Delight your taste buds with a keto-friendly fusion of flavors in these Keto Crab Rangoon Mozzarella Sticks. The combination of luscious crab filling and gooey mozzarella cheese, all enveloped in a crispy coating, creates a snack that’s not only delicious but also low-carb and perfect for your ketogenic lifestyle. Serve these golden delights with a savory dipping sauce for an appetizer that captures the essence of Crab Rangoon while staying true to your keto goals.
Ingredients:
Crab Rangoon Filling:
- 8 oz canned crab meat, drained
- 8 oz cream cheese, softened
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon sugar substitute (such as erythritol)
- Salt and black pepper to taste
For the Mozzarella Sticks:
- 8 mozzarella cheese sticks
- 1 cup almond flour
- 2 large eggs, beaten
- 1 1/2 cups pork rinds, crushed (or almond flour for non-pork rind version)
- Oil for frying
For Dipping Sauce:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar substitute (such as erythritol)
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- Optional: Red pepper flakes for heat
- Instructions:
- Prepare the Crab Rangoon Filling:
- In a bowl, combine drained crab meat, softened cream cheese, chopped green onions, minced garlic, soy sauce, Worcestershire sauce, sugar substitute, salt, and black pepper. Mix until well combined. Set aside.
- Assemble the Mozzarella Sticks:
- Take a mozzarella cheese stick and coat it in almond flour, shaking off any excess. Dip it into the beaten eggs, then coat it with crushed pork rinds (or almond flour for a non-pork rind version). Repeat the process for a double coating if desired. Place the coated mozzarella sticks on a tray lined with parchment paper.
- Fill the Mozzarella Sticks:
- Using a piping bag or a spoon, carefully fill each coated mozzarella stick with the crab rangoon filling, ensuring the ends are sealed.
- Freeze:
- Place the filled mozzarella sticks in the freezer for at least 1-2 hours to firm up.
- Fry the Mozzarella Sticks:
- Heat oil in a deep fryer or a deep pan to 350°F (175°C). Carefully fry the frozen crab rangoon mozzarella sticks until golden brown, about 3-4 minutes. Drain on paper towels.
- Prepare Dipping Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar substitute, minced ginger, and minced garlic. Add red pepper flakes if you desire some heat.
- Serve:
- Serve the Keto Crab Rangoon Mozzarella Sticks hot with the dipping sauce on the side.
- Nutrition Facts (Per Serving – Makes about 8 servings):
- Calories: 300
- Fat: 25g
- Protein: 15g
- Total Carbohydrates: 4g
- Dietary Fiber: 2g
- Net Carbs: 2g
