Keto Crab Rangoons

Here’s a recipe for Keto Crab Rangoons:

Ingredients:

• 8 oz. lump crab meat
• 8 oz. cream cheese, softened
• 1/4 cup chopped green onions
• 1/4 cup grated Parmesan cheese
• • 2 garlic cloves, minced
  • 1 tsp. Worcestershire sauce
  • 1 tsp. soy sauce
  • 1/2 tsp. ground ginger
  • Salt and black pepper to taste
  • 1 egg, beaten
  • 1/4 cup almond flour
  • Oil for frying (avocado oil or coconut oil are good choices)

  Instructions:

  1. In a mixing bowl, combine the crab meat, cream cheese, green onions, Parmesan cheese, garlic, Worcestershire sauce, soy sauce, ginger, salt, and black pepper. Mix well to combine.
  2. Using a small cookie scoop or spoon, form the crab mixture into small balls and place them on a parchment-lined baking sheet. Freeze the balls for about 20 minutes, or until firm.
  3. In a shallow dish, beat the egg. In another shallow dish, place the almond flour.
  4. Heat the oil in a deep fryer or a heavy-bottomed skillet over medium-high heat.
  5. Dip each frozen crab ball into the beaten egg, then roll it in the almond flour to coat.
  6. Fry the crab balls in the hot oil until golden brown, turning once, for about 2-3 minutes per side.
  7. Remove the Crab Rangoons from the oil with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
  8. Serve the Keto Crab Rangoons hot with your favorite dipping sauce, such as soy sauce, hot mustard, or sweet chili sauce.

  Nutritional facts per serving (makes about 24 Crab Rangoons):

• Calories: 87
• Total fat: 7g
• Saturated fat: 3g
• Cholesterol: 33mg
• Sodium: 126mg
• Total carbohydrate: 1g
• Dietary fiber: 0g
• Sugars: 0g
• Protein: 5g

Note: Nutritional facts may vary depending on the ingredients and brands used.