Contents:
Crab Rangoon Stuffing:
8 ounces canned crab meat, drained
8 oz. cream cheese, softened
2 green onions, finely chopped
1 clove of garlic, chopped
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sugar substitute (such as erythritol)
Salt and pepper to taste
For Mozzarella Sticks:
8 mozzarella cheese sticks
1 cup almond flour
2 large eggs, beaten
1 1/2 cups pork rinds, crushed (or almond meal for a non-pork rind version)
frying oil
For the Dipping Sauce:
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon sugar substitute (such as erythritol)
1 teaspoon chopped ginger
1 teaspoon chopped garlic
Optional: Red pepper flakes for heat,
