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5.0
Recipe Saved
Recipe Saved
Prep Time: 15
Total: 15
Servings: 24
Cost: $1.07 /serving
Author : officially gluten freeLyndsay Baker Michelle officially gluten free Susan GAIL A RUTKOWSKI officially gluten free Rita Aaron Jessie 1234 Marianne Blankenship Katherine Kammy Cheryl officially gluten free Emma officially gluten free Abby officially gluten free Heather Jen officially gluten free Brenda Morgan officially gluten free Rikkilin officially gluten free Melissa big B officially gluten free Josie officially gluten free Angela Montgomery cassi Amanda Steve Suzanne Vanessa Amanda Shaniqua Rusk Terry Fincannon Mary Manello officially gluten free Kim officially gluten free Nykki T
Ingredients
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the shredded mozzarella cheese, the garlic and onion powder and the salt and pepper. Mix until well Combined. Place the bowl in the fridge for ½ hour.
Step 2
Cook the Bacon until Crispy, then set aside to cool. Then chop into small pieces.
Step 3
Scoop 1 Tbsp size balls of the cream cheese and crab mixture, then use you fingers to make them ball shaped. Roll the balls in the chopped up bacon. (I washed my hands between each ball.) Store in the fridge until ready to serve.
Step 4
Makes 24 Bacon Crab Rangoon Fat Bombs.
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