Crispy keto crab rangoon are a delicious low-carb version of that incredible take-out classic. With a light and crunchy dough shell and a creamy, crab-and-cream-cheese filling, these are guaranteed to be a big hit at your next party, movie night, or family dinner.
What Makes This Recipe So Good
- I LOVE a good crab rangoon. Crispy, flaky wonton wrappers, enveloping a creamy, cheesy, slightly sweet crab filling? SO, SO GOOD…. but, unfortunately, not so keto. Not traditionally, anyway. THESE crab rangoon, though, are totally keto, with all the crispy, creamy, crabby deliciousness of the real deal.
- These babies are pan-fried (rather than deep-fried) to light yet crispy perfection. For an even lighter option, though, you can bake your keto crab rangoon instead of pan-frying them. Set your oven to 350° Fahrenheit and bake them on a greased baking sheet for 15 minutes, then flip them and bake another 5 minutes or so if needed.
Crab Meat – You can use real (fresh or canned) crab meat or imitation crab meat here. Imitation crab meat would bring the cost down, but keep in mind that the crab flavor wouldn’t be as strong, and you’d be adding in starches, sugars, and other filler ingredients which would increase the carb count.
Almond Flour – Almond flour keeps the dough light and flaky. I wouldn’t recommend subbing in something like coconut flour here. Coconut flour is too thirsty and soaks up too much moisture, so it would make the dough heavy and dense.
- Make sure to soften your cream cheese before mixing the filling together. Cold cream cheese just won’t be easy to work with and won’t combine well with the other ingredients. If you forget to set it out to come to room temperature, place the block in a small microwave-safe bowl and heat it in 30-second bursts on low power until it’s softened, but not hot or melted.
- Don’t overfill the dough wrappers. If you do, you risk them bursting open in the skillet. They’d taste fine, but you don’t want to lose all that delicious filling!
- If the oil’s too hot, the rangoon will burn, but if it’s not hot enough, the rangoon will just soak up the oil. Test the oil with just one rangoon first, that way if it’s not ready, you won’t waste a whole pan-full.
More Keto Recipes You’ll Enjoy
- Keto Orange Chicken
- Keto Teriyaki Sauce
- Cheesy Keto Green Beans
- Baked Keto Empanadas
- Keto Big Mac Burger Salad
Keto Crab Rangoon
- 1 Large, microwave-safe bowl
- Silicone spatula
- Plastic Wrap
- 1 Medium bowl
- Parchment paper
- Rolling Pin
- Sharp knife
- Cookie scoop with release handle or teaspoon
- Large skillet
- ¼ cup coconut oil or avocado oil, to pan-fry rangoon; plus more as needed
For the Filling
- 5 ounces full-fat cream cheese softened
- 4 ounces crab meat chopped, see Notes
- 1 green onion thinly sliced
- 1 teaspoon Worcestershire sauce see Notes
- ⅓ teaspoon garlic powder
For the Dough
- 3 cups freshly shredded mozzarella cheese
- 1 ½ cups almond flour
- 2 large eggs
- ½ teaspoon xanthan gum
- 1 pinch salt
For the Filling
- Add all filling ingredients to medium bowl and mix well until fully combined. Cover bowl and refrigerate until ready to use.
For the Dough
- Place shredded mozzarella cheese in large microwave-safe bowl. Microwave in 30-second bursts, stirring well between each, until cheese is completely melted.
- Add almond flour, eggs, xanthan gum, and salt to melted cheese. Stir well until dough-like mixture is formed. Note: if you have trouble mixing, microwave the mixture for 15 seconds and try again.
- Once dough is formed, transfer it to plastic wrap, wrap it tightly, and place it in the freezer for 20 minutes. Note: this is important, especially if dough is sticky.
- After 20 minutes, remove dough from freezer and divide it into 2 equal portions. Place one portion between two large sheets of parchment paper and roll into a flat sheet roughly ⅛" thick. Cut sheet of dough into 2 ½" squares. Set squares aside and repeat process with other half of dough.
For the Crab Rangoon
- Place 1 heaping teaspoon of filling mixture in center of each dough square. Fold corners of dough square around filling and pinch to seal. Repeat until each square has been filled and folded.
- Heat ¼ cup coconut oil in large skillet over medium heat. Once oil is hot and shimmery, place folded rangoon in skillet, being careful not to overcrowd. Cook 2 to 3 minutes or until golden brown, then flip and cook another 2 to 3 minutes on other side. Transfer to wire cooling rack and repeat until all rangoon have been pan-fried, adding more oil to skillet as needed. Serve warm.
- Crab Meat: You can use imitation crab meat instead of real crab meat if you’d rather. Keep in mind that the crab flavor wouldn’t be quite as strong, and imitation crab meat tends to include other ingredients that will add more carbs to the recipe.
- Worcestershire Sauce: Worcestershire contains a small amount of sugar, so this recipe is not entirely sugar-free. There is only 1 teaspoon of Worcestershire used for the entire filling, though, so it only adds a nominal amount of sugar to the recipe. If you’re strict keto, you can substitute soy sauce, lite tamari, or coconut aminos, though each will change the flavor of the filling slightly.