Crab Stuffed Mushrooms

A plate of yummy crab stuffed mushrooms, gluten free and paleo.

I have one more Super Bowl appetizer idea for you before the big game this weekend – Crab Stuffed Mushrooms! So far, I've shared my Sweet & Sour Crockpot Meatballs and my Buffalo Wings with dairy-free ranch dressing. There's also a ton of other snacks and appetizers on my blog that you can take a look at for even more inspiration if you're hosting a party.

Crab stuffed mushrooms are always a favorite of mine at parties. They give off an air of sophistication, but they're really simple to make. Crab is still in season here in California, so I stuffed these with a combination of rich claw and lump meat . You can use sausage as well if you'd like and even remove the mayonnaise and substitute fresh parmesan cheese! They're really versatile.

Stuffed_Mushrooms1-Against All Grain

Crab Stuffed Mushrooms



Cuisine: American

Category: Appetizers

PREP TIME: 15 mins

COOK TIME: 28 mins TOTAL TIME: 43 mins


  • 2½ tablespoons ghee, butter, or olive oil
  • 16 mushrooms, crimini or white button
  • ½ small yellow onion, minced
  • 1 cup crabmeat, picked through for shells
  • 2 tablespoons paleo-friendly mayonnaise (I used the recipe from my book)
  • ½ teaspoon lemon juice
  • ½ teaspoon dried oregano
  • ½ teaspoon sea salt
  • ¼ teaspoon dried thyme
  • 2 tablespoons almond meal or finely ground flaxseed for sprinkling


  1. Preheat oven to 350 degrees F.
  2. Clean the mushrooms and remove the stems. Gently hollow out some of the inside of the mushroom cap then set them aside.
  3. Finely chop the stems and set the mushroom caps aside. Alternatively, throw the stems and the onion into a food processor and pulse until finely chopped.
  4. Melt 2 tablespoons of ghee in a skillet over medium-high heat. Add the chopped stems and onions and sauté until soft, about 8 to 10 minutes.
  5. Combine the crab, mayonnaise, lemon juice, spices, and salt in a bowl then mix in the sautéed vegetables.
  6. Fill each mushroom cap with a heaping tablespoon of the mixture. Sprinkle the tops with the almond meal.
  7. Lightly grease a baking dish with the remaining ghee. Place the stuffed caps in the dish and bake for 15-18 minutes, until the filling is hot and the mushrooms are tender and browned.

Keywords: dairy free, gluten free, paleo, scd, snacks, appetizers, game day, super bowl, holiday appetizer