Keto Crab Rangoon Stuffed Mushrooms Recipes

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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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