These Greek-inspired little bites are simply the best crab stuffed mushroom recipe we have ever made. Our fresh Jumbo Lump Crabmeat is combined with cool creamy Greek yogurt, oregano, and fresh lemon, which is great on its own, but we made it even better by stuffing it into freshly grilled mushrooms. These tasty bite-sized wonders are perfect to share at your next BBQ.
1 pound fresh jumbo lump crabmeat, picked over for shell and cartilage
¾ cup plain Greek yogurt
½ lemon, juiced
1 pinch dried oregano
fresh ground black pepper
1 pound button mushrooms, cleaned with stems removed
3 Tablespoons olive oil, plus extra for brushing
Preheat a gas or charcoal grill to 375°F; if using coals, wait until they turn white-hot.
Meanwhile, combine the crabmeat, Greek yogurt, lemon juice, oregano, and some salt and pepper to taste in a mixing bowl; stir to combine. Cover and chill until ready to serve.
In another mixing bowl, combine the mushrooms, oil, and plenty of salt and pepper to taste; toss to combine.
When the grill is ready, brush the grates with some oil. Spread out the mushrooms on the grill and cook, turning once, until lightly charred, 3-4 minutes.
When ready, remove the mushrooms from the grill and stuff with the crab tzatziki; serve right away.