Crab-Stuffed Mushrooms Recipe

5 from 1 vote

Try these light, yet savory crab-stuffed mushrooms -- they're fit for any finger-food occasion!

Course Main Course

Cuisine American

Keyword crab, mushroom

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 138kcal

Cost 15

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.