These Crab Stuffed Mushrooms are the ultimate dinner party appetizer. They're stuffed with a creamy and flavorful tender crab meat filling, then baked until completely irresistible!
FREE EASY KETO DINNERS EBOOK
❤️ Why You’ll Love this Crab Stuffed Mushrooms Recipe
- Creamy and flavorful crab filling
- Made with fresh healthy ingredients
- Quick and easy to put together
- Family friendly
Stuffed mushrooms are one of those dishes that are perfect for most any occasion. Whether you're just wanting a delicious side dish to go along with your steak dinner, or you're looking for an impressive appetizer to add to your holiday recipe lineup, you can never go wrong with stuffed mushrooms!
These crab-stuffed mushrooms take things to a whole new level with a combination of flavors and textures that are out of this world delicious. Sweet and tender crab meat, gooey cheeses and a hint of roasted red peppers will make them a standout hit with your friends and family.
As a bonus, they're ready in just 30 minutes, but you can prep the filling the night before to save even more time! We can all use time-saving recipes like this, especially during the busy holiday season.
If you love them as much as I do, try these Air Fryer Stuffed Mushrooms and these Spinach Artichoke Mushrooms.
🛒 What’s Needed to Make Stuffed Mushrooms
- Crab meat
- Cream cheese
- Parmesan cheese
- Roasted red peppers
- Garlic salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
- Baking sheet with wire rack
- Mixing bowl
- Measuring cups
- Measuring spoons
- Lemon zester
🔪 How to Make Crab Stuffed Mushrooms
Preheat oven to 375°F.
Remove the stems and clean the mushrooms using a damp paper towel. Light brush the outsides with olive oil.
Tip: Do not wash mushrooms under water, or they’ll become waterlogged.
Add all the ingredients, except the crab to a large mixing bowl.
Mix until well combined.
Gently fold in the crab meat.
Add some of the stuffing to each mushroom cap, but do not overstuff them.
Add the mushrooms to a baking sheet lined with aluminum foil and a wire rack that’s been sprayed with nonstick spray.
Bake for 20 minutes or until the tops become slightly golden and the mushrooms are cooked through.
Are Mushrooms Good for Keto? How Many Carbs in Mushrooms?
They sure are, especially with less than 4 grams of carb per serving! In fact, I wrote an entire article about, "Mushrooms on Keto" you should check out.
They're a great source of protein and, fiber, vitamin C, folate, iron, zinc as well as a great source of vitamin B6, vitamin D, thiamin, riboflavin, potassium, copper, and selenium. WOW, right? They truly are a low carb nutrient powerhouse that's great for Keto or any diet!
What Kind of Crab Meat is Best?
You can get freshly packed crab meat in the seafood section in most any grocery store. Some stores even have a variety of types of crab meat. Knowing more about the type you’re buying is helpful especially when it comes to the recipe you’re preparing. Here are some of the most common types you’ll see and how they are best used:
- Claw: This is dark meat that comes from the claw, a little more stringy than other varieties. It’s great uses in gumbo, soups or recipes where you want the flavor of crab without having large chunks.
- Special: This is mostly smaller pieces, comes from small little crevices in the body of the crab. It’s good for flavoring and dips, salads and soups or used in omelets or quiche.
- Backfin: This is usually made up of lump crab meat and other smaller sections of white meat from the back of the shell. It’s great in crab cakes, stuffed mushrooms or as feathery crab meat topping for grilled fish.
- Jumbo lump: Made up of delicious large, lumps of meat. It’s by far everyone’s favorite for eating dipped in butter, as a steak topping, or in any recipe where you want big bites of crab meat. I like to use it in these mushrooms or in larger stuffed portabella mushrooms.
How Do You Keep Stuffed Mushrooms from Getting Soggy?
Smaller button or baby bella mushrooms do not have a tendency to get as soggy as larger portobella mushrooms. But if yours are still getting soggy, there are a few things you can do to help.
First, never wash mushrooms or soak them before baking them. They're like sponge and because they're made up of over 90% water, you don’t need to add more water to them. Just gently wipe them clean with paper towels to remove any debris.
Another tip for keeping stuff mushrooms from getting soggy is to keep the filling as firm as you can before baking them. A trick that may help is to refrigerate the filling for about an hour before you stuff the mushrooms.
The other main reason your mushrooms may be getting soggy, is you’re baking them too long. You really only want them to cook until tender and the filling is nice and golden brown. Over-baking and reheating them can cause them to be soggy.
How Do You Cut Mushrooms for Stuffing?
One of the beautiful things about stuffed mushrooms is they really do not require a lot of prep work before. You just pop out the stem and use a spoon to scrap out the gills, if there are any.
Instead of throwing away the stems, if they're tender and not dried out, you can simply chop them up and add them into stuffing. Or you can freeze them and add them to the pot the next time you're making veggie stock or Cream of Mushroom Soup.
Can You Eat Stuffed Mushrooms Cold?
There's no harm in eating stuffed mushrooms cold, but most people prefer them warm and gooey.
More Keto Appetizers
- Dill Pickled Devilled Eggs
- Garlic Butter Steak Bites
- Keto Crab Cakes
- Garlic Parmesan Chicken Wings
- Keto Coconut Shrimp
- Spinach Artichoke Stuffed Mushrooms
FREE 20 EASY KETO RECIPES EBOOK
Crab Stuffed Mushrooms
- 12 portobello stuffing mushrooms, or 16 baby bellas
- 8 ounces cooked crab meat, not imitation
- 6 ounces cream cheese, room temperature
- ⅓ cup parmesan cheese, grated
- 2 tablespoons mayonnaise
- 1 clove garlic, grated
- zest of ½ lemon
- 2 tablespoons roasted red peppers, minced
- 1 tablespoon chives, chopped
- 2 teaspoons lemon juice
- ¼ teaspoon garlic salt
- ¼ teaspoon ground black pepper
- Preheat oven to 375°F.
- Remove the stems and clean the mushrooms using a damp paper towel. Do not wash under water, or they’ll become waterlogged. Light brush the outsides with olive oil.
- Add all the ingredients, except the crab to a large mixing bowl and mix until well combined.
- Gently fold in the crab meat.
- Add some of the stuffing to each mushroom cap, but do not overstuff them.
- Add the mushrooms to a baking sheet lined with aluminum foil and a wire rack that’s been sprayed with nonstick spray.
- Bake for 20 minutes or until the tops become slightly golden and the mushrooms are cooked through.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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