Skinny Crabmeat Stuffed Mushrooms

We are only a few days from Christmas and the holiday party season has been in full swing. There have been too many cocktail parties, White Elephant brunches and cookie exchanges to count – ’tis the season! It’s also about the time of year when we start to ponder our New Years resolutions, largely due (in my opinion) to the overindulgence I just described. It’s only natural. By this time in December, many of us have already mapped out our healthy eating/weight loss plans that will start bright and early on January 1. These Skinny Crabmeat Stuffed Mushrooms will help you ease into your resolution in a delicious and healthy way.

What makes these Crabmeat Stuffed Mushrooms “skinny”?

They are simple, made with clean ingredients and virtually guilt-free. But – and here’s the best part – they fit right in with the indulgent theme of the season. These Skinny Crabmeat Stuffed Mushrooms are elegant, decadent and will fool even the most strict dieter.

How? There is no filler whatsoever. Instead, we’re loading these guys up with flavor. The flavor comes from garlic, herbs, lemon and red pepper flakes. There’s so much flavor that you won’t even miss the filler!

Tips for success

Make sure you use a good quality crabmeat, because it’s the crab that really shines here. Go for lump crabmeat. You’ll be combining it with simple ingredients that complement without masking its flavor. Also, don’t skimp on the mayo. It’s the only fat you’ll be using in this recipe and you won’t use much, so go for the full fat version. There will be enough crab filling to generously fill 18-20 mushrooms, or up to 24 mushrooms if you don’t overfill them. And once you fill them, pop into the oven for a few minutes, sprinkle with fresh herbs and you’re done. Super easy.

These Skinny Crabmeat Stuffed Mushrooms make an elegant hors d’oeuvre for Christmas Eve, Christmas Day and New Years. I make them every year on Christmas Day and they disappear within seconds. Best part? You won’t have to feel guilty about going back for more. Enjoy!

Skinny Crabmeat Stuffed Mushrooms

Lump crabmeat simply dressed with lemon and fresh herbs, delicious and guilt-free!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 2 dozen

Ingredients

  

1x2x3x

• 16-24 white button mushrooms
• 8 oz. lump crabmeat
• 1/3 cup mayonnaise
• 2 tsp. minced garlic
• 2 tbsp. diced scallions
• juice of 1/2 lemon
• 1/2 tsp. dried thyme
• 1/4 tsp. crushed red pepper
• 2 tbsp. chopped flat leaf parsley

Instructions

 

• Preheat oven to 375 degrees. Remove and discard stems from the mushrooms. Wipe the mushroom caps clean with wet paper towels.
• Place the crabmeat in a small bowl. With a fork, break up the pieces slightly until they are flaky. Add the mayo, lemon, thyme, red pepper, garlic and scallions and combine.
• Fill each mushroom cap with the crab mixture. Place on a baking sheet lined with parchment paper or aluminum foil.
• Bake for 15-17 minutes, until slightly browned and bubbly. Allow to cool for 2-3 minutes, then transfer to a serving dish and sprinkle with fresh parsley.

Keyword appetizers, gluten free, healthy, low fat

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