20 Delicious Keto Crab Recipes for Seafood Lovers

Dive into the delicious world of keto-friendly seafood with our roundup of 20 Delicious Keto Crab Recipes! Perfect for home cooks looking to spice up their meal rotation, these dishes promise to deliver flavor without the carbs. Whether you’re craving a quick dinner, a seasonal favorite, or some comfort food, we’ve got a crab recipe that’ll make your taste buds sing. Keep reading to discover your next keto masterpiece!

Creamy Keto Crab Dip

Finally, a dish that combines the indulgence of creamy textures with the bold flavors of the sea, perfect for those cozy nights in or as a show-stopping appetizer at your next gathering. I remember the first time I whipped this up, skeptical about how well the keto-friendly ingredients would mimic the classic version, but one bite was all it took to convert me.

Ingredients

• 8 oz lump crabmeat, carefully picked over for shells
• 8 oz cream cheese, softened to room temperature
• 1/2 cup full-fat sour cream
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 cup sharp cheddar cheese, finely grated
• 2 tbsp fresh chives, finely chopped
• Salt, to season

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking.
2. In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise, whisking until the mixture is smooth and free of lumps.
3. Fold in the Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and cayenne pepper, ensuring the spices are evenly distributed throughout the mixture.
4. Gently incorporate the lump crabmeat into the mixture, being careful not to break up the chunks too much for optimal texture.
5. Transfer the mixture to a lightly greased baking dish, spreading it evenly with a spatula.
6. Sprinkle the finely grated sharp cheddar cheese over the top, covering the surface uniformly for a golden, bubbly finish.
7. Bake in the preheated oven for 20-25 minutes, or until the edges are bubbly and the top is lightly golden.
8. Remove from the oven and let it sit for 5 minutes to set slightly, making it easier to scoop.
9. Garnish with freshly chopped chives just before serving to add a pop of color and a fresh, oniony contrast.

Great for dipping with crisp, low-carb vegetables or spreading on almond flour crackers, this creamy keto crab dip boasts a luxurious texture with a kick of heat that lingers pleasantly. The sharp cheddar forms a beautifully golden crust, while the crabmeat remains tender and juicy, making every bite a delightful contrast of flavors and textures.

Keto Crab Stuffed Mushrooms

Whenever I’m looking for a dish that’s both indulgent and keto-friendly, these Crab Stuffed Mushrooms are my go-to. They’re perfect for impressing guests or treating yourself to something special without straying from your dietary goals.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1/2 cup lump crabmeat, carefully picked for shells
• 1/4 cup full-fat cream cheese, softened
• 2 tbsp unsalted butter, clarified
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/4 cup Parmesan cheese, freshly grated

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Finely chop the reserved mushroom stems and sauté them in clarified butter over medium heat until golden, about 5 minutes. Tip: This enhances their flavor for the stuffing.
3. In a mixing bowl, combine the sautéed stems, crabmeat, cream cheese, parsley, garlic powder, sea salt, and black pepper until well blended. Tip: Gently fold the crabmeat to keep it from breaking apart.
4. Carefully fill each mushroom cap with the crab mixture, then sprinkle with Parmesan cheese. Tip: A small spoon or piping bag can make filling easier and neater.
5. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

Kick back and enjoy the creamy, savory goodness of these mushrooms, with the crab adding a luxurious touch. They’re fantastic as is, but a drizzle of truffle oil before serving elevates them to another level.

Low Carb Keto Crab Cakes

Whipping up these Low Carb Keto Crab Cakes has become my go-to for a quick, satisfying meal that doesn’t skimp on flavor. I remember the first time I tried making them, skeptical about how they’d turn out without traditional breadcrumbs, but the result was nothing short of amazing.

Ingredients

• 1 lb fresh lump crabmeat, carefully picked for shells
• 1/4 cup almond flour
• 2 tbsp mayonnaise, preferably homemade
• 1 large pasture-raised egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 2 tbsp clarified butter
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large mixing bowl, gently combine the lump crabmeat, almond flour, mayonnaise, beaten egg, Dijon mustard, Old Bay seasoning, parsley, sea salt, and black pepper, being careful not to break up the crabmeat too much.
2. Form the mixture into 8 equal-sized patties, about 1/2 inch thick, and place them on a parchment-lined tray. Chill in the refrigerator for 30 minutes to firm up, which helps prevent them from falling apart during cooking.
3. Heat the clarified butter in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
4. Carefully add the crab cakes to the skillet, cooking in batches if necessary to avoid overcrowding, for 4-5 minutes per side or until golden brown and crispy.
5. Transfer the cooked crab cakes to a wire rack set over a baking sheet to keep them crispy, and repeat with the remaining patties.

Perfectly crisp on the outside with a tender, flavorful center, these crab cakes are a testament to how indulgent keto eating can be. Serve them atop a bed of mixed greens with a squeeze of lemon for a light meal, or alongside a creamy avocado sauce for extra richness.

Keto Crab and Avocado Salad

Unbelievably refreshing and packed with flavor, this Keto Crab and Avocado Salad has become my go-to for summer lunches. It’s the perfect blend of creamy and crisp, with a hint of zest that makes it irresistibly delicious. I remember the first time I whipped this up; it was a scorching afternoon, and I needed something light yet satisfying—this salad was the answer.

Ingredients

• 1 cup lump crab meat, carefully picked over for shells
• 1 large ripe avocado, diced into 1/2-inch pieces
• 2 tbsp fresh lime juice
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

Instructions

1. In a large mixing bowl, gently combine the lump crab meat and diced avocado, taking care not to mash the avocado.
2. Add the fresh lime juice, finely diced red onion, and chopped fresh cilantro to the bowl, tossing lightly to distribute the ingredients evenly.
3. Drizzle the extra-virgin olive oil over the mixture, then sprinkle with sea salt, freshly ground black pepper, and smoked paprika. Fold gently to incorporate all seasonings.
4. Let the salad chill in the refrigerator for 15 minutes to allow the flavors to meld together beautifully.
5. Tip: For an extra crunch, serve the salad on a bed of butter lettuce leaves. Tip: If you’re not a fan of cilantro, fresh dill makes a wonderful substitute. Tip: Always use the freshest crab meat you can find for the best flavor and texture.

Mouthwatering and satisfying, this salad boasts a creamy texture from the avocado, contrasted by the tender chunks of crab. The lime juice adds a bright acidity, while the smoked paprika brings a subtle warmth. Try serving it in avocado halves for an elegant presentation that’s sure to impress.

Garlic Butter Keto Crab Legs

There’s something undeniably luxurious about cracking into a pile of crab legs, especially when they’re drenched in a rich garlic butter sauce. I remember the first time I tried making them at home; the kitchen smelled like a seaside bistro, and the taste was nothing short of spectacular. Now, it’s my go-to recipe when I want to impress guests or treat myself to a keto-friendly feast.

Ingredients

• 2 lbs frozen king crab legs, thawed
• 1/2 cup unsalted butter, clarified
• 4 cloves garlic, minced
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with aluminum foil for easy cleanup.
2. Arrange the thawed crab legs in a single layer on the prepared baking sheet.
3. In a small saucepan over low heat, melt the clarified butter. Add the minced garlic, sea salt, black pepper, and red pepper flakes, stirring constantly for 1-2 minutes until fragrant. Tip: Be careful not to burn the garlic, as it will turn bitter.
4. Generously brush the garlic butter mixture over the crab legs, ensuring they’re well coated. Tip: Reserve some of the butter mixture for serving.
5. Bake in the preheated oven for 10-12 minutes, or until the crab legs are heated through and the butter is bubbly. Tip: For extra flavor, broil for the last 1-2 minutes to lightly brown the tops.
6. Remove from the oven and sprinkle with freshly chopped parsley. Serve immediately with lemon wedges and the reserved garlic butter on the side.

Unbelievably tender and infused with the bold flavors of garlic and butter, these crab legs are a decadent treat. I love serving them over a bed of zucchini noodles to soak up all that delicious sauce, making every bite a perfect balance of richness and freshness.

Keto Crab Rangoon Dip

This weekend, I found myself craving something creamy, cheesy, and utterly indulgent but without the guilt. That’s when I decided to whip up this Keto Crab Rangoon Dip, a low-carb twist on the classic appetizer that’s always a hit at parties. Trust me, even your non-keto friends won’t be able to resist dipping in!

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup lump crab meat, drained and picked over for shells
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp finely chopped green onions
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a small baking dish.
2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
3. Stir in the Worcestershire sauce, garlic powder, and onion powder until well incorporated.
4. Gently fold in the lump crab meat, mozzarella cheese, Parmesan cheese, and green onions, being careful not to break up the crab meat too much.
5. Transfer the mixture to the prepared baking dish and smooth the top with a spatula. Tip: For an extra crispy top, sprinkle a little more Parmesan cheese on top before baking.
6. Sprinkle the smoked paprika evenly over the top for a hint of color and flavor.
7. Bake for 20-25 minutes, or until the dip is bubbly and the top is lightly golden. Tip: Let the dip sit for 5 minutes after baking to allow it to set slightly for easier dipping.

Keto Crab Rangoon Dip emerges from the oven creamy, with a slight crunch from the golden top, and packed with flavors that mimic the classic rangoon. Serve it with crispy keto crackers or fresh cucumber slices for a refreshing contrast.

Spicy Keto Crab Soup

Remember those chilly evenings when all you crave is something warm, spicy, and utterly comforting? That’s exactly how I felt last winter, leading me to create this Spicy Keto Crab Soup. It’s a dish that not only warms you up but also keeps your keto goals in check, with a kick of spice that’ll make your taste buds dance.

Ingredients

• 1 tablespoon clarified butter
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon crushed red pepper flakes
• 4 cups chicken bone broth
• 1 cup full-fat coconut milk
• 1 pound fresh lump crabmeat, picked over for shells
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• Sea salt, to taste

Instructions

1. In a large pot over medium heat, melt the clarified butter until shimmering.
2. Add the diced yellow onion, sautéing until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, grated ginger, and crushed red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in the chicken bone broth and coconut milk, bringing the mixture to a gentle boil.
5. Reduce heat to low, simmering for 10 minutes to allow the flavors to meld.
6. Gently fold in the lump crabmeat, being careful not to break up the chunks, and simmer for an additional 5 minutes.
7. Remove from heat, then stir in the chopped cilantro and fresh lime juice. Season with sea salt as needed.

Hearty and brimming with flavor, this soup boasts a creamy texture with a perfect balance of heat and tang. Serve it with a sprinkle of extra cilantro on top and a side of keto-friendly crackers for a satisfying meal that’s as beautiful as it is delicious.

Keto Crab and Cheese Omelette

Unbelievable how a simple omelette can transform into a luxurious breakfast with just a few premium ingredients. I stumbled upon this Keto Crab and Cheese Omelette during a lazy Sunday brunch experiment, and it’s been a staple in my kitchen ever since. The combination of succulent crab and melted cheese wrapped in fluffy eggs is nothing short of divine.

Ingredients

• 3 pasture-raised eggs, lightly beaten
• 1/4 cup lump crab meat, carefully picked for shells
• 1/4 cup sharp cheddar cheese, grated
• 1 tbsp clarified butter
• 1 tbsp fresh chives, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a non-stick skillet over medium heat and add the clarified butter, ensuring it coats the pan evenly.
2. Pour the lightly beaten eggs into the skillet, tilting to spread them into an even layer. Cook for 2 minutes until the edges start to set.
3. Gently sprinkle the lump crab meat and grated cheddar cheese over one half of the omelette. Season with salt and freshly ground black pepper.
4. Using a spatula, fold the other half of the omelette over the filling. Cook for an additional 1-2 minutes until the cheese begins to melt.
5. Sprinkle the finely chopped chives over the top before sliding the omelette onto a plate. Serve immediately.

Zesty and rich, this omelette offers a delightful contrast between the creamy cheese and the tender crab. For an extra touch of elegance, garnish with a dollop of crème fraîche and a sprinkle of paprika. Perfect for those mornings when you’re craving something special but still want to keep it keto-friendly.

Keto Crab Stuffed Peppers

Over the weekend, I found myself craving something both indulgent and keto-friendly, leading me to whip up these Keto Crab Stuffed Peppers. They’re a perfect blend of creamy, savory, and just a hint of sweetness from the peppers, making them a hit at my dinner table.

Ingredients

• 4 large bell peppers, halved and seeded
• 1 cup lump crab meat, carefully picked for shells
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh chives, finely chopped
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, Parmesan cheese, chives, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and well incorporated.
3. Gently fold in the lump crab meat, being careful not to break up the chunks too much, to maintain texture.
4. Spoon the crab mixture evenly into the halved bell peppers, filling each one to the top.
5. Place the stuffed peppers on the prepared baking sheet and bake for 20-25 minutes, or until the peppers are tender and the filling is golden and bubbly.
6. For an extra crispy top, broil the peppers for the last 2-3 minutes of cooking, watching closely to prevent burning.

Unbelievably creamy with a satisfying crunch from the peppers, these Keto Crab Stuffed Peppers are a dream come true for anyone on a low-carb diet. Serve them with a side of crisp, green salad for a complete meal that’s as beautiful as it is delicious.

Easy Keto Crab Salad

Yesterday, I stumbled upon the most delightful keto-friendly dish that’s not only easy to whip up but also incredibly satisfying. It’s perfect for those lazy summer afternoons when you crave something light yet flavorful.

Ingredients

• 1 pound fresh lump crabmeat, carefully picked for shells
• 1/2 cup full-fat mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 cup finely diced celery
• 2 tbsp finely chopped fresh chives
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. In a large mixing bowl, gently fold the lump crabmeat to ensure it remains intact.
2. Add the mayonnaise, lemon juice, and Dijon mustard to the bowl, stirring lightly to combine without breaking the crabmeat.
3. Incorporate the diced celery and chopped chives into the mixture, blending evenly.
4. Season with sea salt, black pepper, and smoked paprika, adjusting the spices to your preference but keeping the measurements precise for the best flavor balance.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.

Creating this salad is a breeze, and the result is a creamy, crunchy, and slightly smoky delight. Serve it atop a bed of fresh greens or in a halved avocado for an extra keto-friendly twist.

Keto Crab and Spinach Stuffed Chicken

Very few dishes manage to strike the perfect balance between indulgence and health quite like this one. I stumbled upon the idea of stuffing chicken with crab and spinach during a lazy Sunday fridge forage, and it’s been a staple in my keto meal prep ever since. The combination of tender chicken, rich crab, and earthy spinach wrapped into one dish is nothing short of magical.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup lump crab meat, carefully picked for shells
• 2 cups fresh spinach, finely chopped
• 1/2 cup full-fat cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a mixing bowl, combine the lump crab meat, chopped spinach, cream cheese, Parmesan cheese, garlic powder, sea salt, black pepper, and smoked paprika until well blended.
3. Carefully slice a pocket into the side of each chicken breast, being cautious not to cut all the way through.
4. Evenly divide the crab and spinach mixture among the chicken breasts, stuffing each pocket securely.
5. Heat the remaining clarified butter in a large skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, or until golden brown.
6. Transfer the seared chicken breasts to the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Keto Crab and Spinach Stuffed Chicken emerges from the oven with a beautifully golden exterior, hiding a moist and flavorful interior. The crab and spinach filling offers a creamy texture and a burst of umami, making each bite a delightful experience. Serve it alongside a crisp green salad or roasted vegetables for a complete meal that’s as pleasing to the eye as it is to the palate.

Keto Crab Louie Salad

Mornings at my house are usually a hustle, but this Keto Crab Louie Salad has become my go-to for a quick yet luxurious lunch. It’s a dish that reminds me of summer picnics by the beach, with its fresh flavors and satisfying crunch.

Ingredients

• 1 lb lump crabmeat, carefully picked for shells
• 1 cup mayonnaise, preferably homemade
• 2 tbsp sugar-free ketchup
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/4 cup finely diced celery
• 2 tbsp finely chopped chives
• Salt and freshly ground black pepper, to precise taste
• 4 cups mixed baby greens, thoroughly washed and dried
• 1 avocado, sliced into thin wedges
• 2 hard-boiled eggs, pasture-raised, quartered

Instructions

1. In a medium mixing bowl, combine the mayonnaise, sugar-free ketchup, lemon juice, Worcestershire sauce, and smoked paprika. Whisk until the dressing is smooth and uniformly colored.
2. Gently fold in the lump crabmeat, diced celery, and chopped chives into the dressing. Season with salt and freshly ground black pepper, ensuring not to break up the crabmeat.
3. Arrange the mixed baby greens on a serving platter, creating a bed for the salad.
4. Spoon the crab mixture over the greens, distributing it evenly.
5. Artfully arrange the avocado wedges and quartered hard-boiled eggs around the crab mixture.
6. Chill the salad in the refrigerator for 15 minutes before serving to allow the flavors to meld.

Unbelievably, this salad brings a creamy texture with a hint of smokiness from the paprika, balanced by the freshness of the greens and the richness of the avocado. Serve it with a side of crisp, keto-friendly crackers for an added crunch.

Keto Crab and Artichoke Dip

Delightfully creamy and irresistibly cheesy, this Keto Crab and Artichoke Dip has become my go-to appetizer for gatherings. It’s a dish that effortlessly combines luxury with comfort, making it a hit every time I serve it.

Ingredients

• 8 oz lump crab meat, carefully picked over for shells
• 14 oz artichoke hearts, drained and finely chopped
• 1 cup full-fat cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup shredded Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Salt, to taste

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large mixing bowl, combine the cream cheese, mayonnaise, and sour cream until smooth.
3. Fold in the crab meat, artichoke hearts, Parmesan, mozzarella, garlic, lemon juice, smoked paprika, and cayenne pepper until well incorporated. Tip: For an extra smooth texture, ensure the cream cheese is fully softened before mixing.
4. Season the mixture with salt, then transfer to the prepared baking dish, spreading evenly.
5. Bake for 20-25 minutes, or until the top is golden and the dip is bubbly around the edges. Tip: For a more pronounced crust, broil for the last 2 minutes of baking.
6. Let the dip stand for 5 minutes before serving to allow it to set slightly. Tip: Serving in a warm dish will keep the dip creamy longer.

This dip boasts a luxurious texture that’s both creamy and chunky, with a perfect balance of tangy and spicy flavors. Try serving it with crisp keto-friendly vegetables or almond flour crackers for a delightful contrast.

Keto Crab Stuffed Zucchini Boats

Craving something delicious yet keto-friendly? I recently stumbled upon a recipe that not only satisfies those low-carb requirements but also brings a burst of flavor to the table. Let me share with you my take on these irresistible Keto Crab Stuffed Zucchini Boats, a dish that has quickly become a staple in my household.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 cup lump crab meat, carefully picked for shells
• 1/2 cup full-fat cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 tbsp clarified butter
• 1 tbsp fresh lemon juice
• 1 tsp Old Bay seasoning
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Using a spoon, carefully scoop out the center of each zucchini half to create a ‘boat’, leaving about a 1/4-inch border. Tip: Save the scooped zucchini flesh for another use, like a stir-fry or omelet.
3. In a mixing bowl, combine the lump crab meat, softened cream cheese, Parmesan cheese, clarified butter, lemon juice, Old Bay seasoning, sea salt, and black pepper until well blended.
4. Evenly divide the crab mixture among the zucchini boats, pressing down slightly to fill the cavities.
5. Place the stuffed zucchinis on the prepared baking sheet and bake for 20-25 minutes, or until the zucchini is tender and the filling is lightly golden. Tip: For an extra crispy top, broil for the last 2 minutes of cooking.
6. Garnish with fresh parsley before serving. Tip: Serve with a side of garlic aioli for an extra flavor boost.

Perfectly tender zucchini boats filled with a creamy, savory crab mixture that’s both rich and refreshing. The contrast of textures and flavors makes this dish a standout, ideal for a cozy dinner or as an impressive appetizer at your next gathering.

Keto Crab and Cauliflower Fried Rice

Zesty flavors and quick prep times are my jam, especially when I’m craving something delicious yet keto-friendly. That’s why this Keto Crab and Cauliflower Fried Rice has become a staple in my kitchen—it’s a breeze to whip up and packs a punch of umami that’ll make you forget it’s low-carb.

Ingredients

• 1 tablespoon avocado oil
• 2 cloves garlic, minced
• 1/2 cup scallions, thinly sliced
• 1/2 cup red bell pepper, finely diced
• 4 cups cauliflower rice
• 1/2 pound lump crab meat, picked over for shells
• 2 tablespoons coconut aminos
• 1 teaspoon sesame oil
• 2 pasture-raised eggs, lightly beaten
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon cilantro, chopped (for garnish)

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add minced garlic, scallions, and red bell pepper to the skillet. Sauté for 2 minutes, stirring frequently, until vegetables are softened.
3. Stir in cauliflower rice and cook for 5 minutes, stirring occasionally, until the cauliflower begins to soften and brown slightly.
4. Push the cauliflower mixture to one side of the skillet. Pour the lightly beaten eggs into the other side. Scramble the eggs for 1 minute, then mix into the cauliflower.
5. Gently fold in the lump crab meat, coconut aminos, and sesame oil. Cook for an additional 2 minutes, ensuring the crab is heated through but not overcooked.
6. Season with sea salt and freshly ground black pepper. Remove from heat and garnish with chopped cilantro before serving.

Amazingly, this dish delivers the comforting texture of traditional fried rice with a fraction of the carbs. The crab adds a luxurious sweetness that pairs beautifully with the nutty sesame oil. Try serving it in a hollowed-out bell pepper for an eye-catching presentation that’s as fun to eat as it is to make.

Keto Crab and Cream Cheese Wontons

Every time I think about keto-friendly snacks that don’t skimp on flavor, these Crab and Cream Cheese Wontons come to mind. They’re a game-changer for anyone craving something crispy and creamy without the carbs, and I love how they bring a bit of gourmet to my snack time.

Ingredients

• 8 oz lump crabmeat, carefully picked over for shells
• 4 oz full-fat cream cheese, softened to room temperature
• 1 tbsp finely chopped green onions
• 1 tsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 24 square wonton wrappers, cut into circles with a 3-inch diameter
• 1 large pasture-raised egg, lightly beaten with 1 tbsp water for egg wash
• 2 cups avocado oil, for frying

Instructions

1. In a medium mixing bowl, combine the lump crabmeat, softened cream cheese, green onions, lemon juice, garlic powder, sea salt, and black pepper until evenly mixed.
2. Lay out the wonton wrappers on a clean, dry surface. Place 1 teaspoon of the crab mixture in the center of each wrapper.
3. Brush the edges of the wonton wrappers with the egg wash, then fold over to form a half-moon shape, pressing the edges firmly to seal.
4. Heat the avocado oil in a deep fryer or heavy-bottomed pot to 350°F, ensuring there’s enough oil to submerge the wontons.
5. Fry the wontons in batches, about 3-4 at a time, for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
6. Let the wontons cool for a minute before serving to avoid burning your mouth, a lesson I learned the hard way.

My favorite thing about these wontons is the contrast between the crispy exterior and the creamy, flavorful filling. Serve them with a side of sugar-free sweet chili sauce for an extra kick that’ll have everyone asking for the recipe.

Keto Crab and Asparagus Soup

Yesterday, I found myself craving something both luxurious and light, a dish that could satisfy my keto diet without skimping on flavor. That’s when I decided to whip up this Keto Crab and Asparagus Soup, a creamy delight that’s as nourishing as it is indulgent.

Ingredients

• 1 tablespoon clarified butter
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 4 cups chicken bone broth
• 1 cup heavy cream
• 8 ounces lump crabmeat, picked over for shells
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon xanthan gum (optional, for thickening)
• 2 tablespoons chopped fresh chives, for garnish

Instructions

1. In a large pot over medium heat, melt the clarified butter until shimmering.
2. Add the chopped yellow onion and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Add the asparagus pieces to the pot and sauté for 2 minutes, just until they start to brighten in color.
5. Pour in the chicken bone broth and bring the mixture to a simmer. Cook for 10 minutes, or until the asparagus is tender.
6. Using an immersion blender, puree the soup until smooth. For a silkier texture, strain the soup through a fine-mesh sieve.
7. Return the soup to the pot and stir in the heavy cream, lump crabmeat, sea salt, and black pepper. Heat gently until the crab is warmed through, about 2 minutes.
8. If a thicker consistency is desired, sprinkle the xanthan gum over the soup and whisk vigorously to incorporate.
9. Ladle the soup into bowls and garnish with chopped fresh chives before serving.

Finished with a sprinkle of chives, this soup boasts a velvety texture with chunks of sweet crabmeat and the fresh, grassy notes of asparagus. For an extra touch of elegance, serve it in warmed bowls with a side of keto-friendly almond flour crackers.

Keto Crab and Bacon Deviled Eggs

Goodness, have I got a treat for you today! These Keto Crab and Bacon Deviled Eggs are a game-changer for anyone looking to indulge without the guilt. I stumbled upon this recipe during my quest for the perfect low-carb appetizer, and let me tell you, it’s been a hit at every gathering since.

Ingredients

• 6 pasture-raised eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 1 tsp Dijon mustard
• 1/2 tsp apple cider vinegar
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup lump crab meat, carefully picked for shells
• 2 tbsp cooked bacon, finely chopped
• 1 tbsp fresh chives, finely chopped
• Paprika, for garnish

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl.
2. To the yolks, add mayonnaise, Dijon mustard, apple cider vinegar, sea salt, and black pepper. Mash and mix until smooth. Tip: For a creamier texture, press the yolks through a fine mesh sieve before mixing.
3. Fold in the lump crab meat and half of the chopped bacon until evenly distributed. Be gentle to keep the crab meat intact.
4. Spoon or pipe the yolk mixture back into the egg white halves. Tip: For a professional look, use a piping bag with a star tip.
5. Sprinkle the remaining bacon and fresh chives over the filled eggs. Lightly dust with paprika for a pop of color and subtle smokiness. Tip: Chill the deviled eggs for at least 30 minutes before serving to enhance the flavors.

Kick your appetizer game up a notch with these deviled eggs. The creamy filling paired with the crunch of bacon and the delicate sweetness of crab is simply irresistible. Serve them on a bed of crushed ice for an elegant touch at your next dinner party.

Keto Crab and Cucumber Bites

Very few appetizers strike the perfect balance between elegance and ease quite like these Keto Crab and Cucumber Bites. I remember the first time I whipped these up for a last-minute dinner party—they were such a hit that they’ve become my go-to when I need something quick yet impressive.

Ingredients

• 1 large English cucumber, sliced into 1/4-inch rounds
• 8 oz lump crabmeat, carefully picked over for shells
• 1/4 cup full-fat cream cheese, softened
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh chives, finely chopped
• 1/2 tsp smoked paprika, for garnish

Instructions

1. In a medium mixing bowl, combine the lump crabmeat, softened cream cheese, fresh lemon juice, Dijon mustard, sea salt, and black pepper. Gently fold the ingredients together until well incorporated, being careful not to break up the crabmeat too much.
2. Using a small spoon or a piping bag, evenly distribute the crab mixture onto each cucumber round, about 1 tablespoon per slice.
3. Sprinkle the finely chopped chives over the top of each crab-topped cucumber round, followed by a light dusting of smoked paprika for a touch of color and smokiness.
4. Arrange the finished bites on a serving platter and chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld and the bites to firm up slightly.

Best enjoyed chilled, these bites offer a delightful contrast between the cool, crisp cucumber and the rich, creamy crab mixture. For an extra touch of elegance, serve them on a bed of crushed ice or alongside a crisp, dry white wine.

Keto Crab and Jalapeno Poppers

Over the weekend, I found myself craving something spicy yet keto-friendly, leading me to whip up these irresistible Keto Crab and Jalapeno Poppers. They’re the perfect blend of creamy, spicy, and crunchy, making them a hit at any gathering or a decadent treat for a quiet night in.

Ingredients

• 8 large fresh jalapenos, halved lengthwise and seeded
• 1 cup lump crab meat, carefully picked for shells
• 4 oz cream cheese, softened to room temperature
• 1/4 cup sharp cheddar cheese, finely grated
• 1 tbsp mayonnaise
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 cup almond flour
• 1 tbsp clarified butter, melted

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the cream cheese, cheddar cheese, mayonnaise, garlic powder, smoked paprika, and sea salt until smooth.
3. Gently fold in the lump crab meat into the cheese mixture, being careful not to break up the crab too much.
4. Spoon the crab and cheese mixture evenly into each jalapeno half, filling them generously.
5. In a small bowl, mix the almond flour with the melted clarified butter until it resembles coarse crumbs.
6. Sprinkle the almond flour mixture over the filled jalapenos, creating a crunchy topping.
7. Bake in the preheated oven for 20-25 minutes, or until the jalapenos are tender and the topping is golden brown.
8. Let the poppers cool for 5 minutes before serving to allow the filling to set slightly.

Kick your appetizer game up a notch with these Keto Crab and Jalapeno Poppers. The creamy crab filling paired with the spicy jalapeno and crunchy almond topping creates a symphony of textures and flavors. Serve them with a side of cool avocado crema for an extra layer of indulgence.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious keto crab recipes as much as we loved putting them together for you! Whether you’re a seasoned keto enthusiast or just starting out, there’s something here for every seafood lover. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the crab love. Happy cooking!