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Crab-Stuffed Mushrooms

“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.
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    2-1/2 dozen


  • 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


  • Preheat oven to 400°. 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 15x10x1-in. baking pan coated with cooking spray. Bake until mushrooms are tender and filling is lightly browned, 15-20 minutes.
Nutrition Facts
1 mushroom: 24 calories, 1g fat (0 saturated fat), 6mg cholesterol, 72mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.

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Average Rating:
  • ebramkamp
    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.

  • mdbubba1
    Jan 28, 2015

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

  • emscooking
    Apr 20, 2013

    No comment left

  • Hautemom
    May 21, 2012

    No comment left

  • Gary Harrison
    Dec 20, 2011

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

  • dharris66
    Dec 30, 2010

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