Mushroom Crab Appetizer

Mushroom and crab appetizer


  • 8 oz. fresh mushrooms
  • 8 oz. lump crabmeat
  • 1 tbsp. olive oil
  • 1/2 cup minced onions
  • 1 tbsp. skim milk
  • 4 oz. reduced-fat cream cheese (Neuchâtel), softened
  • 1/4 cup chopped fresh parsley


  • Brush mushrooms to remove any soil that may be clinging to them. Rinse under cool water and drain. Trim stems and chop finely.
  • Rinse crabmeat and pick over to make sure there are no shells or cartilage.
  • Heat oil in a large saucepan. Add mushrooms and onions. Cook until mushrooms give up moisture and onions are translucent. Add milk and cream cheese and stir until creamy.
  • Add crabmeat. Stir gently to keep lumps. Remove from heat and stir in parsley.
  • Spoon into mini phyllo cups—green spinach ones look especially pretty with the white crab—and serve.

Makes: 4 servings

Each serving of the crab filling contains about 182 calories, 10 g fat (4 g saturated fat, 0 g trans fat, 20 mg cholesterol), 317 mg sodium, 5 g carbohydrate, 1 g dietary fiber, 2 g sugars, and 16 g protein.

Options: Garnish with chopped red pepper for extra color or a shot of hot sauce for spiciness.

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