I am always prepared when it comes to holiday parties, friends and family gatherings, or even meal preparing for myself. I was inspired by a conversation I had with a family member about crab stuffed mushrooms. The conversation was about using the best breading to make this recipe happen. A light bulb went off in my brain. Coincidentally, I found these amazing chickpea crumbs, made only of chickpeas! How great is that? I shared my healthy find, which happens to be full of fiber, protein, and deliciousness. My family asked me to prepare a dish and bring it to Christmas dinner. I was more than happy to!
I love this hors d’oeuvre because it is loaded with important nutrients, protein, and fiber to keep you satiated for a longer amount of time, allowing you to eat and crave less throughout the rest of the day. This helps you to keep on track by making smart and healthy choices. This dish is also great as a side to your well-balanced plate.
This recipe is gluten-free, grain-free, nut-free, and dairy-free.
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Makes: 24 stuffed mushrooms
24 mushroom caps or baby bellos (washed and stem cut)
1 lb. wild caught crab
1/2 cup chickpea crumbs (see picture below)
3 T avocado mayo
2 T Herbs of Italy
2 large shallots, chopped
1. Preheat oven to 375°F.
2. In a large mixing bowl, place 1 lb. of wild crab in the bowl. There shouldn’t be any cartilage pieces, but just mush your hands through it just in case you feel shell or cartilage pieces.
3. Add all ingredients into the bowl and mix thoroughly.
4. Scoop mixture into each mushroom cap. Mixture should make about 24 stuffed mushrooms.
5. Place stuffed mushrooms on parchment paper, over aluminum foil (don’t let foil touch your precious food!), and bake for 20-25 minutes, or until golden brown.
6. Allow to cool. Enjoy!