These low carb crab stuffed mushrooms are one of those appetizers that look like they came from a restaurant but are almost embarrassingly simple. You mix one savory seafood filling—softened cream cheese, sweet lump crab meat, grated Parmesan, minced garlic, and Old Bay—then stuff it straight into raw mushroom caps on a baking sheet. Dishes like this trace back to classic steakhouse and supper-club stuffed mushrooms, but here we keep the ingredient list short and the carb count low while still hitting that nostalgic, buttery, crab-forward flavor.
Serve these crab stuffed mushrooms warm, right off the baking sheet, with lemon wedges for squeezing and a sprinkle of fresh parsley if you have it. They pair nicely with a crisp white wine such as Sauvignon Blanc or a dry sparkling wine, or with iced tea if you’re keeping it alcohol-free. For a fuller spread, set them alongside a simple green salad with a sharp vinaigrette, roasted asparagus, or a platter of raw veggies and olives. They also work well as part of a small-plates dinner with shrimp cocktail, sliced cheeses, and cured meats.
Low Carb Crab Stuffed Mushrooms
Servings: 6
Ingredients
24 medium white or cremini mushrooms, stems removed and saved for another use
8 oz cream cheese, softened to room temperature
8 oz lump crab meat, picked over for shells and drained well
1/2 cup finely grated Parmesan cheese, plus 2 tbsp extra for topping
2 cloves garlic, minced
1 1/2 tsp Old Bay seasoning
1/4 tsp kosher salt (or to taste, depending on the saltiness of your crab and Parmesan)
1/4 tsp freshly ground black pepper
1 tbsp olive oil (for brushing the baking sheet and mushroom caps)
1 tbsp finely chopped fresh parsley (optional, for garnish)
Lemon wedges, for serving (optional)
Directions
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper for easy cleanup, then lightly brush or rub the parchment with a little of the olive oil so the mushrooms don’t stick.
