Crab Rangoon Cups These make for a perfect party appetizer or snack! RECIPE - Makes 12 cups INGREDIENTS: 2 Cutdacarb flatbreads 2 6oz cans of lump crabmeat, drained 8 oz softened cream cheese 2 green onions, sliced (white parts only, save the green for garnish) 1 tsp liquid aminos (or soy sauce) 1/2 tsp Worcestershire sauce 1/4 tsp garlic powder 1 beaten egg DIRECTIONS: 1. Preheat oven to 375 degrees F. 2. In a bowl, mix together the crab meat, cream cheese, green onions, Worcestershire sauce, liquid aminos and garlic powder. 3. Cut the flatbreads in half lengthwise and then cut those strips into thirds. 4. Dip each flatbread piece into the egg wash to coat both sides. 5. Place them into each cup of a muffin pan. *grease if not using silicone. 6. Scoop the cream cheese crab filling into each one. 7. Bake for 20 minutes. Garnish with chives. *Drizzle on or dip in Sweet Chili Sauce.👇🏼 SWEET CHILI SAUCE: 1 Tbsp liquid aminos 1/2 Tbsp sugar free ketchup 1/2 Tbsp zero sugar honey 1/2 Tbsp rice vinegar 1 tsp minced garlic 1 tsp sambal oelek 1/2 tsp chili oil NUTRITION: 1 cup | 2.2g net carbs 3.1g total carbs | 0.9g fiber | 87 calories | 5g protein | 7g fat | 0.7g sugar *Save 10% on your first 24 pack of @cutdacarb flatbread with code: Kristy10
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