Paleo Crab Rangoon
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I have made and tested so many recipes for this blog and I have to admit this is my absolute favorite recipe! …Savory recipe that is!
Crab Rangoon was a weakness of mine in my former “un-healthified” life and even though it has been 10 years since I had one, I think these are better! But what is even cooler is that I don’t feel awful after eating them!
- 1 package cream cheese
- 2 ounces canned crab (not imitation crab)
- 1 tsp green onion, chopped fine
- ¼ tsp fresh grated ginger
- ½ tsp Celtic sea salt
- 16 large slices of Proscuitto, sliced thin (from the butcher)
- Coconut oil or SkinnyFat MCT Oil for frying
- SWEET n SOUR SAUCE
- ½ cup Swerve confectioners
- ½ cup coconut vinegar
- 2 TBS coconut aminos
- 1 TBS tomato paste
- 1 clove roasted garlic (not raw)
- 1 tsp grated ginger
- Preheat fryer or oil in a deep skillet to 350 degrees F. In a small bowl combine the filling until well combined.
- Lay one slice of prosciutto wrapper on parchment paper so that the prosciutto is lying with short end towards you. Spoon about 1 heaping tablespoon of the filling on the bottom left hand corner of the prosciutto. Fold the prosciutto in a triangle shape over the filling (like you are making a paper football you use to fling across the classroom). Continue folding in a triangle shape making sure the filling is covered well. Continue until all the way to the top of the prosciutto.
- Repeat until all wrappers are filled.
- Working in batches fry the crab rangoon by placing the into the hot oil for about 2 minutes or until crisp on the outside. Remove from oil and serve.
- SWEET n SOUR SAUCE: Heat the ingredients in a small saucepan until simmering. Whisk until smooth. If you want a thicker sauce, add ¼ tsp guar gum.
- OIL TIP: Once cool, strain the oil and store in mason jars in the fridge for future use.
Traditional Crab Rangoon =
"Healthified" Crab Rangoon = 60 calories, 4.9g fat, 3.9g protein, 1g carb
72.7% fat, 23% protein, 4.3% carbs)