Everyone has had a crab Rangoon at the local Chinese restaurant. I decided to make it into a lasagna. There are elements of the classic the imitation crab meat, the sweet chili sauce, the egg roll wrapper then we swerve I added crab relish cream cheese and coconut aminos to replace the soy. I did 5 layers of imitation crab and cream cheese to get the right height. Just to get the right look I added just a little Parmesan cheese. I hope you like it.

16 ounces cream cheese
16 ounces imitation crab meat
2 tablespoons coconut aminos
5 egg roll wrappers
8 ounces crab salsa
6 ounces sweet chili sauce
1/4 cup Parmesan cheese

In a bowl add cream cheese, coconut aminos and imitation crab meat and beat with a hand mixer until combined and almost smooth.

Add 3/4 cup of crab relish to the bottom of an 8 x 8 pan add 1 egg roll wrapper.

Top with a layer of cream cheese/ crab mixture and a light layer of chili sauce.

Add egg roll wrapper and continue until 5 layers are done.

Top with crab relish and Parmesan cheese.

Heat oven to 350.

Bake for 50 – 55 minutes.

Let cool for 5 minutes.

Serve.