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Old 02-23-2012, 04:46 PM   #1
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Crab Rangoon Low Carb Style

I fried these in the deep fryer
I used Mama Lupe's LC Tortillas - They are the best tasting LC tortillas IMO but if you like something else, I'm sure that would work fine as well.

I don't have a specific recipe. I mixed up a 6 ounce can of crabmeat with 3 ounces of cream cheese. Added in some chopped green onions, garlic powder, salt and a drop of EZsweetz. Then I took 1 Mama Lupe's Tortilla and cut it up into 6 pieces and filled each piece with the cream cheese mixture. I rolled them under so that the seam would be at the bottom of the basket so the mixture would stay put. I'll try wetting the tortilla next time to see if I can get it to stay in a more traditional shape. They ended up looking like little rolls but tasted like crab rangoons. Yum!

Now I need to come up with a tasty dipping sauce

Last edited by tulipsandroses; 02-23-2012 at 04:53 PM..
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Old 02-23-2012, 05:16 PM   #2
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Sounds great! What kind of dipping sauce would go with that, I wonder?
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Old 02-23-2012, 05:22 PM   #3
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This was posted back in 06 by decodiana It might be great with that!

Sweet and Sour Sauce
1 cup water
1/4 tsp salt
1/4 cup Splenda granular
1/2 cup DaVinci's pineapple syrup
1/3 cup apple cider vinegar
1/4 cup low carb ketchup (such as Carb Options)
1/2 tsp soy sauce
How To Prepare: Place all ingredients in saucepan. Bring to boil and continue to boil until reduced by half (approximately 15-20 minutes). Add your choice of thickener at this point if necessary (such as xanthum).
Number of Servings: 4
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Old 02-23-2012, 07:55 PM   #4
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That sweet and sour sauce sounds great Miss Rae! Too bad I don't have any Davinci's pineapple. Will have to put that on my next Netrition order. This worked so well that I want to try to do an eggroll.
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Old 02-23-2012, 08:03 PM   #5
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Quote:
Originally Posted by Jennifer Eloff View Post
Sounds great! What kind of dipping sauce would go with that, I wonder?
In my high carb days, I used to have them with duck sauce. I just read that the ingredients in duck sauce are apricots,plum,peaches,vinegar,sugar and chillis. I think I've seen sugar free apricot jam in the grocery store so I'm going to try my hand at a LC duck sauce. Hmm, now that I think about it, LC Food Corp has SF peach jelly!

Last edited by tulipsandroses; 02-23-2012 at 08:06 PM..
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Old 02-23-2012, 10:01 PM   #6
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Crab Rangoon

How odd that I was reading a recipe in Maria's cookbook last night
about crab rangoon and said wow I need to make this
and got myself a can of crabmeat. She makes an outer
shell I think with eggs and stuff. Now I have two recipes
to choose from.
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Old 02-24-2012, 11:48 PM   #7
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Guess what I'm making!? Thx!!
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Old 02-25-2012, 07:23 AM   #8
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I love crab rangoon. I could just eat the filling. I don't even need the shell.
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Old 02-25-2012, 08:21 AM   #9
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Quote:
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I love crab rangoon. I could just eat the filling. I don't even need the shell.
Me too. I've made crab rangoon dip and ate the dip by itself
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Old 02-25-2012, 12:43 PM   #10
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Oh BTW, an egg wash to seal the seam should work.
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Old 02-25-2012, 01:27 PM   #11
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I think a good "dipper" for the crab part would be Joseph's Lavash. Cut in squares and bake at 350 for 7-10 minutes, and you will have the lightest, crispiest "chips" possible.

Or, maybe it could be used as the wrapper and deep fried.
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Old 02-27-2012, 09:01 PM   #12
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Hey TBipp

Exactly what we did for Oscar night.
I had the lavash crackers with the Crab Rangoon.
It is delicious. I could even eat it on celery hearts.
YUMMY.

Last edited by Barbo; 02-27-2012 at 09:02 PM.. Reason: error
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Old 02-28-2012, 04:14 PM   #13
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I made these again and used Smuckers Sugar Free Preserves to make "duck sauce". I just added water to thin it out and added in a few drops of EZ Sweetz. Yummo!

Thank you Gibbs for the Egg wash tip.
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Old 07-02-2012, 08:49 AM   #14
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Old 07-02-2012, 01:15 PM   #15
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Be still my heart!! Thanks for this one and the sauce recipes!!
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Old 07-03-2012, 10:08 AM   #16
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