These tasty crab-meat stuffed mushrooms are the perfect protein-packed party-food for your next gathering. This low carbohydrate version is made without breadcrumbs, so you get a bite full of herb-flavored creamy crab in every bite.
If you plan on entertaining anytime soon, make sure to add these crabmeat stuffed mushrooms to your party spread. You’ll wow your guests, even the ones following a low-carbohydrate and reduced-fat diet. And, don’t worry, these are just as tasty as traditional recipes.
What Mushrooms Make The Best Crab Stuffed Mushrooms?
Crab stuffed mushrooms can be made with a variety of different mushrooms. The best type comes down to personal taste preference, and purpose. Crimini, or baby bellas, are the most popular variety, but white buttons can also be used. If you want to make entrée sized stuffed mushrooms, large portabella’s are the best choice.
I used crimini mushrooms for this recipe. They are similar in appearance to white buttons, but they have a tannish, brown cap and a firmer texture. They also have a deeper, earthier flavor. Both varieties are commonly available at the super market.
Simple Crab Stuffed Mushrooms – Nutrition Facts
Crabmeat and mushrooms are both naturally low in fat and carbohydrates, so it can be surprising to learn that many restaurant recipes can have close to, or more than, 30 grams of fat per serving. That fat, comes from the preparation method, not the food itself. Those same, tasty stuffed mushrooms can be made at home with less than ½ the fat and calories. The secret is the herb blend.
This recipe makes a total of 16 crab meat stuffed mushrooms, with 4 mushrooms per serving. Each serving provides 130 calories, 6 grams of fat, 4 grams of carbohydrates and 14 grams of protein. A serving also provides 6% of the daily value for calcium, iron and potassium.
How To Make Crab-Stuffed Mushrooms
Pre-heat the oven to 375° F. Line a baking sheet with foil or Parchment paper, and spray with cooking spray.
Clean the mushrooms with cool running water, then remove the stems and gills. You won’t use the inside of the mushroom for this recipe, but before your toss them, consider using them in another recipe. They can be chopped, then blended with ground meat to add flavor and nutrition to burgers, tacos, meatloaf, meatballs and more. The mushroom council provides more information and suggestions for making a blend. It’s a great way to minimize food waste.
Once the mushroom caps are prepared, set them on the baking dish and set aside.
Put the crab meat in a strainer and press it with a spoon or other utensil to remove as much water as possible. This is an important step. Any water left in the crabmeat will leach out during cooking, resulting in mushy stuffed mushrooms.
In a large bowl, combine the crabmeat, reduced-fat mayonnaise, herbs, onions and grated cheese. Once all ingredients are blended, stuff each mushroom cap with crabmeat. Sprinkle the tops with paprika and oregano, then bake in the oven for ~20 minutes.
For a crispier top, increase cooking temperature to 425° F, then cook for an additional ~5 minutes, or until tops are visibly crisp.
There you have it. A simple, delicious, protein-packed appetizer for your next social gathering or party. Or, even dinner!
Looking for more healthier appetizer ideas? Check ou this recipe for healthier buffalo chicken dip or my baked, breaded zucchini.
Simple Crab Stuffed Mushrooms
- 16 Large Mushrooms
- 8 oz Lump Crabmeat (2 cans drained)
- 4 tbsp Lite Mayonnaise
- 3 tbsp Chopped Onion
- 1/4 tsp Dried Oregano
- 1/4 tsp Dried Thyme
- 1/4 tsp Paprika
- 2 tbsp Grated Parmesan
- Pre-heat oven to 375 degrees F. Line a baking sheet with foli or Parchment paper, then spray with cooking spray. Set aside.
- Clean mushrooms, then remove stems & gills. Set mushroom caps on the baking sheet.
- Put the crab meat in a strainer and press it with a spoon or other utensil to remove as much water as possible. Once fully drained, mix crab, mayo, herbs, onions and grated Parmesan together in a bowl.
- Stuff each mushroom with the crab meat mixture, then sprinkle with paprika and oregano.
- Bake for ~20 minutes. For a crispier top, increase cooking temperature to 425° F, then cook for an additional ~5 minutes, or until tops are visibly crisp
- Recipe makes: 16 stuffed mushrooms
- Serving Size: 4 mushrooms
- Makes: 4 servings
- Nutrition Facts (per serving): 130 calories; 6 g fat; 1 g saturated fat, 45 mg cholesterol, 4 g carbohydrates; 14 g protein, 6% DV iron, 6% DV calcium, 6% DV potassium.
- Meal Planning Servings: 0 CHO, 1 FAT, 2 PRO
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