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Kay's Crab-Stuffed Mushrooms

These are for my cyberpal Kay, who repeatedly begged me to come up with a low-carb recipe for crab puffs. I tried and tried, but all my attempts were relatively pathetic. So I made crab-stuffed mushrooms instead, and they were a big hit.


  • 1 pound fresh mushrooms
  • 1 can (6 1/2 ounces) flaked crab
  • 2 ounces cream cheese
  • 1/4 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 10 to 12 scallions, including the crisp part of the green shoot, finely sliced 
  • Dash of Tabasco
  • 1/4 teaspoon pepper


  1. Preheat the oven to 325°F.
  2. Wipe the mushrooms clean with a damp cloth, and remove their stems.
  3. In a good-size bowl, combine the crab, cream cheese, mayonnaise, parmesan, scallions, Tabasco, and pepper well.
  4. Spoon the mixture into the mushroom caps, and arrange them in a large, flat roasting pan.
  5. Bake for 45 minutes to 1 hour, or until the mushrooms are done through. Serve hot (although folks will still scarf 'em down after they cool off).

Yield: 25 to 30 mushrooms, each with 1 gram of carbohydrates, a trace of fiber, and 3 grams of protein.

Warning: You may be tempted to make these with "fake crab" to save money. Don't. That stuff has a ton of carbohydrates added. Spend the extra couple of bucks and use real crab.

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