Secret to the best 5-Ingredient Low-Carb Crab Melt Wraps
Craving a cheesy keto lunch? These easy Low-Carb Crab Melt Wraps are ready in minutes. Discover the recipe
Ingredients
- 8 oz lump crab meat drained well and picked over for shells
- ΒΌ cup mayonnaise full-fat for keto
- 1 cup shredded Monterey Jack cheese or a Mexican blend, divided
- 4 low-carb tortillas 8-inch diameter
- 1 tsp Old Bay seasoning or other seafood seasoning
Instructions
- In a medium mixing bowl, gently combine the drained lump crab meat, mayonnaise, and Old Bay seasoning. Mix until just combined, being careful not to break up the crab lumps too much.
- Lay out the four low-carb tortillas on a clean surface. Divide the crab mixture evenly among the tortillas, spreading it over one half of each tortilla.
- Sprinkle half of the shredded cheese (1/2 cup total) evenly over the crab mixture on all four tortillas. Then, sprinkle the remaining half of the cheese over the other half of each tortilla (the empty half that will be folded over).
- Heat a large non-stick skillet over medium-low heat. Place two of the tortillas into the skillet, filled side up. Cook for 2-3 minutes, or until the bottom is lightly golden and the cheese starts to melt. Carefully fold each tortilla in half, forming a crescent or taco shape.
- Continue cooking the folded wraps for another 2-3 minutes per side, pressing gently with a spatula, until both sides are golden brown and the cheese is fully melted and gooey. Repeat with the remaining two wraps.
- Serve immediately, perhaps with a side of hot sauce or a wedge of lemon, if desired.
Notes
For an extra kick, add a pinch of cayenne pepper to the crab mixture. To achieve even crispier wraps, you can lightly butter the skillet before adding the tortillas. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet or microwave.
