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serving keto crab rangoon dip
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4.58 from 47 votes

Crab Rangoon Dip (Keto, Low-Carb)

Creamy, cheesy, and with plenty of sweet, tender crab, this Crab Rangoon Dip is the perfect appetizer or snack!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizers
Cuisine: American
Keyword: easy keto seafood dip, keto crab rangoon dip, keto game day snack, keto party appetizer, low-carb crab dip
Servings: 6 servings
Calories: 150kcal
Author: Chef Jenn

Ingredients

  • 4 ounces cream cheese softened
  • 1/4 cup sour cream
  • 4 ounces crabmeat picked through for shell bits
  • 1/2 cup sharp cheddar shredded and divided
  • 2 tablespoons Parmesan cheese grated
  • 1 teaspoon Worchestershire sauce
  • 1 teaspoon coconut aminos
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sriracha
  • 1/4 cup green onions chopped

Instructions

  • Mix the cream cheese, 2/3 of the cheddar, sour cream, and Parmesan together until well combined.
  • Add the green onions (save a tbsp or so for garnishing), coconut aminos (or soy sauce if you're not doing strict keto), garlic powder, Worchestershire sauce until well mixed.
  • Finally, fold in the crab. Put it into an oven-safe dish and top with remaining cheddar cheese. Bake for about 10 minutes at 350-F or until hot and bubbly. Serve!

Video

Notes

Recipe Card Tips

  • Fold in the crab gently at the very end. Overmixing breaks up the tender lumps you're paying for.
  • Drain canned crab well and squeeze out excess water, or the finished dip turns watery.
  • Soften the cream cheese ahead of time. It blends in far more smoothly than cold cream cheese does.

Nutrition

Serving: 0.25cup | Calories: 150kcal | Carbohydrates: 3g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 43mg | Sodium: 350mg | Potassium: 107mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 468IU | Vitamin C: 3mg | Calcium: 127mg | Iron: 0.3mg | Net Carbohydrates: 3g