Crab-stuffed mushrooms are an appetizer fit for any finger-food occasion! Mushrooms have a natural umami flavor, which creates a savory, rich taste that contrasts nicely with the light taste of crab. Bake these mushrooms in the oven for crispy bites that will be sure to please all those who inhale them!
When purchasing crab, the first choice of crab would be a fresh-caught crab. Crab is a rich source of minerals like magnesium, phosphorus, zinc, and copper. It's also high in vitamins like B12 and folate. A well-sourced crab will be the most nutrient-dense choice and will taste the best, too.
If possible, try to stay clear of imitation crab meat -- also known as surimi, which means "ground meat". Imitation crab is often ground-up white fish mixed with food starch, salt, MSG, and other flavorings.
Looking to cook up a few appetizers alongside this one? Try making some sweet potato bites with guacamole or oven-baked zucchini fritters. If you want to serve this as a side, use larger mushrooms and stuff them with more crab!
Crab-Stuffed Mushrooms Recipe
Serves: 4 Prep: 15 min Cook: 20 min
Ingredients
- 20 crimini or baby bells mushrooms, washed
- 1 ½ cups crab, cooked and minced
- ½ red onion, minced
- 1 celery stalk, minced
- 2 garlic cloves, minced
- ½ cup almond meal
- 1 tablespoon fresh parsley, minced
- 1 egg, beaten
- Sea salt and freshly ground black pepper
Preparation
- Preheat the oven to 425 F.
- Wash the mushrooms and remove the stems; keep the stems and caps.
- Place the caps on a baking sheet with the hole face up.
- Mince the mushroom stems, then place them in a bowl.
- Add the crab meat, red onion, celery, garlic, almond meal, fresh parsley, sea salt, and black pepper to the bowl with the minced stems, and toss everything until well-mixed.
- Pour the beaten egg into the bowl, and mix again until well combined.
- Fill each muffin cap with the crab mixture, then place it in the preheated oven.
- Bake for 15 to 20 minutes, then serve.
📖 Recipe
Crab-Stuffed Mushrooms Recipe
Ingredients
- 20 crimini or baby bells mushrooms washed
- 1 ½ cups crab cooked and minced
- ½ red onion minced
- 1 celery stalk minced
- 2 garlic cloves minced
- ½ cup almond meal
- 1 tablespoon fresh parsley minced
- 1 egg beaten
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 F.
- Wash the mushrooms and remove the stems; keep the stems and caps.20 crimini or baby bells mushrooms
- Place the caps on a baking sheet with the hole face up.
- Mince the mushroom stems, then place them in a bowl.
- Add the crab meat, red onion, celery, garlic, almond meal, fresh parsley, sea salt, and black pepper to the bowl with the minced stems, and toss everything until well-mixed.1 ½ cups crab, ½ red onion, 1 celery stalk, 2 garlic cloves, ½ cup almond meal, 1 tablespoon fresh parsley, Sea salt and freshly ground black pepper
- Pour the beaten egg into the bowl, and mix again until well combined.1 egg
- Fill each muffin cap with the crab mixture, then place it in the preheated oven.
- Bake for 15 to 20 minutes, then serve.
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