Grilled Crab Stuffed Mushrooms (Maryland Style) | Arteflame

Introduction

There is a specific magic that happens when ocean-fresh sweetness meets wood-fired smoke. As these Maryland Grilled Crab Stuffed Mushrooms sizzle on the plancha, the aroma of toasted butter and Old Bay instantly transports me to a coastal summer evening. The contrast is spectacular: an earthy, tender mushroom cap cradling a hot, creamy filling studded with sweet lump crab, all crowned with a golden, crispy crust. It is elegant comfort food at its finest.

Why I Love This Recipe

This dish is my secret weapon for entertaining because it bridges the gap between refined dining and rustic outdoor cooking. While it looks like a high-end steakhouse starter, it is surprisingly simple to pull together. The Arteflame grill adds a subtle smokiness that a conventional oven simply cannot replicate, turning a standard appetizer into a show-stopping experience.

Kitchen Wisdom

• Moisture Matters: Never soak your mushrooms! Mushrooms act like sponges. Wipe them clean with a damp cloth to prevent them from becoming soggy and watery on the grill.
• Gentle Folding: Treat the crab meat like gold. Fold it into the cream cheese mixture gently to keep those distinct, succulent lumps intact.
• Use a Dome: To get that perfectly melted, bubbly top without burning the mushroom bottom, cover them with a basting dome on the flat cooktop.

Easy Swaps

If you are gluten-sensitive, swap the Panko for crushed pork rinds or gluten-free breadcrumbs. For a sharper bite, replace the Parmesan with aged white cheddar.

Ingredients

The Mushroom Base

• 12-15 Large Cremini or White Button Mushrooms (or 4-6 Portobello caps for a main course)
• 2 tbsp Unsalted Butter, melted
• 1 tbsp Olive Oil

The Maryland Crab Filling

• 8 oz Lump Crab Meat (picked over for shells)
• 4 oz Cream Cheese, softened
• 2 tbsp Mayonnaise
• 1 tsp Worcestershire Sauce
• 1 tbsp Dijon Mustard
• 1.5 tsp Old Bay Seasoning
• 1/4 cup Parmesan Cheese, grated
• 2 tbsp Fresh Parsley, chopped
• 1 tbsp Fresh Lemon Juice
• 1/2 cup Panko Breadcrumbs (divided use)
• Salt and freshly cracked black pepper to taste

Instructions

Step 1: Prep the Mushrooms

1. Clean the mushrooms gently using a damp cloth or paper towel to remove any dirt. Do not soak them.
2. Carefully remove the stems to create a cavity for the stuffing. If using Portobellos, scrape out the gills with a spoon.
3. Brush the outside of the mushroom caps with the mixture of melted butter and olive oil.

Step 2: Prepare the Crab Filling

1. In a medium mixing bowl, combine the softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Mix until smooth and creamy.
2. Stir in the grated Parmesan cheese, chopped parsley, and half of the Panko breadcrumbs (1/4 cup).
3. Gently fold in the lump crab meat. Be careful not to break up the lumps too much; you want nice chunks of crab in every bite.
4. Season with a pinch of salt and pepper if needed.

Step 3: Stuff the Mushrooms

1. Spoon a generous amount of the crab mixture into each mushroom cap, mounding it slightly at the top.
2. Sprinkle the remaining 1/4 cup of Panko breadcrumbs over the top of the stuffed mushrooms for a crispy finish.

Step 4: Grill on the Arteflame

1. Preheat your Arteflame grill. You want a medium-high heat on the flat cooktop (plancha).
2. Lightly oil the cooktop surface where you plan to place the mushrooms.
3. Place the stuffed mushrooms directly on the flat cooktop, ensuring they are not too close to the open fire in the center (use the outer heat zones).
4. Cover the mushrooms with a basting dome or cheese melting dome. This captures the heat and helps the filling bake and the cheese melt without burning the bottoms.
5. Cook for 10-15 minutes, or until the mushrooms are tender and the topping is golden brown and bubbly.

Tips

To ensure your Maryland Grilled Crab Stuffed Mushrooms turn out perfectly, moisture control is key. Mushrooms are like sponges, so never soak them in water to clean them; instead, use a damp cloth or a soft brush to wipe away any dirt. This prevents them from becoming soggy and releasing too much water while grilling. When selecting your crab meat, splurge on jumbo lump crab if possible, as it provides those distinct, sweet chunks of meat that make this dish luxurious. Be gentle when folding the crab into the mixture to keep those lumps intact. Finally, utilize the flat cooktop of your Arteflame grill effectively. Place the mushrooms on the medium-heat zone rather than the center searing ring to allow the filling to heat through gently without scorching the mushroom bottoms before the inside is hot. Using a dome is the secret weapon for getting that oven-baked consistency on a grill.

Variations

While the classic Maryland style with Old Bay is hard to beat, these grilled stuffed mushrooms are incredibly versatile. You can easily adapt the flavor profile to suit your guests' preferences or whatever ingredients you have on hand. The Arteflame’s versatility allows you to experiment with different toppings that crisp up beautifully on the plancha. If you are looking to change things up, consider these delicious twists on the original recipe:

• Spicy Cajun Kick: Add chopped jalapeños and a dash of cayenne pepper to the cream cheese mixture for heat.
• Gluten-Free: Swap the Panko breadcrumbs for crushed pork rinds or a gluten-free breadcrumb alternative.
• Bacon Lover’s Delight: Mix in crispy, crumbled bacon bits with the crab meat for a savory crunch.
• Cheesy Melt: Substitute the Parmesan with Smoked Gouda or Sharp Cheddar for a gooier, richer texture.
• Shrimp & Crab: Use half chopped shrimp and half crab meat for a seafood extravaganza.

Best pairings

These crab-stuffed mushrooms are rich, savory, and creamy, requiring beverages and sides that can cut through the richness while complementing the delicate seafood flavors. A crisp, acidic white wine is the traditional choice; a chilled Sauvignon Blanc or an oaked Chardonnay pairs beautifully with the sweet crab and earthy mushrooms, balancing the palate with every sip. If you prefer beer, a light pilsner or a citrusy IPA works wonders to refresh the mouth between bites. As for food pairings, these make an excellent precursor to a hearty grilled ribeye steak or grilled salmon fillets cooked on the Arteflame. For a lighter meal, serve two or three Portobello-sized stuffed mushrooms alongside a fresh arugula salad dressed with a lemon vinaigrette to echo the citrus notes in the filling.

Conclusion

Mastering these Maryland Grilled Crab Stuffed Mushrooms on your Arteflame grill is a surefire way to impress any crowd. The combination of the crispy, golden-brown panko topping, the creamy, savory crab filling, and the tender, smoky mushroom cap creates a bite that is nothing short of perfection. It is a recipe that celebrates the best of coastal flavors combined with the rustic charm of wood-fired cooking. Whether you are serving them as a passed appetizer or a plated starter, they capture the essence of outdoor dining. Gather your friends, fire up the grill, and enjoy an appetizer that tastes like a special occasion, right in your own backyard.