Best 3 Low Carb Crab Stuffed Mushrooms Recipes

Are you looking for a flavorful and low-carb appetizer or main course? Look no further than crab-stuffed mushrooms! These delectable bites are packed with succulent crab meat, savory seasonings, and a creamy, cheesy filling, all nestled in tender mushroom caps. With their quick and easy preparation, crab-stuffed mushrooms make an excellent choice for special occasions, parties, or everyday meals. Get ready to indulge in a symphony of flavors as we guide you through the best recipes for low-carb crab-stuffed mushrooms, ensuring a culinary experience that will satisfy your taste buds and keep your carb intake in check.

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CRAB AND BACON STUFFED MUSHROOMS

Crab and Bacon Stuffed Mushrooms image

These Crab and Bacon Stuffed Mushrooms are packed with creamy cheese, salty bacon and lumps of crab meat. The perfect low carb, keto, five ingredient appetizer!

Provided by Annie Holmes

Time 18m

Number Of Ingredients 5

Ingredients

2 (8 ounce) packages Baby Bella Mushrooms
4 ounces cream cheese (room temperature)
1 (6 ounce) can lump crab meat, drained very well
1 cup finely shredded cheese. Havarti, mozzarella, or gruyere work especially well in this recipe.
4 slices thick bacon, cooked and chopped

Steps:

Preheat oven to 350 degrees F. Spray a medium size baking sheet with cooking oil and set aside.
Wash mushroom caps well and remove the stems, place mushrooms on the baking sheet bottom side up.
Combine the cream cheese, crab, shredded cheese, chopped bacon in a mixing bowl. Place a spoonful of the mixture in each mushroom.
Bake 18-20 minutes

Nutrition Facts : Calories 358 calories, Carbohydrate 6.4 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 26 grams fat, Fiber 1.5 grams fiber, Protein 24 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1/4 of recipe (about 5 stuffed mushrooms depending on size), Sodium 788 milligrams sodium, Sugar 4.4 grams sugar

KETO CRAB STUFFED MUSHROOMS WITH CREAM CHEESE

Keto Crab Stuffed Mushrooms With Cream Cheese image

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.

Provided by Kim Hardesty

Categories Appetizer Side Dish

Time 40m

Number Of Ingredients 14

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

Steps:

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.
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.
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 Facts : Calories 267 kcal, Carbohydrate 4.67 g, Protein 15.31 g, Fat 20.44 g, Cholesterol 92 mg, Sodium 464 mg, Fiber 0.7 g, Sugar 2 g, ServingSize 1 serving

LOW CARB CRAB STUFFED MUSHROOMS

Low Carb Crab Stuffed Mushrooms image

South Beach and Atkins friendly, these mushrooms are missing the typical breadcrumb ingredient but they're so good you won't even notice! Makes a great appetizer, a side dish to meat or fish or even as a main dish served with a salad.

Provided by TheDancingCook

Categories Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces fresh stuffing mushrooms (I use white or baby bella)
1 (6 ounce) can crabmeat
3 scallions, sliced thin
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon paprika, for topping
1/3 cup low-fat mayonnaise or 1/3 cup fat-free mayonnaise (use no sugar mayo if available)
1/4 cup parmesan cheese, grated
3 tablespoons parmesan cheese, grated,for topping
black pepper
olive oil

Steps:

Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
Preheat oven to 350 degrees.
Clean, dry and stem mushrooms; discard stems.
Scoop out and discard gills.
Fill mushrooms with the crabmeat mixture.
Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.

Tips

Use jumbo mushroom caps for a heartier appetizer. Portobello mushrooms, or extra-large white button mushrooms, make excellent low-carb vessels for your crab stuffing.
Don't overcook the mushrooms. Mushrooms are delicate and can quickly become rubbery if overcooked. Cook them just until they are tender-crisp, about 5 minutes per side.
Use fresh crab meat for the best flavor. Frozen or canned crab meat can be used in a pinch, but fresh crab meat will give your stuffing the best flavor and texture.
Add some chopped vegetables to the stuffing for extra nutrition. Bell peppers, onions, celery, and carrots are all good choices. Zucchini, broccoli, spinach, and cauliflower are all good options.
Use a light hand with the breadcrumbs. Too many breadcrumbs will make the stuffing dry and crumbly. Just enough to bind the ingredients together.
Season the stuffing generously. Use a variety of herbs and spices to give the stuffing flavor. Old Bay seasoning, Cajun seasoning, and Creole seasoning are all good choices.
Bake the mushrooms until the stuffing is golden brown and bubbly. This usually takes about 15-20 minutes.

Conclusion

Crab-stuffed mushrooms are a delicious and easy-to-make appetizer that is perfect for any occasion. They are low in carbs and high in protein, making them a good choice for people who are watching their weight or following a low-carb diet.

With a little creativity, you can easily customize the stuffing to your own liking. Try adding different herbs, spices, and vegetables. You could also top the mushrooms with a sprinkle of cheese or a dollop of sour cream.

No matter how you choose to make them, crab-stuffed mushrooms are sure to be a hit with your guests.

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