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Keto Crab-Stuffed Mushrooms - A Savory, Low-Carb Appetizer

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 16–20 medium white button or cremini mushrooms, stems removed
  • 8 ounces lump crab meat, drained and picked over for shells
  • 4 ounces cream cheese, softened
  • 1/3 cup shredded mozzarella or Monterey Jack
  • 2 tablespoons grated Parmesan, plus more for topping
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped green onion or chives
  • 1 small garlic clove, minced
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Old Bay or seafood seasoning
  • 1/4 teaspoon paprika (smoked or sweet)
  • 1–2 tablespoons chopped fresh parsley, plus more for garnish
  • Salt and black pepper, to taste
  • 1–2 tablespoons olive oil or melted butter, for brushing

Method
 

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease a baking dish.
  2. Clean the mushrooms by wiping them with a damp paper towel. Remove stems and gently scoop out a bit more from the center if needed to make room for filling.
  3. Place mushrooms on the sheet, cavity side up. Brush the outsides with olive oil or melted butter. Sprinkle lightly with salt and pepper.
  4. In a bowl, combine cream cheese, mozzarella, Parmesan, mayonnaise, Dijon, green onion, garlic, lemon zest, lemon juice, Old Bay, paprika, and parsley. Mix until smooth.
  5. Fold in the crab meat gently so you don’t break it up too much. Taste and adjust salt and pepper.
  6. Spoon the filling into each mushroom cap, mounding slightly. Top with a light sprinkle of extra Parmesan.
  7. Bake for 18–22 minutes, until the mushrooms are tender and the tops are golden and bubbly.
  8. Broil for 1–2 minutes if you want extra browning. Let rest for 5 minutes. Garnish with parsley and serve warm with lemon wedges.