Gluten-Free Keto Friendly Crab Cake Stuffed Mushrooms

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Prep Time: 10min | Servings: 4 servings

These Gluten-Free Keto-Friendly Crab Cake Stuffed Mushrooms combine the rich flavors of crab cakes with the earthy taste of mushrooms, creating a delightful low-carb appetizer or main dish.

  • Gently clean mushroom caps with a damp cloth or soft brush.

  • Remove and discard the stems to create space for stuffing.

  • Thaw crab cakes if frozen.

  • Preheat oven to 375°F (190°C).

  • Arrange mushroom caps on a baking sheet and drizzle lightly with olive oil.

    1. Cook crab cakes according to package directions; set aside and keep warm.

    2. Bake the prepared mushroom caps at 375°F for about 10 minutes, until tender.

    3. Remove mushrooms from oven and stuff each with a cooked crab cake.

    4. Return to oven and bake an additional 3–4 minutes.

    5. Serve warm.