Craving the crispy, savory goodness of classic crab rangoons without the guilt of high-carb ingredients? This keto crab rangoons recipe is the perfect solution! With a crispy outer shell and a creamy crab filling, you’ll satisfy your craving while sticking to your low-carb lifestyle. Whether you’re looking for a keto-friendly snack, appetizer, or even a light dinner, these crab rangoons will hit the spot.
Introduction
Who doesn’t love the rich, creamy filling of crab rangoons, wrapped in a crispy fried shell? Unfortunately, the traditional recipe—usually filled with cream cheese and wrapped in high-carb wonton skins—doesn’t fit into a keto diet. But don’t worry! This keto crab rangoon recipe is here to fulfill your cravings without knocking you out of ketosis. By using low-carb ingredients and almond flour-based wrappers, these rangoons are crispy, flavorful, and won’t spike your blood sugar.
Perfect for lunch, dinner, or even a savory snack, these keto-friendly crab rangoons are simple to make and packed with flavor from real crab meat, cream cheese, and seasonings. With a few easy swaps, you’ll have a dish that’s not only keto-approved but also gluten-free and extremely satisfying.
Ingredients
Here’s everything you’ll need to make these keto crab rangoons:
For the Filling:
- 8 oz cream cheese, softened
- 4 oz lump crab meat (fresh, canned, or imitation, depending on your preference)
- 1 green onion, finely chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp soy sauce (or tamari for gluten-free)
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- Salt and pepper, to taste
For the Keto Wrapper:
- 1 cup almond flour
- 1 tbsp coconut flour
- 1 large egg
- 1 tbsp cream cheese, softened
- 1/2 tsp xanthan gum (to help bind the dough)
- 1/4 tsp salt
- 1 tbsp water, if needed to bind the dough
For Frying:
- 1/4 cup avocado oil (or any high-heat, keto-friendly oil)
Optional Garnish:
- Chopped green onions or sesame seeds
Tools You’ll Need
- Mixing bowls (for the filling and dough)
- Fork or whisk (for mixing)
- Rolling pin (to roll out the dough)
- Parchment paper (to prevent dough from sticking)
- Round cookie cutter (or a drinking glass to cut dough circles)
- Frying pan (for frying the rangoons)
- Slotted spoon (for removing fried rangoons from oil)
- Paper towels (for draining excess oil)
Step-by-Step Preparation
Now that you have your ingredients and tools ready, let’s dive into the detailed steps to make these keto crab rangoons. Follow this guide closely to ensure the perfect balance of flavor and texture.
Step 1: Prepare the Filling
- Soften the cream cheese: Take your cream cheese out of the refrigerator and let it sit at room temperature for about 10 to 15 minutes. This will make it easier to combine with the other ingredients.
- Mix the filling: In a medium-sized mixing bowl, combine the softened cream cheese, crab meat, green onions, garlic powder, onion powder, soy sauce, Worcestershire sauce, lemon juice, salt, and pepper. Use a fork or spatula to mix thoroughly until smooth and well-combined. The texture should be rich and creamy with small pieces of crab spread throughout.
- Taste and adjust: Taste the filling and adjust the seasoning if needed. You may want to add a bit more salt, pepper, or even a dash of hot sauce for a little kick.
- Chill the filling: Once the filling is ready, place it in the refrigerator to firm up while you prepare the keto wrapper dough.
Step 2: Make the Keto Wrapper
- Mix dry ingredients: In a bowl, whisk together the almond flour, coconut flour, xanthan gum, and salt. These ingredients will be the base of your low-carb wrapper.
- Add wet ingredients: Add the egg and softened cream cheese to the dry mixture. Using a fork or your hands, combine the ingredients until the dough begins to form. If the dough feels too dry, you can add a tablespoon of water to help bind the ingredients together.
- Knead the dough: Once the dough has come together, knead it gently with your hands for 1-2 minutes. You want it to be smooth and elastic. If it’s too sticky, sprinkle in a little more almond flour.
- Roll out the dough: Place the dough between two sheets of parchment paper and use a rolling pin to roll it out to about 1/8-inch thickness. The dough should be thin enough to crisp up when fried, but not so thin that it tears easily.
- Cut the wrappers: Using a round cookie cutter or a drinking glass, cut out circles from the dough. These will be your keto-friendly wrappers for the crab rangoons. You should be able to get about 12-15 circles from the dough.
Step 3: Assemble the Crab Rangoons
- Fill the wrappers: Take about 1 tablespoon of the crab filling and place it in the center of each dough circle. Be careful not to overfill them, as this could cause them to burst during cooking.
- Seal the rangoons: Fold the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. You can use a fork to crimp the edges for extra security and a decorative touch.
- Chill the rangoons: Once all your rangoons are assembled, place them in the refrigerator for 10-15 minutes. This will help the dough firm up, making them easier to fry.
Step 4: Fry the Rangoons
- Heat the oil: In a frying pan, heat the avocado oil over medium heat. The oil should be hot but not smoking. To test if it’s ready, drop a small piece of dough into the oil—if it sizzles and rises to the surface, the oil is hot enough.
- Fry in batches: Carefully place a few crab rangoons into the hot oil, making sure not to overcrowd the pan. Fry for about 1-2 minutes per side, or until the wrappers are golden brown and crispy.
- Drain the rangoons: Use a slotted spoon to remove the rangoons from the oil and place them on a paper towel-lined plate to absorb any excess oil.
Step 5: Serve and Enjoy
Serve your crispy, golden keto crab rangoons immediately, garnished with chopped green onions or sesame seeds if desired. They pair perfectly with a low-carb dipping sauce like soy sauce, tamari, or even a keto-friendly sweet chili sauce.
Nutritional Value
Here’s the approximate nutritional breakdown for one serving of keto crab rangoons (based on a recipe yielding 12 rangoons):
- Calories: 130 kcal
- Fat: 10g
- Protein: 6g
- Total Carbohydrates: 3g
- Fiber: 1g
- Net Carbs: 2g
This makes these crab rangoons an excellent choice for a keto diet, with a good balance of healthy fats, moderate protein, and very few carbs.
Notes and Tips
- Crab Options: You can use fresh, canned, or imitation crab meat depending on your preference and availability. Just be aware that imitation crab meat usually contains added sugars and carbs, so it’s not always keto-friendly. Fresh or canned crab is the best option for keeping this recipe low-carb.
- Make-Ahead Tip: You can prepare the crab rangoons ahead of time and store them in the freezer. After assembling the rangoons, place them on a baking sheet and freeze for a few hours. Once frozen, transfer them to a freezer-safe bag. When you’re ready to cook, simply fry them from frozen—just add an extra minute or two to the cooking time.
- Baking Option: If you’d prefer a lighter alternative to frying, you can bake these rangoons. Place them on a parchment-lined baking sheet and bake in a preheated oven at 375°F (190°C) for about 12-15 minutes, or until golden brown and crispy.
- Dipping Sauce: For an added layer of flavor, serve these keto crab rangoons with a dipping sauce. A simple soy sauce or tamari works well, but you can also try a homemade keto-friendly sweet chili sauce.
Is This Recipe for Lunch, Dinner, or a Snack?
These keto crab rangoons are versatile and can be enjoyed as a snack, appetizer, or even a light lunch. Pair them with a side salad for a complete meal, or serve them as a crowd-pleasing appetizer at your next gathering.
Enjoy your crispy, creamy, and satisfying keto crab rangoons—a perfect low-carb alternative to the classic dish!
