Low Carb Crab Rangoon

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Low Carb Crab RangoonLow Carb Crab Rangoon. I used to make Crab Rangoon Bundles with wonton wrappers, fried in oil & served with some super sweet concoction.  Well, those were the days my friends, we thought they’d never end; we’d sing and dance forever and a day. …and those days?…they did end. I still sing and dance but to a different tune and…these are a pretty terrific substitute. Certainly this is not traditional Crab Rangoon, only different, and really so much better and healthier.  You will need one recipe Flaxseed Meal Crêpes.

As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.

Crab Rangoon
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Ingredients
  1. 1 Recipe Flaxseed Meal Crêpes
Filling
  1. 12 Oz Cream Cheese
  2. ½ C Crab Meat (About 4 Oz)
  3. ¼ C Minced Green Onion Tops
  4. 12 Long Green Onions For Tying Crêpes
Sauce
  1. ½ C Tamari Sauce
  2. ⅓ C Water (+ More If Wanted)
  3. 2 T White Vinegar
  4. 2 T Minced Green Onion Tops
  5. ½ t Crushed Garlic
  6. ½ t Powdered Ginger
  7. ⅛ t Dried Chili Flakes
Instructions
  1. Blanch long green onions until soft.
  2. Blend softened cream cheese, minced green onions, and then crab.
  3. Divide into 12 equal portions (about 2 T), form a roll and place in lower ⅓ of crêpe.
  4. Fold in sides and press gently.
  5. Roll leaving seam on bottom and gently press. It should now look like a 3”-3 ½” baby burrito.
  6. Gently tie in center with long green onion.
  7. Place in sauté pan with 1 T butter set to medium low, cover and heat to just warm.
  8. Plate bundle and drizzle sauce over it.
  9. 12 Servings
  10. 241 Calories, 11.7g Protein, 4.9g Carbs, 2.1g Fiber, 2.8g Net Carbs
Notes
  1. If serving to guests & you have access to long enough green onions cut twelve, put them in boiling water a few seconds to make them soft and tie around each crêpe. It makes a pretty presentation. If you can't get long enough green onions cut them as long as you can, cut each in half and drape an X across the top of each one.
  2. Nutritionals include crêpes.
  3. Crab Rangoon is very good served with a sweet sauce so if you want your Asian drizzle a bit sweeter add 1-2 T Just Like Sugar, a couple drops of liquid Sucalose or sweetener of choice.
  4. I know crab meat is very expensive. (I get dungeness here on the left coast). I have not tried this but perhaps to save tons of money you might try imitation crab, just beware of the added ingredients it may contain.
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