All the Comfort of Crab Rangoons, Without the Work
This Crab Rangoon Dinner Casserole brings together everything people love about crab rangoons — the creamy filling, the savory flavor, that little touch of brightness — but in a warm, keto-friendly bake you can enjoy any night of the week. It’s rich and cozy, but still simple enough to make when you just want dinner to come together easily. I love how the crab stays tender in the creamy sauce, and the mozzarella melts into a smooth, bubbling top that feels really comforting. Every bite has that classic flavor without any fuss or frying. If you’re craving something familiar but want it in a hearty, low-carb dish, this casserole fits right in.
How This Recipe Came to Life
I remember craving crab rangoons one night after a long day, but I didn’t feel like making individual little pockets. I wanted the flavor, not the folding. So I took all the pieces I loved — the creaminess, the crab, the savory notes — and mixed them into a simple bake. When it came out of the oven, bubbling and golden, I knew this idea was going to stay in my kitchen. It has that same nostalgic taste, but it’s easier, cleaner, and perfect for busy evenings.
What Gives This Casserole Its Flavor
The cream cheese, sour cream, and mayonnaise blend into a rich base that holds everything together. Garlic adds warmth while the green onion brings a little freshness that keeps the casserole from feeling heavy. The Worcestershire and soy sauce give it that classic depth you expect in a rangoon filling, and the mozzarella melts into a soft, stretchy layer on top. And of course, the crab is the star — sweet, delicate, and perfect against all those creamy flavors. When everything bakes together, you get a dish that’s savory, comforting, and full of character.
Tips to Make It Even Better
Let the cream cheese soften all the way so the filling stays smooth. When you add the crab, fold gently so some of the larger pieces stay whole — it gives the casserole a really nice texture. And if you want a deeper golden top, broil for just a moment at the end, but keep a close eye on it. A tiny squeeze of lemon over your serving can brighten everything up without changing the flavor too much.
Simple Sides That Work Well
This casserole pairs nicely with a crisp side salad dressed in something creamy. Steamed green beans or sautéed cabbage also work great because they soak up the richness without getting lost. You can even add a sprinkle of fresh green onions on each plate for a little extra pop. However you serve it, this dish brings that classic crab rangoon comfort in a way that’s easy and keto-friendly.
Crab Rangoon Dinner Casserole
Equipment
- 9×13-inch Baking Dish
Ingredients
Main
- 12 oz lump crab meat drained, shells removed
- 8 oz cream cheese softened
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1 cup shredded mozzarella cheese divided
- 1 green onion finely sliced (plus extra for garnish)
- 2 garlic cloves minced
- 1 tsp Worcestershire sauce sugar-free
- 1/2 tsp soy sauce or coconut aminos
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch baking dish with butter or a non-stick spray to prevent sticking and ensure smooth serving.
- In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix thoroughly using a spatula or hand mixer until smooth and creamy, with no lumps remaining. This forms the base of the casserole and should be fully blended.
- Add the minced garlic, sliced green onion, Worcestershire sauce, soy sauce or coconut aminos, and black pepper. Stir well to evenly distribute the seasonings and aromatics throughout the mixture. Taste and adjust seasonings if desired.
- Gently fold in the lump crab meat, being careful not to break it apart too much—keeping some larger pieces creates a more luxurious texture. Add half of the shredded mozzarella and fold again until the mixture is evenly combined.
- Transfer the mixture into the prepared baking dish. Use a spatula to spread it out into an even layer, smoothing the top for uniform baking.
- Sprinkle the remaining mozzarella cheese evenly over the surface of the casserole. This creates a beautifully melted, golden top as it bakes.
- Bake for 25–30 minutes, or until the edges are bubbly and the top is melted and lightly golden. If a deeper golden crust is desired, broil the casserole for 1–2 minutes at the end—watching closely to prevent burning.
- Remove from the oven and allow the casserole to cool for 5 minutes. Finish by sprinkling additional sliced green onions on top for a fresh, bright bite before serving.
Notes
Nutrition
