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.
Cook the Bacon until Crispy, then set aside to cool. Then chop into small pieces.
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.
Makes 24 Bacon Crab Rangoon Fat Bombs.
Recipe by Officially Gluten Free at https://www.officiallyglutenfree.com/2018/03/crab-rangoon-fat-bombs/