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Crab Rangoons (LC & GF)

  • Author: Mellissa Sevigny
  • Yield: 60 rangoons 1x


  • 8 oz cream cheese
  • 6 oz “real” crab meat
  • 1/2 cup chopped onions
  • 15 rice paper wraps (9″ round)
  • Oil for frying


  1. Combine the softened cream cheese, crab meat and onion in a food processor and pulse until combined. Set aside.
  2. The rice paper wraps are hard and look almost like sheets of plastic. You’ll have to soak them in warm water for about 30 seconds to soften them. Only do one or two at a time or they’ll get too soft. Once soft, cut them into four quarters.
  3. Place about a teaspoon of filling onto the center of each quarter. You can fold it over and press into a triangle shape, or you can roll them up like mini eggrolls. Let them sit for at least 2 minutes before frying, which helps the edges dry out and stick together, and prevents splattering oil from dropping them into the oil too wet.
  4. Fry them in 375 degree (F) oil for about 2 minutes or until starting to brown. If they aren’t browning, your oil is probably not hot enough. Remove and drain on paper towels. Serve immediately.


These don’t keep well – by the time 30 minutes or so has gone by, they start to lose their crispness and take on a slightly chewy texture. But don’t worry – I’m guessing they’ll be long gone before that happens! :)

  • Category: Appetizer
  • Cuisine: Rangoon


  • Serving Size: 1 rangoon
  • Calories: 66
  • Fat: 5g
  • Carbohydrates: 2g net
  • Protein: 3g

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