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

Craving that iconic, decadent appetizer from your favorite steakhouse? You’ve come to the right place. This Ruth’s Chris Crab-Stuffed Mushrooms recipe is the ultimate copycat, delivering that rich, savory, and perfectly balanced flavor you love, right in your own kitchen. We’ve perfected this recipe to ensure every bite is packed with jumbo lump crab, creamy cheese, and savory seasonings, all nestled into a tender cremini mushroom cap. Get ready to impress your family and friends with a truly restaurant-quality dish.

These stuffed mushrooms are more than just an appetizer; they’re an experience. Perfect for a special occasion, a holiday gathering, or simply when you want to treat yourself, this recipe is surprisingly straightforward. We’ll walk you through every step, from selecting the best crab meat to getting that perfectly golden-brown broiled top. Forget the steakhouse price tag—the best seat in the house is at your own dining table.

Why You’ll Love This Copycat Recipe

• Restaurant-Quality at Home: Achieve the signature flavor and texture of the famous Ruth’s Chris appetizer without leaving your house.
• Rich & Decadent Flavor: Jumbo lump crab meat combined with a creamy, seasoned cheese filling creates an irresistibly savory bite.
• Perfect for Entertaining: This dish is a guaranteed crowd-pleaser, making it the ideal starter for dinner parties, holidays, or any special gathering. For a full steakhouse experience, try serving it alongside a tender Boeuf Bourguignon.
• Surprisingly Simple: Despite its elegant presentation, the process is simple and easy to follow, with foolproof results every time.

The Key Ingredients for Perfect Crab-Stuffed Mushrooms

To replicate the classic Ruth’s Chris Crab-Stuffed Mushrooms, the quality of your ingredients is paramount. Here’s what you’ll need and why it matters.

For the Mushrooms & Filling

• Cremini Mushrooms: Also known as “baby bellas,” these have a firmer texture and deeper flavor than white button mushrooms, making them the perfect vessel for our rich filling.
• Jumbo Lump Crab Meat: This is the star of the show. Using high-quality jumbo lump crab provides large, succulent pieces and the best flavor. Avoid imitation crab at all costs.
• Cream Cheese: The foundation of our creamy filling. Use full-fat, block-style cream cheese for the best texture.
• Parmesan Cheese: Adds a sharp, nutty, and salty flavor that complements the crab beautifully. Freshly grated is always best.
• Breadcrumbs: We use plain breadcrumbs as a binder, helping to hold the filling together.
• Garlic & Onion: Finely minced garlic and onion provide an essential aromatic base.
• Butter: Used for sautéing the aromatics and mushroom stems, adding richness to the filling.
• Worcestershire Sauce: A secret weapon that adds a complex, savory umami depth.
• Seasoning: A simple blend of salt, black pepper, and a pinch of cayenne for a subtle warmth.

How to Make Ruth’s Chris Crab-Stuffed Mushrooms

Follow these simple steps to create a flawless steakhouse appetizer. We’ve broken it down to ensure your stuffed mushrooms are tender, flavorful, and cooked to perfection.

1. Prepare the Mushrooms

Start by gently cleaning your mushrooms with a damp paper towel. Avoid rinsing them under water, as they can become waterlogged. Carefully snap off the stems and set them aside. Use a small spoon to gently scrape out the dark gills from the inside of the mushroom caps to make more room for the delicious filling. Arrange the mushroom caps hollow-side-up in a baking dish.

2. Create the Savory Filling

Finely chop the reserved mushroom stems. In a skillet over medium heat, melt the butter. Add the chopped stems, minced garlic, and onion. Sauté until softened and fragrant, about 5-7 minutes. In a mixing bowl, combine the softened cream cheese, grated Parmesan, breadcrumbs, Worcestershire sauce, salt, pepper, and cayenne. Add the cooked mushroom stem mixture to the bowl. Gently fold in the jumbo lump crab meat, being careful not to break up the lumps too much. You want those beautiful, big pieces of crab in every bite.

3. Stuff and Bake

Preheat your oven to 375°F (190°C). Generously mound the crab filling into each mushroom cap, pressing gently to pack it in. Sprinkle a little extra Parmesan cheese over the top of each stuffed mushroom. This will create a wonderfully golden and bubbly crust. If you love cheesy appetizers, you might also enjoy these delicious cheeseburger rollups. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is hot and bubbly.

4. Broil for the Perfect Finish

For that signature steakhouse finish, turn your oven to a high broil. Place the baking dish under the broiler for 1-2 minutes, watching carefully. You want the tops to become beautifully golden brown and slightly crisp. Do not walk away during this step, as they can burn quickly!

Expert Tips for Success

• Don’t Overmix the Crab: Be gentle when folding in the crab meat. The goal is to keep the lumps intact for the best texture.
• Choosing the Right Mushrooms: Look for large, firm cremini mushrooms that are relatively uniform in size for even cooking.
• Make-Ahead Instructions: You can prepare the filling and stuff the mushrooms up to 24 hours in advance. Store them in an airtight container in the refrigerator and bake just before serving. You may need to add a few extra minutes to the baking time. For another great make-ahead dish, check out our Neiman Marcus Chicken Casserole.
• Storage and Reheating: Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

What to Serve with Stuffed Mushrooms

These Ruth’s Chris Crab-Stuffed Mushrooms are a fantastic standalone appetizer, but they also pair wonderfully with a variety of main courses. Serve them before a classic steak dinner, alongside a crisp Caesar salad, or with a main dish like our Lemon Dill Baked Salmon. They are also a perfect addition to any holiday or party spread.

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What is the best kind of crab meat for stuffed mushrooms?

For a true restaurant-quality experience, jumbo lump crab meat is the best choice. It provides large, succulent pieces and a superior, sweet flavor. While lump crab meat is a good alternative, avoid using claw meat or imitation crab, as they will significantly alter the texture and taste.

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Can I make crab-stuffed mushrooms ahead of time?

Yes, this is a great make-ahead appetizer. You can prepare the filling and stuff the mushrooms up to 24 hours in advance. Arrange them in your baking dish, cover tightly, and refrigerate. When ready to serve, bake them straight from the fridge, adding 5-7 minutes to the initial baking time.

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How do I store and reheat leftover stuffed mushrooms?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. Avoid using a microwave, as it can make the mushrooms rubbery.

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What is the proper way to clean mushrooms?

Mushrooms are like sponges and can absorb a lot of water, which can make your final dish soggy. The best way to clean them is to gently wipe them with a damp paper towel or a soft mushroom brush to remove any dirt. This keeps them firm and ready for stuffing.

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Is there a substitute for breadcrumbs in the filling?

If you need a gluten-free option, you can substitute the breadcrumbs with crushed pork rinds, almond flour, or a gluten-free breadcrumb brand. These alternatives will still act as a binder for the filling while keeping the recipe gluten-free.

Your New Favorite Steakhouse Appetizer

You now have the ultimate recipe for recreating a steakhouse classic. This Ruth’s Chris Crab-Stuffed Mushrooms recipe is the perfect way to elevate any meal into a special occasion. We’re confident it will become a go-to favorite for you and your guests. If you make this recipe, we’d love to hear about it! Leave a comment below or share a picture with us on Pinterest.

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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 mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 8 mushrooms

Course: Appetizer, Starter

Cuisine: American

Calories: 110

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 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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