This crab-stuffed mushroom recipe is perfect for Christmas, New Year's Eve and other holiday parties or any other time you need a quick and easy appetizer. The filling is light and fresh thanks to hearts of palm, a tender vegetable with a mild flavor (similar to artichokes) that doesn't mask the rich, sweet flavor of fresh crabmeat. Source:, November 2019



Ingredient Checklist


Instructions Checklist
  • Position a rack in upper third of oven. Preheat to 425 degrees F. Place mushroom caps, gill-sides down, on a rimmed baking sheet. Roast until the mushrooms begin to release their juices and are tender when pierced with a paring knife, about 15 minutes.

  • Meanwhile, combine hearts of palm, mayonnaise, chives, tarragon, lemon juice, Creole seasoning and garlic in a medium bowl; stir until well blended. Add crab; stir gently to combine.

  • Adjust oven temperature to low broil. Turn the mushrooms over and stuff each mushroom cap with 1 tablespoon of the crab mixture. Combine panko, oil and salt in a small bowl; sprinkle evenly over the mushrooms. Broil until the crab mixture is warmed through and the breadcrumbs are crisp and deeply browned, about 5 minutes. Transfer the mushrooms to a serving platter; serve immediately with lemon wedges.

Nutrition Facts

120 calories; 8.1 g total fat; 1.2 g saturated fat; 24 mg cholesterol; 290 mg sodium. 280 mg potassium; 4.6 g carbohydrates; 0.8 g fiber; 1 g sugar; 8.2 g protein; 55 IU vitamin a iu; 2 mg vitamin c; 17 mcg folate; 39 mg calcium; 1 mg iron; 6 mg magnesium;

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