This hot crab dip is absolutely amazing and super low in carbs, too! LCHF and keto recipe with video tutorial.
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Before I tell you all about this recipe I would like you to consider for a moment how many times this low carb writer has had to retype "hot carb dip". Crab. Carb. Arghhhh!
But anyway. This dip is one of those recipes that low carbers have to really boast about - because nothing feels further from "diet food" than this rich and creamy dish. When I first started on my low carb journey I typed out a list of low carb luxurious recipes that I loved, and attached it to my kitchen cupboard to remind me that this truly was a way of life that I could manage. If I'd had this recipe then, it would have definitely been on that list! (Since writing this post I actually included a blank list for you to print out and use - among others - in my Low Carb Motivational Pack!)
Watch the video or scroll down for the full directions and printable recipe card.
How to Make Low Carb Hot Crab Dip
Preparing the dip is pretty simple. In a stand mixer, combine softened cream cheese (I use one of the bricks rather than the plastic containers), regular mayo and paprika.
Stir in some finely chopped green onions, shredded Parmesan, canned white crab meat, salt and pepper.
Spoon it into a baking dish, smoothing it down to flatten the top.
Bake in a preheated oven for 10 minutes, then sprinkle some more Parmesan over the top and bake again until the cheese is fully melted and starting to brown.
Serve this keto crab dip with slices of cucumber, celery sticks, flaxseed crackers, homemade tortilla chips, jicama sticks or slices of bell pepper.
Are you looking for more recipe inspiration? Check out my giant list of low carb appetizers!
📖 Recipe
Low Carb Hot Crab Dip
Ingredients
Equipment
Step-by-Step Instructions
- Preheat the oven to 350F.
- Combine the cream cheese, mayonnaise and paprika in a stand mixer until smooth.
- Stir in ¼ cup of the Parmesan, chopped green onion, drained crab and salt and pepper.
- Spoon the mixture into a baking dish and smooth the top so that it is level.
- Bake for 10 minutes, add the remaining Parmesan over the top, then bake again until the topping has melted and starting to turn golden brown.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Terri Morgan says
Excellent recipe. I'm from Maryland so I used Old Bay instead of paprika and a 16 oz container of crab meat. I divided it between 3 ramekins and sprinkled more Old Bay on top. This recipe will be handed down for sure!
Georgina says
Thank you so much, Terri!
Deborah says
I think I would want more "zip" too. Old Bay is a great idea.
RandyH says
What brand of canned crab meat did you use? I've not found one I care for.
Georgina says
I've used both Bumble Bee and Boss Crab; BC is better.
Marilyn Guthrie says
What serving size accounts for three carbs?
Georgina says
The recipe serves four people, so a serving size is quarter of the whole recipe. I don't have an amount in volume, I'm afraid.
Mary Bianchetti says
Wonderful recipe. Thank you! I added Old Bay, smoked paprika, and left out green onions as my partner doesn’t like them, added drained, rinsed quartered artichokes instead. Also added shredded Monterey Jack but white cheddar would also work.
I froze half (before baking it), so it will only bake once.
When I defrost, overnight in fridge, how long bake and at what temp? Still 350 degrees at 10 minutes?
Thank you!
Georgina says
If it's coming out of the fridge I'd say it might need more like 15 minutes. Enjoy!