Paleo Crab Rangoon
I once adored going to Chinese restaurants for Crab Rangoon (which is a huge hit in the book Keto Restaurant Favorites). But when Craig lost his job, and we couldn’t afford to go out to eat, I started cooking our favorite restaurant meals at home! Not only was it a great way to save money, but we both lost a lot of weight eating healthier versions at home!
Check out our favorite restaurant recipes made keto in my best-selling cookbook Keto Restaurant Favorites! Click HERE to find it on SALE!
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!
Paleo Crab Rangoon
- 1 package cream cheese
- 2 ounces canned crab not imitation crab
- 1 tsp green onion chopped fine
- 1/4 tsp fresh grated ginger
- ½ tsp Redmond Real 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 Natural Sweetener
- 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)
TESTIMONY OF THE DAY
Our New Keto-Cleanse package contains all new recipes not published anywhere else (AND ON SALE NOW)! Check out the feedback on the roast recipe:
“Your roast recipe from the keto cleanse is EXCELLENT. It must be the bone broth that tenderizes the heck out of it.” – Denise”
Phone Client Update: “This morning I realized that you have saved me, literally, thousands of dollars. Before I started eating the Maria way, and even the first few weeks after, I was contemplating getting a new (king size – we have 3 cuddly cats) mattress set. I had been getting up every morning with back pain for a long time and the mattress is 6-7 years old. Now that I am sleeping better I don’t wake up with a sore back any more. That’s a $1000-$1500+ savings thanks to your advice and meal plans.
On top of that, I have stopped being so worried about what I eat. I know what I need to stay away from and how those foods affect me so I am not tempted to eat them. Well I am still tempted, but I can more easily say no to that craving. I know the temptation will go away the longer I don’t eat those foods. This is a freedom I have never before experienced.
Now that I am sleeping 7-8+ hours each night the fat is melting off of me faster than I could have imagined. 5 effortless pounds this week. Even though, admittedly, I have indulged in more over-feeding days than I should.
Thank you, Maria! What an amazing investment your services are.
Look delicious! I could see endless possibilities for these like jalapeño popper filling, spicy pimento cheese…
wow this looks amazing!
I cannot wait to make these. This is the one thing that I have missed over the last 9 years of Low-Carbing!! Thanks, Maria!
Thanks Adam! 🙂
To save money could the crab be left out? Do you think they would taste ok?
That should work. 🙂
I thought PALEO was dairy free? Has anyone found a nut-free, dairy-free replacement for cream cheese?
You can make it from coconut milk. I have a recipe coming soon. 🙂
A coconut milk cream cheese? I say again… you are a genius. 🙂
Wow, great idea!
Could I broil them in the oven instead of frying!
OMG, I just made these! Soooooo good. So rich and satisfying! I did not have green onions… So just used regular white. Also used a tsp of the Red Boat Fish sauce instead of ginger , since I had no ginger. Delish! I have not even made the sauce yet! Thanks!!
Thank you so much! 🙂
Hello Maria, I purchased the 30 Day Accelerated plan in November 2014. I’d like to know if any of the content you have updated is included in that plan and if it’d be possible to obtain? I e-mailed Craig, when the offer was initially introduced, using the link you have provided, two times now, but no response. Do I qualify for any discounts or is there no updated content in the program. Please advise. Thank you.
Craig just emailed you. For some reason your emails weren’t coming through. 😉
Thanks Maria. I just responded. I appreciate your response.
Do you think chicken skins would work for this as well?
Yes, that should work. 🙂
Chicken skins DO work for these! I recently bought a bag from my local farmer, and played with them–made chicken chips, chicken “rinds”, and chicken Rangoon. Next, I’m gonna try chicken eggrolls.
Maria… you are a genius. 🙂
Holy genius, batman! You are such a constant inspiration!
Thank you so much for this recipe. I really missed crab rangoon and these are fantastic!
You do such a wonderful service to all through your blog and cookbooks. I cannot fully express my gratitude. Thank you!
Thank you MJ!
How long do these last when stored in refrigerator? Reheat in microwave?
About 5 days. I reheat in my toaster oven.
Is there an alternative I can use for the prosciutto? It’s rather expensive. And chicken skin sounds difficult to obtain…
Hmmm I’m not sure. I get mine at trader joes for a great price!
Could I fry in olive oil?
Olive oil isn’t as stable as other so not best for frying. I would use coconut oil, lard, tallow. 🙂