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.
Keto Crab Rangoon
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
Directions
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