Crab Stuffed Mushrooms (Keto Friendly, too!)

A creamy crab filling paired with mushrooms make these Crab Stuffed Mushrooms the perfect appetizer.

If you've had Red Lobster crab stuffed mushrooms you'll know that these appetizers are amazing! These stuffed mushrooms are filled with a rich, cheesy filling, delicious crab and are an easy side dish for dinner or lunch or elegant enough for fancy party.

Types of Crab Meat

Choosing a crabmeat can be bit complicated but it doesn't have to be. Generally, I'd suggest choosing fresh crabmeat but you can also use refrigerated, frozen or canned crab meat, if you prefer. Just remember the crabmeat is part of a recipe with other ingredients so quality matters but it doesn't have to be the best to taste great.

• Jumbo Lump - Jumbo lump crab meat comes from two large muscles connected to the swimming fins of the crab and is usually the most expensive variety at the grocery store.
• Lump - Lump is a blend of broken pieces of jumbo lump and special grade crab meat.
• Special - Special crab meat consists of the smaller pieces of white meat from the body of the crab
• Claw - This is a brown meat with a stronger flavor profile and a little more stringy than other varieties.

Crab varieties is also up to you and I suggest you choose your favorite or what's available in your area. Again, this dish has other ingredients so it's not as important that the crabmeat is the absolute best and most expensive as it would matter with a crab cocktail.

• Alaskan King Crab
• Blue Crab
• Dungeness Crab
• Horsehair Crab
• Peekytoe Crab
• Snow Crab
• Stone Crab

Frozen or imitation crab can also work for recipe too if that is what is available to you. You can also make any seafood stuffed mushrooms with this recipe by substituting the crab with shrimp, lobster, scallops or other seafood delicacy.

Types of Mushrooms

This recipe calls for large mushrooms so large white button mushrooms will work fine. You can also use Baby Bella mushrooms. a.k.a. cremini mushrooms and even portobello mushrooms, if you're looking for an entrée sized stuffed mushrooms.

I'd suggest choosing the mushrooms you like best or what's readily available. Just be sure to choose similarly sized mushrooms for even cooking or reduce or increase your cooking time by a few minutes, if using larger or smaller mushrooms.

How to Make Stuffed Mushrooms

Whether you're making crab stuffed mushrooms or another kind, the method is almost always the same. Here we're making a filling with cream cheese, garlic, parsley, parmesan and mozzarella cheeses, plus some finely chopped green onion to balance the flavors.

Once your filling is mixed together, you'll fill your mushroom caps equally and bake them for about 20 minutes. They're delicious straight from the oven but are also very good at room temperature, which makes them a great choice for a party.

Variations

You can also add a dash or two of Worcestershire sauce if you have some on hand. Be sure to season your filling well with a coarse salt, too.

If you like your food a little spicy add 1 tablespoon of finely chopped jalapeño for some kick.

How to Clean Mushrooms?

There are two main schools of thought on how to clean mushrooms. One is that you either run the mushrooms under running water or dunk them completely in water to remove the dirt and grit. This is a fast, easy option that many people use, however, I feel that the mushroom's texture changes to a bit more spongy using this method, so I avoid it whenever possible.

The method that I like to use is to dampen a paper towel and gently wipe off the dirt. It takes a few more minutes, but the end result is worth it to me. When I'm only making one batch of mushrooms, it really doesn't take much time at all, especially if the mushrooms are relatively clean to start with.

Make Ahead of Time

This crab stuffed mushroom recipe can be made up to a day in advance and baked before serving. Just cover and store the stuffed mushrooms in the fridge.

You can also prepare stuffed mushrooms ahead of time without baking and freeze them. I don't recommend freezing them after baking as they will not hold up well.

How to Store and Reheat

Refrigerate leftover stuffed mushrooms in an airtight container for up to 2-3 days. To reheat, place mushrooms in a baking dish and warm at 375° until the tops are crisp.

Are Mushrooms Good For You?

Yes! Mushrooms are low in calories yet high in fiber and protein. This is especially great for the Keto diet (which we've been following for a few months now and love it). They're also high in B vitamins, selenium, potassium, and even Vitamin C and D. And they're high in antioxidants!

How Many Carbs in Mushrooms?

One cup of mushrooms has approximately 2.5 carbs, but after subtracting the fiber you'll end up with only 1.5 net carbs. Which means you can easily enjoy these crab stuffed mushrooms and stay within your carb macros.

One of the many reasons I adore crab stuffed mushrooms is because they're a good balance between healthy and indulgent. They taste like you're treating yourself (and you are!) yet you're still getting some good vitamins into your body. And since they're so simple to make, there's no reason not to enjoy them often! Watch the short video at the of this page to see just how quick and easy they are to make!

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Crab Stuffed Mushrooms

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A creamy crab filling paired with earthy mushrooms make these Crab Stuffed Mushrooms the best appetizer.

4.6 Stars (61 Reviews)

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Ingredients

• 16 large white button or cremini mushrooms, stems removed and caps gently cleaned with a damp paper towel
• 8 ounces (1 block) cream cheese, softened
• 2 garlic cloves, minced
• ¼ cup finely chopped fresh parsley, plus more for garnish (optional)
• ¼ cup finely chopped green onions
• 8 ounces canned lump crabmeat, drained and checked for shells
• ¼ cup shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• ½ teaspoon coarse salt, or to taste

Instructions

1. Preheat the oven: Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
2. Prepare the filling: In a medium mixing bowl, combine the softened cream cheese, garlic, parsley, green onions, mozzarella, Parmesan, and salt. Mix until smooth and well combined. If the cream cheese is too firm to mix easily, microwave the mixture for 10–15 seconds to soften it slightly.
3. Add the crabmeat: Gently fold in the drained crabmeat, taking care not to break it into small pieces.
4. Stuff the mushrooms: Arrange the mushroom caps, hollow side up, on the prepared baking sheet. Spoon the crab mixture evenly into each cap, mounding the filling slightly.
5. Prepare for baking: Lightly spray the mushrooms with cooking spray or brush with melted butter, if desired, to help prevent them from drying out.
6. Bake: Bake for approximately 20 minutes, or until the mushrooms are tender and the crab filling is heated throughout.
7. Serve: Remove from the oven and serve warm. The stuffed mushrooms can also be enjoyed at room temperature.

Notes

• Mushrooms: Choose large, similarly sized mushrooms for even cooking. Remove the stems and gently clean the caps with a damp paper towel. Avoid soaking them in water.
• Crabmeat: Fresh, refrigerated pasteurized, or canned crabmeat will work. Drain thoroughly and check for any remaining shells before adding it to the filling.
• Cream cheese: Let the cream cheese soften at room temperature before mixing for a smoother filling.
• Prevent sogginess: Pat the mushroom caps dry before stuffing. If the mushrooms release excess liquid during baking, carefully drain it before serving.

Nutrition Information:

Yield: 4 Serving Size: 4
Amount Per Serving:Calories: 405Total Fat: 30gSaturated Fat: 17gUnsaturated Fat: 13gCholesterol: 144mgSodium: 1295mgCarbohydrates: 10gFiber: 1gSugar: 3gProtein: 25g

This data was provided and calculated by Nutritionix.

Here are a few more recipes for you mushroom lovers!

• Keto Stuffed Portobello Mushrooms (Buffalo Chicken & Spinach)
• Garlic Portobello Mushrooms with Pecorino Romano
• Wild Mushroom Brie Soup with Parmesan-Pepper Croutons

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Kristy Bernardo

Kristy Bernardo is a recipe developer, five-time cookbook author, and founder of The Wicked Noodle. A former personal chef and cooking instructor with Culinary Institute of America (Hyde Park) boot-camp training and IACP membership, she creates approachable home-cooked recipes.

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