Crab Rangoon Pasta Bake
Course: Main DishesCuisine: ChineseDifficulty: Easy
Servings
6
servingsPrep time
10
minutesCooking time
25
minutesCalories
420
kcalTotal Carbs
20
gramsNet carbs
7
gramsFat
29
gramsProtein
34
gramsI love crab Rangoon, but until there’s a legitimate keto wonton wrapper, I’ve found my new way to indulge in what was my favorite Chinese restaurant appetizer. The wonderful thing about this recipe is that you can use whatever you want for a pasta (keto or not), or you can forego the pasta entirely and make this as a hot dip.
Ingredients
8 oz cream cheese, softened (225g)
1/2 cup sour cream (125mL)
1 TB sriracha (15mL)
1 TB soy sauce (15mL)
1 tsp garlic powder
2 green onions, thinly sliced
8 oz lump crab meat (225g)
1 cup mozzarella, divided (90g)
8 oz pasta (I used Aviate lupini pasta) *see note
1/4 cup pork rind panko crumbs (30g)
Directions
- Preheat oven to 350F or 175C.
- In a large mixing bowl, stir together cream cheese, sour cream, sriracha, soy sauce and garlic powder. It’s okay to leave some small chunks of cream cheese.
- Add the green onions, lump crab meat, and 1/2 cup of the mozzarella and stir until well combined.
- Boil your pasta to roughly al dente texture. For the lupini pasta, this takes about 5 minutes.
- Drain and rinse the pasta, then add to the crab Rangoon mixture, folding gently with a spatula, so as not to break up the pasta.
- Spoon the mixture into a baking dish – you can use a 9″ x 9″ dish, a 2 quart or a 3 quart dish, depending on how thick you want your servings to be.
- Sprinkle the top of the pasta with the remaining 1/2 cup mozzarella and pork rinds, then bake for 20-25 minutes or until the top is golden brown and sides a bubbly.
- Allow to set for 5 minutes before serving.
Recipe Video
Notes
- Nutritional info is based on using the Aviate lupini pasta. If you choose to not add pasta and simply make this as a dip, the macros are as follows: Total carbs – 5g, Net carbs – 5g, Fat – 26g, Protein – 21g, Calories – 326
- If you purchase Aviate Lupini pasta from Amazon, use the code SRSKETO20 at checkout for 20% off.
Thank you Steve, I appreciate the time and effort you invest on your recipes and is very kind to share the written recipe
I’ll be trying this tonight. This looks yummy, thanks for sharing the recipe.
Delicious. Don’t have access to fresh crab, but had crawfish which is close enough and it was a huge hit with the whole family. Thanks for this one.
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