Crabmeat Stuffed Mushrooms
Get any party off to a good start—and be prepared for these savory and scrumptious appetizers to go fast.
Ingredients
- 1 (6 oz) can Chicken of the Sea® Lump Crab, drained
- 2 Tablespoons butter
- 1/3 cup finely chopped red bell pepper
- 1/4 cup sliced green onions
- 1/4 cup chopped parsley
- 1/2 cup bread crumbs (or crushed pork rinds for low carb/gluten-free)
- 16 medium to large mushrooms, washed, stems removed and chopped
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- Olive oil, for brushing mushrooms
- Chopped parsley, for garnish
Nutrition Facts
calories
128
total fat
3.4g
saturated fat
0.4g
trans fat
0g
cholesterol
25mg
sodium
211mg
total carbohydrates
20g
fiber
2g
total sugars
5g
protein
6g
vitamin d
0%
calcium
7%
iron
8%
potassium
5%
Instructions
- Preheat oven to 375°F.
- In large skillet, melt butter. Sauté bell peppers, green onions and parsley until tender.
- Add chopped mushroom stems and mix until mushrooms give up their liquid and begin to dry; remove from heat.
- Add bread crumbs or crushed pork rinds, garlic salt, and pepper; fold in crab.
- Spray or brush oil over mushroom tops. Using a tablespoon, heap the mixture into the mushroom caps.
- Bake for 10-15 minutes or until mushrooms are tender. Garnish with chopped parsley.
Nutrition Facts
calories
128
total fat
3.4g
saturated fat
0.4g
trans fat
0g
cholesterol
25mg
sodium
211mg
total carbohydrates
20g
fiber
2g
total sugars
5g
protein
6g
vitamin d
0%
calcium
7%
iron
8%
potassium
5%
