If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Copycat Red Lobster's Crab Stuffed Mushrooms
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Everyone's favorite stuffed mushrooms from Red Lobster is easy to copy at home.
serves/makes:
ready in:
under 30 minutes
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. Use large mushrooms that will hold more filling and have better flavor.
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.
Experiment with different herbs like thyme or dill for added flavor in the filling.
Brush the mushroom caps with olive oil before filling for extra flavor.
Be cautious not to overfill the mushrooms, as they may overflow in the oven as the filling cooks and puffs up.
Use quality crab meat for optimal flavor, especially if serving for a special occasion.
If you're looking for a healthier option, reduce the amount of butter or use olive oil instead.
Choose a mixture of cheeses for a more complex flavor.
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?
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, try 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. To reheat stuffed mushrooms, place them in a baking dish and cover with foil to prevent drying out. Heat in the oven at 350 degrees F for about 10-15 minutes or until warmed through. You can also reheat them in the microwave.
Can I use a different type of cheese?
You can substitute with another type of meltable cheese like mozzarella or Gouda.
What type of mushrooms is best for stuffing?
Typical choices for stuffed mushrooms include white button mushrooms and cremini mushrooms. Choose medium to large-sized caps to hold more filling and hold up to the baking process without becoming too watery.
What can I substitute for Old Bay seasoning?
If you don't have Old Bay seasoning, you can create a substitute using a blend of celery salt, paprika, and black pepper. Other alternatives include Cajun seasoning or seafood seasoning if you have it on hand.
How do I know when the stuffed mushrooms are done?
The stuffed mushrooms are done when the cheese is melted and lightly browned, and the filling is hot throughout. You can use a fork to poke one of the mushrooms and check if it's warmed through.
Can I add more vegetables to the filling?
Feel free to add more diced vegetables such as spinach, artichokes, or even jalapenos for a little kick. Just make sure that they are sauteed first to remove any excess moisture.
tools needed
Skillet: For sauteing the celery, onion, and red bell pepper in butter, before mixing with the other ingredients.
Measuring Cups and Spoons: For measuring ingredients such as celery, onion, crushed oyster crackers, shredded cheese, and seasonings.
Large Baking Dish: To hold the stuffed mushroom caps during baking. Smaller individual dishes can also be used if preferred.
Large Mixing Bowl: For combining all the filling ingredients including the sauteed vegetables, crab meat, and seasonings.
Sharp Knife: For finely chopping the celery, onion, red bell pepper, and mushroom stems, as well as cutting the white cheddar cheese to fit the mushroom caps.
Spoon: For filling the mushroom caps with the crab mixture, making sure each cap is filled appropriately.
what goes with it?
Smoked Salmon Canapes: With their crisp melba toast and creamy topping, the Red Lobster's sassy smoked salmon canapes serve as the perfect crunchy counterpart to the tender, cheesy stuffed mushrooms.
Shrimp Nachos: these copycat shrimp nachos add a festive and fun twist to your crab-stuffed mushrooms. The creamy, cheesy shrimp topping brings a nice contrast to the savory, crab-filled mushrooms.
Seafood Chili: Pair this rich, hearty seafood chili with the stuffed mushrooms for a meal that feels like a coastal escape. The spicy warmth of the chili will contrast beautifully with the creamy, cheesy crab filling.
Shrimp and Bacon Appetizer: the smoky flavor of the grilled bacon wrapped shrimp complements the delicate taste of crab in the stuffed mushrooms perfectly. This pairing brings a playful surf-and-turf vibe to the table.
Shrimp Diablo: Pairing these copycat spicy, buttery shrimp with crab stuffed mushrooms is a match made in flavor heaven. The heat and tang of the shrimp zips through the rich, creamy filling of the mushrooms, creating a delightful balance of textures and tastes.
Bruschetta: The cheesy shrimp bruschetta acts as the perfect prelude to the crab stuffed mushrooms. Both dishes celebrate seafood, but the bruschetta's crisp texture and refreshing flavors will keep the palate ready for the heartiness of the stuffed mushrooms.
beverage pairings
Wine Pairings
Sauvignon Blanc: This zesty white wine with its bright citrus notes and herbal undertones pairs beautifully with the freshness of the crab and veggies in the mushrooms. Look for one that's crisp and not too sweet.
Chardonnay: A lightly oaked Chardonnay can be the right choice here. Look for one that's buttery and rich, as it will enhance the creaminess of the cheese and round out the flavors of the crab.
Pinot Grigio: If you prefer something lighter, a Pinot Grigio with hints of green apple and pear can lift the dish nicely without overshadowing it. Aim for one with a clean finish.
Other Alcohol Pairings
Sparkling Wine: A sparkling wine or prosecco brings all the happy bubbles to the party, and its acidity complements the richness of the cheese and crab.
Pale Ale: A light pale ale with some citrus and floral notes can work well alongside these mushrooms. It's refreshing enough to balance the savory flavors while not being too heavy.
Vodka Martini: A classic vodka martini with a twist of lemon could make your stuffed mushrooms feel a bit glamorous. The clean, crisp notes from the vodka will highlight the crab without stealing the show. Don't forget the olives!
Non-Alcoholic Pairings
Coconut Water: A refreshing coconut water can bring a nice tropical twist that pairs surprisingly well with crab. Its subtle sweetness and hydration make it perfect if you want to keep things light and fun.
Sparkling Water with Lime: If you're feeling fancy but still want to keep it simple, a sparkling water with a splash of lime is just the ticket.
Herbal Iced Tea: Go for a chilling herbal iced tea, something like mint or hibiscus. It's fruity and floral, working well to enhance the dish's flavor without any of the sugar baggage.
nutrition data
50 calories, 3 grams fat, 3 grams carbohydrates, 4 grams protein per piece. This recipe is low in sodium.
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.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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reviews & comments
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.
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 much⦠(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
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!
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!
December 25, 2017
Mine came very dry. I feel like you need much more butter in this recipe:(
They've never been dry for us. Could you have mis-measured something? Did you add the water?
Has anyone tried substituting the crab with shrimp or breaded shrimp? I do not have any crab at home.
They will have a different texture but it could work if you finely chop the shrimp
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.
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
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.
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).
What do you do with the water?
The instructions say "all other ingredients" in the 4th paragraph which would include the water.
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
June 6, 2016
Very Good,, thank you
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.
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.
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.
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!
August 6, 2013
it's just so amazing !!! :) :) :) :)
July 31, 2013
I didn't have oyster crackers so I just used saltines and these turned out very good.
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.
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.
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.
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.
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! :-)
May 14, 2012
I used some Parmesan cheese, Ritz crackers and a little garlic powder instead of Old Bay; but this came out amazingly.
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!
Yes, real grocery stores usually carry white cheddar.
January 7, 2012
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!
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!
January 27, 2010
Great recipe! It tasted pretty much exactly like the ones from Red Lobster.
December 31, 2008
This was the hit of our family Christmas Eve celebration. I sized it up for 72 mushrooms. It was spectacular
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!
May 11, 2008
This was so good I had to pass it on to all my friends!
January 24, 2008
If not the exact recipe it is BETTER! Instead of fresh crab claws we sub'd can crab with great results!