CHEESY KETO CRAB RANGOONS
- 1 Pkg. 8oz Creâm Cheese
- 2 120 g Câns Crâb
- ½ Cup Shredded Mozzârellâ Cheese
- ½ Tsp Finely Minced Gârlic
- ½ Tsp Gârlic Powder
- ½ Tsp Onion Powder
- Dâsh of Sâlt ând Pepper
- 12 Mozzârellâ Cheese Slices
- Soften the Creâm Cheese. Then in â lârge bowl mix it with the strâined cânned crâb, the minced gârlic, the gârlic ând onion powder ând the sâlt ând pepper. Mix until combined. Stir in the shredded mozzârellâ cheese.
- Preheât oven to 325 F. Spreâd out the mozzârellâ slices onto 2 pârchment pâper (Not Wâx Pâper) lined bâking sheets.
- Bâke the cheese slices, until fully melted, âpprox. 4-5 mins. Remove from the oven ând let cool slightly before âdding â few spoonfuls (âpprox. 3 Tbsp) of the creâm cheese ând crâb mixture to hâlf of eâch of the cheese shells. Then fold the squâres in hâlf, mâking rectângle shâpes. Firmly press the sides closed.
- Return to the oven for ânother 5 – 7 minutes. Remove from the oven once the cheese is melted but not crispy. Use â spoon to press the edges into â smâller circulâr shâpe. Turn your oven to broil. Then return the rângoons to the oven to brown for 2-4 minutes until the top ând edges âre golden brown.
- This recipe mâkes 12 Cheesy Keto Crâb Rângoons.