Introduction
Crab Rangoon, a staple of Chinese-American cuisine, first appeared on the menu of Trader Vic's in the 1950s during the height of the Tiki culture movement. While the original deep-fried wontons aren't keto-friendly, this creative adaptation maintains the essence of the beloved appetizer while catering to modern low-carb lifestyles. The transformation from wrapped appetizer to dip format actually dates back to creative home cooks in the early 2000s who were looking for easier ways to serve crowd-pleasing party foods, and this keto version takes that innovation one step further.
Ingredients
• 16 ounces cream cheese, softened at room temperature
• 8 ounces real lump crab meat, drained and checked for shells
• 4 green onions, finely chopped
• 2 tablespoons soy sauce (or coconut aminos for strict keto)
• 1 tablespoon toasted sesame oil
• 2 teaspoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon ginger paste or freshly grated ginger
• 1/4 teaspoon white pepper
• 1/8 teaspoon red pepper flakes (optional)
• 1 tablespoon rice vinegar
• 2 tablespoons mayo
Step 1:
In a fine mesh strainer, thoroughly drain crab meat and carefully check for any shell fragments
Step 2:
In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes
Step 3:
Add soy sauce, sesame oil, Worcestershire sauce, rice vinegar, and mayo to the cream cheese. Mix until well combined
Step 4:
Fold in minced garlic, ginger paste, white pepper, and red pepper flakes (if using)
Step 5:
Gently fold in the drained crab meat and chopped green onions until evenly distributed
Step 6:
Cover and refrigerate for at least 30 minutes to allow flavors to meld
Q: Can I use imitation crab meat?
A: Imitation crab meat is not recommended for keto diets as it contains added sugars and starches
Q: How far in advance can I make this dip?
A: You can prepare this dip up to 24 hours in advance for best flavor and texture
Q: Is this dip freezer-friendly?
A: This dip is not recommended for freezing as it can affect the texture of both the cream cheese and crab meat
• Use real crab meat instead of imitation for best keto compliance and flavor.
• Philadelphia cream cheese recommended for consistent texture.
• Canned crab can be substituted but drain thoroughly.
• For dairy-free version, substitute dairy-free cream cheese.
• Coconut aminos can replace soy sauce for fewer carbs.
• Check crab meat carefully for shell fragments before using.
Serve chilled with keto-friendly crackers, cucumber slices, celery sticks, or bell pepper strips
Store in an airtight container in the refrigerator for up to 3 days. Do not freeze as this may affect the texture of the cream cheese and crab meat
Allow cream cheese to soften at room temperature for 1 hour before beginning preparation for easier mixing
- Ensure cream cheese is fully softened to avoid lumps
- Don't overmix after adding crab meat to maintain texture
- Pat crab meat dry with paper towels if it seems too wet
Substitute crab with cooked shrimp for a shrimp rangoon dip, or add chopped water chestnuts for extra crunch (note: water chestnuts will add carbs)
Pair with unsweetened green tea or dry white wine such as Sauvignon Blanc
Year-round, best served chilled during summer months
Contains shellfish (crab), dairy (cream cheese), soy (soy sauce), fish (Worcestershire sauce), and eggs (mayonnaise)
