27+ Delicious Italian Blue Crab Recipes You Need to Try

If you’ve ever tasted the delicate, sweet, and tender meat of blue crab, you know why it’s considered a treasure of the sea.

With its rich flavor and versatility, it’s no surprise that blue crab is a key ingredient in many Italian seafood dishes.

The combination of Italian culinary tradition with the exquisite taste of blue crab creates dishes that are both savory and satisfying.

Whether you’re hosting a family gathering or looking to spice up your weekly meals, these 27+ Italian blue crab recipes will inspire you to get creative in the kitchen.

From pasta to risotto, crab cakes to fresh salads, this collection will satisfy your seafood cravings with a touch of Italian flair.

27+ Delicious Italian Blue Crab Recipes You Need to Try

Italian cuisine has an incredible ability to bring out the best in ingredients, and the humble blue crab is no exception.

These 27+ Italian blue crab recipes offer a variety of flavors and techniques that will elevate your cooking game.

Whether you’re a seasoned chef or a home cook looking to try something new, there’s a recipe for everyone to enjoy.

So, the next time you’re craving a taste of the ocean, dive into one of these mouthwatering dishes and bring a bit of Italy to your table!

Crab Meat and Zucchini Fritters

This delightful dish combines the sweet, tender blue crab meat with fresh zucchini, creating a low-carb, crunchy fritter. It’s perfect for a light lunch, offering a burst of Italian flavors with herbs and a hint of Parmesan. These fritters are easy to prepare and full of healthy fats, making them an ideal keto recipe.

Ingredients:

• 1 lb blue crab meat (fresh or canned)
• 2 medium zucchinis, grated
• 2 large eggs
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 2 tbsp fresh parsley, chopped
• 1 tbsp dried oregano
• Salt and pepper, to taste
• Olive oil for frying

Instructions:

1. Place the grated zucchini in a clean towel and squeeze out excess moisture.
2. In a mixing bowl, combine the crab meat, zucchini, eggs, Parmesan cheese, almond flour, parsley, oregano, salt, and pepper. Stir until well mixed.
3. Heat olive oil in a large skillet over medium heat.
4. Spoon heaping tablespoons of the mixture into the pan and flatten them slightly with the back of the spoon.
5. Fry for about 3-4 minutes on each side until golden and crispy.
6. Serve with a simple dipping sauce like garlic aioli or a drizzle of lemon.

These crab and zucchini fritters are the perfect combination of tender crab and crunchy vegetables. The almond flour keeps the texture light and low in carbs, while the Parmesan adds a savory richness that enhances the delicate crab flavor. They’re an ideal choice for anyone on a keto diet looking for a delicious, satisfying lunch.

Italian Crab Salad with Lemon and Avocado

A refreshing salad that’s as vibrant as it is healthy! This Italian crab salad brings together succulent blue crab meat, creamy avocado, and a bright lemon dressing. Perfect for a light yet satisfying keto-friendly lunch, this salad is packed with healthy fats, protein, and fresh flavors.

Ingredients:

• 1 lb blue crab meat (fresh or canned)
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh basil, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the blue crab meat, avocado, cherry tomatoes, red onion, and fresh basil.
2. In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for up to an hour to let the flavors meld.

This Italian crab salad is the perfect balance of creamy avocado, sweet crab meat, and fresh vegetables, all dressed in a zesty lemon vinaigrette. It’s a light yet filling dish that is naturally low in carbs and high in healthy fats, making it the perfect keto-friendly choice for lunch. Plus, it’s a great option for those looking for something quick, easy, and refreshing.

Crab-Stuffed Mushrooms with Garlic and Herbs

These crab-stuffed mushrooms are an elegant Italian appetizer or a light lunch option that’s both savory and satisfying. With a rich filling of blue crab, garlic, and herbs, all nestled inside a tender mushroom cap, this dish is low-carb and full of flavor. It’s a keto-friendly twist on traditional stuffed mushrooms, making it a great choice for anyone seeking a delicious, low-carb lunch.

Ingredients:

• 12 large white mushrooms, stems removed
• 1 lb blue crab meat (fresh or canned)
• 1/4 cup cream cheese, softened
• 2 tbsp grated Parmesan cheese
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper, to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the blue crab meat, cream cheese, Parmesan, garlic, parsley, thyme, salt, and pepper until well combined.
3. Spoon the crab mixture into the mushroom caps, packing it in gently.
4. Place the stuffed mushrooms on a baking sheet and drizzle with olive oil.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is golden brown.
   These crab-stuffed mushrooms offer an indulgent yet low-carb alternative to traditional stuffed dishes. The creamy, savory filling complements the earthy mushrooms perfectly, making each bite a rich and flavorful experience. This keto-friendly recipe is perfect for lunch or as a starter for a more elaborate meal. It’s easy to make, visually stunning, and absolutely delicious.

Crab and Spinach Ricotta Stuffed Chicken

This dish combines succulent blue crab meat with creamy ricotta and fresh spinach, stuffed inside a juicy chicken breast. The Italian herbs elevate the flavors, making it a savory and satisfying low-carb lunch. This recipe is keto-friendly, packed with protein, and perfect for anyone looking for a hearty yet healthy meal.

Ingredients:

• 2 large chicken breasts
• 1 lb blue crab meat (fresh or canned)
• 1/2 cup ricotta cheese
• 1 cup fresh spinach, sautéed and chopped
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix the blue crab meat, ricotta cheese, sautéed spinach, Parmesan, garlic, basil, salt, and pepper.
3. Carefully slice the chicken breasts horizontally to create pockets, being careful not to cut all the way through.
4. Stuff each chicken breast with the crab and spinach mixture.
5. Heat olive oil in a skillet over medium-high heat. Sear each stuffed chicken breast for 2-3 minutes on each side, until golden brown.
6. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is fully cooked and the filling is heated through.
7. Serve with lemon wedges for a burst of freshness.

This crab and spinach ricotta stuffed chicken is an indulgent yet low-carb dish that combines rich flavors with a light, satisfying texture. The combination of crab, ricotta, and spinach creates a creamy and savory filling that pairs perfectly with the juicy chicken. It’s a great option for those on a keto diet seeking a high-protein, flavorful lunch that feels like a gourmet meal.

Crab and Tomato Zoodle Salad

A refreshing and light Italian-inspired zoodle (zucchini noodle) salad with blue crab, ripe tomatoes, and a tangy lemon vinaigrette. This keto-friendly dish is low in carbs but high in flavor, making it an ideal option for a healthy, refreshing lunch. The zucchini noodles provide a fresh, crunchy base that pairs wonderfully with the sweet, tender crab meat.

Ingredients:

• 1 lb blue crab meat (fresh or canned)
• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp white wine vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spiralized zucchini noodles, cherry tomatoes, red onion, and fresh basil.
2. Gently fold in the blue crab meat.
3. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, white wine vinegar, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to coat all the ingredients.
5. Serve immediately, or refrigerate for up to 30 minutes to allow the flavors to meld.

This crab and tomato zoodle salad is light yet satisfying, making it the perfect keto-friendly lunch. The zucchini noodles provide a fresh, crunchy texture that complements the sweet crab and tangy dressing. It’s a refreshing, flavorful dish that will keep you feeling full without the carbs. It’s also quick and easy to prepare, perfect for busy days when you want a healthy and delicious meal.

Crab Meat and Ricotta Stuffed Bell Peppers

These stuffed bell peppers are a fantastic way to enjoy blue crab in a healthy, low-carb way. Filled with a creamy ricotta and crab mixture, they’re baked to perfection for a flavorful, satisfying lunch. This keto-friendly recipe is simple to make and full of Italian-inspired flavors.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb blue crab meat (fresh or canned)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped
• 2 cloves garlic, minced
• 1/4 cup marinara sauce (sugar-free)
• Salt and pepper, to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine the crab meat, ricotta, Parmesan, egg, parsley, oregano, garlic, salt, and pepper.
3. Stuff each bell pepper with the crab and ricotta mixture, pressing it down gently to pack it in.
4. Place the stuffed peppers in a baking dish and drizzle with olive oil.
5. Spoon a small amount of marinara sauce over the top of each stuffed pepper.
6. Cover the dish with foil and bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
7. Serve warm, garnished with extra fresh parsley or Parmesan.

These crab meat and ricotta stuffed bell peppers are a hearty and satisfying lunch option that’s low in carbs and high in flavor. The creamy crab and ricotta filling pairs beautifully with the tender, slightly sweet bell pepper. This dish is a great choice for anyone following a keto diet who craves a filling, comforting meal without the extra carbs. It’s simple, delicious, and perfect for meal prep.

Crab and Avocado Caprese Salad

This fresh and vibrant Caprese salad gets an Italian twist with the addition of sweet blue crab meat and creamy avocado. Topped with mozzarella, tomatoes, fresh basil, and a tangy balsamic reduction, this keto-friendly salad is a flavorful, light lunch. It’s a perfect balance of healthy fats, protein, and fresh vegetables.

Ingredients:

• 1 lb blue crab meat (fresh or canned)
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh mozzarella balls (or bocconcini), halved
• 1/4 cup fresh basil leaves, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey (optional for sweetness)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the blue crab meat, diced avocado, cherry tomatoes, mozzarella, and fresh basil.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey (if using), salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately as a light and refreshing lunch.

This Crab and Avocado Caprese Salad is a keto-friendly twist on a traditional Italian favorite. The crab meat adds a luxurious depth to the salad, while the creamy avocado balances the acidity of the tomatoes and balsamic dressing. It’s a light yet satisfying dish that’s perfect for a low-carb lunch, bringing together healthy fats, protein, and fresh, vibrant flavors in every bite.

Crab and Cauliflower Risotto

This creamy cauliflower risotto, infused with the delicate flavor of blue crab, is a wonderful keto-friendly alternative to traditional risotto. The cauliflower provides a low-carb base, while the crab adds a rich, savory taste, making it an indulgent yet healthy lunch
Ingredients:

• 1 lb blue crab meat (fresh or canned)
• 1 small head of cauliflower, grated or pulsed into rice-sized pieces
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 2 tbsp butter
• 1/2 cup dry white wine (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Olive oil for cooking

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until softened.
2. Add the cauliflower “rice” to the pan and stir to combine. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
3. If using wine, pour it in and let it reduce for 1-2 minutes.
4. Add the butter and heavy cream to the cauliflower and stir until the mixture becomes creamy.
5. Stir in the crab meat, Parmesan, salt, and pepper, and cook for an additional 3-4 minutes until the crab is heated through.
6. Garnish with fresh parsley and serve warm.

This Crab and Cauliflower Risotto is a low-carb, keto-friendly take on a classic Italian dish. The cauliflower risotto provides a rich, creamy base, while the blue crab adds a sweet and savory element to the dish. The result is a luxurious, comfort-food experience that’s completely guilt-free and perfect for a keto lunch. This recipe is full of flavor and will leave you feeling satisfied without the carbs.

Crab and Pesto Zucchini Noodles

This vibrant and flavorful dish features zucchini noodles (zoodles) tossed in a creamy basil pesto sauce, topped with fresh blue crab meat. It’s a perfect keto-friendly lunch that combines the rich flavors of Italian pesto with the delicate sweetness of crab. Low in carbs but high in flavor, it’s an easy and delicious way to enjoy a healthy, satisfying meal.

Ingredients:

• 1 lb blue crab meat (fresh or canned)
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup pesto (homemade or store-bought, sugar-free)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/4 cup Parmesan cheese, grated
• 1 tbsp fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until tender but still firm. Season with salt and pepper.
2. Stir in the pesto sauce and lemon juice, making sure the zucchini noodles are well coated.
3. Gently fold in the blue crab meat, warming it through.
4. Sprinkle the Parmesan cheese over the top and toss to combine.
5. Garnish with fresh basil and serve immediately.

The Crab and Pesto Zucchini Noodles is a fresh and flavorful keto-friendly dish that is both easy to make and indulgent to eat. The pesto sauce infuses the zucchini noodles with a rich, herby flavor, while the blue crab adds a touch of sweetness and depth. This dish is a perfect option for a low-carb lunch, offering a refreshing, satisfying meal that’s high in healthy fats and protein without the carbs.

Crab and Ricotta Stuffed Eggplant Boats

These stuffed eggplant boats are a delicious, low-carb way to enjoy the rich flavors of blue crab. The tender eggplant is filled with a savory mixture of ricotta cheese, crab meat, and Italian herbs, then baked until golden. It’s a perfect keto lunch that’s hearty and full of flavor, offering a satisfying alternative to traditional stuffed vegetables.

Ingredients:

• 2 medium eggplants, halved and hollowed out
• 1 lb blue crab meat (fresh or canned)
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 tbsp fresh basil, chopped
• 1 tsp dried oregano
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Olive oil for drizzling
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the eggplants in half and scoop out the flesh, leaving a small border around the edges to form boats. Drizzle the eggplant halves with olive oil and season with salt and pepper.
3. Roast the eggplant halves on a baking sheet for 15-20 minutes, until they start to soften.
4. In a mixing bowl, combine the crab meat, ricotta, Parmesan, egg, basil, oregano, garlic, salt, and pepper.
5. Stuff the roasted eggplant halves with the crab and ricotta mixture.
6. Return the stuffed eggplants to the oven and bake for an additional 15-20 minutes, until the filling is golden and bubbly.
   These Crab and Ricotta Stuffed Eggplant Boats are a great keto lunch option that combines the richness of crab with the creamy texture of ricotta. The roasted eggplant adds a smoky depth to the dish, while the filling provides a satisfying, savory flavor. This dish is perfect for anyone looking for a low-carb alternative to stuffed vegetables that is both hearty and healthy.

Crab Meat and Fennel Salad

This light, refreshing crab meat and fennel salad combines the sweet, delicate flavor of blue crab with the aromatic, slightly licorice-like taste of fennel. Tossed in a simple lemon vinaigrette, it’s a keto-friendly, low-carb dish perfect for a light yet satisfying lunch. The crunch of fennel pairs beautifully with the tender crab, making this salad a delightful Italian-inspired option.

Ingredients:

• 1 lb blue crab meat (fresh or canned)
• 1 large fennel bulb, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp fresh parsley, chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the crab meat, fennel, red onion, cherry tomatoes, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for up to 30 minutes to let the flavors meld.

The Crab Meat and Fennel Salad is a fresh, vibrant, and keto-friendly lunch that’s bursting with flavor. The fennel adds a crisp, slightly sweet crunch that complements the delicate crab meat perfectly. The lemon dressing ties the dish together, creating a light yet satisfying salad that’s full of healthy fats and protein. This dish is a perfect way to enjoy crab in a refreshing, low-carb form.

Crab and Mozzarella Zucchini Boats

These crab and mozzarella zucchini boats are a keto-friendly, Italian-inspired dish that’s perfect for a satisfying low-carb lunch. The zucchini is hollowed out and filled with a flavorful mixture of blue crab, mozzarella, and Italian herbs, then baked to perfection. It’s a simple yet delicious way to enjoy crab while keeping your carbs low.

Ingredients:

• 4 medium zucchinis, halved lengthwise and hollowed out
• 1 lb blue crab meat (fresh or canned)
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup Parmesan cheese, grated
• 1 egg, beaten
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• 1 clove garlic, minced
• Salt and pepper, to taste
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis in half lengthwise and scoop out the centers to form boats. Drizzle the zucchini halves with olive oil and season with salt and pepper.
3. Roast the zucchini halves on a baking sheet for 10-15 minutes, until they begin to soften.
4. In a mixing bowl, combine the crab meat, mozzarella, Parmesan, egg, basil, oregano, garlic, salt, and pepper.
5. Stuff each zucchini half with the crab and cheese mixture.
6. Return the stuffed zucchinis to the oven and bake for another 20 minutes, until the filling is golden and the zucchini is tender.
7. Serve warm, garnished with additional fresh herbs if desired.

These Crab and Mozzarella Zucchini Boats are a delightful low-carb lunch option. The zucchini serves as a perfect vessel for the creamy crab and cheese filling, creating a dish that’s both satisfying and full of flavor. The combination of mozzarella, Parmesan, and fresh herbs enhances the crab’s sweetness, making it a delicious keto meal that’s sure to become a favorite. This recipe is easy to prepare and packed with nutrients, making it an excellent choice for anyone following a keto diet.

Crab and Artichoke Dip

This rich and creamy crab and artichoke dip combines the sweetness of blue crab with the earthy flavor of artichokes and a blend of Italian cheeses. It’s a perfect low-carb appetizer or lunch option that pairs wonderfully with fresh veggies or keto crackers. This dip is savory, indulgent, and sure to satisfy your cravings for something comforting while keeping things keto-friendly.

Ingredients:

• 1 lb blue crab meat (fresh or canned)
• 1 cup artichoke hearts, chopped (fresh or jarred, drained)
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 2 tbsp mayonnaise
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• Olive oil for greasing the baking dish

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a small baking dish with olive oil.
2. In a bowl, combine the blue crab meat, chopped artichokes, cream cheese, Parmesan, mozzarella, mayonnaise, garlic, parsley, lemon juice, salt, and pepper.
3. Stir until well combined and transfer the mixture to the prepared baking dish.
4. Bake for 20-25 minutes, or until the dip is bubbling and golden on top.
   This Crab and Artichoke Dip is a perfect way to enjoy blue crab in a creamy, savory form. The combination of crab and artichokes, along with the melt-in-your-mouth cheeses, makes it an irresistible keto-friendly treat. It’s easy to prepare, delicious, and makes for a great lunch or appetizer when you’re craving something rich and comforting without the carbs.

Crab and Roasted Tomato Zoodle Pasta

This fresh and light zoodle (zucchini noodle) pasta is served with roasted tomatoes and blue crab, making it a perfect low-carb alternative to traditional pasta. The roasted tomatoes add a sweet, caramelized flavor that complements the delicate crab. With a touch of olive oil and Italian herbs, this dish is a simple yet satisfying keto lunch.

Ingredients:

• 1 lb blue crab meat (fresh or canned)
• 2 medium zucchinis, spiralized into noodles
• 1 cup cherry tomatoes, halved
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh Parmesan cheese, for topping

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, and season with salt, pepper, and oregano.
2. Roast the tomatoes in the oven for 15-20 minutes until they soften and begin to caramelize.
3. While the tomatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
4. Add the zucchini noodles to the skillet and cook for 2-3 minutes, stirring occasionally, until tender.
5. Gently fold in the blue crab meat and roasted tomatoes. Cook for another 2-3 minutes until everything is heated through.
6. Sprinkle with fresh basil and Parmesan cheese before serving.

This Crab and Roasted Tomato Zoodle Pasta is a light, keto-friendly lunch that delivers big on flavor. The roasted tomatoes provide a rich, natural sweetness that pairs beautifully with the delicate blue crab, while the zucchini noodles offer a fresh and crunchy texture. This dish is not only low in carbs but also bursting with vibrant, Italian-inspired flavors that make it a satisfying, guilt-free meal.

Crab and Pesto Baked Portobello Mushrooms

These baked Portobello mushrooms are filled with a creamy crab and pesto mixture, then baked until golden. The mushrooms provide a perfect low-carb vessel for the rich flavors of the crab and the fragrant basil pesto. This dish is ideal for a keto lunch, combining healthy fats, protein, and Italian herbs in one satisfying bite.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 1 lb blue crab meat (fresh or canned)
• 1/4 cup pesto (store-bought or homemade, sugar-free)
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Place the Portobello mushroom caps on a baking sheet.
2. In a bowl, combine the blue crab meat, pesto, cream cheese, Parmesan, parsley, salt, and pepper. Stir until well combined.
3. Stuff the mushroom caps with the crab and pesto mixture, pressing it down gently to pack it in.
4. Drizzle the stuffed mushrooms with olive oil and bake for 20-25 minutes, until the mushrooms are tender and the filling is golden brown.
5. Serve warm, garnished with extra fresh parsley or Parmesan if desired.

These Crab and Pesto Baked Portobello Mushrooms are an easy yet decadent keto-friendly lunch. The earthy Portobello mushrooms provide a meaty, satisfying base for the creamy crab and pesto filling, while the Parmesan adds a salty richness. This dish is both comforting and low in carbs, making it a perfect choice for anyone looking for a flavorful, nutritious meal. Plus, it’s simple to prepare and perfect for meal prepping!

Note: More recipes are coming soon