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Home » Recipes » Low Carb Appetizers

Keto Crab Stuffed Mushrooms With Cream Cheese

By Kim Hardesty

These tasty keto crab stuffed mushrooms with cream cheese are low-carb because they contain no bread crumbs. Creamy with a great flavor from horseradish, and green onions, this recipe is doubles as a hot dip or hot spread for crackers. It's really delish!

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Creamy Crab Stuffed Mushrooms make tasty low carb appetizers, snacks or a lite lunch.

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I have never been to a party where stuffed mushrooms aren't gobbled up within minutes. They're a crowd pleaser, for sure. And, any leftovers (haha) make a great snack or light lunch.

These easy crab stuffed mushrooms are made with no bread crumbs, making them suitable for a gluten-free diet. Aside from serving them as an appetizer or bringing them to a party, I love to serve them with a salad.

Crab stuffed mushrooms on a sheet pan before baking.

AN EASY CRAB STUFFED MUSHROOM RECIPE

The earthy flavor and soft and meaty texture of mushrooms make them a perfect vessel for holding delicious low-carb fillings. And, with only 15 calories and 2.3 grams of carbs per cup, they're a great low carb food choice for my keto diet.

Typically, mushrooms are stuffed with cheese and herbs, like these spinach artichoke stuffed mushrooms. But, I like to be playful with my fillings like this BBQ pork stuffed mushrooms or cheesy portobello mushroom burger. Since I love crab dip and crab cakes so much, stuffing crab into a mushroom cap was a no-brainer.

Creamy Crab Stuffed Mushrooms make tasty low carb appetizers, snacks or a lite lunch.

HOW TO MAKE CRAB STUFFED MUSHROOMS

The preparation of crab stuffed mushrooms is pretty easy. Make sure to gently wash your mushroom caps by running them under cool water and patting them dry. Submerging the white button mushrooms in water for too long will cause them to retain water, and become soggy when cooked.

Remove the stems by twisting and pulling them out of the cap. To clean out the gills in the cap, use a  melon baller. It's a simple and versatile tool that helps create the perfect little hole for your crab cream cheese stuffing.

Assemble the crab filling and adjust seasoning per your tastes. Then, place the mushroom caps on a parchment lined baking tray, and stuff them directly on the tray.  Cover the tray in cling wrap until you are ready to bake them, or bake straight away.

Remember to not overstuff the mushroom caps or they crab filling will ooze out. Pour a small amount of water into the baking tray and put them in a 375F preheated oven for 20-25 minutes (reserving some time to broil).

TIP: Any leftover crab mix is great as veggies dip or as a spread on low-carb crackers.

MAKE AHEAD

The crab meat filling can be made ahead of time and refrigerated until you are ready to stuff the mushrooms. Or, stuff the mushrooms, cover and refrigerate until needed. Make sure to add more cooking time if starting with chilled stuffed mushrooms .

Creamy crab stuffed mushrooms with cream cheese on a platter.

HOW TO SERVE CRAB STUFFED MUSHROOMS

Serve the mushrooms hot as an appetizer or a light meal. Crab stuffed mushrooms create the perfect surf-and-turf when serves as a side with meat and poultry. They are also great on their own as a snack or with a salad for a light lunch.

Reheat any leftover mushrooms in the microwave by transferring to a microwave safe dish and covering with plastic wrap or waxed paper. Alternately, place a piece of parchment paper over the mushrooms and cover in foil to reheat in the oven at 350 for about 20 minutes.

Creamy crab stuffed mushrooms on a platter.

Keto Crab Stuffed Mushrooms With Cream Cheese

These tasty keto crab stuffed mushrooms are low-carb and made with cream cheese. They make the perfect low carb, gluten-free appetizer or light keto lunch.
5 from 3 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Keyword: crab stuffed mushrooms
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 267kcal

Ingredients

  • 8 large white button or brown mushrooms (½ pound)
  • 1 can lump crabmeat, drained (6 ounce can)
  • 4 ounces cream Cheese, softened
  • ½ cup finely grated cheddar cheese (divided use)
  • 2 tablespoon mayonnaise
  • 2 teaspoon prepared horseradish
  • 2 teaspoon lemon juice
  • ÂĽ-1/2 teaspoon lemon zest
  • 1 tablespoon green onion, minced
  • ½ teaspoon garlic, minced
  • ÂĽ teaspoon red pepper flakes
  • 1 pinch salt
  • black pepper to taste
  • 1 teaspoon fresh parsley, minced

Instructions

Preparation:

  • Wash mushrooms under running water and pat dry. Remove stem by twisting and pulling out. Scoop-out/widen the hole by scooping with a melon baller (optional) to make a larger well for the filling. Place the mushrooms on a rimmed baking tray or in a large baking dish.
  • Preheat oven to 375 F degrees and place rack to middle position.

Method:

  • Stir the cream cheese to soften. Blend in the mayonnaise. Add the lemon juice, prepared horseradish, parsley, green onion, fresh lemon juice, and red pepper flakes, blending to incorporate.
  • Fold in half of the cheddar cheese, then fold in the crab. Taste to adjust seasonings.
  • Stuff the mushrooms with the filling and top with the remaining cheddar cheese. Do not overfill the mushrooms. I had a little filling left over which was great on celery and crackers!
  • At this point, the mushrooms can be refrigerated overnight and baked the next day. Cover carefully in cling film. When ready, continue with the directions for baking. Add an extra 5-10 minutes baking time for the mushrooms to cook through.

Baking:

  • Pour enough water in the bottom of the baking tray to cover the bottom surface. Carefully put the try of mushrooms in the oven and bake for 20-25 minutes, depending on your oven. Finish under the broiler to brown the tops.
  • Place any leftover mushrooms in an airtight container or cover with cling film and refrigerate. Reheat in the microwave or cover in foil and warm in a 350 F oven for 20-30 minutes.
  • Serves 4 people. Serving size is 2 stuffed mushrooms at 4 net carbs per serving. 

Nutrition

Calories: 267kcal | Carbohydrates: 4.67g | Protein: 15.31g | Fat: 20.44g | Cholesterol: 92mg | Sodium: 464mg | Fiber: 0.7g | Sugar: 2g
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About Kim Hardesty

Kim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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  1. Yvonne

    February 12, 2021 at 4:37 pm

    Love these! Have made a few times. Wondering if the mixture could be frozen?

    Reply
    • Kim Hardesty

      February 13, 2021 at 6:39 am

      Hi Yvonne. I'm glad you like the recipe and thank's for coming back to let me know and for rating it! I just double-checked the recipe and I think it will freeze just fine. Be well. -Kim

      Reply
      • Yvonne

        February 01, 2022 at 11:57 am

        Thanks Kim! Made these again on Friday. Any idea how long the mixture will stay fresh in the fridge to use?

        Reply
        • Kim Hardesty

          February 07, 2022 at 11:03 am

          I'm glad you are enjoying the recipe, Yvonne. I would say 3 days (?) because of the seafood. -Kim

          Reply
  2. Kim

    March 03, 2020 at 5:21 pm

    These were really good, and truth be told I didn’t have a lot of the ingredients on hand for my late night snacking but they were still good!

    Reply
    • Kim Hardesty

      March 04, 2020 at 9:11 am

      I'm glad you are happy with the recipe, Kim! -Kim

      Reply
  3. Cheryl Hope

    January 02, 2020 at 7:01 am

    These mushrooms were a big hit at our New Years Day party! The stuffing is easily enough for a full pound of mushrooms, not just half. I will definitely make these again!

    Reply
  4. Linda

    June 18, 2019 at 1:35 pm

    These crab stuffed mushrooms are amazing! I just started keto and I was afraid I wouldn't like the food. Not anymore..ty

    Reply

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