Crab-Stuffed Mushrooms Recipe

4 4 5
Crab-Stuffed Mushrooms Recipe
Crab-Stuffed Mushrooms Recipe photo by Taste of Home
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Crab-Stuffed Mushrooms Recipe

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Publisher Photo
“Mushroom caps plump with crabmeat make a wonderful appetizer for entertaining,” suggests Tonya Farmer, Iowa City, Iowa. She suggests using the recipe as a light entree, served on salad greens or with pasta.
Recommended: Spicy Appetizers
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
30 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 1 medium tomato, seeded and diced
  • 1/2 cup soft bread crumbs
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 30 medium fresh mushrooms
  • 1 tablespoon olive oil
  • 1/4 cup shredded Parmesan cheese

Directions

In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside.
Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese.
Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm. Yield: 2-1/2 dozen.
Originally published as Crab-Stuffed Mushrooms in Country Woman December/January 2008, p37

Nutritional Facts

1 each: 27 calories, 2g fat (0 saturated fat), 6mg cholesterol, 60mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1/2 fat.

  • 1 medium tomato, seeded and diced
  • 1/2 cup soft bread crumbs
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • Dash cayenne pepper
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 30 medium fresh mushrooms
  • 1 tablespoon olive oil
  • 1/4 cup shredded Parmesan cheese
  1. In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside.
  2. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese.
  3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm. Yield: 2-1/2 dozen.
Originally published as Crab-Stuffed Mushrooms in Country Woman December/January 2008, p37

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ebramkamp User ID: 702841 228056
Reviewed Jun. 16, 2015

"Really tasty. I used fresh Dungeness crab in lieu of the canned crab and added some freshly minced chives for a bit more flavor and color. These disappeared fast."

MY REVIEW
mdbubba1 User ID: 1253738 219077
Reviewed Jan. 28, 2015

"Just o.k a little bland . Will try again with differnt seasonings."

MY REVIEW
Gary Harrison User ID: 5622719 99809
Reviewed Dec. 20, 2011

"OMG this one is out of the park, and easy to make. We ALL loved it."

MY REVIEW
dharris66 User ID: 5569872 146193
Reviewed Dec. 30, 2010

"Looked pretty, a little bland - I think I would add some fresh garlic next time"

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