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Crabmeat Stuffed Mushrooms

Get any party off to a good start—and be prepared for these savory and scrumptious appetizers to go fast.

Total Time

Servings

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

Instructions

  1. Preheat oven to 375°F.
  2. In large skillet, melt butter. Sauté bell peppers, green onions and parsley until tender.
  3. Add chopped mushroom stems and mix until mushrooms give up their liquid and begin to dry; remove from heat.
  4. Add bread crumbs or crushed pork rinds, garlic salt, and pepper; fold in crab.
  5. Spray or brush oil over mushroom tops. Using a tablespoon, heap the mixture into the mushroom caps.
  6. Bake for 10-15 minutes or until mushrooms are tender. Garnish with chopped parsley.
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