Keto Hot Crab Dip

Introduction

If you’re on a keto diet and missing warm, creamy party dips, this Keto Hot Crab Dip is about to become your new favorite. Packed with juicy crab meat, melted cheese, and savory seasonings, this dip is comfort food at its finest—without the carb crash. Whether you’re hosting a gathering, prepping a weekend snack, or just craving something indulgent, this dip checks all the boxes.

What makes it truly special is its rich seafood flavor balanced with a cheesy, garlicky creaminess, all while being incredibly low in carbs. It’s the kind of recipe that feels luxurious but is easy enough to whip up in 20 minutes.

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Why You’ll Love This Recipe

This recipe is a keto dream for several reasons:

• 🧀 Ultra-creamy and cheesy – You get that irresistible, gooey texture with every scoop.
• 🦀 Loaded with real crab meat – A great source of protein and healthy omega-3s.
• 🔥 Hot, bubbly, and comforting – Perfect for cozy nights or social events.
• 🥶 Make-ahead and freezer-friendly – You can prep it in advance and reheat when needed.
• 🧄 Keto-friendly & gluten-free – No bread crumbs or starch thickeners involved.

It’s ideal for anyone looking for a flavorful, satisfying appetizer that won’t derail their carb goals.

My Personal Experience

The first time I made this keto hot crab dip, I was honestly just experimenting with leftover canned crab from another recipe. I didn’t expect it to be anything special—but once I pulled it from the oven, all golden and bubbly, I knew it was going to be a keeper.

That night, we finished the whole dish in one sitting—no regrets. Since then, I’ve brought it to gatherings, served it as a dip with veggie sticks, and even spread it over keto toast. Everyone always asks for the recipe. It’s simple, quick, and totally satisfying.

Required Equipment

Mixing Bowl

To combine all the dip ingredients evenly. A medium-size bowl is perfect.

Spatula or Spoon

You’ll need this to fold everything together and scrape the mixture into your baking dish.

Baking Dish

An oven-safe dish is essential for baking the dip until it’s hot and bubbly. I recommend something small and shallow for better browning.

Oven or Air Fryer

You’ll need an oven or a large air fryer with a baking insert to heat the dip thoroughly and melt the cheese.

Optional: Electric Hand Mixer

If you want a smoother texture, use a hand mixer to blend the cream cheese mixture before folding in the crab.

Ingredients & Substitutions

• 8 oz cream cheese (softened)
  The creamy base that holds everything together. Make sure it’s softened for easier mixing.
• 1/4 cup sour cream
  Adds tang and helps thin the mixture slightly.
• 1/4 cup mayonnaise
  Boosts creaminess and helps keep the dip rich. Can sub with Greek yogurt for a lighter touch.
• 1 tsp garlic powder
  Adds savory depth and aroma.
• 1/2 tsp onion powder
  Rounds out the flavor.
• 1/2 tsp Old Bay seasoning (or paprika + celery salt)
  Classic seafood spice blend. Optional but enhances that “crab shack” flavor.
• 1 cup shredded mozzarella
  For stretch and melt. You can substitute with Monterey Jack or a mild cheddar.
• 1/4 cup grated parmesan cheese
  Brings saltiness and umami.
• 6–8 oz lump crab meat
  Fresh or canned both work. Make sure to drain well. Don’t use imitation—it’s not keto.
• Salt & pepper to taste
  Adjust depending on your crab and cheese saltiness.

Optional Topping: Sprinkle with extra parmesan and paprika before baking for a golden crust.

How to Make Keto Hot Crab Dip

1. Preheat oven to 375°F (190°C).
2. Mix the base:
   In a bowl, combine softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, and Old Bay. Mix until smooth.
3. Add the cheese:
   Fold in mozzarella and parmesan until evenly incorporated.
4. Add crab meat:
   Gently fold in the drained crab meat. Try not to overmix so the lumps stay intact.
5. Transfer to baking dish:
   Spread the mixture evenly in an oven-safe dish. Top with a sprinkle of cheese or seasoning if desired.
6. Bake:
   Bake for 18–22 minutes, or until the edges are bubbly and golden on top.
7. Serve hot:
   Remove from oven and let it cool for a few minutes before serving.

Tips for This Recipe

• Drain the crab well to avoid a watery dip.
• Use room temp cream cheese for easy mixing.
• For extra browning, broil for 1–2 minutes at the end—but watch closely.
• Don’t over-stir the crab or it will break apart too much.
• Can also be served chilled as a cold crab dip if you prefer!

Optional Additions

• Chopped green onions or chives – Stir into the dip or sprinkle on top before serving.
• Jalapeños or red pepper flakes – For a little heat.
• Shredded cheddar – For a bolder cheesy flavor.
• Spinach or chopped artichokes – Add for a crab-spinach-artichoke twist.

Serving Ideas

• Serve with cucumber slices, celery sticks, or bell pepper strips.
• Great with keto crackers, pork rinds, or cheese crisps.
• Use as a stuffing for mushrooms or mini bell peppers.
• Serve warm with toasted keto bread or chaffles for dipping.

Storage Recommendations

• Store in an airtight container in the fridge for up to 4 days.
• Reheat in the oven or microwave until warmed through.
• You can freeze this dip before baking. When ready, thaw overnight in the fridge and bake as directed.

Frequently Asked Questions

Can I use canned crab?
Yes! Just be sure to drain it well and remove any excess liquid.

Is imitation crab keto-friendly?
No. Imitation crab contains added sugars and starches, making it unsuitable for keto.

Can I make this ahead of time?
Absolutely. Mix everything and refrigerate until you’re ready to bake.

Can I use other types of cheese?
Yes—Monterey Jack, sharp cheddar, or Gruyère all work well for different flavor profiles.

Nutritional Breakdown (Per Serving – Serves 6)

• Calories: 230
• Total Carbs: 3g
• Fiber: 0g
• Net Carbs: 3g
• Protein: 12g
• Fat: 20g

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