How To Make Crab Cake Stuffed Mushrooms


Crab cakes were always one of my favorite treats when dining out! Loaded with crab meat and fried to perfection, these meaty medallions were an indulgence that I wrote off after becoming low carb. Luckily, they are so easy to replicate and make keto friendly!



½ stalk (26 g) celery, chopped

1 tablespoon (10 g) diced onion

1 teaspoon butter

2 tablespoons mayonnaise

1 teaspoon Old Bay

½ teaspoon garlic powder

1/2 cup shredded Parmesan cheese

2 large eggs

8 ounces drained canned crab meat

4 large caps Portabella mushrooms


For the Topping


1 tablespoon almond meal

2 tablespoon Parmesan cheese

1 tablespoon chopped parsley




1. Heat oven to 350F.


2. Sauté celery and onion in butter on medium-low heat until the onions become translucent and the celery softens.


3. Remove from heat and combine the sautéed celery and onion in a small bowl with mayonnaise and seasonings.


4. Stir in two eggs and the parmesan cheese until the mixture is combined.


5. Fold in crab meat.



7. Arrange each mushroom cap in a small, high sided baking dish and fill with the crab mixture.


8. Combine the almond meal and Parmesan cheese and sprinkle over the caps. Cover with foil and bake for 30 minutes.


9. Garnish with chopped parsley.


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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