Introducing our newest keto creation: Cheesy Crab Rangoon with a twist These little pockets of delight are a game-changer for your keto journey. Picture this: golden-brown mozzarella “wontons” cradling a savory blend of lump crab meat and creamy cheeses, seasoned to perfection. With each crispy bite, you’ll savor the rich flavors and satisfying crunch without compromising your low-carb lifestyle.
Keto Cheesy Crab Rangoon (Mozzarella Cheese as Wonton)
Ingredients:
1 cup lump crab meat
1 cup shredded mozzarella cheese
1/4 cup cream cheese, softened
1 green onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Cooking oil (such as avocado or coconut oil) for frying
In a mixing bowl, combine the lump crab meat, softened cream cheese, shredded mozzarella cheese, finely chopped green onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Shape the Wontons:
Take a small portion of the crab mixture (about 1 tablespoon) and place it in the center of your palm. Use your hands to shape it into a small ball or oval shape. Repeat this process until all of the mixture is used up.
Prepare the Mozzarella “Wontons”:
Heat a non-stick skillet over medium heat. Place a small pile of shredded mozzarella cheese (about 1 tablespoon) in the skillet and spread it out into a thin, circular shape. Let the cheese melt and cook until it starts to turn golden brown and crisp around the edges, about 2-3 minutes.
Assemble the Crab Rangoon:
Once the mozzarella cheese has started to crisp, carefully place a portion of the crab mixture in the center of the melted cheese. Fold the edges of the cheese over the filling to form a square or rectangle shape, resembling a wonton. Use a spatula to gently press down on the edges to seal them together.
Cook the Crab Rangoon:
Cook the assembled crab rangoon in the skillet for an additional 1-2 minutes on each side, or until the cheese is golden brown and crispy on both sides. Be careful when flipping to ensure the filling stays intact.
Serve:
Once cooked, remove the crab rangoon from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite dipping sauce, such as sugar-free sweet chili sauce or soy sauce with a splash of rice vinegar.