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 45 minutes Servings 16 servings Ingredients Share 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 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. In this Recipe: Lump Crabmeat