Welcome all! Papa G here. Today I present what some may call an appetizer, but I
like as a meal all on its own... low carbohydrate crab stuffed mushrooms with a
savory lemon butter garlic sauce. A very easy recipe to make and has less than
four carbohydrates per serving. Let's get started. We'll begin by pouring 8 ounces of crab
meat into a medium mixing bowl. Add 2 ounces of softened cream cheese; 3
tablespoons of sour cream; 1/4 cup of grated Parmesan cheese; some fresh
chopped chives; minced garlic; some salt; black pepper; some Old Bay seasoning; and
just a bit of cayenne pepper. Give that a good mix to incorporate thoroughly. Cover
with some plastic wrap and store in the refrigerator while we prep the mushrooms.
I'll be using baby Bella or cremini mushrooms for this recipe. We'll need
about 16 ounces. Prep the mushrooms by removing and discarding the stems. With a
small spoon, gently remove the gills and make the cavity just a bit larger. Don't
run the mushrooms under water or soak them too clean. They're like sponges and
they'll soak up a lot of moisture. Instead, just use a damp towel and wipe
them clean. Remove the crab meat from the refrigerator and stir to loosen. You can
substitute a 9 by 13 inch baking dish here, but I wanted an excuse to use my
new individual baking dishes I received for Christmas. Fill each mushroom cap
with about a teaspoon of the crab meat mixture. This next step adds a nice
texture to the recipe. After filling the mushrooms gently press the top to some
ground pork rinds. Continue until all the mushrooms are filled.
Place the baking dishes on a cookie sheet and place in the middle of a preheated 350°F
oven for 15 minutes. While our mushrooms bake, we'll work on our sauce.
To a sauce pot on medium-high heat, add 8 tablespoons of unsalted butter and about
a half a tablespoon of minced garlic; add some fresh chopped chives and the juice
of one lemon. When the butter is melted, reduce the heat to medium-low and let stew.
After the mushrooms have baked for 15 minutes, remove them from the oven.
Now equally distribute the butter sauce over the tops of each and place back in the
oven for 5 additional minutes. Remove, and add some dried parsley to the tops. Plate
and serve. The aroma of this dish will call your guests before you do. Very soft
and creamy - and the pork rinds add just the right amount of texture... delicious!
There you have it folks! My low carbohydrate crab stuffed mushrooms with a savory lemon
butter garlic sauce. A great start to a low carbohydrate New Year! I hope you enjoyed this
video. If you did, please like and consider subscribing. I'll have something
new every week. Thanks for watching and I'll see you next time!
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