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Keto Cheesy Crab Mac + Cheese

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    32 min

  • ready time

    ready time

    47 min

Keto Cheesy Crab Mac + Cheese

12 ratings

You will not miss the non-keto version of mac and cheese with this sophisticated, yet simple crab mac and cheese. A delicious cheese sauce coats roasted cauliflower florets and white crab meat. The filling is placed in ramekins and topped with pork rinds that brown deliciously in the oven.

  • Net Carbs

    4.3 g

  • Fiber

    1.7 g

  • Total Carbs

    6.1 g

  • Protein

    16.6 g

  • Fats

    21.8 g

282 cals

Keto Cheesy Crab Mac + Cheese

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

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  • Cauliflower, Raw

    Cauliflower, Raw

    12 ounce

  • Crab, Canned, Drained

    Crab, Canned, Drained

    4-¼ ounce

  • Heavy Cream

    Heavy Cream

    ½ cup

  • Water

    Water

    4 fluid ounce

  • Cayenne

    Cayenne

    ⅛ teaspoon

  • Mustard Seed Ground

    Mustard Seed Ground

    ¼ tsp

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    1 tsp

  • Cheddar Cheese, Natural

    Cheddar Cheese, Natural

    1 cup, shredded

  • Fried Pork Rinds

    Fried Pork Rinds

    ½ ounce

Recipe Steps

steps 5

47 min

  • Step 1

    Preheat an oven to 425 F. Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Bake for 15-20 minutes until the rawness has been cooked out and the cauliflower is starting to soften.
    Step 1

  • Step 2

    In the meantime, heat the cream and water in a small saucepan. Add the cayenne, mustard powder and kosher salt. Whisk to combine.
    Step 2

  • Step 3

    Add the shredded cheese and whisk until melted.
    Step 3

  • Step 4

    In a large mixing bowl, combine the drained, canned crab meat, cheese sauce and roasted cauliflower florets. Mix to combine and then divide the mixture into 4 oz ramekins. Crush the pork rinds and divide on top of each.
    Step 4

  • Step 5

    Bake for 12-15 minutes until bubbly and browned on top.
    Step 5

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Comments 9

  • USEitORloseIT44

    USEitORloseIT44 3 years ago

    Amazing! Used some onion rings and extra on top to add some texture bc I don't like pork rinds

    • 11burkst

      11burkst 4 years ago

      It says it's a dinner but I feel like the portion size is meant for a side. Taste is great though !

      • Anonymous

        Anonymous 4 years ago

        I made the full recipe and it ended up not being eaten...has anybody reheated this successfully? And if so, how did you do it?

        • Terrie

          Terrie 4 years ago

          It was good, but a bit too salty. Next time I think I’ll cut the salt in half! I will make it again!

          • Cindy

            Cindy 4 years ago

            So delicious! I used frozen riced cauliflower because I didn’t have fresh cauliflower and the whole family loved it!

            • wendyjane

              wendyjane 4 years ago

              hi, did you bake it in the oven first?

          • Dyoung61

            Dyoung61 5 years ago

            Delicious is all I can say. I did add garlic.

            • AKW25

              AKW25 5 years ago

              Very very good! Even my kids were impressed and loved it too. I can't go back to the original.

              • Bobin704

                Bobin704 5 years ago

                Yum