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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: EatingWell.com, November 2019


Recipe Summary

25 mins
25 mins


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

3 mushrooms
120 calories; protein 8.2g; carbohydrates 4.6g; dietary fiber 0.8g; sugars 1.3g; fat 8.1g; saturated fat 1.2g; cholesterol 23.6mg; vitamin a iu 54.8IU; vitamin c 2.4mg; folate 16.6mcg; calcium 39mg; iron 0.5mg; magnesium 6.4mg; potassium 279.6mg; sodium 289.7mg; thiamin 0.1mg.

1 1/2 fat, 1 lean protein, 1 vegetable