8 Crowd-Pleasing Crab Appetizers to Serve at Your Holiday Party

‘Tis the season for planning holiday parties, and you’ve come to the right place to figure out your appetizer menu. Tender crab meat hits peak season around the holidays, reports Eat the Seasons. This makes it an especially popular ingredient to include in our December festivities, and — given that crab meat as adaptable as it is delicious — the tender meat lends itself especially well to hors d’oeuvres. There are innumerable ways to spice up your crab using seasonings, cheeses, veggies, and more, and we’ve covered some of the best ones here.

Serve one of these eight divine crab-based appetizers at your next holiday gathering.

1. Crab and Gouda Stuffed Mushrooms

These melt-in-your-mouth Crab and Gouda Stuffed Mushrooms from Peas and Crayons are the perfect savory selection for your holiday party this season. You’ll stuff the bite-size button mushrooms with a combination of sautéed veggies, tender crab meat, rich Gouda cheese, seasonings, and crispy breadcrumbs. The result? A warm and comforting appetizer that will have your guests begging for the recipe. This dish takes just 25 minutes to make and yields 25 stuffed button mushrooms.


  • 25 to 30 button mushrooms
  • ¼ cup diced red pepper
  • ¼ cup diced celery
  • ¼ cup diced onion
  • 3 button mushrooms, chopped
  • 3 cloves of garlic, minced
  • ½ tablespoon butter
  • ½ teaspoon Old Bay seasoning blend
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon paprika, plus extra for topping
  • Salt and pepper, to taste
  • 4 ounces lump crab meat
  • ½ cup Gouda cheese, plus extra for topping
  • ¼ cup panko breadcrumbs

Directions: Preheat oven to 350 degrees Fahrenheit and line a baking sheet with foil. Drizzle foil with a little olive oil or spritz with your favorite cooking spray. Remove the stems from your mushrooms and arrange them on the baking sheet.

Finely dice your veggies and, with a ½ tablespoon of butter, sauté the celery, onion, and red pepper. Toward the end, add your chopped mushrooms and garlic; continue to sauté until onions and celery are translucent and tender, and mushrooms are fully cooked. Season with Old Bay, garlic powder, paprika, salt, and pepper; stir and pour into a mixing bowl. Add your crab, panko breadcrumbs, and cheese, then mix. Spoon mixture into mushroom caps and top with a little extra Gouda and paprika.

Bake for 15 to 20 minutes, or until mushrooms are tender and stuffing is golden. Grab a fork and enjoy.