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RECIPE: Crab-Stuffed Mushrooms

10-15 medium-large mushrooms

4 oz. cream cheese (room temp.)

1/2 C mayo

1/4 C grated parmesan

1/8 C creme fraiche (or sour cream)

1 can crabmeat

1 egg

1 t mustard

2 t lemon juice

1 t lemon zest

1/2 t nutmeg

1/2 t paprika

1/4 t ground thyme

Salt & pepper to taste

1/4 C minced onion

4 cloves garlic, minced

1/2 the stems from the mushrooms, finely chopped

Saute mushroom stems, onion, and garlic in 1 tablespoon butter. Set aside to cool.

Clean the mushroom caps and place “inside down” on a plate. Microwave for 2 minutes until slightly tender. Drain all liquid off the plate and dab the inside of each mushroom cap with a paper towel to get as much moisture out as possible.

Mix all other ingredients together and stuff each cap. Sprinkle with a little parmesan and bake for 20-30 minutes at 350 degrees.