Ingredients:
For the Filling:
- 1 cup canned crab meat, drained
- 4 oz cream cheese, softened
- 1 green onion, finely chopped
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon soy sauce (use tamari for gluten-free)
- Salt and pepper to taste
For the Mozzarella Shells:
- 2 cups shredded mozzarella cheese
- 1 tablespoon almond flour (optional, for added crispiness)
For Dipping Sauce (Optional):
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1/2 teaspoon sesame oil
- Pinch of red pepper flakes (optional)
Instructions:
For the Filling:
- Prepare Crab Mixture:
- In a bowl, combine drained crab meat, softened cream cheese, chopped green onion, minced garlic, Worcestershire sauce, soy sauce, salt, and pepper. Mix well until all ingredients are evenly incorporated.
For the Mozzarella Shells:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare Mozzarella Shells:
- On a parchment-lined baking sheet, create small mounds of shredded mozzarella cheese, leaving space between each mound. If desired, sprinkle a bit of almond flour over each mound for added crispiness.
- Bake:
- Bake in the preheated oven for about 8-10 minutes or until the edges are golden brown and the cheese has melted and crisped up.
- Shape into Cups:
- Working quickly while the cheese is still hot, use a spoon to shape each melted mound into a cup shape. Allow them to cool for a few seconds.
Assembly:
- Fill the Mozzarella Cups:
- Spoon the crab mixture into each mozzarella cup.
- Bake Again:
- Place the filled cups back in the oven for an additional 5-7 minutes, or until the filling is heated through, and the edges of the mozzarella cups are golden and crisp.
- Prepare Dipping Sauce (Optional):
- In a small bowl, mix together soy sauce or tamari, rice vinegar, sesame oil, and red pepper flakes to create a dipping sauce.
- Serve and Enjoy:
- Serve your Keto Crab Rangoon with Mozzarella Cheese hot, with the optional dipping sauce on the side.