Ingredients
Scale
- 1 6oz can of crab meat
- 4 oz dairy free cream cheese (I use the kite hill brand)
- 1 tsp rice vinegar
- 2 tsp coconut aminos
- salt & pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp green onion (plus extra for garnish)
- 3 pieces of square rice paper
Instructions
- Preheat the oven to 400 F and grease large a parchment lined baking sheet. Set aside.
- Drain the can of crab and add the meat to a bowl along with the cream cheese, rice vinegar, coconut aminos, and seasonings. Mix well to flake the crab meat and fully combine. Set aside.
- Using scissors, slice the rice paper into 4 squares for each sheet. Working with one piece of rice paper at a time, dip the rice paper in water and place it on a large plate or cutting board with the point of the square facing down, like a diamond. Allow it to sit and allow it to soften for about 15-20 more seconds.
- Using about 2 spoonfuls of the crab mixture, cover about half of the rice paper horizontally in a triangle shape, leaving a small bit of the edges empty. Fold the empty half of rice paper over the crab, forming a triangle and pinching the edges. Dip another square of rice paper and allow to sit for 15-20 seconds. Add the filled dumpling to the rice paper and wrap again. Each dumpling should be double wrapped! Set aside on the parchment lined baking sheet.
- Repeat for all of the rice paper and crab and and evenly space on the baking sheet. Brush or spray the top the dumplings with extra oil like avocado oil.
- Transfer to the oven and bake for about 22-24 minutes, carefully flipping halfway through. Add an extra minute or two to crisp further if desired!
- Remove from the oven and allow to cool before topping with green onion and serving with a dipping sauce of your choice.
- Prep Time: 10 mins
- Cook Time: 22 mins
- Method: Oven
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 81
- Fat: 2.7g
- Carbohydrates: 3.3g
- Fiber: .5g
- Protein: 5.4g