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!
What I love most about this recipe is that each stuffed mushroom is nearly an entire meal. Portion control, especially with a crab cake, can be tough. The mushroom cap is the perfect way to feel “full” while holding all the glorious crab cake stuffing. As they bake, the flavors and juices seep into the mushroom, marinating in that classic flavor of old bay and garlic.
To keep these caps keto friendly, we skip the traditional panko bread crumbs and use Parmesan and almond meal as a light filler and a crispy, cheesy, topping! You might notice that the fat content isn’t as high as it could be, with the addition of only some butter, which was purposefully done to allow room for any mayonnaise dipping you might want to include!
Yields 4 servings of Crab Cake Stuffed Mushrooms
The Preparation
The Filling:
- 1 teaspoon butter
- 1 ounce celery, diced
- 1 tablespoon onion, diced
- 2 tablespoons mayonnaise
- 1 teaspoon old bay seasoning
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 2 large egg
- 1/2 cup parmesan cheese, shredded
- 8 ounces crab meat, canned, drained
- 4 large portobello mushrooms
For the Topping:
- 1 tablespoon almond flour
- 2 tablespoons parmesan cheese, shredded
- 1 tablespoon fresh parsley, chopped
The Execution
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.
6. Clean the mushroom caps by removing the stems and gently scraping the inner layer with a spoon.
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.
This makes a total of 4 servings of Crab Cake Stuffed Mushrooms . Each serving comes out to be 235 calories, 14.6g fats, 3.5g net carbs, and 21.4g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 teaspoon butter | 34 | 3.8 | 0 | 0 | 0 | 0 |
| 1 ounce celery | 5 | 0.1 | 0.8 | 0.5 | 0.4 | 0.2 |
| 1 tablespoon onion | 4 | 0 | 0.9 | 0.2 | 0.8 | 0.1 |
| 2 tablespoon mayonnaise | 187 | 20.6 | 0.2 | 0 | 0.2 | 0.3 |
| 1 teaspoon old bay seasoning | 3 | 0.2 | 0.4 | 0.2 | 0.3 | 0.1 |
| 1/2 teaspoon garlic powder | 5 | 0 | 1.2 | 0.1 | 1 | 0.3 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 large egg | 157 | 10.5 | 0.8 | 0 | 0.8 | 13.8 |
| 1/2 cup parmesan cheese | 216 | 14.3 | 2.1 | 0 | 2.1 | 19.3 |
| 8 ounce crab meat | 188 | 1.7 | 0 | 0 | 0 | 40.6 |
| 4 large portobello mushrooms | 62 | 1 | 10.8 | 3.6 | 7.2 | 5.9 |
| 1 tablespoon almond flour | 41 | 3.5 | 1.5 | 0.9 | 0.6 | 1.5 |
| 2 tablespoon parmesan cheese | 54 | 3.6 | 0.5 | 0 | 0.5 | 4.8 |
| 1 tablespoon fresh parsley | 1 | 0 | 0.2 | 0.1 | 0.1 | 0.1 |
| Totals | 956 | 59.2 | 19.5 | 5.6 | 13.9 | 87 |
| Per Serving (/4) | 239 | 14.8 | 4.9 | 1.4 | 3.5 | 21.7 |
Crab Cake Stuffed Mushrooms
Ingredients
The Filling
- 1 teaspoon butter
- 1 ounce celery diced
- 1 tablespoon onion diced
- 2 tablespoon mayonnaise
- 1 teaspoon old bay seasoning
- ½ teaspoon garlic powder
- salt and pepper to taste
- 2 large egg
- ½ cup parmesan cheese shredded
- 8 ounce crab meat canned, drained
- 4 large portobello mushrooms
For the Topping
- 1 tablespoon almond flour
- 2 tablespoon parmesan cheese shredded
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat 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 in a small bowl combine the sautéed celery and onion with the mayonnaise and seasonings.
- Stir in the eggs and parmesan cheese until the mixture is combined.
- Fold in flaked crab meat. Set aside.
- 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 from the topping ingredient list and sprinkle over the caps. Cover with foil and bake for 30 minutes.
- Remove from oven and garnish with chopped parsley before serving.
