Low Carb Crab Stuffed Mushrooms Recipe
Easy Low Carb Crab Stuffed Mushrooms Recipe – just a few ingredients and 30 minutes to make this delicious high end, restaurant quality appetizer at home.
Creamy, rich and decadent appetizer, that is easy to make and home and perfect for year round. Make it for New Years Eve, a romantic night at home or a family gathering.
Just a few easy to find ingredients and 30 minutes to make.
What ingredients do I need for crab stuffed mushrooms?
These healthy seafood stuffed mushrooms are made with cream cheese based stuffing. Want to make them without cream cheese? You sure can, but there are not many options on what to use instead of the cream cheese. I suggest using 1 1/4 cup of shredded mozzarella cheese instead of cream cheese to keep the recipe low carb and the stuffing creamy and delicious.
You may have noticed that there are no bread crumbs in the ingredients list. You can sure add some with the grated Parmesan cheese on top of the mushrooms, but I like to keep the recipe Keto friendly and lower in carbs so I did not use any.
- baby Bella or button white mushrooms
- crab meat
- cream cheese
- garlic powder
- lemon zest
- Old Bay Seasoning
- lemon juice
- black pepper
- Parmesan cheese
What kind of crab meat to use for stuffed mushrooms?
If you go to purchase crab meat at any supermarket in the US, you may encounter the question : do I get crab lamb or crab claw? Both crab meats can easily be found in cans at the refrigerated section of most stores. Alternatively you can steam or boil your own crab and use the meat in the recipe.
Difference between lump and claw crab meat:
Lump crabmeat is composed of smaller or broken pieces of jumbo lump, along with other smaller pieces of body meat. This meat is more tender and pricier.
Claw meat comes from the swimming fins and claws of the crab. This crab meat is tougher than lump crabmeat.
You can use either lump or claw crab in this mushroom recipe, or a combination of both.
What are the best mushrooms to stuff?
I personally like stuffing Baby Bella mushrooms, but Portobello and button white are perfect for stuffing as well.
Make sure you pick mushrooms that are fresh and clean them well. Remove the stems and gills (optional, but this way the mushrooms hold more stuffing).
A well known restaurants like Outback Steakhouse and Red Lobster offer delicious seafood stuffed mushrooms on their menus, and I believe they use regular white mushrooms in their recipes.
How to make this crab stuffed mushrooms recipe?
- Preheat oven to 375 F.
- Clean mushrooms by either washing and par drying them or wiping with a damp paper towel.
- Remove the stems and gills. Sprinkle with some salt (1/4 tsp), reserving the rest for the filling
- Arrange mushrooms on a greased baking dish.
- In a bowl combine all ingredients for the stuffing, without the Parmesan cheese.
- Divide the filling between all 16 mushrooms and top each one with Parmesan cheese.
- Bake for 18-20 minutes, until the top is golden. Serve
Can you make stuffed mushrooms in advance?
The best part about this stuffed mushrooms recipe is that you can make them in advance, even though there is seafood in the stuffing. You can make these crab stuffed mushrooms no more than 1 day in advance, because crab meat will go bad if it sits in the fridge longer.
Prepare the stuffing, stuff the mushrooms, wrap in plastic and keep in the refrigerator until you are ready to bake them.
Can you freeze stuffed mushrooms?
Yes, you can freeze wither the unbaked stuffed mushrooms, or bake them and freeze.
If freezing mushrooms that have been stuffed, but not baked, place in an air-tight container or wrap with plastic and freeze for up to 1 month. Defrost, add the cheese before baking and bake.
Freezing baked low carb stuffed mushrooms? You can bake frozen for 30 minutes or more, until warmed through.
More stuffed mushroom recipes:
Crab Stuffed Mushrooms
- 16 (1-1 1/2-inch in diametebaby Bella or button mushrooms
- 1/2 tsp salt — divided
- 3 oz cream cheese
- 1/4 tsp Old bay Seasoning — optional, can use only 1/4 tsp paprika instead
- 1/4 tsp garlic powder
- 1/4 tsp lemon zest
- 1/2 tbsp lemon juice
- 3 tbsp finely chopped onion
- 1/2 tbsp chopped dill
- 1/8 tsp black pepper
- 4 oz crab meat — either lump or claw
- 1/3 cup grated Parmesan cheese
Preheat oven to 375 F.
Clean mushrooms, remove the stems and gills. Sprinkle with some salt (1/4 tsp), reserving the rest for the filling
Arrange mushrooms on a greased baking dish.
In a bowl combine all ingredients for the stuffing, without the Parmesan cheese.
Divide the filling between all 16 mushrooms and top each one with Parmesan cheese.
Bake for 18-20 minutes, until the top is golden. Serve