Description
Creamy Crab Stuffed Mushrooms Recipe is the perfect party appetizer loaded with fresh crab meat, cream cheese, Parmesan, and garlic, all baked into tender mushroom caps. This easy stuffed mushroom recipe is low-carb, keto-friendly, and irresistibly delicious for holidays, gatherings, or any seafood lover’s craving.
Ingredients
20 white button mushrooms or baby bella mushrooms
8 oz cream cheese, softened
6 oz fresh crab meat or canned lump crab
1/4 cup grated Parmesan cheese
2 green onions, finely chopped
2 cloves garlic, minced
1 tsp lemon juice
1/4 cup breadcrumbs (optional)
1/4 tsp salt
1/4 tsp black pepper
Instructions
1. Gently clean mushrooms with a damp cloth and remove stems. Place mushroom caps on a lined baking sheet, hollow side up.
2. In a bowl, mix cream cheese, crab meat, Parmesan, green onions, garlic, lemon juice, salt, and pepper. Stir until well combined.
3. Fill each mushroom cap with the crab mixture using a small spoon.
4. Sprinkle breadcrumbs on top if using for extra crunch.
5. Bake in a preheated oven at 375°F (190°C) for 20 minutes until tops are golden and mushrooms are tender.
6. Serve warm, garnished with extra green onions or parsley if desired.
Notes
Mushrooms should be medium to large so they can hold more filling.
Use canned lump crab as an affordable option, but fresh crab delivers better flavor.
Skip the breadcrumbs for a gluten-free version without sacrificing flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mushrooms
- Calories: 112
- Sugar: 1g
- Sodium: 238mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 28mg