Crab Stuffed Mushrooms (Healthy)

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These easy Crab Stuffed Mushrooms make the best appetizer. Mushrooms are loaded with a decadent cheesy crab mixture and baked to perfection!

PIN Crab Stuffed Mushrooms to try later!

These healthier Crab Stuffed Mushrooms make the most delicious appetizer for any occasion or holiday! I love how easy this appetizer is to make and they taste so gourmet and fancy. You’ll also love how these are healthy and low in carbs!

I stuffed the insides of hearty and meaty mushrooms with a decadent crab and cheese mixture and then top the mushrooms with a butter topping. The crab mixture is so creamy and luscious and the butter topping takes these mushrooms to another level.  This is the appetizer that you will want to make that will impress anyone! 

This appetizer looks so elegant on a serving platter or tray. These will only take a few bites to eat so you may want to consider doubling the recipe. They will go quick!

INGREDIENTS TO MAKE CRAB STUFFED MUSHROOMS

• Butter
• White or baby Bella mushrooms
• Crabmeat
• Onions
• Parmesan cheese
• Cheddar cheese
• Parsley
• Black pepper
• Red pepper
• Garlic salt
• Egg
• Plain Greek yogurt
• Melted butter

HOW TO MAKE CRAB STUFFED MUSHROOMS

If you love recipes that are delicious and healthy, you need to add this to your menu! These Crab Stuffed Mushrooms are perfect for entertaining and pair perfectly with a glass of bubbles. Add these Fresh Shrimp Spring Rolls or my Homemade Tuna Poke that are also low carb and can be enjoyed with these mushrooms.  

MAKE AHEAD

You can save yourself some time by prepping these mushrooms the day or night before you are wanting them! The nice thing is the prepped mushrooms can go straight into the oven from the fridge. So convenient! 

FREEZER FRIENDLY

You can even freeze these prepared crab stuffed mushrooms so you can always have them available when you want a delicious appetizer! Simply place the prepared mushrooms in the freeze for a few hours to harden. Once they have hardened, place them in an airtight container or heavy duty ziplock bag to store. 

When you are ready to bake these Crab Stuffed Mushrooms, place them on a baking sheet directed in the recipe and bake accordingly to the recipe. Be sure to bake for an additional 10 minutes-15 minutes depending on the size of your mushrooms. 

LEFTOVER CRAB STUFFED MUSHROOMS

Store any leftovers in the fridge for up to 3 days. Make sure to store in an airtight container or cover a dish with plastic wrap. You can reheat the mushrooms in the microwave or oven when ready to eat. They are even good cold- straight out of the refrigerator! 

TIPS

Crab: you can use fresh crab or imitation crab. Either option will work for this recipe but please note the flavor will be slightly different when using imitation crab meat. 

Mushrooms: white button mushrooms can be used instead of the baby portabella or crimini mushrooms. As long as the mushrooms are about 2 inches, any will work! I find that the white and bella mushrooms and readily available at my grocery stores.

Portabello mushrooms: if you want to stuff the crab mixture into large portobello mushrooms you can! Make sure to add fill the mushrooms caps and bake them for at least 40 minutes so the mushrooms can tenderize. 

How to clean mushrooms: wipe each whole mushroom with a dry damp towel. Make sure you don’t completely dunk or wash the mushrooms since they will absorb too much liquid and release liquid when they bake. Remove the stems and scoop out the gills with a clean spoon. Be sure to reserve 6 stems for the filling. 

FREAKY FRIDAY BLOG HOP

This recipe originally comes from Sandra over at The Foodie Affair! A few months ago, I joined a group of wonderful food bloggers to do a good old-fashioned blog hop that’s hosted by Michaela from An Affair From the Heart. The event is called Freaky Friday and takes place once a quarter. Each of us bloggers are assigned another food blogger and we pick a recipe from their blog, recreate it and share it on our own blogs!

This is my very first Freaky Friday event and I am so excited to be a part of such a wonderful blogging group. The food blogging community is such a helpful, friendly and encouraging group of people and I’m so grateful to have joined when I did! I love all of the collaborations and endless support we give each other. Food blogging and creating recipes has always been a passion of mine. I can finally say I turned my passion into my career- thanks to the help of the food blogging community! 

It was so difficult to pick a recipe from The Foodie Affair’s food blog because they all looked so delicious! I’ve never made stuffed mushrooms before and we love crab so this recipe was perfect. You’ll find a ton of healthy, low carb and keto recipes on Sandra’s blog! She also shares delicious treats like this Hot Chocolate Bomb recipe.

Take a look at all of our 2021 Freaky Friday Winter Edition Recipes:

1. An Affair from the Heart – Copy Cat Taco Bell Enchirito
2. Aunt Bee’s Recipes – Three Cheese Jalapeno Poppers
3. The Carefree Kitchen – Lemon Bundt Cake
4. The Culinary Compass – Rotel Sausage Dip
5. Devour Dinner – Cheese Enchiladas
6. The Foodie Affair – Gluten Free Irish Soda Bread
7. The Fresh Cooky – Cranberry Bourbon Cocktail
8. House of Nash Eats – Pineapple Casserole
9. Kathryn’s Kitchen Blog – Crab Stuffed Mushrooms
10. Lemoine Family Kitchen – Red Beans & Rice
11. Life, Love & Good Food – Pan Seared Scallops 
12. Lisa’s Dinnertime Dish – Weeknight Broccoli Shrimp Stir Fry
13. Off the Eaten Path – Extra Crispy Air Fryer Chicken Wings
14. Soulfully Made –  Stuffed Pepper Meatloaf
15. The Speckled Palate – Pretzel Cheese Dip 
16. Sugar Dish Me – Cheesecake Brownies with Graham Cracker Crust
17. Take Two Tapas – Buffalo Chicken Taquitos in the Air Fryer
18. West Via Midwest – Frito Corn Salad

LOOKING FOR OTHER DELICIOUS APPETIZER RECIPES? TRY THESE!

• Baked Spinach Artichoke Dip (Healthy Version)
• Game Day Blue Cheese Dip
• Tomato Prosciutto Caprese
• Whipped Feta Dip
• Easy Smoked Salmon Roll Ups
• Fresh Apricot & Prosciutto Bites 
• Easy Mediterranean Dip

CAN’T GET ENOUGH?

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