Guys, Keto Crab Rangoons exist now, and I don’t know whether to go up for a high five or apologize, because these may just be TOO good, if you know what I mean! Crispy pillows of creamy, crabby goodness coming in hot!
Crispy on the outside, creamy and fluffy on the inside – these delicious Keto Crab Rangoons are everything you’ve been missing from your fave Chinese takeout place!
Well now you can make Keto Crab Rangoons at home, and they are pretty easy to execute – not to mention guilt free! Unless you eat them all in one sitting and I am taking zero responsibility here because they are totally THAT GOOD and you have been warned.
Ok so I know you’re wondering HOW this is even possible, so I’ll give you the rundown. We’re starting with my Easy Keto Dough, which is my (better) variation of a classic mozzarella dough.
Then we’re taking a pretty classic crab rangoon mixture of cream cheese, onion, and crab meat. You can use the good stuff for great flavor and the least amount of carbs, but even the canned stuff will work here because let’s face it, Crab Rangoons aren’t really about fine dining.
I’d stay away from the imitation crab meat (even though true confessions time I prefer that sweet fake flavor in my crab Rangoons) because it’s loaded with sugar and starches and will significantly increase the carbs in these Keto Crab Rangoons if you use it.
So – you’re making the dough, making the filling, and then pressing out your lil balls of dough into about a 3 inch disc as shown.
Then about a tablespoon of filling goes down. Don’t overfill or they will burst and leak your filling out into the oil.
Then you fold it over and press it all the way around to seal and form a half moon, then gently add it to your hot oil.
Because of the mozzarella and psyllium in the dough, these gluten free Crab Rangoons hold together beautifully during frying.
Finally you take them out when they are golden brown and TRY YOUR ABSOLUTE HARDEST not to eat one immediately or suffer the painful consequences of lava-like cream cheese burn.
Give these low carb Crab Rangoons a couple of minutes and then have at it – with the added bonus of being able to enjoy them with intact taste buds.
I’m going to make a bold statement and say that I actually enjoyed these Keto Crab Rangoons EVEN MORE than the traditional kind made with wonton skins.
I know. It sounds crazy. But hear me out…
The reason is that this dough gets nice and crispy on the outside, but also has a thin layer of soft chewiness that melts in your mouth along with the crab filling. It’s hard to describe, but it’s almost like the texture of a thin fresh yeast donut – but savory. If that even makes sense. 🤷🏼♀️
The end result is a little more toothsome and satisfying than a typical crab rangoon in my opinion.
Now you’re going to have to make these Keto Crab Rangoons yourselves to see what I mean – and then let us know what you think in the comments!!!
More Asian Inspired Recipes
Keto Chicken Karaage (Japanese fried chicken)
Sheet Pan Hibachi Steak & Vegetables
Crispy Pork and Noodle Stir Fry
Sesame Chicken – Rasa Malaysia (not keto)
Print
Keto Crab Rangoons
- Total Time: 44 minutes
- Yield: 18 Rangoons (6 servings) 1x
- Diet: Diabetic
Description
Crispy on the outside, creamy and fluffy on the inside – these delicious Keto Crab Rangoons are everything you’ve been missing from your fave Chinese takeout place! Low carb and gluten free!
Ingredients
- 1 batch Easy Keto Dough
- 6 ounces cream cheese, softened
- 6 ounces canned or fresh crab meat, cartilage removed
- 1/4 cup finely chopped yellow onion
- 1 teaspoon fish sauce
- 1 1/2 tablespoons granulated erythritol
- oil for frying (avocado, peanut, or vegetable if that’s all you’ve got)
Instructions
- Pour oil into a large saucepan to a depth of about 2 inches.
- Heat over medium-high heat until about 375 degrees, or hot enough for a tiny piece of bread or dough to sizzle and bubble immediately when dropped into it. This will take about 5-7 minutes – once it’s hot you can turn it to low to maintain the heat until you’re ready to start frying.
- While the oil is heating, combine the cream cheese, crab, onions, fish sauce, and erythritol in a small bowl and mix well.
- Divide the Easy Keto Dough into 18 balls of about 1 inch in size.
- Press one of the balls into a circle about 3 inches around, and place about a tablespoon of filling on one half of the circle.
- Fold the “naked” half over the filling, and press all the way around to seal the filling inside the dough completely so it won’t leak out during cooking.
- Repeat with the remaining dough and filling.
- Fry them about 3 at a time for 2 minutes per side, or until golden brown and puffed.
- Remove from the hot oil and place on a wire rack or paper towel-lined plate to drain and cool slightly.
- Serve hot.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven for 10 minutes at 400, or in the microwave uncovered for 45 seconds to 1 minute.
Notes
Approximate net carbs per 3 Rangoons = 5g
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: keto appetizers
- Method: frying
- Cuisine: Asian
Nutrition
- Serving Size: 3 Rangoons
- Calories: 488
- Fat: 36g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 28g
Mary M says
Hi Mellissa,
I want to tell you that I support your new life endeavors and thank you for all the great recipes on your site, keto or not! Wow, wow on the cut flowers, I am a gardener myself. Speaking of which, hosta leaves and flower scapes look AWESOME in cut flower arrangements, and last a long time…that could be something different than others have. It’s not easy to find such a nice big leaf. Krossa Regal hosta is one I’ve often used in bouquets and it’s a very reasonable and fast growing hosta. You don’t have to use your sun space for that one…it can take sun, but the leaves will be prettier for bouquets if in more shade. The bud scapes are dramatically long, another great attribute.
I bought a can of Chicken of the Sea crabmeat, I guess I was too cheap, because it was so terrible that I couldn’t bring myself to make the recipe.
I’d love to make these with just cream cheese, like many places do. Would I put that many more ounces of cream cheese in the recipe…that is, an additional 6 oz, and then perhaps play with the seasonings? Just wondering if you’ve ever made this recipe with other fillings?
Thanks again! Hope your flowers are growing well this year! Mary
PS….another favorite in bouquets, a perennial that reseeds, is feverfew. Look at growyourflowers.com feverview for cut flowers.
Mellissa Sevigny says
Hi Mary, yes I suppose you could make this with just the cream cheese and onion with other seasonings – maybe even shredded chicken and cajun seasoning would work? Thanks for the flower recommendations – I have feverfew growing this year and I just got in an order of seeds with a few more types of feverfew to try out next season! Unfortunately I can’t grow hosta here because the deer would mow them right to the ground immediately. It’s a shame because there are so many beautiful varieties of hosta and I have lots of shady areas where they would be beautiful!
Susan says
What if you don’t have the fish sauce??
Mellissa Sevigny says
You can use soy sauce or coconut aminos as an alternative.