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Keto Crab Stuffed Mushrooms

These Keto Crab Stuffed Mushrooms make a Delicious and Affordable Low Carb Holiday Appetizer or Side Dish. The recipe can be prepared ahead of time and baked up to bubbly perfection just before serving. They're naturally Gluten Free and Keto and are made without any Expensive or Hard to Find Ingredients.
5 from 1 vote
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Course: Keto Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 mushrooms
Author: Lyndsay Baker


  • 12 Large Button Mushrooms
  • 1 Can Crab
  • 1/2 Cup Cream Cheese
  • 1/2 Tsp Garlic Powder
  • 2 Cloves Garlic
  • 1/3 Cup Mozzarella Cheese
  • 3 Tbsp Butter melted
  • 2 Tbsp Parmesan
  • 1/4 Tsp Salt


  • Preheat oven to 350 F. Mince the garlic and divide it in two. Place half in a bowl with the melted butter and the other half in a mixing bowl. Drain the liquid from the canned crab and add the meat to the mixing bowl with the garlic. Add the cream cheese, garlic powder and shredded mozzarella cheese to the bowl. Mix until thoroughly mixed through.
  • Remove the stems from the mushrooms and place them upside down on a parchment paper or foil lined baking sheet. Brush the mushrooms with 2/3 of the garlic butter and place them back on the baking pan. Then use a small spoon to fill each of the holes in the mushrooms. Press the filling down slightly.
  • Mix the salt with the parmesan cheese and sprinkle it over each of the mushrooms. (I did this part over a plate so the excess doesn't burn on the pan) Drizzle the remaining garlic butter over the mushrooms and bake for 20 - 25 minutes.