This keto crab rangoon dip recipe is a must-have appetizer recipe for a party or simply relaxing at home with the family! The low carb hot, creamy, cheesy, crab loaded dip is served perfectly with celery sticks or these low carb zucchini parmesan chips.
I love finding alternatives to enjoy my favorite appetizer recipes, like this crab dip that fit with the keto lifestyle. Being able to enjoy these alternatives helps fight off the cravings that come along with any weightless journey. This crab rangoon recipe is perfect to fight those cravings!
KETO CRAB RANGOON DIP RECIPE INGREDIENTS
2 cups of crab meat
1 tablespoon of green onions
8 oz cream cheese softened
2 teaspoon of mayonnaise
2 teaspoon of coconut aminos
1/2 lemon juiced
1/4 teaspoon of stevia
1/4 cup of diced pimentos drained
1/2 teaspoon of garlic powder
1/4 teaspoon of black pepper
salt to taste*
1 cup of shredded mozzarella cheese divided
KETO CRAB RANGOON DIP RECIPE INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit.
In a large bowl, mix together all ingredients, minus 1/2 cup of mozzarella cheese.
To a well-greased 8×4 baking dish, add in crab mixture and top with remaining mozzarella cheese.
Bake for 20 minutes, or until cheese has melted and has slightly turned a golden color.