Crab stuffed mushrooms are perfect for parties or any other time you need a quick and easy appetizer. Filled with hearts of palm, seasonings and creamy components that enhance the rich, sweet flavor of the crabmeat.
Crab Stuffed Mushrooms are a fancy little bite of goodness. Like many of our other recipes, we show you how to make it healthier and add in a few vegetables that no-one would otherwise detect.
Just like our STUFFED CHICKEN ROLL UPS or our HAMBURGER SKILLET, you can make a really great appetizer option like our other meal options using fresh vegetables and a few healthy substitutions to make a huge impact. People will never know they are enjoying a healthy appetizer.
Ingredients
It looks like a lot of ingredients but trust me when I say, this is worth it and I could just eat that filling by the spoon full!
- fresh white mushrooms, stems removed
- chopped hearts of palm
- mayonnaise
- unsweetened greek yogurt
- finely chopped fresh chives
- shredded parmesan cheese
- shredded cheddar cheese
- lemon juice
- Creole seasoning
- garlic, minced
- lump crabmeat, drained and picked over
- extra-virgin olive oil
- salt
See recipe card for quantities.
Instructions
With just a bit of prep work, you can have this amazing appetizer any time. Preheat oven to 425 degrees F. Clean mushrooms with a cloth and gently remove stems.
Place mushroom caps on a baking sheet fitted with parchment or sprayed with a light cooking spray. Roast mushrooms about 15 minutes, turning half way during cooking time.
Chop hearts of palm and combine with mayonnaise, greek yogurt, chives, , lemon juice, Creole seasoning and garlic in a medium bowl; mix until well blended. Add crab; stir to combine.
Turn oven to medium broil. Stuff each mushroom cap with 1 tablespoon of the crab mixture. Combine oil, parmesan, cheddar cheese and salt in a small bowl; sprinkle evenly over the mushrooms. Broil until the crab mixture is warmed through and the breadcrumbs are browned and the cheese is melted. Cool and serve.
Storage
Allow to cool to room temperature and store in an airtight container in the refrigerator. They should keep for several days. To reheat, place in a 300 degree oven for 5-10 minutes until heated through
Tips and Tricks
Yes. As long as they have a good cap to fill with this creamy crabmeat goodness, you are good to go. I love the idea of using the large mushroom caps too for a heartier serving.
Yes! I would cook them at about 425 in the air fryer for probably half of the time. Just stay with it and keep and eye on it. You don't want them to burn and that can happen quickly.
Just leave out the greek yogurt and use 5 tablespoons of mayo instead. You can also add breadcrumbs to the topping.
For another great crab recipe and a tasty way to use that air fryer, check out our friend Jenn and her version of AIR FRYER CRAB RANGOON. If you make this recipe, be sure and post it to Facebook or Instagram and tag us. We love pictures of food. Also, if you pin this recipe, we would appreciate that when you make it, you use the Made It function in Pinterest too.
And as always, we would love it if you shared this recipe with your family and friends. Over to the side on this post and all of the others are handy dandy share buttons. We would sure be grateful if you shared the love!
Crab Stuffed Mushrooms
Crab stuffed mushrooms are perfect for parties or any other time you need a quick and easy appetizer. Filled with hearts of palm, seasonings and creamy components that enhance the rich, sweet flavor of the crabmeat.
Ingredients
- * 24 fresh white mushrooms, stems removed
- * ½ cup chopped hearts of palm
- * 2 tablespoons mayonnaise
- * 3 tablespoons unsweetened greek yogurt
- * 2 tablespoons finely chopped fresh chives
- * ¼ cup shredded parmesan cheese
- * ½ cup shredded cheddar cheese
- * 1 tablespoon lemon juice
- * ¾ teaspoon Creole seasoning
- * 1 clove garlic, minced
- * 8 ounces lump crabmeat, drained and picked over
- * 2 teaspoons extra-virgin olive oil
- * ¼ teaspoon salt
Instructions
- Preheat oven to 425 degrees F. Clean mushrooms with a cloth and gently remove stems. Place mushroom caps on a baking sheet fitted with parchment or sprayed with a light cooking spray. Roast mushrooms about 15 minutes, turning half way during cooking time.
- Chop hearts of palm and combine with mayonnaise, greek yogurt, chives, , lemon juice, Creole seasoning and garlic in a medium bowl; mix until well blended. Add crab; stir to combine
- . Turn oven to medium broil. Stuff each mushroom cap with 1 tablespoon of the crab mixture.
- Combine oil, parmesan, cheddar cheese and salt in a small bowl; sprinkle evenly over the mushrooms.
- Broil until the crab mixture is warmed through and the breadcrumbs are browned and the cheese is melted. Cool and serve.
Notes
Allow to cool to room temperature and store in an airtight container in the refrigerator. They should keep for several days. To reheat, place in a 300 degree oven for 5-10 minutes until heated through.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 38Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 144mgCarbohydrates 1gFiber 0gSugar 0gProtein 3g
**Nutritional Values are estimates only
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