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  • Lynds
    • Jul 20, 2020
    • 2 min read

Dairy Free Crab Stuffed Mushroom Caps.

This is an incredible appy that takes no time at all to achieve! I Hope you try it.


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I wanted to make a super easy appy because it was one of two this particular evening. Even though this has a few steps, they are easy. I started this off with some amazing large organic white mushroom caps. I pulled the stems off and washed them and placed them belly down in a tray and baked them at 350 degrees in the oven. What this does is help the mushrooms expel all of their liquid in advance or else you will have soupy mushroom caps.




Cook the caps in this fashion for about 15 minutes and then flip them over using paper towel to remove the expelled liquid or transferring them to a different pan.




Cook for another 15 minutes. The caps will still expel more liquid dump this liquid out before stuffing.





I blended Crab meat with some mayonnaise and lemon juice and stuffed into the mushroom caps. I added some dried dill and pepper to the mix to incorporate. If you use 3 cans of crab, that requires about 1/2 a cup of mayonnaise and 1 Tbps of lemon juice and an additional 1 Tbsp of dill and 1 Tsp of pepper.






To give the dairy free crust that cheese usually provides, I use Parmaveg. Baked this does the trick and even those who can eat cheese like the flavour.


Bake these for 20 minutes in a 325 degree oven and pull out to plate! These are an instant hit to anyone that loves seafood! You can't go wrong! Plate out!







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