Crab Stuffed Mushrooms and Roasted Red Pepper Crab & Mushroom Dip
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
  • 2 cans (170 g undrained) crab meat
  • 2 packages light cream cheese (250g each), at room temperature
  • ¼ cup chopped garlic chives (regular chives will work as well)
  • 10 to 15 white mushroom caps
  • 1 cup grated mozzarella cheese
  • 1 cup Kraft Tex Mex Cheese
  • 2 red peppers
  1. Drain both cans of crab meat and place in bowl. Add cream cheese and about ¾ of the chives. Mix thoroughly until well combined.
  2. Wash mushroom caps and pull stems out. Finely chop mushroom stems and add to crab mixture.
  3. Fill the mushroom caps with crab mixture and set in an ovenproof pan. Top mushroom caps with about ½ cup each of mozzarella cheese and Tex Mex cheese.
  4. Place in oven at 350℉ and bake for 20 to 25 minutes.
  5. Cut the red peppers in half and clean out seeds. Fill red pepper halves with remaining crab mixture and top with remaining mozzarella and Tex Mex cheese.
  6. Place red pepper halves on the BBQ on low heat for about 10 to 15 minutes or until cheese is melted. Top with remaining chives.
Recipe by Food Bloggers of Canada at