Crab Rangoon Filling

Ingredients:   - 8 oz cream cheese, completely softened   - 6 oz to 8 oz crab meat (lump, canned, or imitation), drained well   - 3 tbsp green onions, thinly sliced   - 1 tsp Worcestershire sauce   - 1/2 tsp coconut aminos   - 1/2 tsp garlic powder   - 1/2 tsp sweetener Instructions: 1.  Whip the Base: Beat the softened cream cheese, Worcestershire sauce, soy sauce, garlic powder, and sugar together until completely smooth. 2.  Add the Aromatics: Stir in the green onions. 3.  Fold in the Crab: Gently fold in the drained crab meat. 4.  Chill: Refrigerate for 30 minutes before filling wontons to make assembly easier and prevent leaking. Tip: Use 1–2 tsp of filling per wrapper and press out all air pockets before sealing.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions:

Step 2

1. Whip the Base: Beat the softened cream cheese, Worcestershire sauce, soy sauce, garlic powder, and sugar together until completely smooth.

Step 3

2. Add the Aromatics: Stir in the green onions.

Step 4

3. Fold in the Crab: Gently fold in the drained crab meat.

Step 5

4. Chill: Refrigerate for 30 minutes before filling wontons to make assembly easier and prevent leaking.