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.

Ingredients:

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.