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Keto Crab Rangoon

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.
Prep Time30 mins
Cook Time30 mins
Freeze20 mins
Total Time1 hr 20 mins
Course: Appetizer, Snack
Cuisine: Asian
Keyword: low carb, low glycemic, takeout fakeout
Servings: 24 rangoon
Calories: 131kcal
Author: Cheryl Malik

Equipment

  • 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

Ingredients

  • 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
  • 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

Instructions

For the Filling

  • Add all filling ingredients to medium bowl and mix well until fully combined. Cover bowl and refrigerate until ready to use.
    Crab rangoon filling in large glass mixing bowl

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.
    Melted mozzarella cheese in large glass mixing bowl
  • 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.
    Crab rangoon dough in large glass mixing bowl
  • 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.
    Crab rangoon dough cut into squares

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.
    Filled, unfolded keto crab rangoon
  • 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.
    Fried keto crab rangoon in large skillet

Notes

  • 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.

Nutrition

Serving: 1crab rangoon | Calories: 131kcal | Carbohydrates: 3g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 162mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg | Net Carbs: 2g