Name: Keto Crab Rangoon Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups crab meat (lump, claw, or well-drained canned); 1 tbsp finely sliced green onions; 8 oz cream cheese, softened; 2 tsp mayonnaise; 2 tsp coconut aminos; Juice of 1/2 lemon; 1/4 tsp stevia; 1/4 cup diced pimentos, drained; 1/2 tsp garlic powder; 1/4 tsp black pepper; Salt, to taste; 1 cup shredded mozzarella, divided

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I whip up this creamy, savory dip when I’m craving all the flavors of crab rangoon without the fuss of wrappers. I fold tender crab into a silky, garlicky cheese base, add a pop of lemon and pimentos for brightness, and bake until it turns melty and golden on top.

Keto Crab Rangoon Dip

Why You’ll Love This Recipe

I love that this dip is rich yet light on carbs, comes together in one bowl, and bakes in just 20 minutes. I can use fresh, lump, or canned crab, and I keep the flavor balanced with coconut aminos, a hint of sweetness, and a squeeze of lemon. I serve it hot with low-carb dippers and it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups crab meat (lump, claw, or well-drained canned)
1 tablespoon finely sliced green onions
8 ounces cream cheese, softened
2 teaspoons mayonnaise
2 teaspoons coconut aminos
Juice of 1/2 lemon
1/4 teaspoon stevia
1/4 cup diced pimentos, drained
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Salt to taste
1 cup shredded mozzarella, divided

Directions

I preheat the oven to 350°F (175°C) and lightly grease an 8×4-inch baking dish.
In a large bowl, I combine the crab, green onions, cream cheese, mayonnaise, coconut aminos, lemon juice, stevia, pimentos, garlic powder, black pepper, and a pinch of salt. I add 1/2 cup of the mozzarella and mix until evenly distributed.
I spread the mixture into the prepared dish, sprinkle the remaining 1/2 cup mozzarella over the top, and bake for about 20 minutes, until the cheese is melted and lightly golden at the edges.
I let the dip stand 5 minutes to set slightly, then I serve warm with keto-friendly dippers.

Servings and timing

I make 8 servings.
Prep: 5 minutes • Cook: 20 minutes • Total: 25 minutes
Per serving (approximate): 180 calories; 4g total carbs; 2g net carbs; 14g fat; 12g protein.

Variations

Extra-cheesy: I fold in 1/4 cup shredded Parmesan with the mozzarella for deeper, salty richness.
Spicy kick: I stir in 1 to 2 teaspoons chili-garlic sauce or a pinch of red pepper flakes.
Herby upgrade: I add 1 tablespoon chopped chives or parsley for fresh lift.
Bacon-crisp: I sprinkle 2 tablespoons cooked, crumbled bacon over the top before baking.
Dairy tweak: I swap part of the cream cheese for sour cream (2 to 3 tablespoons) when I want a looser, tangier dip.

storage/reheating

I cover and refrigerate leftovers for up to 3 days. To reheat, I warm the dip in a 325°F (165°C) oven for 10 to 15 minutes until hot and bubbly, or I microwave in short bursts, stirring between intervals. I avoid freezing because cream cheese can turn grainy after thawing.

FAQs

Can I use canned crab?

I can— I drain it very well and gently fold it in. If I have the option, I prefer lump crab for the best texture.

What can I use instead of coconut aminos?

I use tamari or soy sauce if carbs and gluten aren’t concerns, or I combine 1/2 teaspoon fish sauce with a pinch of sweetener for a similar savory note.

How do I keep the dip keto when serving?

I serve it with cucumber rounds, celery sticks, mini bell pepper scoops, pork rinds, parmesan crisps, or almond-flour crackers.

Can I make this ahead?

I assemble the dip (without baking), cover, and refrigerate up to 24 hours. When I’m ready, I bake it straight from the fridge, adding a few extra minutes until hot in the center.

How do I avoid a greasy or separated dip?

I start with fully softened cream cheese, mix thoroughly, and avoid overbaking. If I see oil pooling, I give the dip a quick stir after it rests and it comes back together.

Conclusion

I reach for this Keto Crab Rangoon Dip whenever I want a crowd-pleasing appetizer that’s simple to make and big on flavor. I stir, bake, and bring a hot, cheesy dish to the table that satisfies the rangoon craving while keeping my carbs in check.