Crab-Stuffed Marinated Mushrooms Recipe

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“This recipe was given to me by a friend and I've made it many times over the years,” writes Shirley Doyen from Yorba Linda, California. "It's easy, quick to put together and always well-liked.” Who'd guess that it's lower in fat, too?
TOTAL TIME: Prep: 15 min. + marinating Bake: 20 min.
MAKES:20 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 20 min.
MAKES: 20 servings


  • 20 large fresh mushrooms
  • 1 cup fat-free Italian salad dressing
  • 1 egg, lightly beaten
  • 1-1/2 cups canned crabmeat, drained, flaked and cartilage removed
  • 3/4 cup soft bread crumbs
  • 1/4 cup reduced-fat mayonnaise
  • 1/4 cup finely chopped onion
  • 1 tablespoon lemon juice

Nutritional Facts

1 each: 40 calories, 2g fat (0 saturated fat), 21mg cholesterol, 174mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1/2 lean meat.


  1. Remove mushroom stems; discard or save for another use. Place mushroom caps in a large resealable plastic bag; add Italian dressing. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
  2. In a small bowl, combine the egg, crab, bread crumbs, mayonnaise, onion and lemon juice. Drain and discard marinade; stuff mushroom caps with crab mixture.
  3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 375° for 20-25 minutes or until stuffing is lightly browned. Yield: 20 appetizers.
Originally published as Crab-Stuffed Marinated Mushrooms in Light & Tasty February/March 2008, p26

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