Keto Crab Rangoon Recipes

KETO CRAB RANGOON RECIPE

Steps:

• Make the dough for the wrappers. In a food processor, pulse the almond flour and egg, until uniform.
• In a medium bowl in the microwave, or a double boiler on the stovetop, melt the mozzarella cheese, until smooth.
• Add the melted mozzarella to the food processor. Process until a uniform dough forms.
• Sprinkle the xanthan gum over the dough. Process until well incorporated.
• If the keto wonton dough is sticky, form into a ball and refrigerate for at least 20 minutes, or until no longer sticky.
• In a medium bowl, stir together the La Terra Fina dip, green onions and coconut aminos.
• Gently fold in the lump crab meat.
• Place the ball of dough between 2 pieces of parchment paper. Flatten into a disc, then roll out into a thin square, 1/8 inch thick and about 12.5 inches on each side.
• Use a pizza wheel or knife to cut the rectangle into a grid of squares, 5 top to bottom and 5 across, so that each square is about 2.5x2.5 inches.
• Use an extra small cookie scoop like this to scoop filling in rows onto each square, off center, leaving an empty border along the edge of the rectangle and also between pieces. Fold the corner of each square over the opposite corner and seal the edges, forming a triangle. Repeat with all the crab rangoon pieces.
• Heat oil in a large skillet over medium heat for 2-3 minutes, until shimmering.
• Working in batches, add the crab rangoon in a single layer without touching. Cover and cook for 2-3 minutes, until golden on the bottom. Flip and repeat on the other side. Transfer to paper towels to drain. Repeat with the remaining pieces.
• In a small saucepan, combine all sauce ingredients. Bring to a simmer, then reduce heat and simmer for 2-3 minutes, until thickened.

LOW-CARB KETO CRAB RANGOON RECIPE

Steps:

• start by making the dough;
• place the shredded mozzarella cheese and cream cheese to a microwave-safe bowl; microwave on high for 1-2 minutes or until the cheese is melted;
• remove from microwave and stir to combine the cheeses;
• add the almond flour, egg, and a pinch of salt and mix until a dough is formed;
• cover with a cloth or plastic until ready to use;
• to a bowl, combine the ingredients for the crab filling and mix well;
• divide the keto dough into 15-18 equal size balls and set aside;
• press one ball into a circle about 3 inches round and place about 1 tbsp of filling in the middle;
• fold the dough over the filling and secure the ends by gently pressing down;
• repeat with the remaining dough and filling;
• fry in enough oil for 2-3 minutes/side or until crispy golden brown;
• remove to a wire rack or to a paper towel to remove any excess fat;
• serve hot.