Get ready to ride the flavor wave with our low-carb Crab Rangoon Chaffles, a recipe crafted by our very own Curt (@ketoxjunkie) of The Squirrel Squad®️!
So, you can slather it on guilt-free and savor every bite of your nutrient-packed, keto-friendly BBQ Salmon dish. It's a tasty way to stay on track with your health goals!
This mouthwatering dish will have your taste buds embarking on a flavor voyage, with the Hungry Squirrel Sweet & Spicy Chili Sauce acting as the perfect gust of wind to your culinary sails. Prepare for a high tide of flavor, sure to anchor you in a sea of culinary delight!
Recipe Info
2 Yield Servings
14 Ingredients
20 mins Preparation Time
5 mins Cooking Time
Watch Video:
Ingredients:
- 1-2 stalks of green onions (chopped)
- Garlic (as much as you dare)
- 1 lb of crab meat
- 8 oz softened cream cheese
- 4 large eggs
- Parmesan cheese (to taste)
- Dash of Umami Seasoning
- Dash of White Pepper
- Dash of Ginger powder
- Dash of black pepper
- Crushed red chili flakes
- Fish sauce (just a sprinkle)
- Shredded cheese (for that extra oomph)
- Hungry Squirrel Keto Sweet & Spicy Chili Sauce (for dipping)
Chef Notes:
Layer it up:
Layering shredded cheese on both sides of your mixture in the chaffle maker ensures a crispy outside with a creamy, flavorful inside.
Seasoning is Key:
Feel free to experiment with the seasonings. The Umami seasoning and fish sauce are optional, but they add an extra depth of flavor.
Patience, Grasshopper:
Resist the temptation to peak! Let the chaffle cook for the full 4-5 minutes for optimal crispiness.
Directions:
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Chop up your green onions and garlic. Brace yourself, those green onions can bring tears just like their regular counterparts!
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Mix the chopped ingredients with your crab meat, cream cheese, eggs, parmesan cheese and a blend of seasonings.
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While your mixing magic is happening, get your mini chaffle maker heated up.
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Spray your chaffle maker with ghee, add a layer of shredded cheese, followed by your crab rangoon mixture, and top off with some more shredded cheese.
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Cook until done (usually about 4-5 minutes).
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Tear apart your cooked chaffle, dip into the chili sauce and savor the explosion of flavors!