Keto Crab Dip
Warm, bubbly, and loaded with sweet lump crab, this baked keto crab dip melts cream cheese, cheddar, and Parmesan into one irresistible appetizer. At just 2g net carbs per serving and ready in about 35 minutes, it's the low-carb party scoop your celery sticks have been waiting for.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 8. Values are estimates; brands vary.
This baked keto crab dip is everything a party appetizer should be: warm, creamy, cheesy, and packed with sweet lump crab. At only 2g net carbs per serving and ready in about 35 minutes, it's a low-carb crowd-pleaser you'll scoop up with celery and pork rinds.
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 g) sour cream
- 1/4 cup (55 g) mayonnaise
- 8 oz (225 g) lump crab meat, drained and picked over for shells
- 3/4 cup (85 g) sharp cheddar cheese, shredded, divided
- 1/4 cup (25 g) grated Parmesan cheese
- 2 green onions, thinly sliced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning, plus more to garnish
- 1 clove garlic, minced
Instructions
- 1
Preheat the oven to 375°F (190°C) and lightly grease a small baking dish or oven-safe skillet.
- 2
In a bowl, beat the softened cream cheese, sour cream, and mayonnaise together until smooth and creamy.
- 3
Stir in the lemon juice, Worcestershire, Dijon, Old Bay, garlic, green onions, Parmesan, and 1/2 cup of the cheddar until well combined.
- 4
Gently fold in the lump crab meat, keeping the pieces intact, then spread the mixture evenly into the prepared dish.
- 5
Top with the remaining 1/4 cup cheddar and a light dusting of Old Bay.
- 6
Bake for 22-25 minutes, until hot, bubbly, and golden on top. Let rest 5 minutes, then serve warm with celery sticks, cucumber rounds, or pork rinds.
Tips & notes
- Use real refrigerated or canned lump crab rather than imitation crab, which is made with starch and adds hidden carbs. Pick through the meat for any bits of shell before mixing.
- Store leftovers covered in the fridge for up to 3 days. Reheat in a 350°F oven or the microwave until warmed through; a splash of cream loosens it back up.
- For a spicy version, add a pinch of cayenne or a finely diced jalapeño to the cream cheese base.
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Frequently asked questions
- How many carbs are in keto crab dip?
- Each serving has 2 g net carbs (2.3 g total carbs minus 0.3 g fiber), along with 231 calories, 12 g protein, and 19 g fat. This recipe makes 8 servings.
- What should I dip in keto crab dip?
- Stick to low-carb dippers like celery sticks, cucumber rounds, bell pepper strips, pork rinds, or keto crackers. Skip bread, pita, and tortilla chips, which will quickly blow your carb count.
- Can I make keto crab dip ahead of time?
- Yes. Assemble the dip up to a day in advance and refrigerate it unbaked in the dish. When ready to serve, bake as directed, adding a few extra minutes since it's starting cold.
