Crab Cake Stuffed Mushrooms
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Crab Cake Stuffed Mushrooms
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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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Ingredients
Mushroom & Filling:
- 1 ounce celery chopped
- 1 tablespoon onion diced
- 1 teaspoon butter
- 2 tablespoons mayonnaise
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ cup shredded Parmesan cheese
- 2 large eggs
- 8 ounces canned crab meat drained
- 4 large portabella mushroom caps
For the Topping
- 1 tablespoon almond flour
- 2 tablespoon Parmesan Cheese
- 1 tablespoon chopped parsley
Instructions
- Heat 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 combine the sautéed celery and onion in a small bowl with mayonnaise and seasonings.
- Stir in two eggs and the Parmesan cheese until the mixture is combined.
- Fold in crab meat.
- 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 and sprinkle over the caps. Cover with foil and bake for 30 minutes.
- Garnish with chopped parsley.
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