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Low Carb Crab Rangoon:




         Ingredients:

1 (8 ounce) block of cream cheese
2 Tbs diced green onion
4 Yamamotoyama Sushi Soy Wrappers, Original
1 Tbs Coconut Secret Organic Raw Coconut Aminos Soy-Free Seasoning or Soy Sauce
non stick spray
1 (4.25 ounce) can lump crab meat
An additional 1 Tbs of chopped green onions to garnish

Directions:

Preheat your oven to 300 degrees. Spray 16 sections of your standard size cupcake pan with non stick spray. In a bowl combine all ingredients except the crab meat and microave for 45 to 50 seconds. Mix well. Once combined, drain the crab meat well and fold gently into the mixture as to not break up the crab meat too much. Cut the soy wraps with scissors into 4 equal squares each and form into the sprayed sections of you cupcake pan. Add 1 to 2 Tbs of the mixture into each cup and bake for 13 to 15 minutes. Let sit for a couple minutes and gently remove to plate and top with remaining diced green onion. You can pick these up with your hands and eat them and they hold togther. Completely delish!

Makes 16 individual cups.

 


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