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