This 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. Thank you!
I have such a soft spot for crab rangoon – those gorgeous deep fried won ton parcels filled with crab and cream cheese. 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. Imitation crab contains no crab, but is made from ground fish, starch, and other additives, meaning that 3 ounces of fake crab can contain 8-13g net carbs!
In a large bowl, mix together cream cheese, drained canned crab meat, sour cream, shredded mozzarella cheese, garlic paste, finely chopped green onions, Worcestershire sauce and a splash of hot sauce. 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. It will be all warm and bubbly, and smell sooooo good.Low Carb Crab Rangoon Dip #lowcarb #crabrangoon Click To Tweet
I was really pleased with this dip! But now I’m wondering whether I can make a version that uses low carb tortillas as won tons and make a more traditional crab rangoon. I’ll add a link here if I make it!