Cheesy Keto Crab Rangoons
INGREDIENTS
- 1 Pkg. 8oz Cream Cheese
- 1/2 Cup Shredded Mozzarella Cheese
- 2 120 g Cans Crab
- 1/2 Tsp Finely Minced Garlic
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- Dash of Salt and Pepper
- 12 Mozzarella Cheese Slices
DIRECTIONS
1. Soften the Cream Cheese. Then in a large mixing bowl, mix
it with the strained canned crab, the minced garlic, the garlic and onion
powder and the salt and pepper. Mix until combined. Stir in the shredded
mozzarella cheese.
2. Preheat oven to 325 F. Spread out the mozzarella slices
onto 2 parchment paper (Not Wax Paper) lined baking sheets.
3. Bake the cheese slices, until fully melted, approx. 4-5
mins. Remove from the oven and let cool slightly before adding a few spoonfuls
(approx. 3 Tbsp) of the cream cheese and crab mixture on half of each of the
cheese shells. Then fold the squares in half, making rectangle shapes. Firmly
press the sides closed.
4. Return to the oven for another 5 – 7 minutes. Remove from
the oven once the cheese is melted but not crispy. Use a spoon to press the
edges into a smaller circular shape. Turn your oven to broil. Then return the
rangoons to the oven to brown for 2-4 minutes until the top and edges are
golden brown.
This recipe makes 12 Cheesy Keto Crab Rangoons.
Cheesy Keto Crab Rangoons
RECIPE TIPS:
– Using pre sliced Mozzarella Deli Slices makes this recipe
a breeze.
– Small piles of grated mozzarella cheese will work instead
of the slices if needed.
– I used 2 120 g cans of Crab. Fresh crab can be used if preferred.