Low Carb Keto Cold Crab Dip

I wanted something creamy, indulgent, and zero effort—but that wouldn’t kick me out of ketosis or leave me hungry an hour later. Enter this cold crab dip. It’s light but rich, takes literal minutes, and yes, even the carb-lovers in my house kept dipping.

I’ve tested it with both fresh and canned crab (spoiler: one’s better), played with the seasoning balance, and figured out how to keep it from turning into a sad, watery mess.

Why This One Works So Well

Most cold dips go off the rails with hidden carbs (hi, sweet relish) or texture fails (watery crab sludge—no thanks). This one leans on cream cheese and sour cream for fat and structure, while lemon and Old Bay give it that seafood hit without sugar or mystery fillers. Best part? No baking, no mayo overload, and it actually chills well.

What I Used (And Why It Worked)

• Cream cheese (115g / 4 oz, softened) – Fat-forward and creamy. Don’t skip softening—it’ll blend smooth instead of clumpy.
• Sour cream (45g / 3 tbsp) – Thins it just enough. Adds tang without bumping carbs.
• Lemon juice (1 tsp) – Brightens the crab. Also helps cut the dairy richness a bit.
• Old Bay seasoning (¼ tsp) – Classic seafood flavor. You can add more if you like spice.
• Lump crab meat (225g / 8 oz) – Real crab matters here. I’ve used canned in a pinch, but squeeze it dry or your dip gets soggy fast.
• Chives (2 tbsp, chopped) – Mild onion note without overpowering. Bonus points for color.

Low-Carb Substitutions That Hold Up

Swap Option	What Changes	Notes
Greek yogurt for sour cream	Adds protein, less fat	Slightly tangier, still works
Canned crab for fresh	Cheaper, more accessible	Drain and press dry or it’ll be watery
Garlic powder or hot sauce	Extra flavor	Don’t overdo it—Old Bay already brings heat

What Went Sideways (And Why)

What Went Wrong	Why It Happens	How to Fix It
Dip was runny	Crab wasn’t drained well	Squeeze crab meat in a paper towel
Weird texture	Used whipped cream cheese	Stick to block cream cheese, softened
Too bland or too salty	Misjudged Old Bay or lemon balance	Start with less—taste and adjust

How I Make It

1. Blend the base: Combine cream cheese, sour cream, lemon juice, and Old Bay in a food processor. Blend until smooth and creamy.
2. Fold, don’t mash: Gently fold in crab and chives with a spatula. You want visible chunks—not seafood mousse.
3. Chill it out: Cover and refrigerate for at least 30 minutes. Flavor gets better after it rests.
4. Serve with: Cucumber rounds, celery, mini bell pepper scoops, or keto crackers (like flaxseed or almond-based).

Tracking hack: I portion it into 4 servings (~60g each). Makes hitting macros stupid-easy.

Keto Cooking Tricks That Help

• Let your cream cheese sit out before mixing—10 to 20 minutes is perfect.
• Pre-mix the base and store in the fridge; fold in the crab just before serving if making ahead.
• Keep chopped chives dry—wet herbs mess with texture.

How I Store and Track It

• Fridge: Airtight container, up to 3 days max. Stir before serving again.
• Freezer? Don’t. Dairy + crab = textural regret.

What I Googled Before Making This

Can I use imitation crab?
Nope. It’s loaded with starch and sugar—basically fish cake with carbs.

Is this safe cold?
Yes. Just use pasteurized crab (most canned and packaged are). Keep chilled and don’t leave out too long.

Does lemon juice mess with keto?
A teaspoon spread across the whole dip? Totally fine.

Nutrition Facts

Serving Size: 2 tablespoons (approximately 30g)

Nutrient	Amount per Serving
Calories	41
Total Fat	2g
Saturated Fat	1g
Cholesterol	17mg
Sodium	120mg
Potassium	30mg
Total Carbs	0g
Dietary Fiber	0g
Sugars	0g
Net Carbs	0g
Protein	3g

Check out More Recipes:

• Low Carb Keto Cucumber Subs Recipe
• Low Carb Keto Avocado Tuna Salad
• Low Carb Keto Tahini Sauce Recipe