Keto Cheesy Crab Mac + Cheese
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.
How to Make It
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 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 3
Add the shredded cheese and whisk until melted.
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 5
Bake for 12-15 minutes until bubbly and browned on top.
Ingredients
- Cauliflower, Raw – 12 ounce
- Crab, Canned, Drained – 4-¼ ounce
- Heavy Cream – ½ cup
- Water – 4 fluid ounce
- Cayenne – ⅛ teaspoon
- Mustard Seed Ground – ¼ tsp
- Coarse Kosher Salt by Morton – 1 tsp
- Cheddar Cheese, Natural – 1 cup, shredded
- Fried Pork Rinds – ½ ounce