Craving the iconic appetizer from your favorite steakhouse? This Ruth’s Chris Crab-Stuffed Mushrooms recipe is your ticket to recreating that five-star experience right in your own kitchen. We’ve cracked the code to that signature savory, cheesy, and crab-packed filling, all nestled into tender, broiled cremini mushrooms. Forget reservations; the best seat in the house is wherever you choose to enjoy these incredible bites. Perfect for a special occasion or just when you want to treat yourself, this recipe delivers that rich, decadent flavor you love.
We’ll walk you through every step, from selecting the right ingredients to the final broil, ensuring your homemade version is just as impressive as the original. Get ready to wow your family and friends with the ultimate copycat appetizer.
Why You’ll Love This Ruth’s Chris Crab-Stuffed Mushrooms Recipe
There’s a reason this appetizer is a steakhouse legend. Each bite is a perfect balance of savory, earthy, and sweet flavors. This recipe captures that magic, giving you a restaurant-quality dish that’s surprisingly easy to make at home.
- Authentic Steakhouse Flavor: We use key ingredients like jumbo lump crabmeat and a specific blend of cheeses and seasonings to perfectly mimic the rich, decadent taste of the original Ruth’s Chris Crab-Stuffed Mushrooms.
- Impressive Yet Simple: While they look and taste incredibly gourmet, the process is straightforward. It’s the perfect appetizer to impress guests without spending hours in the kitchen.
- Versatile Starter: Serve them as a stunning starter for a holiday meal, a crowd-pleasing party appetizer, or the opening act for a romantic dinner. They pair beautifully with a variety of main courses, including a juicy Cowboy Butter Chicken.
The Key to Steakhouse-Quality: Ingredients
Using high-quality ingredients is non-negotiable for achieving that signature Ruth’s Chris flavor. Here’s what you’ll need to gather.
For the Mushrooms
- Jumbo Cremini Mushrooms: Often labeled as “baby bellas,” these are essential. Their larger size provides the perfect vessel for our generous crab filling, and their firm texture holds up beautifully during baking.
- Unsalted Butter & Garlic: Melted butter and fresh garlic are brushed onto the mushrooms, infusing them with a savory base layer of flavor before they’re even stuffed.
For the Crab Filling
- Jumbo Lump Crabmeat: This is the star of the show. Using high-quality jumbo lump crabmeat provides those sweet, succulent chunks that make every bite a luxury. Be sure to gently pick through it for any stray shells.
- Breadcrumbs: We use seasoned breadcrumbs to act as a binder, giving the filling structure without making it heavy.
- Cheese Blend: A combination of grated Romano and Parmesan cheeses provides a sharp, salty, and nutty flavor that complements the sweet crab perfectly.
- Mayonnaise & Sour Cream: This creamy duo binds the filling, adding moisture and a subtle tangy flavor that balances the richness.
- Seasonings: Finely chopped green onions, a pinch of salt, freshly ground black pepper, and a dash of Worcestershire sauce round out the flavor profile, adding depth and complexity.
Step-by-Step Instructions
Follow these simple steps to create your own platter of irresistible Ruth’s Chris Crab-Stuffed Mushrooms. The key is a gentle hand when mixing the filling to keep those beautiful crab lumps intact.
Step 1: Prep the Mushrooms
First, preheat your oven to 400°F (200°C). Gently wipe the mushrooms clean with a damp paper towel. Avoid washing them under running water, as they can absorb too much moisture. Carefully twist off the stems and chop them finely; we’ll use these in the filling to minimize waste and maximize flavor. Arrange the mushroom caps on a baking sheet. In a small bowl, melt the butter and stir in the minced garlic. Brush this garlic butter mixture lightly over the entire surface of each mushroom cap.
Step 2: Make the Crab Filling
In a medium bowl, combine the chopped mushroom stems, breadcrumbs, Romano cheese, Parmesan cheese, mayonnaise, sour cream, green onions, salt, pepper, and Worcestershire sauce. Mix until everything is just combined. Now, gently fold in the jumbo lump crabmeat. Be careful not to overmix or break up those precious lumps of crab. The goal is to have a cohesive filling with visible chunks of crab throughout.
Step 3: Stuff and Bake
Using a spoon, generously mound the crab mixture into each mushroom cap, pressing down lightly to pack it in. Don’t be shy—the filling should be overflowing slightly. Sprinkle the tops with a little extra Parmesan cheese. Bake for 20-25 minutes, or until the filling is golden brown and bubbly. For that classic steakhouse finish, switch the oven to broil for the last 1-2 minutes, watching carefully to prevent burning. Let them rest for a few minutes before serving.
Pro Tips for Perfect Crab-Stuffed Mushrooms
Want to ensure your mushrooms are absolutely flawless? Here are a few expert tips.
- Don’t Crowd the Pan: Give the mushrooms space on the baking sheet to ensure they roast rather than steam. This helps them develop a better flavor and texture.
- Fresh is Best: Use fresh, high-quality lump crabmeat for the best flavor. While canned can work in a pinch, fresh crab makes a world of difference.
- Avoid Watery Mushrooms: Wiping mushrooms instead of washing them is the first step. Additionally, pre-baking the caps for about 5 minutes before stuffing can help release some of their natural moisture.
What to Serve with Crab-Stuffed Mushrooms
These mushrooms are a fantastic standalone appetizer, but they also pair wonderfully with other dishes. For a classic steakhouse experience, serve them before a main course of steak or our delicious Gouda Mushroom Stuffed Chicken. They are also a perfect addition to a larger appetizer spread, alongside dishes like Prosciutto Wrapped Mozzarella for a delightful variety of flavors and textures.
Storing and Reheating
Have leftovers? Store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the mushrooms on a baking sheet and warm them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through. This method helps maintain their texture better than a microwave.
Frequently Asked Questions
Yes! You can prepare the filling and stuff the mushrooms up to 24 hours in advance. Arrange them on the baking sheet, cover tightly with plastic wrap, and store them in the refrigerator. When you’re ready to serve, simply bake them as directed, adding a few extra minutes to the cooking time.
There are two key steps. First, gently wipe the mushrooms clean with a damp cloth instead of rinsing them under water. Second, you can pre-bake the mushroom caps for about 5-10 minutes at 400°F (200°C) on their own. Pour off any liquid that releases before stuffing them. This helps remove excess moisture.
For a true copycat Ruth’s Chris experience, jumbo lump crabmeat is the best choice. It provides large, succulent pieces of crab. If that’s unavailable, lump crabmeat is the next best option. Avoid claw meat or imitation crab, as the flavor and texture will not be the same.
These mushrooms are a classic appetizer that pairs well with a steak dinner, roasted chicken, or a nice piece of fish. They can also be part of a larger appetizer spread for a party, served alongside other finger foods and dips.
The best way to reheat crab-stuffed mushrooms is in the oven. Place them on a baking sheet in a 350°F (175°C) oven for 10-15 minutes, or until they are heated through. This helps keep the filling creamy and the topping crisp. We don’t recommend using a microwave, as it can make the mushrooms rubbery.
More Delicious Appetizer Recipes
Ruth’s Chris Crab-Stuffed Mushrooms (The Ultimate Copycat Recipe)
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Gently wipe mushrooms clean, remove stems, and chop stems finely. Arrange caps on a baking sheet. Mix melted butter and minced garlic, then brush over the mushroom caps.
- In a medium bowl, combine chopped mushroom stems, breadcrumbs, Romano, Parmesan, mayonnaise, sour cream, green onions, Worcestershire, salt, and pepper. Mix until just combined. Gently fold in the jumbo lump crabmeat, being careful not to break it up.
- Generously mound the crab mixture into each mushroom cap. Sprinkle the tops with a little extra Parmesan cheese.
- Bake for 20-25 minutes, until golden brown and bubbly. For extra browning, broil for the last 1-2 minutes, watching carefully. Let rest briefly before serving.
Notes
Tip 2: Don't overcrowd the baking sheet. Give the mushrooms enough space to ensure they roast evenly.
Tip 3: Be very gentle when folding in the crabmeat to keep those delicious, large lumps intact.
Share Your Steakhouse Creation!
We hope you love this copycat Ruth’s Chris Crab-Stuffed Mushrooms recipe as much as we do! It brings that special occasion feeling right to your dining room table. If you make this recipe and love it, we would be so grateful if you would share it with your friends and family. Don’t forget to save it to your favorite appetizer board on Pinterest!
