top of page

Atlantic Red Crab and Spinach Stuffed Mushrooms

It's the Big Game and you need a delicious appetizer to satisfy the crowd but you want something a little different. An old familiar with an intriguing twist, perhaps?

Savory, flavorful, with an unexpected pop of our sweet and delicate crab meat, these Atlantic Red Crab and Spinach Stuffed Mushrooms are sure to be the star attraction on every plate!


12 large mushrooms, stems removed

1 lb (450g) Atlantic Red Crab meat, cooked and chopped

1 cup fresh spinach, chopped

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)



  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

  3. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.

  4. In a mixing bowl, combine the Atlantic Red Crab meat, sautéed spinach, breadcrumbs, grated Parmesan cheese, salt, and pepper. Mix well to combine.

  5. Stuff each mushroom cap generously with the crab and spinach mixture, mounding it slightly.

  6. Place the stuffed mushrooms on the prepared baking sheet. Drizzle a little olive oil over the top of each mushroom.

  7. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender and the filling is golden brown.

  8. Remove from the oven and sprinkle chopped fresh parsley over the stuffed mushrooms for garnish and enjoy!

1 view0 comments

Recent Posts

See All


Rated 0 out of 5 stars.
No ratings yet

Add a rating
bottom of page