Low-Carb Crab Stuffed Mushrooms

crab stuffed mushrooms
Lauri Patterson/Getty Images
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: About 3 Dozen (36 Servings)
Nutritional Guidelines (per serving)
28 Calories
2g Fat
0g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: About 3 Dozen (36 Servings)
Amount per serving
Calories 28
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 6mg 2%
Sodium 67mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Protein 1g
Calcium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This crab stuffed mushrooms recipe makes a big batch of 3 dozen, and it's easy to scale up for a larger party or event. There's no bread filler in these, just crabmeat, mayonnaise, and seasonings. It's an excellent choice if you or guests are trying to adhere to a low carb diet.

The combination of crab meat, mayonnaise, and parsley makes a simple and delicious filling for the mushroom caps, similar to crab cakes in flavor.

Keep the mushrooms warm for serving in a warming tray, slow cooker, or chafing dish. They make a fabulous appetizer for a game day party or holiday celebration. Or make them for your family to enjoy as a snack any time of the year.


  • 3 dozen large whole mushrooms
  • 1 can (7 1/2 ounces) crabmeat (drained, cartilage removed, flaked)
  • 1 tablespoon parsley (finely chopped)
  • 1 tablespoon pimiento (chopped)
  • 1/4 teaspoon dry mustard
  • 1/2 cup mayonnaise
  • Optional: shredded or grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oven to 375 F (190 C/Gas 5).

  3. Line a rimmed baking pan with foil. Butter the foil lightly. 

  4. Wash mushrooms well; dry and remove stems with a sharp knife.

  5. Combine the crabmeat , chopped parsley, and pimiento.

  6. Stir together mayonnaise and dry mustard until well blended; gently stir it into crabmeat mixture.

  7. Fill each mushroom cap with about 2 tablespoons of crab mixture.  Arrange in the prepared baking pan.

  8. If desired, top the mushrooms with a little shredded or grated Parmesan cheese.

  9. Bake in the preheated oven for about 10 minutes, or until hot.

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