When you think of comfort food that brings people together, it's impossible not to mention the beloved Crab Rangoon. Historically, Crab Rangoon has its roots in American Chinese cuisine, known for its creamy center and crunchy exterior. While the classic recipe is a no-go for those on a ketogenic diet, I've spun the traditional into a Keto Crab Rangoon that's just as comforting and a joy to share. Whether it's a family game night or you're simply looking to treat yourself without straying from your keto goals, this recipe is a surefire way to bring that cozy feeling to your table.
Our Keto Crab Rangoon is a star all on its own, but if you're yearning for a little extra, pair it with a side of stir-fried veggies or a crisp Asian-inspired slaw. A simple cucumber salad made with vinegar and a touch of sweetness from your favorite keto-friendly sweetener can also provide a refreshing contrast to the richness of the Crab Rangoon.
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Keto Crab Rangoon
Servings: Makes about 12 servings
Servings: Makes about 12 servings
Ingredients
- 8 ounces of cream cheese, softened
- 6 ounces canned lump crab meat, drained and flaked
- 1/4 cup chopped green onions
- 1 clove garlic, minced
- 1 tablespoon soy sauce or coconut aminos
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 12 large cabbage leaves, blanched
- 1 tablespoon of coconut oil, for frying
- Optional: 1 teaspoon of sesame oil for flavor
- 6 ounces canned lump crab meat, drained and flaked
- 1/4 cup chopped green onions
- 1 clove garlic, minced
- 1 tablespoon soy sauce or coconut aminos
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper to taste
- 12 large cabbage leaves, blanched
- 1 tablespoon of coconut oil, for frying
- Optional: 1 teaspoon of sesame oil for flavor
Directions
1. In a medium bowl, mix together the softened cream cheese, crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, and a pinch of salt and pepper until well combined.
2. Lay out the blanched cabbage leaves and place a heaping tablespoon of the crab mixture onto each leaf. Fold in the sides and roll up the leaf to encase the filling.
3. Heat the coconut oil (and a drizzle of sesame oil if using) over medium heat in a large skillet. Once hot, place the cabbage rolls seam-side down in the pan, and fry until golden brown on all sides, about 3 minutes per side.
4. Transfer the rolls to a paper towel-lined plate to drain any excess oil.
Variations & Tips
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- For those who aren't fans of cabbage, try using large lettuce leaves as a substitute for a lighter wrap.
- Spice it up with a touch of sriracha or red pepper flakes mixed into the cream cheese blend for those who prefer a little kick.
- If you have little ones who are skeptical of seafood, finely shredded chicken makes a fantastic substitute for crab meat.
- You can also bake these Keto Crab Rangoon rolls in the oven at 400 degrees F for 10-12 minutes or until they're heated through and the cabbage is slightly crispy, for a healthier version that avoids frying.
- Lastly, food is all about sharing and making memories. Feel free to get the hands of little ones involved in rolling their very own Crab Rangoon – it's a fun way to spend time together and make cooking a family affair!
- Spice it up with a touch of sriracha or red pepper flakes mixed into the cream cheese blend for those who prefer a little kick.
- If you have little ones who are skeptical of seafood, finely shredded chicken makes a fantastic substitute for crab meat.
- You can also bake these Keto Crab Rangoon rolls in the oven at 400 degrees F for 10-12 minutes or until they're heated through and the cabbage is slightly crispy, for a healthier version that avoids frying.
- Lastly, food is all about sharing and making memories. Feel free to get the hands of little ones involved in rolling their very own Crab Rangoon – it's a fun way to spend time together and make cooking a family affair!