Crab Stuffed Mushrooms Keto Friendly Recipes

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CRAB STUFFED MUSHROOMS



Crab Stuffed Mushrooms image

This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.

Provided by Wilma Scott

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 11

1 pound fresh mushrooms
7 ounces crabmeat
5 green onions, thinly sliced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon ground savory
ground black pepper to taste
¼ cup grated Parmesan cheese
⅓ cup mayonnaise
3 tablespoons grated Parmesan cheese
¼ teaspoon paprika

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.
  • Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
  • Bake for 15 minutes. Remove from oven, and serve immediately

Nutrition Facts : Calories 167.1 calories, Carbohydrate 4.2 g, Cholesterol 39.2 mg, Fat 12.1 g, Fiber 1.2 g, Protein 11.7 g, SaturatedFat 2.6 g, Sodium 274.6 mg, Sugar 1.7 g

CRAB STUFFED MUSHROOMS - KETO FRIENDLY



Crab Stuffed Mushrooms - Keto Friendly image

These stuffed mushrooms are delicious! The crab mixture is creamy with lovely crab flavor. Pork skins are an unusual topping and add a wonderful guilt-free crunch to the tops of these. We love Old Bay and crab, so opted to add a little extra on top. They'll be great at your next party.

Provided by Jill Moody

Categories     Seafood Appetizers

Time 50m

Number Of Ingredients 10

12 large mushroom caps (stems & outer gills removed)
1/8 c chopped mushroom gills & stems
1/4 stick real butter (organic if affordable)
8 oz quality (USA) lump crab meat
3/4 c freshly grated Parmesan cheese
1/2 c real mayonaise (0 sugars)
1 beaten egg (organic if affordable)
1 tsp Old Bay seasoning
1 tsp dried cilantro (or subsitute parsley)
3/4 c crushed, unflavored pork skins (0 sugars)

Steps:

  • 1. Wipe clean, de-stem and de-gill your mushrooms. Chop gills and softer stems to make 1/8 c for filling. Set aside.
  • 2. Melt butter and brush outer mushroom caps. Then pre-heat oven to 400 degrees.
  • 3. Combine mayonnaise, cheese, egg, Old Bay, and cilantro in a large bowl and mix well.
  • 4. Gently fold in the reserved chopped mushroom along with the crab meat until well combined. (be gentle... big chunks of crab are good)
  • 5. Overstuff each mushroom cap with filling, mold with hand. Then coat generously with crushed pork skins. Set on a baking rack (if no baking rack is used beware of watery bottoms).
  • 6. Bake at 400 degrees for about 20 minutes until golden brown and firm. Baking time will depend on size of your mushrooms and filling.
  • 7. Let cool 5-10 minutes before serving. Refrigerate leftovers to reheat in oven (or microwave).

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