Crab Cake Stuffed Mushrooms
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.
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.
Nutrition
Calories: 235kcalProtein: 21.4gFat: 14.6g