Craving the flavors of your favorite Chinese takeout without the carb overload? Dive into this easy-peasy keto Crab Rangoon Dip! This keto-friendly crab dip is low in net carbs, making it perfect for guilt-free snacking and sharing with friends.
Why You'll Love This Keto Crab Dip
There’s lots to love about this keto friendly crab dip. Not only is it great for snacking on at home, but it is the perfect dish to share with friends.
Key Ingredients and Considerations
Crab is the star of the show, so use good quality ingredients. Since crab is expensive, treat this recipe gently. Here's what to keep in mind:
- Crab: While jumbo lump crab is delicious, it's not necessary for this dip. A good middle-of-the-road crab, like claw meat, works perfectly. If using canned crab, drain it well, squeezing out any excess water to prevent a soggy dip. Pick through the crab carefully to remove any bits of shell. Imitation crab meat should be avoided because it’s loaded with sugar and starches and will significantly increase the carbs.
- Cheese: Soften the cream cheese before using to ensure a smooth blend. White cheddar is a great choice, but you can also experiment with pepper jack, Monterey jack, or your favorite cheese.
- Flavor Boosters: Coconut aminos (or soy sauce for non-strict keto), Worcestershire sauce, garlic powder, and Sriracha sauce add depth and complexity to the dip. Adjust the amount of Sriracha to your liking for a touch of heat.
Keto Crab Rangoon Dip Recipe
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup white cheddar cheese, shredded
- 1/4 cup sour cream
- 1/4 cup Parmesan cheese, grated
- 1/4 cup green onions, chopped (save 1 tbsp for garnish)
- 1 tablespoon coconut aminos (or soy sauce)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 8 ounces crab meat, cooked and picked through
- Sriracha sauce to taste (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix together the softened cream cheese, 2/3 of the cheddar cheese, sour cream, and Parmesan cheese until well combined.
- Add the green onions (saving a tablespoon or so for garnishing), coconut aminos (or soy sauce if you’re not doing strict keto), garlic powder, and Worcestershire sauce. Mix until well combined.
- Gently fold in the crab meat, being careful not to over-mix and break up the lumps.
- Transfer the mixture to an oven-safe dish and top with the remaining cheddar cheese.
- Bake for about 10 minutes, or until hot and bubbly.
- Garnish with the reserved green onions.
- Serve hot with your favorite keto crackers, celery, or other dippables.
Serving Suggestions
All you need for this keto friendly crab dip is a spoon! Just kidding - sort of! I’ve been known to eat this yummy dip by the spoonful, but if you’re more polite, grab your favorite keto crackers, celery, or other dippables and get dipping!
Make Ahead and Freezing Instructions
This is a tasty dip that’s perfect for sharing. It’s also a great keto potluck recipe - make it right up to the point of popping it in the oven.
Read also: Crab Rangoon Keto Guide
Yes! Back when I owned my retail shop, we sold oodles and oodles of this frozen. It is best frozen from the unbaked state. Package it in an airtight freezer-safe container. It’s handy to have one that can go from the freezer to the oven. To reheat it, simply pop it into a 350-F oven and bake it for 20-30 minutes or until it is hot and bubbly.
Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs.
Keto Crab Rangoons
Guys, Keto Crab Rangoons exist now, and I don’t know whether to go up for a high five or apologize, because these may just be TOO good, if you know what I mean! Crispy on the outside, creamy and fluffy on the inside - these delicious Keto Crab Rangoons are everything you’ve been missing from your fave Chinese takeout place! Well now you can make Keto Crab Rangoons at home, and they are pretty easy to execute - not to mention guilt free!
Ok so I know you’re wondering HOW this is even possible, so I’ll give you the rundown. Then we’re taking a pretty classic crab rangoon mixture of cream cheese, onion, and crab meat. You can use the good stuff for great flavor and the least amount of carbs, but even the canned stuff will work here because let’s face it, Crab Rangoons aren’t really about fine dining.
So - you’re making the dough, making the filling, and then pressing out your lil balls of dough into about a 3 inch disc as shown. Then about a tablespoon of filling goes down. Don’t overfill or they will burst and leak your filling out into the oil. Then you fold it over and press it all the way around to seal and form a half moon, then gently add it to your hot oil. Because of the mozzarella and psyllium in the dough, these gluten free Crab Rangoons hold together beautifully during frying. Finally you take them out when they are golden brown and TRY YOUR ABSOLUTE HARDEST not to eat one immediately or suffer the painful consequences of lava-like cream cheese burn. Give these low carb Crab Rangoons a couple of minutes and then have at it - with the added bonus of being able to enjoy them with intact taste buds.
Read also: Easy Low-Carb Cheese Crackers
I’m going to make a bold statement and say that I actually enjoyed these Keto Crab Rangoons EVEN MORE than the traditional kind made with wonton skins. I know. It sounds crazy. The reason is that this dough gets nice and crispy on the outside, but also has a thin layer of soft chewiness that melts in your mouth along with the crab filling. It’s hard to describe, but it’s almost like the texture of a thin fresh yeast donut - but savory. If that even makes sense. The end result is a little more toothsome and satisfying than a typical crab rangoon in my opinion. Crispy on the outside, creamy and fluffy on the inside - these delicious Keto Crab Rangoons are everything you’ve been missing from your fave Chinese takeout place! Heat over medium-high heat until about 375 degrees, or hot enough for a tiny piece of bread or dough to sizzle and bubble immediately when dropped into it.
While the oil is heating, combine the cream cheese, crab, onions, fish sauce, and erythritol in a small bowl and mix well. Fry them about 3 at a time for 2 minutes per side, or until golden brown and puffed.
Low Carb Crab Rangoon Dip
Jump to RecipeThis low carb crab rangoon dip is a fun alternative to the traditional recipe! This post also contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. I have such a soft spot for crab rangoon - those gorgeous deep fried won ton parcels filled with crab and cream cheese that are so popular in American-Asian restaurants. I've been wanting to make a low carb version for ages, and the key was changing it from parcels, to a dip. Also I switched the traditional imitation crab sticks to canned white crab meat. Taste for seasoning and add salt and pepper as necessary. Transfer the mixture to a small baking dish and bake in a preheated oven for 20 minutes. Update: I used fathead dough to make actual low carb crab rangoon! Are you looking for more inspiration?
Read also: Keto Calorie Counting: A Detailed Guide