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 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, it holds 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 them 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!!!Print