Baked Cream Cheese Crab Dip

Name: Baked Cream Cheese Crab Dip
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12
Ingredients: 8 ounces lump crab meat; 8 ounces cream cheese (softened); 1/2 cup avocado mayonnaise; 1 tablespoon lemon juice; 1 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon dry mustard; 1/4 teaspoon black pepper

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A delicious hot baked cream cheese crab dip made with healthier avocado mayonnaise. Excellent served with low carb crackers.

I love eating appetizers for dinner. Sometimes, I’ll just order my meal from the appetizer menu when eating out at a restaurant. Many times there are small servings of meat, soup, and vegetables that combine well for a meal.

The other night, I was looking for something quick and easy to make for dinner. I just happened to have an 8 ounce container of lump crab meat in the refrigerator. It was the perfect amount to make a baked cream cheese crab dip.

Like most low carbers, I also had an eight ounce block of cream cheese and a jar of mayonnaise in the kitchen. I used avocado mayonnaise as I think it’s much healthier than mayo made from seed oils.

I buy my avocado mayonnaise from Thrive Market. I’ve found their prices to be the best for most natural food products.

Have you tried avocado mayo? Although it’s a bit pricier than regular mayonnaise, I think it’s worth the extra few dollars.

I combined the ingredients for this baked cream cheese crab right in the baking dish. Why dirty another dish if you don’t have to?

After all the ingredients were well combined, I just spread it out in the baking pan then tossed it in the oven. It took about 35 minutes for the top to begin to brown which was a good sign it was done.

Although it’s very tempting to eat this hot baked cream cheese crab dip plain, I served it with a few Flackers which are flax seed crackers. This dip would also go well with a low carb vegetable like celery.

Always use real crab meat when making low carb dishes. In order to hold its shape, starchy fillers are used in imitation crab meat which adds a lot of carbs. Wheat is often used so imitation crab meat is usually not gluten free.

Crabs are plentiful where we live, but the meat is expensive if you aren’t willing to go catch them. It’s also very time consuming to remove the meat from the crab shells. That’s why I usually just buy lump crab meat from the seafood section of the grocery store.

I don’t eat a lot of seafood, so I don’t mind splurging for it once in a while. My son likes to go crabbing in the summer and it takes him at least an hour to remove all the meat from the shells. Granted, he does come home with a large batch typically. I just don’t have that kind of time.

One of these days, I have to make some low carb crab cakes. That’s my favorite way to eat crab meat. For now, this super simple and quick to make hot baked cream cheese crab dip will do.

What’s your favorite crab dish? My son loves to make crab imperial with the crabs he catches over the summer.