Ingredients
– 8 ounces of cream cheese, softened
– 6 ounces canned lump crab meat, drained and flaked
– 1/4 cup chopped green onions
– 1 clove garlic, minced
– 1 tablespoon soy sauce or coconut aminos
– 1/2 teaspoon Worcestershire sauce
– Salt and pepper to taste
– 12 large cabbage leaves, blanched
– 1 tablespoon of coconut oil, for frying
– Optional: 1 teaspoon of sesame oil for flavor
Directions
1. In a medium bowl, mix together the softened cream cheese, crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, and a pinch of salt and pepper until well combined.
2. Lay out the blanched cabbage leaves and place a heaping tablespoon of the crab mixture onto each leaf. Fold in the sides and roll up the leaf to encase the filling.
3. Heat the coconut oil (and a drizzle of sesame oil if using) over medium heat in a large skillet. Once hot, place the cabbage rolls seam-side down in the pan, and fry until golden brown on all sides, about 3 minutes per side.
4. Transfer the rolls to a paper towel-lined plate to drain any excess oil.
Variations & Tips

– For those who aren’t fans of cabbage, try using large lettuce leaves as a substitute for a lighter wrap.
– Spice it up with a touch of sriracha or red pepper flakes mixed into the cream cheese blend for those who prefer a little kick.
– If you have little ones who are skeptical of seafood, finely shredded chicken makes a fantastic substitute for crab meat.
– You can also bake these Keto Crab Rangoon rolls in the oven at 400 degrees F for 10-12 minutes or until they’re heated through and the cabbage is slightly crispy, for a healthier version that avoids frying.
– Lastly, food is all about sharing and making memories. Feel free to get the hands of little ones involved in rolling their very own Crab Rangoon – it’s a fun way to spend time together and make cooking a family affair!