One of my most popular posts ever was for these “Better than Takeout” Crab Rangoons. It’s a super easy recipe that tastes just like what you’d get at the local Chinese takeout joint. I love them and used to make them all the time. The problem is, I posted them before I went low carb and gluten free on the blog – so now I get asked all the time about making low carb and gluten free crab rangoons. I finally set out to make some, and I think the results are pretty decent.
The wrappers are made from rice flour and tapioca flour, and I quarter them to keep the carb count down. They don’t get as uniformly golden brown as a traditional wrapper, as you can see in the photo, but they are very crispy and light which makes up for it.
In this recipe I use real crab meat instead of the imitation, because not only is the fake stuff loaded with sugar, it also contains wheat flour so it’s neither low carb nor gluten free. And of course, the flavor is much improved when you use real crab meat. Overall I would say that if you’ve been missing crab rangoons on a low carb and/or gluten free diet, then you will love these – even if they do take a bit more work to make than the original.