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
NelleG says
this is going to be one of favorite party dishes. Thank you so much for this recipe, we love it! I also plan on using the dough for empanadas, it is that good!
Mellissa Sevigny says
So happy to hear it!!!
Susan says
Wondered if you could make these ahead, refrigerate and fry them later. No more than 12-24 hours. Have your cookbook, love it and love you!
Mellissa Sevigny says
I haven’t experimented with that Susan but I suspect you can refrigerate or even freeze them and still have good results. Let us know if you try it!
Susan says
Thanks! Made these over the last couple of days. I LOVE my air fryer…but not so much for these. Wasn’t thrilled with the results. Tonight I fried them and GIRL, these rocked!!! Brown and crispy and Mellissa, I agree. I love Rangoons, but these were just like you said, crispy on the outside, tender on the inside. Thank you so very much!
Oh, and I very much think you can make these ahead, and fry them later. Not sure about freezing, I’ll let you know!
Mellissa Sevigny says
Thanks for letting us know how these went in the air fryer, a lot of people have been asking so I really appreciate you posting your results! And I’m really glad you made a second attempt and fried them the real way so you know how good they really are!
Marion says
Do you buy shredded mozzarella or shred your own when making the easy keto dough?
Mellissa Sevigny says
I usually use the pre-shredded whole milk mozzarella for this!
Lisa says
Those look awesome!
Mellissa Sevigny says
Great idea, I think either of those would work just as well as the crab meat if not better!
Lynn says
I’m going to try this. I was wondering, since it’s just me, I would like to freeze the extras and reheat in the air fryer. Should I fry them before I freeze them or can I just freeze them uncooked.
Mellissa Sevigny says
Probably freeze them uncooked, but honestly I haven’t tried it so it’s hard to say.
Erin G says
Cannot wait to try this!! Thank you I love and miss 🦀 crab rangoon!!
Tina says
They look delicious!! Can you cook them in an air fryer?
Mellissa Sevigny says
Not sure, I’ve never used one – but if you try it let us know how it turns out!
Gail Yeatman says
Where is the keto dough recipe
Mellissa Sevigny says
It’s linked in the recipe and in the post. Just click the blue underlined letters that say Easy Keto Dough.
Becky C says
oMG! I love crab Rangoons and cannot wait to try these!
Thank you so very much Melissa for these and all that you do !
Mellissa Sevigny says
Yay! Let me know if you love them as much as we did! Mr. Hungry was just asking this morning when I’m going to make them again!