Melted Crab Wraps [Keto]
Packed with gooey cheese and yummy seasonings, these Melted Crab Wraps are a quick, low-carb meal any time of day. Ready in just 20 minutes, these keto wraps crisp up beautifully on the outside while staying creamy and cheesy.
A Quick Look At The Recipe
- ⏲️Ready In: 20 Minutes
- 👪Serves: 4
- 🍽 Calories: 372 kcals
- 📋Main Ingredients: Low-carb tortillas, seasonings, crab meat, and cream cheese.
- 📖 Dietary Notes: Low carb and keto, and can be gluten-free depending on the wraps.
- ⭐ Why You’ll Love It: They’re crispy, cheesy, creamy, and packed with takeout-style flavor in just 20 minutes.
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One of the reasons these easy melted crab wraps work so well is that the low-carb tortillas crisp up beautifully while the creamy crab and cheese filling stays warm and melty inside. Cooking them seam-side down first helps keep everything together and gives the wraps that crunchy, takeout-style texture without much effort. We love serving them with simple sides like this easy avocado cream soup for an easy lunch or lighter dinner.
Another thing I appreciate about these crispy crab melt wraps is how flexible they are for busy work days. They reheat surprisingly well in the air fryer or skillet, making them great for quick meals or snack-style dinners throughout the week.
Jump to:
- A Quick Look At The Recipe
- Items and Substitutions
- Flavors To Try
- How To Make Melted Crab Wraps
- Helpful Hints
- How To Store Them
- Serving Suggestions
- Crab Melt FAQs
- More Easy Low Carb Recipes
- Low Carb Creamy Tuscan Salmon
- Keto Air Fryer Chicken Tenders
- Low Carb Shrimp Fried Cauliflower Rice
- Crab Melt Wraps With Low Carb Tortillas
Items and Substitutions
- Low-carb tortillas: These are one of my favorite keto wraps but any you love can work.
- Crab meat: For the best flavor and texture, use lump crab meat or claw crab meat packed in water and drain it well before mixing. Lump crab gives bigger, meatier bites, while claw crab has a slightly stronger seafood flavor and is usually more budget-friendly for wraps and melts.
- Italian blend shredded cheese: This cheese melts the best and adds a dose of flavor. Of course, you can use what you have on hand.
- Gluten-free: To make gluten-free crab wraps, make sure that the tortillas you use are gluten-free and grab a gluten-free Worcestershire sauce.
See the recipe card for full information on ingredients and quantities.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Flavors To Try
Below are a few ways to adjust the creamy crab melt wraps to create new flavors.
- Switch the Protein: Substitute crab meat with shrimp, shredded chicken, or canned tuna for a different flavor.
- Spice It Up: Add diced jalapeños, crushed red pepper, or hot sauce to give the filling a kick.
- Add Veggies: Include chopped spinach, bell peppers, or onions for added texture and nutrients.
- Sauce Upgrade: Drizzle with a keto-friendly ranch or garlic aioli for extra flavor.
How To Make Melted Crab Wraps
Step 1: Add the crab meat, cream cheese, mayonnaise, Old Bay, Worcestershire sauce, tomato, cheese, and salt and pepper to taste in a mixing bowl, and stir to combine well.
Step 2: Place ¼ of the filling in the center of each tortilla. Fold the ends of the tortillas in, and roll the tortillas closed around the crab filling.
Step 3: Heat a thin layer of oil in a skillet over medium heat, and toast the wraps evenly on all sides until browned and crispy.
Note
Make sure the wraps are toasted evenly on all sides for a crispy, golden finish—this helps seal in the filling and enhances the texture.
Helpful Hints
Pro tip: Room Temperature Cream Cheese
Using softened cream cheese helps create a smooth, lump-free filling and makes mixing much easier.
- Don’t overfill the tortillas: Keep the filling to a quarter of the tortilla to make it easier to roll and prevent spills while toasting.
- Toast on low to medium heat: Cooking on too high a heat can burn the wraps before the filling warms through.
- Use a non-stick skillet: It will prevent the wraps from sticking while you’re toasting them.
- Let the wraps rest: Allow the takeout-style crab wraps to cool slightly before cutting to prevent the filling from spilling out.
How To Store Them
In the fridge: To store your keto crab melt wraps, wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container in the refrigerator. They’ll stay fresh for up to 2-3 days.
Reheating: When you’re ready to enjoy them again, you can reheat the wraps in a skillet over medium heat for a few minutes on each side until they’re warmed through and crispy again.
Alternatively, you can reheat them in the oven at 350°F for about 10 minutes, flipping halfway through for an even, crispy texture.
Serving Suggestions
These cheesy crap wraps pair perfectly with light sides and simple dips that balance the rich, cheesy filling.
- Serve them with a crisp strawberry spinach salad with lemon dressing, cucumber salad, or fresh veggies for an easy low-carb lunch or dinner.
- Pair the wraps with garlic aioli, spicy mayo, lemon butter sauce, or creamy avocado dip for extra flavor and a restaurant-style feel.
Crab Melt FAQs
More Easy Low Carb Recipes
If you tried this Crab Wraps Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Crab Melt Wraps With Low Carb Tortillas
Ingredients
- 4 Low Carb tortillas
- 8 oz. Crab meat
- 3 oz. Cream cheese softened
- 2 Tbsp. Mayonnaise
- ½ tsp. Old Bay seasoning
- ½ tsp. Worcestershire sauce
- 2 Tbsp. Fresh chives chopped
- 1 Roma tomato chopped
- 1 C. Italian blend shredded cheese
- Salt and pepper to taste
Instructions
- Add the crab meat, cream cheese, mayonnaise, Old Bay, worcestershire sauce, tomato, cheese and salt and pepper to taste to a mixing bowl, and stir to combine well.
- Place ¼ of the filling in the center of each tortilla. Fold the ends of the tortillas in, and roll the tortillas closed around the crab filling.
- Heat a thin layer of oil in a skillet over medium heat, and toast the wraps evenly on all sides until browned and crispy.
Notes
- Make sure the wraps are toasted evenly on all sides for a crispy, golden finish as this helps seal in the filling and enhances the texture.
- Keep the filling to a quarter of the tortilla to make it easier to roll and prevent spills while toasting.
- Toast on low to medium heat: Cooking on too high a heat can burn the wraps before the filling warms through.
- Using softened cream cheese helps create a smooth, lump-free filling and makes mixing much easier.
Nutrition
We love the creamy filling in these wraps, it’s so comforting and almost indulgent but still packed with protein.