turned out very good.

Guest at CDKitchen.com

REVIEW: recipe rating
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.

Guest at CDKitchen.com
Mar 26, 2013

If you look at Red Lobster's menu, you will find that they describe the stuffed mushrooms as "smothered in melted Jack cheese." This is a much better choice than cheddar.

Guest at CDKitchen.com

REVIEW: recipe rating
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.

Guest at CDKitchen.com

REVIEW: recipe rating
Omg. I just finish eating this fantastic and amazing mushrooms I loveeeeee them. They are so good. Thank you so much for sharing this.

Guest at CDKitchen.com

REVIEW: recipe rating
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.

Guest at CDKitchen.com

REVIEW: recipe rating
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! :-)

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.