Shared by DeniseM
Don’t you love those Crab Rangoon appetizers from Oriental restaurants? Unfortunately, the wrappers used to make them are too carby to use. So what to do? Make them into a chaffle, of course! 🧇
I changed this recipe from Low Carb Quick a little by adding some chopped green onions to the cream cheese, crab, and egg chaffle mixture—as well as some seasoning salt and pepper.
These were very good, but I felt I would want more cream cheese filling. I only used one egg, and I think another can, or maybe half a can of crab, would have been better, too. I also did not use 1/3 cup of Erythritol when making the sauce! There are way too many carbs. I just added a squeeze of liquid stevia, zero carbs. I then added about a tablespoon of chopped peanuts. That added some nice flavor to the sauce. It was a little too spicy, so I mixed in some GHughes Sugarfree Sweet Chili Sauce, which made it perfect. It’s a great sauce; to save time, you could use it and not make the sauce in the recipe. But both are very good, especially mixed.
When the chaffles were finished cooking, I sliced them, then added some more filling (minus the egg) on top of the chaffle, then dipped it in the sauce it was very, very good and did make me think of Crab Rangoons from the restaurants. 🦀🥡🥢
Comments