If appetizers are your kind of celebration, cheesy crab stuffed mushrooms are about to become your new favorite keto snack. Forget breadcrumbs — this dish is rich, indulgent, and surprisingly simple, making it a perfect keto-friendly appetizer or treat that’s ready faster than you can scroll through takeout options.
These stuffed mushrooms are perfect for dinner parties or anytime you crave a flavorful snack that feels special. They check all the boxes for keto enthusiasts:
- Low-carb and satisfying
- Loaded with healthy fats
- Luxuriously creamy and savory
Why These Mushrooms Are Perfect for Keto
The mushrooms themselves serve as perfect edible bowls, providing an earthy flavor while keeping the carbs low. When filled with real crab meat, not imitation, they deliver a sweet, rich protein boost that elevates the dish to brunch-worthy status—even if you’re enjoying them at home in your slippers.
Cream cheese and parmesan blend seamlessly to create a luscious, creamy filling with a nutty, salty edge, while mayonnaise (preferably avocado oil-based) keeps everything moist and perfectly bound. This combo ensures every bite melts delightfully in your mouth without any carb-laden breadcrumbs.
Compared to traditional stuffed mushrooms filled with breadcrumbs and cheese, this keto variation offers a creamy texture that lets the crab’s flavor shine through, making you question why carbs were part of the original recipe at all.
Pro Prep Tips for Perfect Results
To make your preparation effortless yet pro-level, opt for large white or baby bella mushrooms that cook evenly and look polished. Drain your crab thoroughly to avoid soggy filling, and let cream cheese soften before mixing to achieve silky smoothness. Bake just until mushrooms retain a slight bite to avoid mushiness.
These stuffed mushrooms also excel as a make-ahead option. Assemble ahead, refrigerate, and bake fresh when desired. Store leftovers in an airtight container up to 3 days, and reheat gently in the oven at 350°F to preserve texture—microwaving is a no-go.
Serve and Impress Effortlessly
Serving ideas are endless: as a crowd-pleasing appetizer, a satisfying midday keto snack, or paired with a crisp salad or warm broth-based soup for a light dinner. They look like you put in effort while feeling like an effortless indulgence.
Next time you’re craving a delicious keto appetizer or want to impress without stress, cheesy crab stuffed mushrooms have you covered. Quick, keto-friendly, and decadently tasty—these savory bites are a win every time.
Cheesy Crab Stuffed Mushrooms
Equipment
- rimmed baking sheet
- Parchment Paper
- Mixing bowl
- spoon
- Oven
Ingredients
For the mushrooms
- 24 large white or baby bella mushrooms stems removed and finely chopped, caps reserved
- 2 tablespoons olive oil for brushing the mushroom caps
- 2 tablespoons unsalted butter for sautéing the chopped mushroom stems
- 2 cloves garlic minced
For the cheesy crab filling
- 8 ounces cream cheese softened
- 8 ounces lump crab meat well drained and picked over for shells, not imitation
- 1/4 cup mayonnaise preferably avocado oil-based
- 1/2 cup grated parmesan cheese divided
- 1/4 cup shredded mozzarella cheese
- 2 tablespoons finely chopped green onion plus extra for garnish if desired
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Old Bay seasoning or seafood seasoning
- 1/4 teaspoon smoked paprika plus more for garnish if desired
- 1/4 teaspoon fine sea salt or to taste
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F and line a rimmed baking sheet with parchment paper.
- Wipe the mushrooms clean with a damp towel, remove the stems, finely chop the stems, and arrange the empty caps cavity side up on the prepared baking sheet.
- Brush the mushroom caps lightly with olive oil and set them aside while you prepare the filling.
- In a skillet over medium heat, melt the butter and sauté the chopped mushroom stems with the minced garlic until the stems are tender and most of the moisture has cooked off, then let the mixture cool slightly.
- In a mixing bowl, combine the softened cream cheese, mayonnaise, lemon juice, Old Bay seasoning, smoked paprika, salt, pepper, and half of the grated parmesan cheese, stirring until smooth and well blended.
- Fold in the cooled sautéed mushroom stems, lump crab meat, shredded mozzarella, and chopped green onion, mixing gently so the crab stays in nice pieces.
- Spoon the crab mixture generously into each mushroom cap, mounding it slightly, and place the filled caps back on the baking sheet.
- Sprinkle the tops of the stuffed mushrooms with the remaining grated parmesan cheese and a light pinch of smoked paprika if desired.
- Bake the mushrooms for 18 to 20 minutes, or until the filling is hot and lightly golden and the mushrooms are just tender but still holding their shape.
- Let the mushrooms rest for a few minutes, then garnish with additional chopped green onion if you like and serve warm as a keto appetizer or snack.
- For make-ahead prep, assemble the stuffed mushrooms on the baking sheet, cover tightly, refrigerate up to 24 hours, and bake straight from the fridge, adding a few extra minutes as needed.
Notes
Nutrition
