In an earlier recipe, we made crab rangoon puffs. We try a different take on crabmeat, with similar enough taste, but a different texture, which will definitely get you comparing both. Which one would we prefer? We wont tell, as it may influence your own preference. Best way to decide is to try both. Come to your own conclusions. But we still reckon you will like both – just as we do.


  • 1 (227g / 8oz) package cream cheese, at room temperature

  • ¼ cup dried chives

  • 16oz (454g) canned lump crabmeat, drained and squeezed of excess moisture

  • ½ cup powdered Parmesan cheese

  • 1 tbsp mayonnaise

  • 1 large egg

  • 1 tsp grated fresh ginger

  • 1 clove garlic, smashed to a paste or minced

  • ¼ cup lard or coconut oil, for frying

  • ¼ cup chicken bone broth

  • ¼ cup plus 2 tbsp Swerve confectioners’- style sweetener

  • 2 tbsp wheat-free tamari, or ½ cup coconut aminos

  • 2 cloves garlic, minced

  • 1 ½ tsp grated fresh ginger

  • 1 tsp fresh lime juice

  • Thinly sliced scallions, for garnish


  • Make the filling:
    Combine the cream cheese and chives in a small bowl. Refrigerate the filling mixture for easier handling.
  • Make the fritter coating:
    In a large mixing bowl, combine the crabmeat, Parmesan powder, mayonnaise, egg, ginger, and garlic until well combined.
  • Warm the lard in a small saucepan over medium-high heat. The lard should be 3 inches deep; if necessary, add more lard. Paper towels should be used to line a plate.
  • Make 1-tbsp balls out of the filling mixture. Form 2 tbsp of the fritter mixture tightly around a cheese ball. Continue with the remaining fritter mixture until all of the cream cheese balls are coated.
  • When the lard is between 185°C/360°F and 190°C/375°F (or it sizzles when you drop a fritter into it), place a few balls at a time into the pot with a spoon. Cook for 4 minutes, or until golden brown. Remove the fritters from the pot and place them on a plate lined with paper towels. Rep with the rest of the balls.
  • Make the dipping sauce:
    In a small saucepan over medium-high heat, combine the broth, sweetener, tamari, garlic, ginger, and lime juice. Cook until the sweetener is completely dissolved. If using, sift in the guar gum (make sure to sift it or it will clump) and whisk until well combined. Take the pan off the heat. Season with salt and pepper to taste.
  • Serve the fritters with the dipping sauce on a platter. Garnish with scallions if desired. Refrigerate the fritters and sauce separately in airtight containers for up to 4 days. Place in a preheated oven at 180°C/350°F for about 5 minutes to reheat.

Nutrition Facts

8 servings per container

  • Amount Per ServingCalories198
  • % Daily Value *
  • Total Fat 8.9g 14%
    • Saturated Fat 1.2g 6%
  • Sodium 836mg 35%
  • Total Carbohydrate 21.7g 8%
    • Sugars 0.9g
  • Protein 7.1g 15%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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