Snack

Crab rangoon dip

Name: Crab rangoon dip
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 13 oz Crab meat; 11 oz Cream cheese; 4 oz Sour cream; Scallions, three, sliced thin; Worcestershire sauce, a few drops; Garlic powder, half a teaspoon; Cucumber and celery, cut into sticks, to serve; White pepper, to taste

The filling of a crab rangoon without the fried wrapper, which was always the carbohydrate half — and a dip is what most people were making it into with a fork anyway.

2gnet carbs

22gfat

15gprotein

265kcal

Per serving30 minServes 6

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Ingredients

For the whole dish · serves 6

Crab meat13 oz
Cream cheese11 oz
Sour cream4 oz
Scallionsthree, sliced thin
Worcestershire saucea few drops
Garlic powderhalf a teaspoon
Cucumber and celerycut into sticks, to serve
White pepperto taste

Method

6 steps · 30 minutes

Bring the cream cheese fully to room temperature. Beaten cold it stays in lumps that no amount of baking smooths out.
Pick through the crab for shell before it goes anywhere near the bowl.
Beat the cream cheese with the sour cream, Worcestershire, garlic powder and white pepper until it is one smooth thing.
Fold the crab and most of the scallions in with a spatula, gently. Beaten in, the crab disappears.
Bake at 375F for 18 minutes until it puffs slightly and browns at the edge.
The rest of the scallions on top after it comes out, and cucumber and celery for scooping.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.