Name: Keto Crab Stuffed Mushrooms With Cream Cheese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 8 large white button or brown mushrooms ((1/2 pound)); 1 can lump crabmeat, drained ((6 ounce can)); 4 ounces cream Cheese, softened; 1/2 cup finely grated cheddar cheese ((divided use)); 2 tbsp mayonnaise; 2 tsp prepared horseradish; 2 tsp lemon juice; 1/4-1/2 tsp lemon zest; 1 tbsp green onion, minced; 1/2 tsp garlic, minced; 1/4 tsp red pepper flakes; 1 pinch salt; black pepper to taste; 1 tsp fresh parsley, minced

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.

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.