My hubby says this is his all time favorite appetizer…
Keto Crab Rangoon is a delightful twist on the classic appetizer, offering a low-carb alternative that doesn’t compromise on flavor. In this article, we’ll explore the recipe for Keto Crab Rangoon along with detailed instructions on how to prepare this mouthwatering dish.
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Ingredients:
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 8 ounces |
| Canned lump crab meat, drained and flaked | 6 ounces |
| Green onions, chopped | 1/4 cup |
| Garlic, minced | 1 clove |
| Soy sauce or coconut aminos | 1 tablespoon |
| Worcestershire sauce | 1/2 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Cabbage leaves, blanched | 12 large leaves |
| Coconut oil | 1 tablespoon (for frying) |
| Sesame oil (optional, for flavor) | 1 teaspoon (optional) |
Instructions:
- Prepare Filling:
- In a mixing bowl, combine softened cream cheese, drained and flaked lump crab meat, chopped green onions, minced garlic, soy sauce or coconut aminos, Worcestershire sauce, salt, and pepper.
- Mix until all ingredients are well combined and the filling is smooth and creamy.
- Blanch Cabbage Leaves:
- Bring a pot of water to a boil.
- Carefully add the cabbage leaves to the boiling water and blanch them for 1-2 minutes, or until slightly softened.
- Remove the cabbage leaves from the boiling water and transfer them to a bowl of ice water to stop the cooking process.
- Drain the cabbage leaves and pat them dry with paper towels.
- Assemble Crab Rangoon:
- Place a spoonful of the crab and cream cheese filling in the center of each blanched cabbage leaf.
- Fold the sides of the cabbage leaf over the filling, then roll it up tightly to form a small packet.
- Repeat this process with the remaining filling and cabbage leaves.
- Heat Oil:
- In a large skillet or frying pan, heat coconut oil over medium heat. Optionally, add sesame oil for extra flavor.
- Fry Crab Rangoon:
- Carefully place the assembled Crab Rangoon packets seam-side down in the hot oil.
- Fry them in batches, if necessary, to avoid overcrowding the pan.
- Cook the Crab Rangoon for 2-3 minutes on each side, or until they are golden brown and crispy.
- Serve:
- Remove the fried Crab Rangoon from the pan and drain them on a plate lined with paper towels to remove any excess oil.
- Serve them hot with your favorite dipping sauce, such as soy sauce, sweet chili sauce, or a keto-friendly dipping sauce.
