This low carb crab rangoon dip is a fun alternative to the traditional recipe! LCHF and keto friendly dish.
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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!
If you're looking for keto dips check out my other recipes!
How to Make a Low Carb Crab Rangoon Dip
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!
Update: I used fathead dough to make actual low carb crab rangoon! SO yummy!
Low Carb Crab Rangoon Dip
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- 8 oz cream cheese room temperature
- 2 6 oz cans of crab meat drained
- ¼ cup sour cream
- 1 cup shredded mozzarella cheese
- 1 tsp garlic paste
- 2 green onions finely chopped
- 2 tsp Worcestershire sauce
- splash of hot sauce
- salt and pepper to taste
- Preheat the oven to 350F.
- In a large bowl, mix together all the ingredients, testing for seasoning and adding salt and pepper as necessary.
- Transfer the mixture to a small baking dish and bake in a preheated oven for 20 minutes.
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