I whipped up this creamy, irresistible baked crab dip and served it as a low carb snack with crunchy cucumber slices and celery instead of pita chips or crostini. It was soooo scrumptious and easy to make, I know I’ll be serving it again soon! I mixed together shredded crab meat, cream cheese, mayo, sliced green onions, lemon juice, fresh grated Parmesan cheese, dill, cayenne pepper and garlic and baked it in ramekins at 350 degrees until it was golden and bubbly on top.
This dip goes well with other vegetables too. Next time, I’m tempted to try spooning the mixture into red bell pepper or jalapeno “boats” before baking. -A concept I get from my low carb Jalapeno “Poppers” with Avocado Cream and Bacon (Coming soon!).