If you’re like me, you love Chinese appetizers! Seriously, missing out on goodies such as gyoza, blue crab fajitas, and crab rangoons has been one of the hardest part of switching to a low-carb/keto lifestyle. Thank goodness for experimenting and substituting! I created this easy, low-carb crab rangoon dip that’s perfect for when I’m craving Chinese food but don’t want to break from my diet.
I like to use Flavor God seasonings, as they’re all gluten free and contain no GMO, preservatives, or MSG. They’re also certified kosher.
Just Follow Along
Preheat oven to 375 degrees and coat a small baking dish with oil. I prefer coconut or avocado oil.
Combine the sour cream and cream cheese in a medium-sized bowl. I like to use my KitchenAid.
Mix well.
Add the remaining ingredients, but only half of the cheese (Reserve half of the cheese to cover the top of the baking dish) and mix well.
Add dip to prepared baking pan and top with remaining cheeses.
Bake for 20-25 minutes until the cheese has melted.
Serve with celery or your favorite keto/low-carb snacks!
This crab rangoon dip pairs quite well with keto crispy cheddar crisps and you can find my quick, easy recipe here!
Low Carb Crab Rangoon Dip
Ingredients
- 12 oz Crab Meat
- 2 cups Sour Cream
- 8 oz Cream Cheese, softened
- 2 cups Shredded Mozzarella
- 1/2 cup shredded Parmesan Cheese
- 1 tbsp cajun seasoning *I use Flavor God
- 1/2 tbsp lemon juice
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees and coat a small baking dish with oil. I prefer coconut or avocado oil.Combine the sour cream and cream cheese in a medium-sized bowl. I like to use my KitchenAid. Mix well. Add the remaining ingredients, but only half of the cheese (Reserve half of the cheese to cover the top of the baking dish) and mix well. Top with the remaining shredAdd dip to prepared baking pan and top with remaining cheeses.Bake for 20-25 minutes until the cheese has melted.Serve with celery or your favorite keto/low-carb snacks!
Nutritional information is a work in progress and will be added in the future.
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