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crab rangoon with sweet chili sauce
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5 from 4 votes

Crispy Crab Rangoon Chaffle

Keto and low carb friendly crab rangoon, made in the mini waffle maker.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer
Cuisine: Asian
Servings: 4
Calories: 349kcal
Author: Amber @ Low Carb Quick

Ingredients

Crab Rangoon Chaffles

  • 12 oz canned crab meat
  • 2 large eggs
  • 4 oz cream cheese softened
  • ½ cup grated parmesan cheese (fresh or dried)
  • ¾ cup white cheddar cheese shredded

Sweet Chili Sauce (optional)

Instructions

Crab Chaffle Instructions

  • Preheat waffle maker.
  • Mix all ingredients for the chaffle, except the shredded white cheddar cheese.
  • Spray waffle maker with non-stick spray. Add a layer of shredded white cheddar cheese, then top with a scoop of crab rangoon mixture. Top with shredded white cheddar cheese and close the lid.
  • Wait AT LEAST 4-5 minutes before opening waffle maker. If you must check, only open a little. If it's sticking, it's not finished cooking.

Sweet Chili Sauce Instructions

  • Mix all ingredients in small pot over high heat and bring to a boil, stirring frequently with a whisk. Remove.

Video

Nutrition

Serving: 2chaffles | Calories: 349kcal | Carbohydrates: 3g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 794mg | Potassium: 347mg | Fiber: 1g | Sugar: 1g | Vitamin A: 986IU | Vitamin C: 3mg | Calcium: 414mg | Iron: 1mg