introduction

This Keto Crab Rangoon Casserole is creamy, cheesy, and low in carbs. It uses crab, cream cheese, and mozzarella. It bakes fast and makes a warm, tasty meal. If you like a richer bake, you may also enjoy the creamy crab rangoon casserole for another idea.

why make this recipe

Make this dish when you want a quick, low-carb comfort meal. It is simple to mix and bakes in one dish. The flavors are like crab rangoons but without the wrappers. This is good for family nights, low-carb diets, or when you need an easy dish to share. For a different crab snack idea, see a note about rice paper crab rangoons below.

how to make Keto Crab Rangoon Casserole

Follow these simple steps. Use cream cheese at room temperature so it mixes well. Mix the crab gently to keep some texture. Spread the mix evenly in the dish so it cooks the same. Add the almond flour topping for a light crunch.

Ingredients :
1 lb crab meat (canned or fresh), 8 oz cream cheese, softened, 1 cup shredded mozzarella cheese, 1/2 cup green onions, chopped, 1 tsp garlic powder, 1 tsp soy sauce (or coconut aminos for low carb), Salt and pepper to taste, 1 cup cauliflower rice (optional for added volume), 1/2 cup almond flour (for topping), 1/4 cup butter, melted (for topping)

Directions :

Preheat your oven to 350°F (175°C)., 2. In a large mixing bowl, combine the crab meat, softened cream cheese, half of the mozzarella cheese, green onions, garlic powder, soy sauce, salt, and pepper., 3. If using, stir in the cauliflower rice for added texture., 4. Spread the mixture into a greased casserole dish., 5. In a small bowl, mix the almond flour and melted butter together to create a topping., 6. Sprinkle the almond flour mixture over the top of the casserole., 7. Top with the remaining mozzarella cheese., 8. Bake for 25-30 minutes, or until the casserole is hot and bubbly and the top is golden brown., 9. Let it cool for a few minutes before serving.

how to serve Keto Crab Rangoon Casserole

Serve warm. Scoop into bowls or plates. Top with extra chopped green onions if you like. Serve with a small side salad or steamed greens. For a dipping option, offer a low-carb sweet chili sauce on the side.

how to store Keto Crab Rangoon Casserole

Cool the casserole to room temperature first. Cover the dish with foil or move leftovers to an airtight container. Store in the fridge for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10-15 minutes or until heated through. You can freeze in a tight container for up to 1 month; thaw in the fridge before reheating.

tips to make Keto Crab Rangoon Casserole

Use good crab meat for best taste; lump crab is best if you want big pieces.
Soften the cream cheese first for easy mixing.
Press the almond flour topping down lightly so it sticks.
Do not overbake; check at 20 minutes so it stays creamy.
For more casserole ideas, try this cabbage casserole which is simple and low carb.

variation

Add a few drops of sesame oil to the mix for a nutty touch.
Mix in some chopped cooked bacon for a smoky flavor.
Use cheddar instead of mozzarella for a sharper taste.
Omit the cauliflower rice to keep it denser and richer.

FAQs

Q: Can I use imitation crab?
A: Yes. Imitation crab works and is cheaper. The texture and taste will change a bit.

Q: Can I make this dairy-free?
A: It is hard to make dairy-free because cream cheese and mozzarella are central. You could try dairy-free cream cheese and cheese substitutes but the texture will differ.

Q: Is this recipe very low in carbs?
A: Yes. It is low in carbs, especially if you use coconut aminos and skip the optional cauliflower rice.

Q: Can I make it ahead?
A: Yes. Mix the filling and keep it in the fridge. Top and bake when ready.

Conclusion

This Keto Crab Rangoon Casserole gives you the flavors of crab rangoon in a low-carb, easy bake. For another version and more tips on keeping it low carb, see Keto Crab Rangoon Casserole – Only 4 Net Carbs Per Serving.

Keto Crab Rangoon Casserole

Author: kaoucheegmail-com
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Keto

Print Recipe

Description

A creamy, cheesy, low-carb casserole that captures the flavors of crab rangoons without the wrappers.

Ingredients

Scale

1 lb crab meat (canned or fresh)
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup green onions, chopped
1 tsp garlic powder
1 tsp soy sauce (or coconut aminos for low carb)
Salt and pepper to taste
1 cup cauliflower rice (optional for added volume)
1/2 cup almond flour (for topping)
1/4 cup butter, melted (for topping)

Instructions

Preheat your oven to 350°F (175°C).
Combine the crab meat, softened cream cheese, half of the mozzarella cheese, green onions, garlic powder, soy sauce, salt, and pepper in a large mixing bowl.
If using, stir in the cauliflower rice for added texture.
Spread the mixture into a greased casserole dish.
Mix the almond flour and melted butter together to create a topping in a small bowl.
Sprinkle the almond flour mixture over the top of the casserole.
Top with the remaining mozzarella cheese.
Bake for 25-30 minutes, or until the casserole is hot and bubbly and the top is golden brown.
Let it cool for a few minutes before serving.

Notes

Use good crab meat for best taste; lump crab is recommended. Soften the cream cheese first for easy mixing. Do not overbake; check at 20 minutes to keep it creamy.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 2g
Sodium: 450mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 30g
Cholesterol: 70mg

Keywords: Keto, Crab Rangoon, Casserole, Low-carb, Comfort food