Crab Rangoon Stuffed Cheddar Bay Biscuits | Keto Snackz

Keto Snackz

Name: Crab Rangoon Stuffed Cheddar Bay Biscuits
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Yield: 8
Cuisine: American
Ingredients: Land O Lakes Butter, with Olive Oil & Sea Salt; SIGNATURE SELECTS Baking Powder, Double Acting; Crunch Easter Flatback Egg; Kerrygold Garlic & Herb Butter; Bob's Red Mill Super-Fine Natural Almond Flour; Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese; Geisha Crab Meat, Fancy, with Leg Meat; Morton Iodized Salt, 26 Ounce; Lucerne Table Cream, Light; O Organics Cream Cheese Spread Tub

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Crab Rangoon Stuffed Cheddar Bay Biscuits

Serves 845 mins prep12 mins cook

A unique fusion recipe featuring tender crab and cream cheese filling encased in a savory cheddar biscuit, air-fried to golden perfection.

0 servings

What you need

Land O Lakes Butter, with Olive Oil & Sea Salt

cup butter

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

egg

tbsp garlic butter

Bob's Red Mill Super-Fine Natural Almond Flour

cup almond flour

Sargento Off The Block Fine Cut Shredded Sharp Cheddar Cheese

cup shredded cheddar

oz crab meat

tsp salt

cup heavy cream

oz cream cheese

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Instructions

1. Mix your crab and cream cheese, roll into small balls, and freeze until firm.
2. In one bowl mix the almond flour, baking powder, and salt.
3. In another bowl, whisk together the egg, melted butter, and heavy cream.
4. Combine your wet and dry ingredients, then fold in the shredded cheddar.
5. Form the dough around your frozen crab balls and place in greased muffin cups.
6. Air fry at 350°F for 10–12 minutes. Brush with garlic butter and enjoy.

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