Crispy Low Carb Crab Rangoon Quesadilla
Crispy Low Carb Crab Rangoon Quesadilla
Ingredients
- 1 low carb tortilla
- 1/4 cup crab meat, chopped
- 2 tablespoons cream cheese, softened
- 2 tablespoons green onions, chopped
- 1/4 cup shredded mozzarella
- 2 tablespoons butter, or oil
Instructions
- 1
Finely chop the crab meat. In a medium bowl, combine the chopped crab meat, softened cream cheese, and chopped green onions. Mix these ingredients thoroughly with a spoon until well combined and evenly distributed.
⏱️ 3 min
- 2
Lay out the low carb tortilla flat on a clean surface. Sprinkle half of the shredded mozzarella cheese (approximately 2 tablespoons) over one half of the tortilla.
⏱️ 1 min
- 3
Evenly spread the prepared crab meat mixture over the same half of the tortilla where the mozzarella was sprinkled.
⏱️ 2 min
- 4
Sprinkle the remaining shredded mozzarella cheese (approximately 2 tablespoons) on top of the crab mixture.
⏱️ 1 min
- 5
Carefully fold the tortilla in half, pressing gently along the edges to secure the filling inside.
⏱️ 1 min
- 6
Heat a non-stick pan or skillet over medium heat. Add the butter or oil to the pan and allow it to melt and heat up.
⏱️ 1 min
- 7
Once the butter or oil is hot and shimmering, carefully place the folded quesadilla into the pan. Fry for 3 to 4 minutes per side, or until it is golden brown, crispy, and the cheese is melted and bubbly.
⏱️ 8 min
- 8
Remove the cooked quesadilla from the pan and place it on a cutting board.
⏱️ 1 min
- 9
Slice the quesadilla in half or into smaller wedges, if desired.
⏱️ 1 min
- 10
Serve immediately. For an extra treat, consider serving with a side of sugar-free sweet chili sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Low Carb Crab Rangoon Quesadilla
- 1 low carb tortilla
- 1/4 cup crab meat, chopped
- 2 tablespoons cream cheese, softened
- 2 tablespoons green onions, chopped
- 1/4 cup shredded mozzarella
- 2 tablespoons butter, or oil
Instructions
- 1
Finely chop the crab meat. In a medium bowl, combine the chopped crab meat, softened cream cheese, and chopped green onions. Mix these ingredients thoroughly with a spoon until well combined and evenly distributed.
⏱️ 3 min - 2
Lay out the low carb tortilla flat on a clean surface. Sprinkle half of the shredded mozzarella cheese (approximately 2 tablespoons) over one half of the tortilla.
⏱️ 1 min - 3
Evenly spread the prepared crab meat mixture over the same half of the tortilla where the mozzarella was sprinkled.
⏱️ 2 min - 4
Sprinkle the remaining shredded mozzarella cheese (approximately 2 tablespoons) on top of the crab mixture.
⏱️ 1 min - 5
Carefully fold the tortilla in half, pressing gently along the edges to secure the filling inside.
⏱️ 1 min - 6
Heat a non-stick pan or skillet over medium heat. Add the butter or oil to the pan and allow it to melt and heat up.
⏱️ 1 min - 7
Once the butter or oil is hot and shimmering, carefully place the folded quesadilla into the pan. Fry for 3 to 4 minutes per side, or until it is golden brown, crispy, and the cheese is melted and bubbly.
⏱️ 8 min - 8
Remove the cooked quesadilla from the pan and place it on a cutting board.
⏱️ 1 min - 9
Slice the quesadilla in half or into smaller wedges, if desired.
⏱️ 1 min - 10
Serve immediately. For an extra treat, consider serving with a side of sugar-free sweet chili sauce for dipping.
⏱️ 1 min