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Vicki's Crab-Stuffed Mushrooms


  • 10 ounces medium portobello mushrooms
  • 2 Wasa Fi ber Rye crackers
  • 1 can (6 ounces) crabmeat
  • 1 egg
  • 2 tablespoons lemon juice
  • 1 tablespoon dried dill weed
  • 1 teaspoon dehydrated onion flakes
  • 1/2 cup grated Parmesan cheese


  1. Preheat the oven to 400°F.
  2. Wipe the mushrooms clean with a damp cloth, and remove their stems. Set aside 1/2 cup of stems. Place the caps on an ungreased baking sheet.
  3. Use a food processor with the S blade attached to grind the crackers into coarse crumbs. Add the 1/2 cup of mushroom stems, processing until coarsely chopped. Add the crabmeat, egg, lemon juice, dill, onion, and cheese. Mix thoroughly.
  4. Spoon the mixture into the mushroom caps and bake for 12 to 15 minutes, or until the top of the stuffing is slightly browned. Serve hot.

Yield: 6 appetizer-size servings, each with 4.5 grams of carbohydrates and 1 gram of fiber, for a total of 3.5 grams of usable carbs and 10 grams of protein.

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