Paleo Crab RangoonOne of my weaknesses is crab rangoon, the crispy fried dough filled with crab meat and cream cheese, it pretty much doesn’t get better than that. Yesterday as I was picking ripe veggies in the garden I wanted to figure out what to stuff all the zucchini flowers with, so I started searching. There were lots of options, mostly involving ricotta cheese or cream cheese. That’s when I remembered we had a pound of crabmeat in the fridge waiting for my avocados to ripen, and I knew what had to happen.

Know that you will need 4 hands to complete this recipe, one person to hold open the flowers while the other person stuffs them. My husband believed he got the better end of that deal after his hands were covered in crab meat and cheese and he just had to lick them off. Sadly, it also gave him the chance to just stuff a few in his mouth. I’m shocked I actually got to fry any of them! These make a great appetizer and the presentation is gorgeous (don’t trust my photos, lol.)

If you would like them a little crispier you might want to dust them with coconut or almond flour before frying, but we liked them plain. If you don’t do dairy try these with just crab meat or mix the crab with avocado and stuff them!

Zucchini Paleo Crab Rangoon
Author: 
Recipe type: Appetiser
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 16 zucchini flowers
  • 8 oz cream cheese
  • 8 oz crab meat
  • 1 teaspoon minced garlic
  • 1 chopped green onion
  • 1 teaspoon coconut aminos
  • ½ cup coconut oil
Instructions
  1. Rinse zucchini flowers, making sure you do the inside so there are no bugs
  2. Microwave cream cheese for 20-30 seconds so it’s easy to mix
  3. Add the crab meat, garlic, onion, coconut aminos and mix well
  4. Stuff each flower, twisting the ends to close them
  5. Heat coconut oil in small skillet
  6. Fry each flower 1-2 minutes on each side or until ends are crispy
  7. Lay on paper towels to drain excess oil