Skinny Girl Crab Rangoon Bombs. Low Carb/Keto Crab Rangoon Fat Bombs are the prefect finger food for any Holiday party. Everyone will love them, but they are so good you may not want to. Personally I absolutely love crab rangoon so it took quite awhile to find a version and recipe that I liked.

Crab Rangoon, also known as Crab Puffs, are filled crisp dumplings filled with a combination of cream cheese, crab meat and vegetables which are often served in American Chinese and Thai restaurants. Online, the dish has often appeared in memes and humorous posts that compliment its flavor quality. Crab Rangoon are crab and cream cheese wontons with green onions pinched into little purses and deep fried, the perfect Chinese restaurant Crab Rangoon is one of the most popular Chinese food appetizers on the menu in any of a million local Chinese Food takeout spots, second perhaps to egg. You can cook Skinny Girl Crab Rangoon Bombs using 12 ingredients and 13 steps. Here is how you cook it.

Ingredients of Skinny Girl Crab Rangoon Bombs

1. It’s of Low fat cream cheese.
2. Prepare of Ricotta cheese.
3. You need of Green onions.
4. It’s of garlic powder.
5. Prepare of onion powder.
6. Prepare of Shredded Parmesan cheese.
7. You need of Lump crab meat.
8. Prepare of Egg Roll Wrappers (I ended up using 1 & a half packages).
9. You need of bowl of water.
10. You need of Butter flavored PAM cooking spray.
11. It’s of worcestershire sauce.
12. Prepare of fresh sliced jalapeños *(optional – i made a few with & a few without)*.

Mix with a fork, breaking up large chunks of crab, then add the cream cheese, mashing with a fork until fully incorporated. Using a teaspoon, spoon filling mixture into wontons. Crab Rangoon – This crisp, fried wonton is loaded with cream cheese and crab goodness, and it's an absolute party favorite! Next Post » Skinny Taco Dip.

Skinny Girl Crab Rangoon Bombs step by step

1. Place all 3 cream cheese bricks into a bowl and warm slightly in the microwave so they are soft & pliable.
2. The goods!.
3. Once you are able to mix the cream cheese around easily with a fork, add the ricotta..
4. Slice the green onion into thin discs using a sharp knife. Add to cheese mixture..
5. Next, add the garlic & onion powder, as well as the Worcestershire sauce and blend together..
6. Slice crab meat into tiny little pieces and add to mixture. Blend well..
7. Once your mixture is ready, set up your "station" with a spoon for scooping, a plate in front of you, the wrappers next to u, and the bowl of water accessible. *Grab a sharp paring knife..
8. Prepare a baking sheet sprayed well with PAM..
9. Lay a wrapper on the plate, spoon some mixture into the middle of the wrapper, & use your fingers to dip in the water and wet all 4 edges of the wrap. Fold it over into a triangle and press firmly to ensure that your edges are secure; "glued together", if you will..
10. NOW, use the paring knife to trim the excess wrapper off to make them look ascetically pleasing. Just make sure to leave enough room so that the edges stay "glued" together. Transfer to your baking sheet and preheat your oven to 325°..
11. Repeat this process until all mixture is used. ⭐Spray the tops of your rangoons with PAM before placing them in the oven ⭐.
12. Bake for about 15 minutes, or until slightly browned. Allow to cool, as they will be molten 🌋.
13. Serve with sweet & sour sauce, duck sauce, soy sauce, or my favorite: a combo of duck sauce & soy! 💕.

My husband loves crab rangoon and always brings it home. I wanted to make it from scratch and as I worked on this recipe I remembered that an ingredient from the old recipe was a little hot sauce. Crab rangoon is so easy to make at home and tastes better than takeout. It's six ingredients to make these wonderful appetizers at home. Crab rangoon is a fried appetizer served at American Chinese restaurants across the United States.