Great news for all you keto enthusiasts and seafood lovers out there! Dive into our roundup of 18 Delicious Keto Crab Recipes that promise to transform your meals into a gourmet experience without breaking your carb limit. From creamy crab dips to succulent crab-stuffed avocados, these recipes are not just amazing—they’re a game-changer for your keto journey. Ready to get cooking? Let’s crack into these mouthwatering dishes!
Creamy Keto Crab Dip
Before we dive into the creamy goodness of this Keto Crab Dip, let’s gather our ingredients and tools. This dish is perfect for those who love a rich, flavorful dip without the carbs, and it’s surprisingly simple to make.
Ingredients
- 8 oz cream cheese, softened to room temperature
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- A pinch of salt
- A couple of dashes of hot sauce
- 1 lb lump crab meat, picked over for shells
- 1/2 cup shredded mozzarella cheese
- 2 tbsp grated Parmesan cheese
- A splash of olive oil for greasing
Instructions
- Preheat your oven to 350°F and lightly grease a small baking dish with olive oil.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream until smooth. Tip: Ensuring your cream cheese is at room temperature will make this step easier.
- Stir in the lemon juice, Worcestershire sauce, garlic powder, onion powder, salt, and hot sauce until well incorporated.
- Gently fold in the lump crab meat, being careful not to break up the chunks too much. Tip: For the best texture, use fresh crab meat if available.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Sprinkle the top with mozzarella and Parmesan cheeses. Tip: For a golden-brown top, place the dish under the broiler for the last 2-3 minutes of baking.
- Bake for 20-25 minutes, or until the dip is bubbly and the cheese is melted.
Let this dip cool for a few minutes before serving. The texture is luxuriously creamy with tender chunks of crab, and the flavors are a perfect balance of tangy and savory. Serve it with crisp veggie sticks or keto-friendly crackers for a delightful appetizer.
Keto Crab Stuffed Mushrooms
Preparing a delicious and low-carb appetizer doesn’t have to be complicated, and these Keto Crab Stuffed Mushrooms are proof. Perfect for any gathering, they’re surprisingly simple to make with just a few ingredients.
Ingredients
- 12 large white mushrooms, stems removed
- a cup of lump crab meat, drained well
- a couple of tablespoons of cream cheese, softened
- a splash of heavy cream
- a quarter cup of grated Parmesan cheese
- a teaspoon of garlic powder
- a pinch of salt and pepper
- a tablespoon of chopped fresh parsley
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Gently clean the mushrooms with a damp paper towel and remove the stems to create a cavity for the stuffing.
- In a mixing bowl, combine the crab meat, cream cheese, heavy cream, Parmesan cheese, garlic powder, salt, and pepper until well blended. Tip: Make sure the cream cheese is soft to avoid lumps in your mixture.
- Carefully spoon the crab mixture into each mushroom cap, filling them generously. Tip: Use a small spoon or a piping bag for neat and even stuffing.
- Place the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.
- Garnish with chopped fresh parsley before serving.
Out of the oven, these mushrooms offer a delightful contrast between the juicy, tender crab filling and the earthy, slightly crisp mushroom caps. Serve them warm as a fancy appetizer or a light meal alongside a fresh green salad for a complete keto-friendly dish.
Low Carb Crab Cakes
Very few dishes can match the elegance and simplicity of low carb crab cakes, perfect for those looking to indulge without the guilt. Let’s dive into making these delightful bites that are as nutritious as they are delicious.
Ingredients
- 1 pound of fresh crab meat, picked over for shells
- 1/2 cup of almond flour
- 1 large egg, lightly beaten
- 2 tbsp of mayonnaise
- 1 tbsp of Dijon mustard
- A splash of lemon juice
- A couple of green onions, finely chopped
- 1/2 tsp of Old Bay seasoning
- 2 tbsp of butter, for frying
Instructions
- In a large bowl, gently mix the crab meat, almond flour, egg, mayonnaise, Dijon mustard, lemon juice, green onions, and Old Bay seasoning until just combined. Tip: Overmixing can break down the crab meat, so be gentle.
- Form the mixture into 8 equal-sized patties. Tip: Wetting your hands slightly can prevent the mixture from sticking.
- Heat the butter in a large skillet over medium heat until melted and bubbling.
- Carefully place the crab cakes in the skillet and cook for about 4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; letting them cook undisturbed ensures a perfect crust.
- Transfer the crab cakes to a paper towel-lined plate to drain any excess butter.
Delightfully crispy on the outside and tender on the inside, these low carb crab cakes are a testament to how flavorful healthy eating can be. Serve them atop a fresh salad or with a side of avocado for a complete meal that’s sure to impress.
Keto Crab and Avocado Salad
Just when you thought your keto diet couldn’t get any more exciting, here comes a dish that’s as nutritious as it is delicious. This Keto Crab and Avocado Salad is a breeze to whip up, perfect for those busy days when you want something quick yet satisfying.
Ingredients
– 1 cup of lump crab meat, make sure it’s fresh or well-drained if canned
– 1 ripe avocado, diced into chunks
– A couple of tablespoons of mayonnaise, go for the full-fat version for that rich taste
– A splash of lemon juice, freshly squeezed if you can
– A pinch of salt and pepper, to bring out the flavors
– A handful of chopped fresh cilantro, because freshness is key
Instructions
1. In a large mixing bowl, gently combine the crab meat and diced avocado, being careful not to mash the avocado too much.
2. Add the mayonnaise and lemon juice to the bowl, mixing lightly to coat the crab and avocado evenly.
3. Season with a pinch of salt and pepper, adjusting according to your preference but remember, you can always add more later.
4. Fold in the chopped cilantro for that fresh, herby kick.
5. Let the salad chill in the refrigerator for about 15 minutes before serving to allow the flavors to meld together beautifully.
Tip: For an extra crunch, consider adding some diced celery or cucumber.
Tip: If you’re not a fan of cilantro, parsley makes a great substitute.
Tip: Serve this salad on a bed of lettuce for a low-carb meal or scoop it into avocado halves for a fun, edible bowl.
You’ll love the creamy texture of the avocado paired with the sweet, delicate flavor of the crab. It’s a dish that’s as versatile as it is flavorful, perfect for a light lunch or an elegant appetizer.
Garlic Butter Keto Crab Legs
Very few dishes can match the luxurious yet straightforward appeal of perfectly cooked crab legs, especially when they’re drenched in a rich garlic butter sauce that’s completely keto-friendly. Today, we’re breaking down how to make this indulgent dish so simple, you’ll feel like a seafood chef in no time.
Ingredients
- 2 pounds of king crab legs, thawed if frozen
- 1/2 cup of unsalted butter
- 4 cloves of garlic, minced
- A splash of lemon juice
- A couple of tablespoons of chopped parsley
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the crab legs.
- While the oven heats, melt the butter in a small saucepan over medium heat, then add the minced garlic, cooking for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
- Remove the saucepan from heat and stir in the lemon juice, parsley, salt, and pepper. This mixture is your garlic butter sauce.
- Arrange the crab legs in a single layer on a baking sheet. Tip: For easier eating, you can crack the shells slightly before baking.
- Generously brush the crab legs with the garlic butter sauce, ensuring they’re well coated.
- Bake in the preheated oven for 10 minutes, then baste the crab legs with more sauce and bake for another 5 minutes. Tip: Basting halfway through ensures the crab legs stay moist and flavorful.
- Remove from the oven and serve immediately with any remaining garlic butter sauce on the side.
Kick your seafood game up a notch with these garlic butter keto crab legs, where the tender, sweet meat pairs perfectly with the rich, aromatic sauce. For an extra touch, serve them over a bed of zucchini noodles to soak up all that delicious butter.
Keto Crab Rangoon Dip
Just when you thought crab rangoon couldn’t get any better, here’s a keto-friendly dip that brings all the creamy, cheesy goodness without the carbs. Perfect for your next gathering or a cozy night in, this dip is a game-changer for anyone following a low-carb lifestyle.
Ingredients
- 8 oz cream cheese, softened to room temperature
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 6 oz canned crab meat, drained well
- 2 green onions, finely chopped
- 1 tsp garlic powder
- 1/2 tsp onion powder
- A pinch of salt
- A dash of black pepper
Instructions
- Preheat your oven to 350°F and grab a medium-sized baking dish.
- In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream until smooth. Tip: Make sure your cream cheese is really soft to avoid lumps.
- Stir in the mozzarella, Parmesan, crab meat, green onions, garlic powder, onion powder, salt, and pepper until everything is well mixed.
- Transfer the mixture to your baking dish and spread it out evenly. Tip: A rubber spatula works great for this.
- Bake for 20-25 minutes, or until the top is golden and bubbly. Tip: Keep an eye on it after 20 minutes to prevent over-browning.
- Let it cool for about 5 minutes before serving. This helps the dip set a bit for the perfect consistency.
Here’s how it turns out: creamy, rich, and packed with flavor, with a slight crunch from the golden top. Serve it with keto-friendly crackers or veggie sticks for a satisfying snack that doesn’t skimp on taste.
Spicy Keto Crab Soup
You’re about to dive into making a Spicy Keto Crab Soup that’s as flavorful as it is easy to whip up. Let’s get started with the basics and walk through each step to ensure your soup turns out perfectly.
Ingredients
- 2 cups of lump crab meat, picked over for shells
- A splash of olive oil
- A couple of minced garlic cloves
- 1 diced small onion
- 1 diced celery stalk
- 1 diced green bell pepper
- A pinch of red pepper flakes
- 4 cups of chicken broth
- A can (14.5 oz) of diced tomatoes
- 1 tbsp of tomato paste
- A splash of heavy cream
- Salt and pepper, just enough to season
Instructions
- Heat a splash of olive oil in a large pot over medium heat until it shimmers.
- Add the minced garlic, diced onion, celery, and green bell pepper to the pot. Cook until the vegetables are soft, about 5 minutes, stirring occasionally.
- Sprinkle in a pinch of red pepper flakes for that spicy kick we’re after. Stir to combine.
- Pour in the chicken broth, diced tomatoes, and tomato paste. Bring the mixture to a boil, then reduce the heat to let it simmer for 10 minutes.
- Gently fold in the lump crab meat, being careful not to break it up too much. Simmer for another 5 minutes.
- Finish with a splash of heavy cream for richness, and season with salt and pepper to your liking.
After simmering, the soup should have a creamy texture with a bold, spicy flavor that’s balanced by the sweetness of the crab. Serve it with a sprinkle of fresh herbs on top for an extra touch of color and flavor.
Keto Crab and Cheese Omelette
Making a Keto Crab and Cheese Omelette is simpler than you might think, and it’s a fantastic way to start your day with a protein-packed meal that keeps you full and energized.
Ingredients
- 3 large eggs
- A splash of heavy cream
- A pinch of salt and pepper
- 1/2 cup of lump crab meat
- 1/4 cup of shredded cheddar cheese
- A tablespoon of butter
- A sprinkle of chopped chives for garnish
Instructions
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
- Heat a non-stick skillet over medium heat and add the butter, letting it melt and coat the pan evenly.
- Pour the egg mixture into the skillet, tilting it to spread the eggs out into an even layer.
- Let the eggs cook undisturbed for about 2 minutes, or until the edges start to set. Tip: Resist the urge to stir; letting the eggs set creates a fluffier omelette.
- Sprinkle the crab meat and cheddar cheese evenly over one half of the omelette.
- Using a spatula, gently fold the other half of the omelette over the filling. Tip: If the omelette sticks, loosen the edges with the spatula first.
- Cook for another minute, or until the cheese starts to melt. Tip: Covering the skillet can help the cheese melt faster without overcooking the eggs.
- Slide the omelette onto a plate and garnish with chopped chives.
Every bite of this omelette offers a delightful contrast between the creamy, melted cheese and the tender, sweet crab meat. Serve it with a side of avocado slices for an extra keto-friendly boost.
Keto Crab Stuffed Peppers
Very few dishes strike the perfect balance between indulgent and healthy quite like these Keto Crab Stuffed Peppers. Let’s walk through the process together, ensuring you end up with a dish that’s as delightful to make as it is to eat.
Ingredients
- 4 large bell peppers, any color you like
- a couple of cups of lump crab meat, make sure it’s picked over for shells
- a splash of olive oil
- half a cup of mayonnaise
- a tablespoon of Dijon mustard
- a teaspoon of Old Bay seasoning
- a quarter cup of grated Parmesan cheese
- a pinch of salt and pepper
Instructions
- Preheat your oven to 375°F (190°C) to get it ready for baking.
- Cut the tops off the bell peppers and remove the seeds and membranes inside, creating a hollow space for the stuffing.
- In a mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, Parmesan cheese, salt, and pepper. Mix gently to avoid breaking up the crab meat too much.
- Drizzle the inside of each bell pepper with a little olive oil to prevent sticking and add flavor.
- Spoon the crab mixture evenly into each pepper, packing it lightly so it’s full but not overflowing.
- Place the stuffed peppers in a baking dish and bake for 25-30 minutes, or until the peppers are tender and the filling is golden on top.
- Let the peppers cool for a few minutes before serving to allow the flavors to meld together beautifully.
These Keto Crab Stuffed Peppers offer a creamy, savory filling with a slight crunch from the perfectly baked pepper. Try serving them on a bed of fresh arugula for an extra pop of color and a peppery contrast to the sweet crab.
Easy Keto Crab Salad
Let’s dive into making a refreshing and easy Keto Crab Salad that’s perfect for a quick lunch or a light dinner. This dish is not only simple to prepare but also packed with flavors that will keep you coming back for more.
Ingredients
- 1 cup of lump crab meat, make sure it’s fresh or well-drained if using canned
- 1/4 cup of mayonnaise, for that creamy texture
- A splash of lemon juice, to brighten up the flavors
- A couple of celery stalks, finely chopped for crunch
- 1 tbsp of fresh dill, chopped, because fresh herbs make all the difference
- Salt and pepper, just enough to season
Instructions
- In a large mixing bowl, gently combine the lump crab meat with the mayonnaise until the crab is evenly coated. Tip: Be careful not to break up the crab meat too much to keep those nice chunks.
- Add the lemon juice, chopped celery, and fresh dill to the bowl. Mix everything together lightly. Tip: The lemon juice not only adds flavor but also helps to keep the salad fresh.
- Season the salad with salt and pepper to your liking. Tip: Always taste as you go to ensure the seasoning is just right.
- Cover the bowl and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Best enjoyed chilled, this Keto Crab Salad has a delightful mix of creamy and crunchy textures with a bright, herby flavor. Serve it on a bed of greens for a low-carb meal or scoop it into avocado halves for an extra dose of healthy fats.
Keto Crab and Asparagus Frittata
Unlock the secrets to a perfect Keto Crab and Asparagus Frittata with this easy-to-follow guide. Whether you’re a keto newbie or a seasoned low-carb lover, this dish is a game-changer for your meal prep.
Ingredients
- 6 large eggs
- A splash of heavy cream
- A couple of tablespoons of butter
- 1/2 cup of lump crab meat
- A handful of asparagus, chopped into 1-inch pieces
- 1/4 cup of shredded cheddar cheese
- A pinch of salt and pepper
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the frittata.
- In a medium bowl, whisk together the eggs and heavy cream until well combined. Tip: Whisking vigorously introduces air, making the frittata fluffier.
- Heat a splash of butter in a 10-inch oven-safe skillet over medium heat until melted.
- Add the chopped asparagus to the skillet, sautéing for about 3-4 minutes until slightly tender. Tip: Don’t overcook the asparagus; it will continue to cook in the oven.
- Gently fold in the lump crab meat, distributing it evenly among the asparagus.
- Pour the egg mixture over the crab and asparagus, tilting the skillet to ensure even coverage.
- Sprinkle the shredded cheddar cheese on top, then season with a pinch of salt and pepper.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggs are set and the top is lightly golden. Tip: The frittata is done when a knife inserted in the center comes out clean.
- Remove from the oven and let it sit for 5 minutes before slicing. This allows the frittata to set further, making it easier to cut.
Delight in the creamy texture and rich flavors of this Keto Crab and Asparagus Frittata, perfect for a luxurious breakfast or a light dinner. Serve it with a side of avocado slices for an extra keto-friendly boost.
Keto Crab Louie Salad
This Keto Crab Louie Salad is a refreshing twist on the classic, perfect for those warm summer days when you’re craving something light yet satisfying. Let’s dive into making this dish together, step by step, ensuring you end up with a salad that’s as delicious as it is beautiful.
Ingredients
- 1 cup of lump crab meat, carefully picked over for shells
- 2 cups of mixed greens, the fresher the better
- 1/2 cup of cherry tomatoes, halved for that pop of color
- 1/4 cup of green onions, thinly sliced for a mild bite
- 1/4 cup of mayonnaise, the creamier the better
- 1 tbsp of lemon juice, freshly squeezed for brightness
- A splash of hot sauce, to give it a little kick
- Salt and pepper, just enough to season
- 1/2 avocado, sliced for that creamy texture
- A couple of hard-boiled eggs, quartered for protein
Instructions
- In a large mixing bowl, gently toss the mixed greens, cherry tomatoes, and green onions together until well combined.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, and hot sauce until smooth. Season with salt and pepper to taste.
- Drizzle the dressing over the salad and toss lightly to coat all the ingredients evenly.
- Add the lump crab meat and avocado slices on top of the salad, arranging them neatly for presentation.
- Finally, place the quartered hard-boiled eggs around the salad for added protein and color.
- Serve immediately, ensuring each plate gets a generous amount of crab and avocado.
The crispness of the greens paired with the creamy avocado and tender crab meat creates a delightful contrast in every bite. For an extra touch, serve with a side of lemon wedges to brighten the flavors even more.
Keto Crab and Spinach Stuffed Chicken
This keto-friendly dish combines the richness of crab and the freshness of spinach, all wrapped up in a juicy chicken breast. Perfect for a low-carb dinner that doesn’t skimp on flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- a cup of lump crab meat
- a couple of handfuls of fresh spinach
- a splash of heavy cream
- a tablespoon of cream cheese
- a teaspoon of garlic powder
- a pinch of salt and pepper
- a tablespoon of olive oil
Instructions
- Preheat your oven to 375°F and grab a baking dish.
- In a bowl, mix the crab meat, spinach, heavy cream, cream cheese, garlic powder, salt, and pepper until well combined.
- Carefully slice a pocket into each chicken breast, being sure not to cut all the way through.
- Stuff each chicken breast with the crab and spinach mixture, then secure with toothpicks if needed.
- Heat olive oil in a skillet over medium-high heat and sear the chicken for 2-3 minutes on each side until golden brown.
- Transfer the chicken to the baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes before slicing to keep all those delicious juices inside.
Creating pockets in the chicken breasts can be tricky; use a sharp knife and take your time. Searing the chicken before baking locks in moisture and adds a nice color. Always check the internal temperature with a meat thermometer to ensure it’s perfectly cooked. The result is a tender, flavorful chicken with a creamy, savory filling that pairs wonderfully with a side of roasted vegetables or a crisp salad.
Keto Crab Meatballs
Alright, let’s dive into making these delicious Keto Crab Meatballs that are sure to impress. A perfect blend of succulent crab meat and keto-friendly ingredients, these meatballs are a must-try for anyone looking for a low-carb appetizer or main dish.
Ingredients
- 1 pound of fresh crab meat, picked over for shells
- 1/2 cup of almond flour
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of mayonnaise
- 1 large egg, lightly beaten
- A splash of lemon juice
- A couple of green onions, finely chopped
- 1 teaspoon of Old Bay seasoning
- Salt and pepper, just a pinch each
- 2 tablespoons of olive oil for frying
Instructions
- In a large mixing bowl, combine the crab meat, almond flour, Parmesan cheese, mayonnaise, egg, lemon juice, green onions, Old Bay seasoning, salt, and pepper. Mix gently until just combined; overmixing can make the meatballs tough.
- Using your hands, form the mixture into small, even-sized meatballs, about 1 inch in diameter. This recipe should yield about 20 meatballs.
- Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs in batches, being careful not to overcrowd the pan.
- Cook the meatballs for about 3-4 minutes on each side, or until they’re golden brown and crispy. A pro tip: resist the urge to move them around too much; letting them sit ensures a nice crust.
- Once all meatballs are cooked, transfer them to a paper towel-lined plate to drain any excess oil. Serve warm with your favorite keto-friendly dipping sauce.
Zesty and packed with flavor, these Keto Crab Meatballs have a delightful contrast between the crispy exterior and tender, juicy interior. Try serving them atop a bed of zucchini noodles for a complete keto meal that’s both satisfying and elegant.
Keto Crab and Zucchini Noodles
Zucchini noodles, or ‘zoodles,’ are a fantastic low-carb alternative to traditional pasta, and when paired with succulent crab meat, they create a dish that’s both nutritious and indulgent. This Keto Crab and Zucchini Noodles recipe is a breeze to make, perfect for a quick weeknight dinner that doesn’t skimp on flavor.
Ingredients
- 2 medium zucchinis, spiralized into noodles
- 1 cup of lump crab meat, picked over for shells
- 2 tbsp of butter
- 1 clove of garlic, minced
- A splash of lemon juice
- A couple of fresh basil leaves, chopped
- Salt and pepper, just a pinch
Instructions
- Heat a large skillet over medium heat and melt the butter until it’s just beginning to foam.
- Add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant but not browned.
- Toss in the zucchini noodles and cook for 2-3 minutes, stirring occasionally, until they’re just tender. Tip: Don’t overcook the zoodles to keep them al dente.
- Gently fold in the crab meat and cook for another minute, just to warm it through.
- Finish with a splash of lemon juice, the chopped basil, and a pinch of salt and pepper. Tip: The lemon juice brightens the dish, so don’t skip it!
- Give everything a final toss to combine and serve immediately. Tip: For an extra touch of luxury, top with a sprinkle of grated Parmesan cheese.
Perfectly tender zucchini noodles cradle the sweet, delicate crab meat, with the butter and lemon adding a rich, tangy finish. Serve this dish with a side of crispy garlic bread for those not strictly keto, or enjoy it as is for a light yet satisfying meal.
Keto Crab Bisque
Gathering around the kitchen to whip up something both indulgent and keto-friendly? Let’s dive into making a creamy Keto Crab Bisque that’s sure to impress. This recipe is straightforward, ensuring even beginners can achieve a luxurious texture and depth of flavor.
Ingredients
- 2 cups of lump crab meat, picked over for shells
- 4 tablespoons of butter
- 1/2 cup of heavy cream
- 2 cups of chicken broth
- 1/4 cup of tomato paste
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- A splash of dry white wine (optional)
- A couple of dashes of Old Bay seasoning
- Salt and pepper, just enough to season
Instructions
- Melt the butter in a large pot over medium heat until it’s just beginning to bubble.
- Add the diced onion and minced garlic to the pot, sautéing until they’re soft and translucent, about 5 minutes. Tip: Stir frequently to prevent burning.
- Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for 10 minutes to meld the flavors together.
- Add the lump crab meat and Old Bay seasoning, simmering for another 5 minutes. Tip: Be gentle when stirring to keep the crab meat in large pieces.
- Reduce the heat to low and slowly stir in the heavy cream. If using, add a splash of white wine at this stage for an extra layer of flavor.
- Let the bisque simmer on low heat for an additional 5 minutes, then season with salt and pepper to your liking. Tip: Taste as you go to adjust the seasoning perfectly.
Blending the rich flavors of crab and cream, this bisque turns out velvety and satisfying. Serve it with a sprinkle of fresh parsley on top or a side of keto-friendly bread for dipping to make it a meal to remember.
Keto Crab and Cauliflower Fried Rice
Keto Crab and Cauliflower Fried Rice is a delightful twist on the classic fried rice, perfect for those following a low-carb lifestyle. Keeping it simple and flavorful, this dish combines the sweetness of crab with the hearty texture of cauliflower rice for a satisfying meal.
Ingredients
- 2 cups of riced cauliflower (about half a large head)
- 8 oz of lump crab meat
- 2 tbsp of coconut oil
- 1/4 cup of diced onions
- 2 cloves of garlic, minced
- 2 eggs, lightly beaten
- A splash of soy sauce (or coconut aminos for a stricter keto version)
- A couple of green onions, sliced
- Salt and pepper to season
Instructions
- Heat a large skillet over medium heat and add 1 tbsp of coconut oil.
- Add the diced onions and minced garlic to the skillet, sautéing until they’re soft and fragrant, about 2 minutes.
- Push the onions and garlic to one side of the skillet, pour the beaten eggs into the other side, and scramble until fully cooked, about 1-2 minutes.
- Add the remaining tbsp of coconut oil to the skillet, then stir in the riced cauliflower. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
- Gently fold in the lump crab meat and soy sauce, heating through for another 2 minutes.
- Season with salt and pepper, then garnish with sliced green onions before serving.
Must-try for its light yet fulfilling texture, this Keto Crab and Cauliflower Fried Rice brings a burst of flavor with every bite. Serve it in a hollowed-out bell pepper for an eye-catching presentation that’s as fun to eat as it is delicious.
Keto Crab Deviled Eggs
Delightfully simple yet elegant, these Keto Crab Deviled Eggs are a perfect blend of creamy and crunchy, making them an irresistible appetizer for any occasion. Let’s walk through the process together, ensuring you end up with a dish that’s as delicious as it is beautiful.
Ingredients
- 6 large eggs
- a couple of tablespoons of mayonnaise
- a splash of lemon juice
- a pinch of salt
- a dash of paprika
- 1/4 cup of finely chopped crab meat
- a sprinkle of fresh chives for garnish
Instructions
- Place the eggs in a single layer at the bottom of a large pot and cover with water by about an inch.
- Bring the water to a rolling boil over high heat, then cover the pot and remove it from the heat. Let the eggs sit for 12 minutes.
- While the eggs are cooking, prepare an ice bath by filling a large bowl with cold water and ice.
- After the 12 minutes, transfer the eggs to the ice bath using a slotted spoon and let them cool for about 5 minutes.
- Carefully peel the eggs under cool running water to help remove the shells smoothly.
- Slice each egg in half lengthwise and gently remove the yolks, placing them in a medium bowl.
- Mash the yolks with a fork until they’re fine and crumbly.
- Add the mayonnaise, lemon juice, salt, and paprika to the yolks, mixing until the filling is smooth and creamy.
- Fold in the chopped crab meat gently to keep the texture light.
- Spoon or pipe the filling back into the egg white halves.
- Garnish each deviled egg with a sprinkle of fresh chives and a light dusting of paprika for color.
The finished Keto Crab Deviled Eggs boast a creamy filling with delightful bits of crab, all nestled in a tender egg white. Serve them on a platter garnished with extra chives for a touch of elegance, or enjoy them as a high-protein snack straight from the fridge.
Conclusion
Ready to dive into a sea of flavor? Our roundup of 18 Delicious Keto Crab Recipes offers a treasure trove of low-carb delights perfect for any home cook. From creamy dips to hearty mains, there’s something to satisfy every craving. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!
