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An extreme close-up of several crab-stuffed mushrooms, showcasing the rich and creamy jumbo lump crab filling before baking.
FL Recipes

Ruth's Chris Crab-Stuffed Mushrooms: The Ultimate Copycat Recipe

Recreate the iconic steakhouse appetizer at home with our Ruth's Chris Crab-Stuffed Mushrooms copycat recipe. Jumbo lump crab and a creamy cheese filling are baked into tender mushrooms for a truly decadent and impressive dish.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 mushrooms
Course: Appetizer, Starter
Cuisine: American
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 16 oz large cremini mushrooms about 8-10 mushrooms
  • 8 oz jumbo lump crab meat patted dry
  • 4 oz cream cheese softened
  • 1/4 cup grated Parmesan cheese plus more for topping
  • 1/4 cup plain breadcrumbs
  • 2 cloves garlic finely minced
  • 1/4 cup yellow onion finely minced
  • 2 tbsp butter
  • 1 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne pepper

Equipment

  • 1 Baking Dish
  • 1 Mixing Bowl
  • 1 Skillet

Method
 

  1. Preheat oven to 375°F (190°C). Gently clean mushrooms with a damp paper towel. Remove stems and chop them finely. Scrape out the gills from the mushroom caps and arrange caps in a baking dish.
  2. In a skillet over medium heat, melt butter. Add the chopped mushroom stems, minced garlic, and onion. Sauté until soft, about 5-7 minutes. Remove from heat.
  3. In a large bowl, combine the softened cream cheese, Parmesan cheese, breadcrumbs, Worcestershire sauce, salt, pepper, and cayenne. Add the cooked stem mixture.
  4. Gently fold the jumbo lump crab meat into the cream cheese mixture, being careful not to break up the lumps.
  5. Mound the crab filling into each mushroom cap. Sprinkle with additional Parmesan cheese. Bake for 20-25 minutes, until the filling is hot and bubbly.
  6. Turn the oven to a high broil and broil for 1-2 minutes, watching closely, until the tops are golden brown. Serve immediately.

Nutrition

Calories: 110kcalProtein: 7gFat: 8gFiber: 0.5g

Notes

Tip 1: Use high-quality jumbo lump crab meat for the best restaurant-quality flavor and texture.
Tip 2: To make ahead, stuff the mushrooms, cover, and refrigerate for up to 24 hours before baking.
Keyword copycat recipe,crab stuffed mushrooms,ruth's chris stuffed mushrooms

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