Crab Stuffed Mushrooms with a Lemon Butter Garlic Sauce – Low Carb Keto Appetizer Recipe
Welcome all! Papa G here. Today I present
what some may call an appetizer, but I
like as a meal all on its own…
low carbohydrate crab stuffed mushrooms with a
savory lemon butter garlic sauce. A very
easy recipe to make and has less than
four carbohydrates per serving. Let’s get started.
We’ll begin by pouring 8 ounces of crab
meat into a medium mixing bowl. Add 2
ounces of softened cream cheese; 3
tablespoons of sour cream; 1/4 cup of
grated Parmesan cheese; some fresh
chopped chives; minced garlic; some salt;
black pepper; some Old Bay seasoning; and
just a bit of cayenne pepper. Give that a
good mix to incorporate thoroughly. Cover
with some plastic wrap and store in the
refrigerator while we prep the mushrooms.
I’ll be using baby Bella or cremini
mushrooms for this recipe. We’ll need
about 16 ounces. Prep the mushrooms by
removing and discarding the stems. With a
small spoon, gently remove the gills and
make the cavity just a bit larger. Don’t
run the mushrooms under water or soak
them too clean. They’re like sponges and
they’ll soak up a lot of moisture.
Instead, just use a damp towel and wipe
them clean. Remove the crab meat from the
refrigerator and stir to loosen. You can
substitute a 9 by 13 inch baking dish
here, but I wanted an excuse to use my
new individual baking dishes I received
for Christmas. Fill each mushroom cap
with about a teaspoon of the crab meat
mixture. This next step adds a nice
texture to the recipe. After filling the
mushrooms gently press the top to some
ground pork rinds. Continue until all the
mushrooms are filled.
Place the baking dishes on a cookie sheet and
place in the middle of a preheated 350°F
oven for 15 minutes. While our
mushrooms bake, we’ll work on our sauce.
To a sauce pot on medium-high heat, add 8
tablespoons of unsalted butter and about
a half a tablespoon of minced garlic; add
some fresh chopped chives and the juice
of one lemon. When the butter is melted,
reduce the heat to medium-low and let stew.
After the mushrooms have baked for 15
minutes, remove them from the oven.
Now equally distribute the butter sauce over
the tops of each and place back in the
oven for 5 additional minutes. Remove, and
add some dried parsley to the tops. Plate
and serve. The aroma of this dish will
call your guests before you do. Very soft
and creamy – and the pork rinds add just
the right amount of texture… delicious!
There you have it folks! My low carbohydrate crab
stuffed mushrooms with a savory lemon
butter garlic sauce. A great start to a
low carbohydrate New Year! I hope you enjoyed this
video. If you did, please like and
consider subscribing. I’ll have something
new every week. Thanks for watching and
I’ll see you next time!