Low-Carb Crab Stuffed Mushrooms

crab stuffed mushrooms
Lauri Patterson/Getty Images
  • 25 mins
  • Prep: 15 mins,
  • Cook: 10 mins
  • Yield: About 3 Dozen (36 Servings)
Ratings (4)

This crab stuffed mushrooms recipe makes a big batch of 3 dozen, and it's easy to scale up for a larger party or event. There's no bread filler in these, just crabmeat, mayonnaise, and seasonings. It's an excellent choice if you or guests are trying to adhere to a low carb diet.

The combination of crab meat, mayonnaise, and parsley makes a simple and delicious filling for the mushroom caps, similar to crab cakes in flavor.

Keep the mushrooms warm for serving in a warming tray, slow cooker, or chafing dish. They make a fabulous appetizer for a game day party or holiday celebration. Or make them for your family to enjoy as a snack any time of the year.

What You'll Need

  • 3 dozen large whole mushrooms
  • 1 can (7 1/2 ounces) crabmeat (drained, cartilage removed, flaked)
  • 1 tablespoon parsley (finely chopped)
  • 1 tablespoon pimiento (chopped)
  • 1/4 teaspoon dry mustard
  • 1/2 cup mayonnaise
  • Optional: shredded or grated Parmesan cheese

How to Make It

  1. Heat the oven to 375° F (190° C/Gas 5).
  2. Line a rimmed baking pan with foil. Butter the foil lightly. 
  3. Wash mushrooms well; dry and remove stems with a sharp knife.
  4. Combine the crabmeat , chopped parsley, and pimiento.
  5. Stir together mayonnaise and dry mustard until well blended; gently stir it into crabmeat mixture.
  6. Fill each mushroom cap with about 2 tablespoons of crab mixture.  Arrange in the prepared baking pan.
  1. If desired, top the mushrooms with a little shredded or grated Parmesan cheese.
  2. Bake in the preheated oven for about 10 minutes, or until hot.

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