Crab Stuffed Mushrooms add immediate fancy feels to any party. The easy cream cheese filling takes all of 5 minutes to stir together, you can prep them 100% in advance, and they make your appetizer spread sparkle.
Combine CRAB and STUFFED into one bite, and you have an appetizer with the fabulous flair the holidays are all about!
This recipe is based on my Sausage Stuffed Mushrooms, one of my family's favorite holiday appetizer recipes.
Instead of sausage, they swap lump crab meat, which is very easy to find at most major grocery stores.
Crab makes the recipe quicker and easier, since you can add it to the filling right away (versus the sausage which needs to be browned first).
I adjusted the spices to complement the crab's flavor profile, then doubled up on the cheese because it is the holidays for gosh sakes!
How to Make the Best Crab Stuffed Mushrooms
Red Lobster's crab stuffed mushrooms are ultra popular, but on the rare occasions I dined there as a kid, I never appreciated them (I had mushroom phobia back then; plus I was busy eating the Cheddar Bay Biscuits—these Easy Drop Biscuits with cheddar take me right back).
Fortunately, I came around: Grilled Portobello Mushrooms and Vegan Mushroom Stroganoff are two of our favorite meals, and if someone wants to split the crab stuffed mushrooms at Red Lobster with me, I would never turn them down.
This is a healthy crab stuffed mushrooms recipe compared to the Red Lobster crab stuffed mushroom recipe I found online, but it still offers serious decadence.
No one will be disappointed when you show up with a plate of these pretties!
The Ingredients
Crab. Sweet jumbo lump crab meat is a special and absolutely scrumptious ingredient to use in stuffed mushrooms. It pairs well with the other creamy and cheesy flavors in the filling.
Tips for Purchasing Crab Meat
A luxurious-feeling ingredient, crab is worth the splurge for a special occasion, and stuffed mushrooms are an excellent way to stretch it for a crowd.
If possible, look for either fresh or frozen lump crab meat. Crab meat that is fresh will have the best flavor. Canned crab meat will also work in a pinch.
Baby Bella Mushrooms. Perfectly-sized for stuffed mushroom appetizers, flavorful, and nutritious. Mushrooms are rich in antioxidants and vitamins.
Greek Yogurt. Helps create the luscious, creamy filling in a healthier way. Greek yogurt is packed with protein and calcium. Plus, it adds a delightful tang.
Substitution Tip
If you prefer, you can also make these crab stuffed mushrooms with mayonnaise or sour cream.
Egg Yolk. Holds the filling together.
OLD BAY. Seafood’s best friend. It brings salty, smoky, earthy, bold flavor to the mushrooms.
Breadcrumbs. Italian seasoned breadcrumbs help bind the filling and provide additional flavor.
Cheese. The mouth-watering cheesiness in the filling comes from a blend of cheddar and Parmesan cheese. They are a melty, nutty dream team.
The Directions
Clean and de-stem the mushrooms.
Whisk the yogurt, egg, garlic, and OLD BAY together.
Add the breadcrumbs, green onions, and cheeses.
Add the crab.
Stir until incorporated.
Fill each mushroom cap with the crab mixture. Lay the mushrooms in a baking dish.
Bake crab stuffed mushrooms at 350 degrees F for 20 to 25 minutes. Let cool, then top with black pepper, salt, and fresh parsley. ENJOY!
Storage Tips
To Store. Refrigerate stuffed mushrooms in an airtight storage container for up to 2 days.
To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F.
To Freeze. I don’t recommend freezing cooked stuffed mushrooms, as they tend to be soggy once reheated. If you have leftovers and want to give it a try, freeze them in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen.
Meal Prep Tip
Prepare the mushroom filling and stuff the uncooked mushrooms as directed. Lay the uncooked stuffed mushrooms on a baking sheet and freeze until solid. Transfer the frozen crab stuffed mushrooms to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed, adding a few extra minutes to the bake time if needed.
Leftover Ideas
Leftover crab stuffed mushrooms make an excellent addition to pasta dishes like Garlic Pasta and Adult Mac and Cheese. For an elevated grilled cheese, tuck diced leftover mushrooms and cheese between two slices of bread. Toast until golden (you can even add them to this Air Fryer Grilled Cheese).
There's no feeling crabby when crab stuffed mushrooms are around! (I couldn't help myself.)
If you try this recipe, I'd love to hear what you think in the comments below!
Frequently Asked Questions
Can I Make Crab Stuffed Portobello Mushrooms Instead?
You can make these crab stuffed mushrooms with portobello mushrooms instead. Follow the recipe as directed, but the portobello mushrooms may need a few extra minutes in the oven.
How Can I Make Gluten Free Crab Stuffed Mushrooms?
To make these stuffed mushrooms gluten free, swap the Italian seasoned breadcrumbs for gluten free breadcrumbs.
How Do You Keep Stuffed Mushrooms from Getting Soggy?
If your stuffed mushrooms are soggy after baking, they’re likely overcooked. Make sure to follow the bake times as directed to keep your mushrooms from getting soggy.
16ounceswhole baby bella mushroomslook for ones on the larger side, which are easier to stuff
3tablespoonsplain Greek yogurtsour cream, or mayo
1large egg yolk
2clovesgarlicminced
½teaspoonOLD BAY
1/4teaspoonkosher saltplus additional to taste
2tablespoonsItalian seasoned breadcrumbs
2green onionsfinely chopped
1/3cupshredded cheddar cheese
1/4cupfinely grated Parmesan cheese
8ouncesjumbo lump crab meatI purchase this prepacked from the seafood department; you can also swap canned
Freshly ground black pepper
Chopped fresh parsley
Instructions
Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove the stems and discard or use for soup or a stir fry (you can also freeze them). Set the caps aside.
In a medium mixing bowl, whisk together the Greek yogurt, egg yolk, garlic, and OLD BAY.
Stir in the breadcrumbs, green onion, cheddar cheese, and parmesan cheese.
Add the crab meat.
With a fork or spatula, stir gently to incorporate it evenly.
With a spoon or small scoop, generously mound the filling into each mushroom cap. They will be very full. Arrange the stuffed mushrooms in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).
Bake the crab-stuffed mushrooms until browned and the filling is cooked through, about 20 to 25 minutes. Some liquid may seep out of the mushrooms; simply leave it behind in the pan.
Transfer the crab stuffed mushrooms to a serving plate and let cool at least 5 minutes. Top lightly with ground black pepper and an additional pinch of salt to taste. Sprinkle with fresh parsley. Enjoy warm or at room temperature.
Notes
TO STORE: Refrigerate stuffed mushrooms in an airtight storage container for up to 2 days.
TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
TO FREEZE: I don’t recommend freezing cooked stuffed mushrooms, as they tend to be soggy once reheated. If you have leftovers and want to give it a try, freeze them in an airtight freezer-safe storage container for up to 3 months. Reheat from frozen.
TO MAKE AHEAD: Prepare the mushroom filling and stuff the uncooked mushrooms as directed. Lay the uncooked stuffed mushrooms on a baking sheet and freeze until solid. Transfer the frozen crab stuffed mushrooms to an airtight freezer-safe storage container for up to 3 months. Bake from frozen as directed, adding a few extra minutes to the bake time if needed.
These Gingerbread Cinnamon Rolls with cinnamon cream cheese frosting should come wrapped in paper and topped with a bow because they just may be the sweetest part of your Christmas morning.
Are you a get dressed up or a stay in your pajamas all day type of person for Christmas day?
While I will typically never say no to getting dressed up and going out, Christmas mornings, in my opinion, are MADE for fleece-lined leggings, a fluffy robe, and cozy socks (and a mug of Crockpot Hot Chocolate or Mulled Wine).
I’ll leave the dressing up to the pan of cinnamon rolls I’m serving for Christmas brunch because they’re not your average cinnamon rolls, they’re gingerbread cinnamon rolls with the BEST cinnamon-spiced cream cheese frosting.
They’re festive, sweet, indulgent, and are special enough to be considered a gift on your Christmas breakfast table (although I don’t recommend the aforementioned wrapping paper and bow).
5 Star Review
“They're excellent! The crumb is soft and chewy and not too sweet. The spices are well balanced."
— Sadie —
How to Make Gingerbread Cinnamon Rolls
These soft and tender cinnamon rolls are packed with the rich, warm flavors of your favorite gingerbread cookie. (Love those too? Don’t miss these Chocolate Ginger Molasses Cookies.)
The dough is deeply tinted with molasses, spicy with cinnamon, ginger, and cloves, and sweetened with brown sugar.
The Ingredients
Flour. I went for a blend of all purpose flour and white whole wheat flour to sneak at least a few health points into this otherwise decadent breakfast treat.
Substitution Tip
You may swap for an equal amount of all-purpose flour if preferred.
Ginger. Puts the “ginger” in this gingerbread cinnamon roll recipe.
Molasses. Lends its iconic robust flavor to the gingerbread-flavored dough.
Ingredient Note
For best results, stick to classic cooking molasses for this recipe. Dark or blackstrap molasses has a much stronger flavor and may overpower the flavor of the other spices and flavors in this recipe.
Cinnamon+Nutmeg + Cloves. If there was ever a more perfect blend of spices for the holiday it’s news to me because this one has all of my heart.
Brown Sugar. Brings additional molasses flavor into both the dough and filling.
Egg. Enriches the dough for moist, tender, and soft cinnamon rolls that melt in your mouth.
Milk. For enriched doughs, like cinnamon rolls, milk is the preferred liquid over water because it tenderizes and softens the dough.
Tip!
When baking, always make sure to warm your yeast activation liquid (in this case, milk) to the temperature recommended by the yeast manufacturer. It is usually around 110 degrees F.
Cream Cheese. Adds a wonderful tang and richness to the cinnamon roll frosting.
Powdered Sugar. Sweetens and thickens the cream cheese frosting.
Tip!
You can adjust the amount of powdered sugar in the frosting to suit your tastes. If you like a sweeter frosting, add more. If you want a frosting with more cream cheese tang, use less.
Vanilla. Enhances both the flavor of the gingerbread cinnamon roll dough and the spiced cream cheese frosting.
The Directions
Warm the milk and melt the butter.
Combine all the dough ingredients, except the all purpose flour, in the bowl of a stand mixer and then pour in the milk and butter.
Mix on low, then gradually add the all purpose flour until dough begins to form a shaggy ball and pulls away from the sides of the bowl.
Knead until smooth and elastic.
TIP!
You may alternatively knead by hand by turning the dough out onto a floured work surface.
Let the dough rise.
Meanwhile, stir together the filling ingredients.
Roll the dough out into a rectangle. Then, brush with melted butter and sprinkle with the prepared filling.
Roll up the dough the slice into 12 segments.
TIP!
Did you know you can use dental floss to slice cinnamon roll dough? Simply take a piece of floss, slide it under the dough, wrap it around the top, and pull tightly in opposite directions to pull the floss through the roll.
Make sure to use PLAIN, not mint-flavored dental floss, or it may make your rolls taste like mint.
Arrange sliced rolls in a pan and let rise again.
Bake cinnamon rolls at 350 degrees F for 25 to 35 minutes, until golden.
TIP!
These gingerbread cinnamon rolls are done baking when they reach an internal temperature of 185 degrees F.
Mix up the frosting and drizzle over the rolls. ENJOY!
Storage Tips
To Store. Baked gingerbread cinnamon rolls may be stored, covered in an airtight container, for up to 3 days in the refrigerator.
To Freeze. Baked gingerbread cinnamon rolls may be stored in a freezer for up to 3 months. For best results, store unfrosted and wrapped tightly in plastic with an outer layer of foil. Defrost overnight in the fridge before reheating and then topping with frosting.
To Reheat. Warm cinnamon rolls in an oven preheated to 350 degrees F until heated through. Alternatively, you may also heat individual rolls in the microwave for a few seconds until warm.
Meal Prep Tip
These rolls are perfect to make ahead and let rise overnight in the refrigerator.
Once the rolls are shaped, arrange them in the pan, cover with plastic wrap, then let rise in the refrigerator overnight.
The next morning, set the pan out at room temperature for a half-hour, then bake as directed.
Now all that remains is to eat these fabulous, fluffy, gingerbread cookie-flavored rolls warm from the oven.
I think I'll munch mine in fleece leggings and a faux fir vest.
Cozy, cozy, all the way.
Frequently Asked Questions
Can I Halve the Recipe for an 8×8 Pan?
Halving yeast dough can actually get tricky, so to be honest, I'd recommend making the full amount. You can always leave half unfrosted, freeze the leftovers, and enjoy later!
Can I Use a Bread Machine for Cinnamon Rolls?
I've only tested the recipe as written, so using a bread machine would be an experiment. If you decide to play around with it, I'd love to hear how it goes!
Why Didn’t My Cinnamon Rolls Rise?
Several factors can impact the rise of your cinnamon rolls including the age of your yeast, temperature, and humidity. Always check the expiration date of your yeast and make sure to activate it with liquid warmed to the temperature recommended by the yeast’s manufacturer. Finally, if your kitchen is too cold it can cause your dough to rise more slowly. Overproofing can also cause cinnamon rolls to lose some of their fluffiness in the oven once baked.
These Gingerbread Cinnamon Rolls with cinnamon cream cheese frosting should come wrapped in paper and topped with a bow because they just may be the sweetest part of your Christmas morning.
Are you a get dressed up or a stay in your pajamas all day type of person for Christmas day?
While I will typically never say no to getting dressed up and going out, Christmas mornings, in my opinion, are MADE for fleece-lined leggings, a fluffy robe, and cozy socks (and a mug of Crockpot Hot Chocolate or Mulled Wine).
I’ll leave the dressing up to the pan of cinnamon rolls I’m serving for Christmas brunch because they’re not your average cinnamon rolls, they’re gingerbread cinnamon rolls with the BEST cinnamon-spiced cream cheese frosting.
They’re festive, sweet, indulgent, and are special enough to be considered a gift on your Christmas breakfast table (although I don’t recommend the aforementioned wrapping paper and bow).
5 Star Review
“They're excellent! The crumb is soft and chewy and not too sweet. The spices are well balanced."
— Sadie —
How to Make Gingerbread Cinnamon Rolls
These soft and tender cinnamon rolls are packed with the rich, warm flavors of your favorite gingerbread cookie. (Love those too? Don’t miss these Chocolate Ginger Molasses Cookies.)
The dough is deeply tinted with molasses, spicy with cinnamon, ginger, and cloves, and sweetened with brown sugar.
The Ingredients
Flour. I went for a blend of all purpose flour and white whole wheat flour to sneak at least a few health points into this otherwise decadent breakfast treat.
Substitution Tip
You may swap for an equal amount of all-purpose flour if preferred.
Ginger. Puts the “ginger” in this gingerbread cinnamon roll recipe.
Molasses. Lends its iconic robust flavor to the gingerbread-flavored dough.
Ingredient Note
For best results, stick to classic cooking molasses for this recipe. Dark or blackstrap molasses has a much stronger flavor and may overpower the flavor of the other spices and flavors in this recipe.
Cinnamon+Nutmeg + Cloves. If there was ever a more perfect blend of spices for the holiday it’s news to me because this one has all of my heart.
Brown Sugar. Brings additional molasses flavor into both the dough and filling.
Egg. Enriches the dough for moist, tender, and soft cinnamon rolls that melt in your mouth.
Milk. For enriched doughs, like cinnamon rolls, milk is the preferred liquid over water because it tenderizes and softens the dough.
Tip!
When baking, always make sure to warm your yeast activation liquid (in this case, milk) to the temperature recommended by the yeast manufacturer. It is usually around 110 degrees F.
Cream Cheese. Adds a wonderful tang and richness to the cinnamon roll frosting.
Powdered Sugar. Sweetens and thickens the cream cheese frosting.
Tip!
You can adjust the amount of powdered sugar in the frosting to suit your tastes. If you like a sweeter frosting, add more. If you want a frosting with more cream cheese tang, use less.
Vanilla. Enhances both the flavor of the gingerbread cinnamon roll dough and the spiced cream cheese frosting.
The Directions
Warm the milk and melt the butter.
Combine all the dough ingredients, except the all purpose flour, in the bowl of a stand mixer and then pour in the milk and butter.
Mix on low, then gradually add the all purpose flour until dough begins to form a shaggy ball and pulls away from the sides of the bowl.
Knead until smooth and elastic.
TIP!
You may alternatively knead by hand by turning the dough out onto a floured work surface.
Let the dough rise.
Meanwhile, stir together the filling ingredients.
Roll the dough out into a rectangle. Then, brush with melted butter and sprinkle with the prepared filling.
Roll up the dough the slice into 12 segments.
TIP!
Did you know you can use dental floss to slice cinnamon roll dough? Simply take a piece of floss, slide it under the dough, wrap it around the top, and pull tightly in opposite directions to pull the floss through the roll.
Make sure to use PLAIN, not mint-flavored dental floss, or it may make your rolls taste like mint.
Arrange sliced rolls in a pan and let rise again.
Bake cinnamon rolls at 350 degrees F for 25 to 35 minutes, until golden.
TIP!
These gingerbread cinnamon rolls are done baking when they reach an internal temperature of 185 degrees F.
Mix up the frosting and drizzle over the rolls. ENJOY!
Storage Tips
To Store. Baked gingerbread cinnamon rolls may be stored, covered in an airtight container, for up to 3 days in the refrigerator.
To Freeze. Baked gingerbread cinnamon rolls may be stored in a freezer for up to 3 months. For best results, store unfrosted and wrapped tightly in plastic with an outer layer of foil. Defrost overnight in the fridge before reheating and then topping with frosting.
To Reheat. Warm cinnamon rolls in an oven preheated to 350 degrees F until heated through. Alternatively, you may also heat individual rolls in the microwave for a few seconds until warm.
Make-Ahead
These rolls are perfect to make ahead and let rise overnight in the refrigerator.
Once the rolls are shaped, arrange them in the pan, cover with plastic wrap, then let rise in the refrigerator overnight.
The next morning, set the pan out at room temperature for a half-hour, then bake as directed.
Now all that remains is to eat these fabulous, fluffy, gingerbread cookie-flavored rolls warm from the oven.
I think I'll munch mine in fleece leggings and a faux fir vest.
Cozy, cozy, all the way.
Frequently Asked Questions
Can I Halve the Recipe for an 8×8 Pan?
Halving yeast dough can actually get tricky, so to be honest, I'd recommend making the full amount. You can always leave half unfrosted, freeze the leftovers, and enjoy later!
Can I Use a Bread Machine for Cinnamon Rolls?
I've only tested the recipe as written, so using a bread machine would be an experiment. If you decide to play around with it, I'd love to hear how it goes!
Why Didn’t My Cinnamon Rolls Rise?
Several factors can impact the rise of your cinnamon rolls including the age of your yeast, temperature, and humidity. Always check the expiration date of your yeast and make sure to activate it with liquid warmed to the temperature recommended by the yeast’s manufacturer. Finally, if your kitchen is too cold it can cause your dough to rise more slowly. Overproofing can also cause cinnamon rolls to lose some of their fluffiness in the oven once baked.
2 1/4teaspoonsinstant yeast1 standard envelope yeast
1teaspoonpure vanilla extract
1teaspoonkosher salt
1teaspoonground cinnamon
1teaspoonground ginger
1/2teaspoonground cloves
1/2teaspoonground nutmeg
2 1/2 to 3cupsall purpose flour
Filling:
1/4cupbrown sugarlight or dark
1/4cupgranulated sugar
1tablespoonground cinnamon
1/2teaspoonground ginger
1/4teaspoonground cloves
3tablespoonsunsalted buttermelted
Cinnamon Cream Cheese Frosting:
3ouncescream cheesesoftened
1/4cuppowdered sugar
3-4tablespoonsmilk
1/2teaspoonpure vanilla extract
1/8teaspoonground cinnamon
1/8teaspoonground cloves
Instructions
Pour milk into a large glass measuring cup. Add butter and microwave on high, until the mixture is warmed to the temperature directed by the yeast manufacturer (usually between 110 to 125 degrees F). Start with 30 seconds, then microwave in 10-second intervals, until the desired temperature is reached. The butter may not melt completely and the milk should feel warm but not hot.
Place the white whole wheat flour, brown sugar, egg, molasses, vanilla, yeast, salt, cinnamon, ginger, cloves, and nutmeg in the bowl of a stand mixer or a large mixing bowl. Pour in the heated milk and butter. Beat on low speed for 3 minutes, stopping occasionally to scrape down the sides of the bowl.
Add 2 1/2 cups all purpose flour. Beat on low speed, until the flour is absorbed and the dough is no longer sticky, scraping down the sides of the bowl as you go. If the dough is extremely sticky, add the remaining 1/2 cup flour one tablespoon at a time, combining after each, just until the dough begins to form a shaggy ball and pulls away from the sides of the bowl. It should still feel fairly tacky but not sticky.
If using a stand mixer, fit the mixer with a dough hook and knead on medium-low for 6 minutes, until smooth and elastic. If kneading by hand, turn the dough out onto a floured work surface and knead until smooth and elastic, about 8 minutes. Add a little flour, one tablespoon at a time, if the dough is too sticky and clings readily to your hands.
Lightly oil a large, clean bowl with cooking spray. Form dough into a ball and place it in the bowl, turning once to coat with oil. Cover bowl with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place until doubled in volume, about 2 hours.
Meanwhile, make the filling. Stir together brown sugar, granulated sugar, cinnamon, ginger, and cloves. Set aside. Line a 9×13-inch pan with parchment paper and lightly coat with cooking spray.
Once the dough has risen, turn out onto a lightly floured surface and roll into a 12×20-inch rectangle. Brush all over with 3 tablespoons melted butter and sprinkle all of the sugar and spice filling over the top.
Starting at one of the short edges, roll the dough into a tight log, then tightly pinch the seam to seal. Gently stretch and pat the dough log as needed so that it is roughly even in diameter and 18 inches in length. With a serrated knife, gently saw the log into 12 segments (each segment will be 1 1/2 inches wide).
Arrange the rolls in the prepared pan, cut sides up. Cover the baking dish with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in volume, about 45 minutes. Alternatively, you can place the rolls in the refrigerator and let them rise overnight. Let the rolls come to room temperature for 30 minutes before baking.
Place rack in center of your oven and preheat to 350 degrees F. Bake the rolls until golden and the internal temperature reaches 185 degrees F, about 25 to 35 minutes. Check the rolls at the 20-minute mark. If browning too quickly, gently tent with foil and continue baking.
For the frosting, beat together the cream cheese and powdered sugar until smooth in a medium bowl. Add 3 tablespoons milk, vanilla, cinnamon, and cloves. Add a little additional milk as needed to reach the desired consistency. Frost the rolls and serve warm.
Notes
TOSTORE: Baked gingerbread cinnamon rolls may be stored, covered in an airtight container, for up to 3 days in the refrigerator.
TO FREEZE: Baked gingerbread cinnamon rolls may be stored in a freezer for up to 3 months. For best results, store unfrosted and wrapped tightly in plastic with an outer layer of foil. Defrost overnight in the fridge before reheating and then topping with frosting.
TO REHEAT: Warm cinnamon rolls in an oven preheated to 350 degrees F until heated through. Alternatively, you may also heat individual rolls in the microwave for a few seconds until warm.
TO MAKE AHEAD: These rolls are perfect to make ahead and let rise overnight in the refrigerator. Once the rolls are shaped, arrange them in the pan, cover with plastic wrap, then let rise in the refrigerator overnight. The next morning, set the pan out at room temperature for 30 minutes, then bake as directed.
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