Cheesy Crab Stuffed Mushrooms

Cheesy crab stuffed mushrooms are a rich and indulgent keto-friendly appetizer featuring tender mushroom caps filled with real crab meat, a creamy blend of cream cheese and parmesan, and a touch of mayonnaise for moisture. Baked until golden and bubbly, these mushrooms act as edible bowls that highlight the sweet, delicate flavor of crab without any breadcrumbs. With minimal prep and simple ingredients, they are ideal for gatherings, date nights, or as a special low-carb snack that can be assembled ahead, refrigerated, and baked fresh when needed.

Course Appetizer, Snack

Cuisine American

Keyword Crab, keto, low-carb, make ahead, party appetizer, stuffed mushrooms

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 230kcal

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

For the best texture, choose firm, similarly sized mushrooms so they bake evenly and do not turn mushy. Be sure to drain the crab meat very well to prevent the filling from becoming watery, and avoid imitation crab, which contains added starches and carbs. These stuffed mushrooms can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 350°F oven until warmed through; avoid microwaving, which can make them soggy. To keep this recipe strictly keto, use full-fat cream cheese, real parmesan, and a mayonnaise made with healthy oils such as avocado or olive oil.

Nutrition