These Keto Crab Stuffed Mushrooms are one of my favorite party appetizers!
Between the succulent crab and salty bubbling cheese you can’t go wrong. There’s no need for breadcrumbs in this recipe thanks to the extra parmesan cheese that gets sprinkled on top as it turns into a delightfully crunchy crust.
Nutritional values (per serving)
|of which Saturated||2.7||grams|
|Magnesium||34||mg (9% RDA)|
|Potassium||375||mg (19% EMR)|
Macronutrient ratio: Calories from carbs (6%), protein (27%), fat (67%)
Ingredients (makes 6 servings)
- Preheat the oven to 350 F/ 175 C and line a baking sheet with parchment paper. Remove the stems from the mushrooms and save for another use.
- In a medium bowl mix together the crab, chopped green onions, ¼ cup of the grated parmesan, mayonnaise, paprika, garlic powder, salt, black pepper, and parsley.
- Fill each mushroom with the mixture then sprinkle the remaining cheese over the top.
- Bake for 15 minutes until the cheese is golden and bubbling. Serve immediately.
These are best eaten immediately, however, they can be stored in an airtight container in the refrigerator for up to 2 days. Reheat under the broiler for 2-3 minutes or until hot.
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