Keto Crab Rangoon
How to Make It
Step 1
Preheat an oven to 350 degrees and line a large sheet tray with parchment paper. Spread out 12 TB of shredded parmesan into 12 circles on the sheet tray, making sure none of the cheese is clumped together.
Step 2
Bake the parmesan circles in the oven for 6-7 minutes until the circles are completely melted, bubbly, and only the edges are turning golden brown. Keep an eye on your oven during this process to avoid over cooking.
Step 3
Let the parmesan circles cool for 30-60 seconds. However, as soon as they are cool enough for you to touch, continue with this step immediately. Pick up each circle and press them into a full-sized 12-ct. muffin tin. The circle will harden into a little cup that serves as your “wonton wrapper”.
Step 4
Set the parmesan cups aside to cool. Create the crab rangoon filling by finely dicing imitation crab and tossing it in a pan with the soy sauce, worcestershire, garlic powder, and sesame seeds on a low heat. Cook through just until the crab is coated in the liquids and spices and it becomes warm.
Step 5
Toss the cream cheese into the pan. Cook and stir over low-medium heat until you have a warm, gooey, crab rangoon filling. The cream cheese will want to seize if it becomes too hot or too cold, so adjust your heat as necessary.
Step 6
Remove the cheese cups from your muffin tins. Fill each parmesan cup with a dollop of crab rangoon filling. Sprinkle the chopped green onion over your crab rangoons and enjoy warm!
Ingredients
- Parmesan Cheese – 12 tablespoon, shredded
- Imitation Crab Meat by Sea Queen – 2 ounce
- Soy Sauce – ¼ teaspoon
- Worcestershire Sauce – ½ teaspoon
- Garlic Powder – ¼ teaspoon
- Sesame Seeds – 1 teaspoon, whole pieces
- Cream Cheese – 4 ounce
- Green Onions – 3 teaspoon, chopped