Want styling and recipe tips? Subscribe Now!
Keto Crab Dip

Keto Crab Dip

One dish that’s great hot or cold is a keto crab dip.   And the best things to pair with it are keto bread, keto crackers or any assortment of your favorite veggies.  Of course the special sauce when making a good crab dip is using fresh lump crab meat.  Now in a pinch you can use canned crab meat.  But if you’re looking to impress your family and friends then splurge and go for the fresh lump crab.  

If by chance you happen to have any dip leftover then try making some chicken chesapeake, or make yourself some crab tacos or quesadillas.

When it came to shopping for the lump crab I had no idea I’d have to go on a hunt to find it.  Admittedly the price of the crab meat was a bit of a sticker shock. So making this dip was definitely a bit of an extravagance.   Which means I’ll have to wait until prices come down before making it again.  

I baked this keto crab dip and served it warm scooped inside a keto tortilla.  These tortillas taste like the real deal and because they contain 5g of fiber that cancels out the 5g of carbs.  In the end one tortilla is zero net carbs.  Even though I originally served this keto carb dip warm the next day I enjoyed it even more when served cold with some veggies.

Naturally not everyone enjoys seafood, so it it’s not your jam then check out my recipe for a blue cheese dip


Keto Crab Dip

  • Author: Andie Cumber
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x



1 lbs lump crab meat
8 oz Cream cheese room temp
¼ c Sour cream
1 tsp Worcestershire sauce
¼ c Mayo
1 cup shredded sharp Cheddar cheese
2 cloves of garlic minced
½ tsp smoked Paprika
½ lemon Lemon juiced ( 2 tbsp)
¼ tsp Pepper (white)
¼ c Green onion
1 tsp Lawry’s seasoning salt


  • Preheat oven to 350°F
  • Add cream cheese to a mixing bowl and mix until smooth.  Then add in the mayo, sour cream, lemon juice, minced garlic, worcestershire sauce, paprika, white pepper and the seasoning salt.
  • Stir in ¾ cup of the cheddar cheese and lump crab meat into the bowl
  • Spread into a 9” pie dish or something similar in size
  • Sprinkle the remaining cheddar cheese on top and bake for 25 minutes or until golden brown and bubbly.


You can store your crap dip in the fridge covered for up to 5 days and rewarm in the microwave.



  • Serving Size: 1/4 cup
  • Calories: 383
  • Sugar: 2g
  • Sodium: 487mg
  • Fat: 35g
  • Saturated Fat: 17g
  • Unsaturated Fat: 11g
  • Carbohydrates: 5g net
  • Fiber: 0.159g
  • Protein: 15g
  • Cholesterol: 86mg

Keywords: Keto, Crab Dip, Dip, Appetizer