Georgia’s Crabby Empanadas, BY JELES

INGREDIENTS:

~FOR THE DOUGH~

4 cups Shredded Mozzarella Cheese

6 oz Cream Cheese

3 cups of Anthony’s Almond Flour

2 tsp Psyllium Husk Powder

2 Large eggs

INGREDIENTS:

~FOR CRAB FILLING~

12 oz cream cheese

16 oz Can Fresh crab meat or canned

½ cup of finely chopped onion

2 tsp Coconut Aminos

3 tbsp Monk Fruit

2-3 Dashes of Hot sauce

Salt & Pepper to taste

Oil for frying (avocado, peanut)

Instructions:

FOR THE DOUGH

Place the shredded mozzarella cheese and cream cheese in a medium saucepan over low heat, stirring until well mixed

*You can also use a microwave safe bowl, uncovered, on high for 1-2 minutes (until cheese is completely melted, then stir well until well blended)

In a Large Bowl place Cheese mixture, “SPRINKLE” almond flour, psyllium husk powder, stir with a spatula ) ADD egg

Mix well until your dough is stiff

Knead the dough by hand (wrapped in piece of parchment paper) working it into a big ball of dough

Keep Kneading until all the ingredients are fully mixed

Take the ball of dough and leave it wrapped in the parchment paper and place in plastic bag until your ready to use

Instructions:

~FOR THE CRAB FILLING~

In a Large bowl combine the cream cheese, crab, onions, aminos, monk fruit, hot sauce, and mix well

Add salt and pepper to taste, mix well and set aside

Instructions: Empanadas

COOKIE SHEET lined with parchment paper

Take your dough and cut the dough ball in half, then each half into another half until you have a workable dough

You want to make 36 Balls about 1 inch round, place on the lined cookie sheet

Once all 36 are rolled, take one and using the palm of your hands you want to flatten them about 3’ circle (flattened)

Place a teaspoon of the crab mixture on one half of the dough and seal them tightly.

I shape them like Empanadas (shape them however you like)

Repeat with the remaining circle dough and filling

*I suggest that you prepare ALL the Crab Rangoons “FIRST” and set aside*

Once they’re ALL ready, tightly sealed and shaped

NOTE: If using an Air fryer Temp. 400* for 15 minutes

Pour oil into a large saucepan or Wok (depth about 3 inches)

Heat over medium heat until (you can test it with a piece of dough to sizzle and bubble immediately when you place into it)

This will take about 5-8 minutes, once it’s HOT you can turn it down to low to maintain the heat temperature

Fry 3 to 4 at a time (easier to handle)

Fry for about 2 minutes or until golden brown

Remove from the hot oil and place on a paper towel to drain and cool slightly

SERVE HOT

You’ll have filling left over. Save it and enjoy it with some keto crackers (see recipe for Jeles’ Keto crackers on my page)

*NOTE: You can place any leftovers in fridge for 3-4 days in a zip lock bag

*REHEAT THE LEFTOVERS: 400* Oven for 10 minutes

ENJOY!!!

Crab Rangoons~ Empanadas ~Appetizer~ Keto~ Jeleszinhas recipes

Makes: 36 Servings: 12~ Serving Size: 3 Rangoons ~

Calories: 442 ~Net Carbs: 5

DON'T FORGET TO follow me at jeleszinhasjourney on Facebook & Instagram, for more amazing and easy recipes!