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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.
Hands-on Overall
Nutritional values (per serving)
Net carbs2.6 grams
Protein11.6 grams
Fat13 grams
Calories173 kcal
Calories from carbs 6%, protein 27%, fat 67%
Total carbs3.7 gramsFiber1.1 gramsSugars1.8 gramsSaturated fat2.7 gramsSodium606 mg(26% RDA)Magnesium34 mg(8% RDA)Potassium375 mg(19% EMR)
Ingredients (makes 6 servings)
- 1 lb button or cremini mushrooms, stems removed (450 g)
- 7 ounces lump crab meat (200 g)
- 3 green onions, chopped (45 g/ 1.6 oz)
- 1/2 cup grated Parmesan, divided (45 g/ 1.6 oz)
- 1/3 cup mayonnaise (73 g/ 2.6 oz) - you can make your own
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp sea salt or pink Himalayan salt
- 1/4 tsp black pepper
- 2 tsp fresh minced parsley
Instructions
- Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) 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, 1/4 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.
Ingredients
- 1 lb button or cremini mushrooms, stems removed (450 g)
- 7 ounces lump crab meat (200 g)
- 3 green onions, chopped (45 g/ 1.6 oz)
- 1/2 cup grated Parmesan, divided (45 g/ 1.6 oz)
- 1/3 cup mayonnaise (73 g/ 2.6 oz) - you can make your own
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp sea salt or pink Himalayan salt
- 1/4 tsp black pepper
- 2 tsp fresh minced parsley
Instructions
- Preheat the oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) 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, 1/4 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.
Nutrition (per serving)
Calories173kcal
Net Carbs2.6g
Carbohydrates3.7g
Protein11.6g
Fat13g
Saturated Fat2.7g
Fiber1.1g
Sugar1.8g
Sodium606mg
Magnesium34mg
Potassium375mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 2.6 g | 11.6 g | 13 g | 173 kcal |
| Mushrooms (white), fresh |
| 1.7 g | 2.3 g | 0.3 g | 17 kcal |
| Crab meat, cooked |
| 0 g | 6.3 g | 0.7 g | 32 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.4 g | 0.1 g | 0 g | 2 kcal |
| Parmesan cheese |
| 0.2 g | 2.7 g | 1.9 g | 29 kcal |
| Mayonnaise |
| 0.1 g | 0.1 g | 10.1 g | 91 kcal |
| Paprika, spices |
| 0 g | 0 g | 0 g | 1 kcal |
| Garlic powder, spices |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
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