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Kay’s Crab-Stuffed Mushrooms

My friend Kay begged me to come up with low carb crab puffs. I tried several different approaches, but, alas, they eluded me. So I came up with these mushrooms instead, and she loved them. Try these with tuna, too!

Recipe: Kay’s Crab-Stuffed Mushrooms
Servings: approx. 25 mushrooms


  • 1 pound (450 g) fresh mushrooms
  • 6 1/2 ounces (180 g) canned crab
  • 2 ounces (60 g) cream cheese
  • 1/4 cup (60 ml) mayonnaise
  • 1/4 cup (60 ml) grated Parmesan cheese
  • 12 scallions, minced
  • 1 dash Tabasco sauce
  • 1/4 teaspoon (1 ml) pepper


  1. Preheat your oven to 325F (165C).
  2. Wipe the mushrooms clean with a damp cloth, and remove the stems.
  3. In a mixing bowl, combine the crab, cream cheese, mayonnaise, Parmesan, scallions, Tabasco, and pepper, mixing well.
  4. Spoon the mixture into the mushroom caps, and arrange them in a large, flat roasting pan.
  5. Bake for 45 minutes to 1 hour, or until the mushrooms are done through. Serve hot.

Recipe Notes:

Yield: approx. 25 mushrooms, each with: 3g Fat; 3g Protein; 1g Carbohydrate

The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.

(Reprinted by permission from 500 Low-Carb Recipes, Copyright 2002 by Dana Carpender, Fair Winds Press; this recipe also appears in The Low Carb Diabetes Solution Cookbook)

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  1. Dana Carpender

    Christine, I am not a doctor and am unqualified to answer this question. But what ingredients are a problem for you? I can tell you if they’re essential to HEAL-friendly cuisine or just incidental.

  2. Avatar

    I suffer from IBS and question if this program would still work for me?
    I see many recipes with ingredients that are an irritant and i cannot eat

    thank you


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