Keto Crab Dip. Was lucky enough to get my hands on some raw chicken skins and I was off to the races with this keto crab dip recipe. It’s the first time I have gotten skins in any number and I kinda wanted to pig out with them. Now of course this can be scooped with any low carb vegetable but the fried chicken skins?…To die for. Keto crab dip by itself is very easy to make and shouldn’t take more than 30-40 minutes or so and most of that time is just letting the veggies, herbs and spices cook. I used Parmesan cheese as my topping but pork rind dust could just as easily be used too and surprise, I purchased my crab meat at Safeway. Yes, there a few things I get there and crab is only one of them plus, it comes in handy ½ lb. containers.
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- ½ Lb Crab Meat
- 1 C Shredded Mozzarella Cheese
- 2 T Butter
- ¼ C Green Onions Finely Cut Tops Only
- ¼ C Minced Onion (Or Shallot)
- ¼ C Minced Celery
- 2 Bay Leaves
- ½ t Dried Thyme
- ¼ t Celery Seed
- ¼ t Black Pepper
- ¼ t Cayenne Pepper (Or Chipotle Powder Might Be Good)
- 2 t Chicken Base*** (+ More To Taste)
- 1¼ C Heavy Cream
- 2 T White Wine
- ⅓ C Parmesan Cheese
- 1 t Paprika
- Preheat oven to 350°.
- Heat butter in a saucepan until it bubbles. Add all ingredients except cream, wine, crab, & cheeses and simmer until vegetables are well cooked and a little brownish.
- Add heavy cream & wine and reduce very slightly.
- Remove bay leaves & fold in crab meat.
- Fold in mozzarella cheese.
- Put into one or individual casserole dishes.
- Mix Parmesan cheese & paprika and sprinkle on top of casserole.
- Bake until the cheese just starts to brown and the sides of the dish begin to bubble or about 10-15 minutes.
- Broil for a minute if needed.
- Serves 6
- 345 Calories, 11.4g Protein, 30.0g Fat 1.5g Carbs, 0.3g Fiber, 1.2g Net Carbs
- DO NOT use imitation crab in this. It is nothing but starchy carbs that hold it together.
- Celery sticks make one very good dip stick as do cucumber coins and pepper strips. If all else fails you can use a spoon.