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Crab Cake Stuffed Mushrooms

Crab Cake Stuffed Mushrooms

This makes a total of 4 single-servings of Crab Cake Stuffed Mushrooms. Each serving comes out to be 210 Calories, 13.1g Fat, 4.11g Net Carbs, and 15.72g Protein.
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Servings 4 servings

Ingredients
  

Mushroom & Filling:

  • 1 ounce celery chopped
  • 1 tablespoon onion diced
  • 1 teaspoon butter
  • 2 tablespoons mayonnaise
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon garlic powder
  • ½ cup shredded Parmesan cheese
  • 2 large eggs
  • 8 ounces canned crab meat drained
  • 4 large Portabella mushroom caps

For the Topping

  • 1 tablespoon almond flour
  • 2 tablespoon Parmesan cheese
  • 1 tablespoon chopped parsley

Instructions
 

  • Heat oven to 350F.
  • Sauté celery and onion in butter on medium-low heat until the onions become translucent and the celery softens.
  • Remove from heat and combine the sautéed celery and onion in a small bowl with mayonnaise and seasonings.
  • Stir in two eggs and the Parmesan cheese until the mixture is combined.
  • Fold in crab meat.
  • Clean the mushroom caps by removing the stems and gently scraping the inner layer with a spoon.
  • Arrange each mushroom cap in a small, high sided baking dish and fill with the crab mixture.
  • Combine the almond meal and parmesan cheese and sprinkle over the caps. Cover with foil and bake for 30 minutes.
  • Garnish with chopped parsley.