Crab-Stuffed Mushrooms

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Crab-stuffed mushrooms holiday appetizer

Recipe by Joshua George, RD, Bariatric Dietician with Cooper University Health Care.

Servings: about 35-40 mushrooms

Ingredients:

2 lbs baby portabella mushrooms, stems removed
8 oz crab meat
¼ cup roasted red peppers, diced small
¼ cup light mayonnaise
1 tablespoon Dijon mustard
1 egg
1 tablespoon old bay seasoning
¼ cup bread crumbs
Non-stick spray as needed

Directions:

  • Preheat oven to 400 degrees
  • Spray a large pan with non-stick spray.
  • Place mushrooms top side down so that they can be filled.
  • In a large bowl mix together mayo, mustard, egg, old bay seasoning, roasted red peppers, and bread crumbs until well combined.
  • Gently mix in crab meat.
  • Place about ½ -1 tablespoon of crab mixture atop of each mushroom and bake for about 15 minutes or until crab mixture is golden.  Serve warm.

Each serving contains approximately 35 calories, 2 g protein, 4 g carbohydrates, 2 g fat. 

Seasonal: