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For Mom’s birthday dinner she requested this Louisiana Hot Crab dip.  She sent me the recipe and said, “I think you can even eat this!”  I love that so many recipes that are ‘normal’ are keto and or very easily adapted.

The recipe is from MyRecipes.com .

Louisiana Hot Crab Dip

Adapted fromMyRecipes.com
I halved this recipe, as it makes a lot.  I also used canned crab.  It’s what I had

  • 1/2 pound jumbo lump crab meat, free of shells
  • 1 (8 ounce) package cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan
  • 3 tablespoons minced green onions (white and green parts)
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon Old Bay seasoning
  • Salt and pepper to taste

Directions:

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1. Preheat oven to 375º

2. Combine all ingredients (I left out the crab, I wanted to keep big chunks, tends to break up when siring)

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3. Add crab and fold in

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4. Transfer to a buttered baking dish.  I topped with a bit more Parmesan.

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5. Bake until bubbling and golden on top.  I finished it off with broiler for a few mins.

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6. As hard as it is, allow to cool for a bit before serving.  It thickens up a bit and much more flavour.  As tempting as it is, molten lava cheese is never a good time.

Serve with your favourite keto friendly vehicle.  I used pepperoni chips, rinds and celery.  I also make them home made Crostini, normally I wouldn’t but it was Mom’s Birthday!

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This dip was delicious!  The aroma coming from the oven when it was cooking was wonderful!  It was difficult waiting for it to cool!

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Everyone raved about this recipe.  We were discussing other ways it would be good.  They thought over pasta (I would use spaghetti squash), topping a steak and lets me honest, I said just a spoon!  It’s that good!

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