Creamy Keto Cajun Crab Dip with Spicy Zucchini Chips – A Cinematic Experience!
A flavorful cajun snack perfect for keto eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 lb lump crabmeat, picked over 8 oz cream cheese, softened 1/2 cup mayonnaise 1/4 cup grated Parmesan cheese 1/4 cup chopped green onions 1/4 cup finely chopped red bell pepper 1 tbsp minced garlic 1 tsp Cajun seasoning 2 tsp lemon juice Salt and black pepper, to taste For Zucchini Chips: 2 large zucchinis, thinly sliced 1 egg, beaten 1 cup almond flour 1 tbsp Cajun seasoning Salt and black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, combine crabmeat, cream cheese, mayonnaise, Parmesan cheese, green onions, red bell pepper, garlic, Cajun seasoning, lemon juice, salt, and black pepper. Mix well to combine. Transfer the mixture to an oven safe dish and bake for 20 25 minutes, or until golden brown and bubbly. Remove from the oven and let it cool slightly before serving. For Zucchini Chips: In a shallow dish, beat the egg. In another shallow dish, combine almond flour, Cajun seasoning, salt, and black pepper. Dip each zucchini slice in the beaten egg, then dredge in the almond flour mixture. Place on a baking sheet lined with parchment paper. Bake for 15 20 minutes, or until crispy and golden brown. Serve the crab dip with the zucchini chips on the side.
Chef’s Insight
To enhance the aroma, add a pinch of smoked paprika or ground cayenne pepper to the crab dip. For an extra touch of luxury, sprinkle truffle oil on top before serving.
Notes
Make sure to pick over the crabmeat to remove any shells or cartilage. Use freshly grated Parmesan cheese for the best flavor.