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 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. 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
Protein: 49g / %
Carbs: 20g / %
Fat: 11g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 20 crimini or baby bells mushrooms, washed;
- 1 1/2 cup cooked crab, minced;
- 1/2 red onion, minced;;
- 1 celery stalk, minced;
- 2 garlic cloves, minced;
- 1/2 cup almond meal;
- 1 tbsp fresh parsley, minced;
- 1 egg, beaten;
- Sea salt and freshly ground black pepper;
- 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 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, toss everything until well mixed.
- Pour the beaten egg in the bowl, and mix again until well combined.
- Fill each muffin cap with the crab mixture, then place in the preheated oven.
- Bake for 15 to 20 minutes, then serve.