Go Back

Keto Crab Stuffed Mushrooms - A Savory, Low-Carb Appetizer

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 16–20 medium cremini or white button mushrooms, stems removed and saved for chopping
  • 8 oz lump crab meat, well-drained and picked over for shells
  • 4 oz cream cheese, softened
  • 1/3 cup shredded Parmesan cheese (plus a little extra for topping)
  • 1/4 cup finely chopped green onions (white and green parts)
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 1/2 tsp Old Bay seasoning (or a seafood seasoning blend)
  • 1/4 tsp smoked paprika (optional, for warmth)
  • 2 tbsp fresh parsley, finely chopped
  • 1–2 tbsp almond flour (optional, for a firmer filling)
  • 2 tbsp olive oil or melted butter, for brushing
  • Kosher salt and black pepper, to taste
  • Lemon wedges, for serving (optional)

Method
 

  1. Prep the mushrooms: Heat the oven to 400°F (200°C). Wipe mushrooms clean with a damp paper towel. Twist out the stems, then finely chop the stems and set aside. Place the caps on a parchment-lined baking sheet, cavity side up.
  2. Season and pre-bake: Brush the mushroom caps lightly with olive oil or melted butter. Sprinkle with a pinch of salt and pepper. Bake for 8–10 minutes to release excess moisture. Blot any pooled liquid with a paper towel and let the caps cool slightly.
  3. Sauté the stems: In a small skillet over medium heat, warm a teaspoon of olive oil. Add chopped stems and a pinch of salt. Cook 3–4 minutes until softened and most moisture cooks off. Stir in minced garlic for the last 30 seconds. Remove from heat to cool.
  4. Make the filling: In a mixing bowl, combine softened cream cheese, mayonnaise, lemon juice, Dijon, Old Bay, smoked paprika, green onions, parsley, and Parmesan. Fold in the sautéed stems. Taste and adjust salt and pepper. Gently fold in the crab meat to keep the lumps intact. If the mixture seems too loose, add 1–2 tablespoons almond flour to firm it up.
  5. Stuff the caps: Spoon the crab mixture into each mushroom cap, mounding it slightly. Top with a light sprinkle of Parmesan for extra browning.
  6. Bake: Return the tray to the oven and bake 12–15 minutes, until the tops are lightly golden and the filling is hot and set. For a deeper color, broil for 1–2 minutes at the end, watching closely.
  7. Finish and serve: Let cool for 3–5 minutes. Garnish with extra parsley and serve with lemon wedges. Enjoy warm.