Low-Carb Chili Crab Dip

Name: Low-Carb Chili Crab Dip
Cuisine: singapore
Ingredients: 150 g Crab meat (fresh or frozen, thawed); 3 tbsp Coconut cream; 1 tbsp Red chili paste (gochujang); 1 tbsp Soy sauce (low sodium); 1 tsp Lemon juice; 1 tsp Garlic cloves, minced; 1 tsp Ginger, minced; 2 tbsp Spring onions, finely sliced; 1 tbsp Cilantro, chopped; 1 tsp Olive oil

A recipe from singapore.

🇸🇬 singaporeLow CarbLow SugarHigh Protein

Nutrition (per serving)

410Calories

28 gProtein

8 gCarbs

22 gFat

5 gSugar

1600 mgSalt

Ingredients

150 g Crab meat (fresh or frozen, thawed)
3 tbsp Coconut cream
1 tbsp Red chili paste (gochujang)
1 tbsp Soy sauce (low sodium)
1 tsp Lemon juice
1 tsp Garlic cloves, minced
1 tsp Ginger, minced
2 tbsp Spring onions, finely sliced
1 tbsp Cilantro, chopped
1 tsp Olive oil

Method

Heat a non-stick skillet over medium heat and add the olive oil, swirling to coat the bottom.
Add the minced garlic and ginger to the skillet, sautéing for 1–2 minutes until fragrant and the garlic turns a light golden color, being careful not to burn.
Pour in the red chili paste and stir continuously for 30 seconds to blend the flavors.
Add the crab meat to the skillet, breaking it into smaller pieces with a spoon, and cook for 3–4 minutes until the crab is heated through and slightly caramelized.
Reduce the heat to low and stir in the coconut cream, soy sauce, and lemon juice, allowing the mixture to simmer gently for 2–3 minutes until the sauce thickens slightly. The consistency should be creamy yet pourable.
Remove the skillet from heat and fold in the sliced spring onions and chopped cilantro, reserving a small amount for garnish.
Transfer the dip to a heatproof bowl and serve immediately with a side of sliced cucumber sticks, celery, or low-carb crackers for dipping.