Go Back

Simple Crab Stuffed Mushrooms

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. 
Author: Heather Mangieri, RDN


  • 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