Chinese Crab Recipes

Keto Crab Rangoons Low Carb I Breathe I'm Hungry

WEBNov 9, 2020 · While the oil is heating, combine the cream cheese, crab, onions, fish sauce, and erythritol in a small bowl and mix well. Divide the …

Rating: 5/5(10)
1. Pour oil into a large saucepan to a depth of about 2 inches.
2. Heat over medium-high heat until about 375 degrees, or hot enough for a tiny piece of bread or dough to sizzle and bubble immediately when dropped into it. This will take about 5-7 minutes – once it’s hot you can turn it to low to maintain the heat until you’re ready to start frying.
3. While the oil is heating, combine the cream cheese, crab, onions, fish sauce, and erythritol in a small bowl and mix well.
4. Divide the Easy Keto Dough into 18 balls of about 1 inch in size.

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Crab Rangoons Low Carb & Gluten Free I Breathe …

WEBApr 28, 2020 · Combine the softened cream cheese, crab meat and onion in a food processor and pulse until combined. Set aside. The rice paper …

1. Combine the softened cream cheese, crab meat and onion in a food processor and pulse until combined. Set aside.
2. The rice paper wraps are hard and look almost like sheets of plastic. You’ll have to soak them in warm water for about 30 seconds to soften them. Only do one or two at a time or they’ll get too soft. Once soft, cut them into four quarters.
3. Place about a teaspoon of filling onto the center of each quarter. You can fold it over and press into a triangle shape, or you can roll them up like mini eggrolls. Let them sit for at least 2 minutes before frying, which helps the edges dry out and stick together, and prevents splattering oil from dropping them into the oil too wet.
4. Fry them in 375 degree (F) oil for about 2 minutes or until starting to brown. If they aren’t browning, your oil is probably not hot enough. Remove and drain on paper towels. Serve immediately.

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