Crab Stuffed Mushrooms - Keto Friendly

Name: Crab Stuffed Mushrooms - Keto Friendly
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6
Cuisine: American
Ingredients: 12 large mushroom caps (stems & outer gills removed); 1/8 c chopped mushroom gills & stems; 1/4 stick real butter (organic if affordable); 8 oz quality (USA) lump crab meat; 3/4 c freshly grated Parmesan cheese; 1/2 c real mayonaise (0 sugars); 1 beaten egg (organic if affordable); 1 tsp Old Bay seasoning; 1 tsp dried cilantro (or subsitute parsley); 3/4 c crushed, unflavored pork skins (0 sugars)

By Jill Moody
@SouthernHealth

These stuffed mushrooms are so friggin' good it's hard to stop eating them and you'll find yourself craving them. Two of these delicacies make me feel overfull, so I refrigerate pairs for meals throughout my week.

Blue Ribbon Recipe

These stuffed mushrooms are delicious! The crab mixture is creamy with lovely crab flavor. Pork skins are an unusual topping and add a wonderful guilt-free crunch to the tops of these. We love Old Bay and crab, so opted to add a little extra on top. They'll be great at your next party. The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

13 Comments

Serves:

4-6

Prep:

20 Min

Cook:

30 Min

Method:

Bake

Ingredients

Add to Grocery List

12 large

mushroom caps (stems & outer gills removed)
1/8 c

chopped mushroom gills & stems
1/4 stick

real butter (organic if affordable)
8 oz

quality (USA) lump crab meat
3/4 c

freshly grated Parmesan cheese
1/2 c

real mayonaise (0 sugars)
1

beaten egg (organic if affordable)
1 tsp

Old Bay seasoning
1 tsp

dried cilantro (or subsitute parsley)
3/4 c

crushed, unflavored pork skins (0 sugars)

How to Make Crab Stuffed Mushrooms - Keto Friendly

Step-by-Step

Wipe clean, de-stem and de-gill your mushrooms. Chop gills and softer stems to make 1/8 c for filling. Set aside.
Melt butter and brush outer mushroom caps. Then pre-heat oven to 400 degrees.
Combine mayonnaise, cheese, egg, Old Bay, and cilantro in a large bowl and mix well.
Gently fold in the reserved chopped mushroom along with the crab meat until well combined. (be gentle... big chunks of crab are good)
Overstuff each mushroom cap with filling, mold with hand. Then coat generously with crushed pork skins. Set on a baking rack (if no baking rack is used beware of watery bottoms).
Bake at 400 degrees for about 20 minutes until golden brown and firm. Baking time will depend on size of your mushrooms and filling.
Let cool 5-10 minutes before serving. Refrigerate leftovers to reheat in oven (or microwave).