Crab Stuffed Mushrooms
16 oz crabmeat
(I bought the flaked kind in a package and minced it in the food processor. Original recipe calls for canned crab)
24 oz baby bella mushrooms
(We buy 16oz of mushrooms and use the remaining crab mixture in omelets for breakfast the next couple of days)
1/2 C homemade mayo
3 Tbsp chives, finely chopped
1 tsp paprika
Freshly squeezed lemon juice
Combine crab meat, mayo, chives, and paprika. Let rest for at least 15 minutes.
Clean mushrooms. Remove stems and let dry.
Place mushrooms on baking sheets (if you’re worried about them sticking, spray with EVOO or line with parchment paper)
Fill mushrooms with crab mixture
Bake at 350F for 25-30 minutes (until top is slightly browned)
Let rest for 1-2 minutes. Top with freshly squeeze lemon juice and serve.
I have never been a fan of mayonnaise, but when we started Whole30 the first time, I realized that we needed something as a base for foods like chicken salad. When I tried this recipe, I was shocked at how easy it as and even more shocked at how delicious it was. I usually make a double or triple batch because it goes so quickly in our house!
–The egg MUST be at room temperature so I usually leave it on the counter in a bowl of warm water for an hour.
1 teaspoon minced garlic
2 tablespoons lemon juice (also need to be room temperature)
1/2 teaspoon mustard
3/4 cup LIGHT olive oil
salt and pepper
Combine egg, garlic, lemon juice and mustard in blender and blend until smooth.
Slowly pour in olive oil. If you are doubling the recipe, I recommend pouring in 3/4 cup at a time, blending and then adding the second half.
Blend until it thickens.
Add salt and pepper to taste and combine.
Store in fridge.
Mayonnaise will be good for one week past the expiration date on the egg carton.
To see the original recipe and better pictures, click here!