One simple surimi appetizer that is simple to make and is a total crowd-pleaser is Baked “Krab” Rangoon Cups topped with a Sweet Tangerine Chili Sauce. Using surimi instead of crab meat is an easy swap that makes this recipe approachable to those who aren’t comfortable cooking with real crab (or avoid crab due to religious or dietary restrictions). To learn more about surimi, check out this informative blog post.
Recipe by Lauren Manaker, RDN of Nutrition Now Counseling
Nutritional information
Serving Size: One crab Rangoon cup and 1 tsp. dipping sauce
Calories: 105 calories
Fat: 5.2 grams (saturated fat 3.2 grams)
Cholesterol: 21 grams
Sodium: 305 milligrams
Carbohydrates 8.5 grams (0.2 gm fiber)
Protein: 3.2 grams
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