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
– 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!
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