Kay's Crab Stuffed Mushrooms

From Dana Carpender’s “500 Low Carb Recipes” (great book - go buy it!)


1 lb. fresh mushrooms

1 can (6 ½ oz.) flaked crab

2 oz. Cream cheese

¼ C mayonnaise

¼ cup grated Parmesan cheese

10 – 12 scallions, including the crisp part of the green shoot, finely sliced

dash of Tabasco

¼ tsp pepper

Preheat oven to 325 degrees

Wipe mushrooms clean and remove stems, leaving a little well for the stuffing.

Combine crab, cream cheese, mayo, Parmesan, scallions, Tabasco, and pepper well.

Spoon mixture into the mushroom caps, and arrange them in a large, flat roasting pan.

Bake for 45 minutes to 1 hour, or until the mushrooms are cooked through. Serve hot, but they are fine at room temperature too.

Yield: 25 to 30 mushrooms, each with 1 gm carb, trace fiber, 3 gm protein.

Dana warns against using “fake crab” (Surimi) because that stuff is loaded with carbs.

Notes: Do not leave out the Tabasco….(bland city)

Can freeze and reheat later….don’t look as good, but still mighty tasty.