Creamy Cheesy Crab Casserole

The Creamy Cheesy Crab Casserole is a rich and savory keto dish that delivers ultimate comfort without the carb overload. Sweet, tender crab meat is folded into a luscious mixture of cream cheese, sharp cheddar, and heavy cream, then baked until golden, bubbly, and irresistibly gooey. Garlic powder, paprika, and fresh chives layer in flavor without hidden sugars or starches, keeping the macros clean and keto-friendly. This one-pan casserole bakes to a creamy, spoonable texture with pockets of crab in every bite, making it perfect for an effortless weeknight dinner, a cozy brunch centerpiece, or an impressive make-ahead dish for guests on a low-carb lifestyle.

Course Brunch, Dinner, Main Course

Cuisine American, Keto, Low Carb

Keyword baked crab, cheesy crab recipe, creamy crab casserole, keto comfort food, keto crab casserole, low carb crab bake

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 420kcal

Equipment

Mixing bowl
Whisk
Rubber spatula
9x9 inch baking dish
Oven

Ingredients

For the creamy cheesy crab base

1 1/2 pounds lump crab meat picked over for shells and well drained if canned
8 ounces cream cheese softened, full-fat, cubed
3/4 cup heavy whipping cream
1/2 cup sour cream full-fat
1 1/2 cups shredded sharp cheddar cheese divided
1/2 cup shredded mozzarella cheese
2 large eggs room temperature
2 tablespoons unsalted butter melted, plus more for greasing the dish
1/4 cup finely grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon smoked paprika or sweet paprika
1 teaspoon sea salt or to taste
1/2 teaspoon black pepper freshly ground

For topping and garnish

1/4 cup shredded sharp cheddar cheese reserved from the total
2 tablespoons grated Parmesan cheese
2 tablespoons fresh chives thinly sliced, plus extra for serving
1 tablespoon fresh parsley chopped, optional

Instructions

Preheat the oven to 375°F and generously grease a 9x9 inch baking dish with butter.
Add the softened cream cheese, heavy cream, sour cream, melted butter, eggs, garlic powder, onion powder, smoked paprika, salt, and black pepper to a large mixing bowl and whisk until very smooth and fully combined.
Fold in 1 1/4 cups of the shredded sharp cheddar, all of the mozzarella, and 1/4 cup finely grated Parmesan using a rubber spatula until the cheeses are evenly distributed in the creamy mixture.
Gently add the drained lump crab meat to the bowl and fold it into the cheese mixture, taking care not to break up the crab pieces too much so they stay in tender chunks.
Transfer the crab mixture to the prepared baking dish and spread it into an even layer, smoothing the top with the spatula.
Sprinkle the reserved 1/4 cup shredded cheddar and the 2 tablespoons grated Parmesan evenly over the top of the casserole for a cheesy, golden crust.
Bake the casserole for 22 to 28 minutes until the edges are bubbling, the top is melted and lightly golden, and the center is just set but still creamy.
Remove the dish from the oven and let the casserole rest for about 10 minutes to thicken and set before serving.
Sprinkle the warm casserole with sliced chives and chopped parsley, then spoon into bowls or onto plates and serve hot with your favorite keto sides such as a crisp green salad or roasted broccoli.

Notes

For the best texture, use high-quality lump crab and drain it very well to avoid a watery casserole, gently pressing out excess moisture with paper towels if needed. If using canned crab, choose water-packed crab with no added sugars or starches. You can prepare the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours before baking, adding a few extra minutes of bake time if going straight from the fridge. Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be gently reheated in a 325°F oven until warmed through. To freeze, portion the cooled casserole into freezer-safe containers, freeze for up to 2 months, and thaw overnight in the refrigerator before reheating. Keep the bake time just long enough to achieve a bubbling, lightly browned top so the crab stays tender and the creamy base does not dry out.

Nutrition