Crab rangoons are a beloved appetizer in many households, especially those who enjoy Chinese takeout.
But if you’re following the keto lifestyle, you might think you have to miss out on this crispy, creamy treat.
Not anymore! This Keto Crab Rangoons recipe brings all the flavor you love without the carbs.
Perfectly crispy on the outside with a rich, cheesy filling, these rangoons are not only keto-friendly but also a fantastic snack or appetizer for any occasion. Whether you’re craving something savory or looking for a fun dish to serve at a party, these Keto Crab Rangoons will hit the spot.
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Why You’ll Love This Recipe
If you’re following a keto diet, you know that finding low-carb alternatives to your favorite comfort foods can sometimes feel like a challenge. But this recipe makes it easy to enjoy a classic dish without straying from your keto goals.
The crispy shell of the rangoons is made from an innovative, keto-friendly dough, while the filling combines crab meat, cream cheese, and a few simple seasonings.
The result? A rich, flavorful appetizer that’s crunchy on the outside and smooth and creamy on the inside. Plus, it’s quick to make and only requires a handful of ingredients you probably already have in your kitchen.
My Personal Experience
I first decided to try making Keto Crab Rangoons when I was craving something crispy and cheesy but wanted to keep it within my keto diet.
I’ve always loved traditional crab rangoons, but the carb count in those crispy wrappers always made me hesitate.
So, after a bit of experimentation in the kitchen, I came up with a keto-friendly version that’s just as delicious—if not more! They’re surprisingly easy to make, and the best part? They’re perfect for meal prepping or serving at a family get-together. Honestly, I couldn’t stop eating them once they came out of the oven, and I think you’ll feel the same way once you try them.
Required Equipment
Baking Sheet or Air Fryer Basket
You’ll need a sturdy baking sheet or an air fryer basket to cook the rangoons.
I recommend using a non-stick or parchment-lined baking sheet for easy cleanup.
If you prefer to use an air fryer, it’s a great alternative to baking, ensuring the rangoons come out even crispier with less oil.
Mixing Bowls
A good set of mixing bowls is essential for this recipe.
You’ll need one to combine the crab filling and another to prepare your dough.
I love using a large, deep bowl to mix the filling so that it’s easy to incorporate all the ingredients evenly.
Cookie Scoop or Spoon
A cookie scoop is perfect for portioning out the crab filling. It helps keep everything uniform and prevents any mess.
If you don’t have a scoop, a regular spoon works just as well.
Rolling Pin
For rolling out the dough, a rolling pin is a must.
This will ensure your dough is evenly spread out and thin enough to create those crispy pockets of deliciousness.
If you don’t have a rolling pin, a clean wine bottle can work in a pinch!
Ingredients & Substitutions
- Crab Meat (6 oz): Crab meat is the star of this dish. It brings that signature seafood flavor that pairs perfectly with the creamy cheese filling. You can substitute it with imitation crab, but real crab provides a fresher, more authentic taste.
- Cream Cheese (8 oz): The creamy, velvety base of the filling. It gives the rangoons their smooth texture and rich flavor. If you’re dairy-free, you could swap it with a vegan cream cheese alternative.
- Shredded Mozzarella Cheese (1/2 cup): Mozzarella adds a mild, melty texture to the filling. If you prefer a stronger flavor, you can swap it with sharp cheddar or parmesan.
- Garlic Powder (1 tsp): This adds a subtle savory flavor to the filling. You can use fresh minced garlic if preferred.
- Green Onion (2 tbsp): Fresh green onion provides a pop of color and a mild onion flavor. You can substitute this with finely chopped chives for a different flavor profile.
- Almond Flour (1 cup): This low-carb flour is perfect for the dough. It keeps the recipe keto-friendly while providing a great texture. If you’re allergic to almonds, you can try coconut flour, but you’ll need to adjust the amount.
- Psyllium Husk (1 tbsp): This helps to give the dough its elasticity and texture. It also binds the dough together. You can substitute it with ground flaxseeds if needed.
- Egg (1): The egg helps to bind the dough and provides structure. You can substitute with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for a vegan option.
- Olive Oil (for frying or brushing): A bit of olive oil helps crisp up the rangoons. You can also use avocado oil for a slightly different flavor.
How to Make Keto Crab Rangoons
- Preheat Oven or Air Fryer: Start by preheating your oven to 375°F (190°C), or if you’re using an air fryer, set it to 350°F (175°C).
- Prepare the Dough: In a bowl, combine almond flour, psyllium husk, egg, and a pinch of salt. Mix until a dough forms. If the dough feels too sticky, add a little extra almond flour. Roll the dough into a ball, then place it between two sheets of parchment paper. Roll it out to about 1/8-inch thickness.
- Make the Filling: In a separate bowl, mix the crab meat, cream cheese, mozzarella, garlic powder, and green onions. Stir until well combined.
- Shape the Rangoons: Using a cookie scoop, place a dollop of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Pinch the edges to seal.
- Cook the Rangoons: Place the rangoons on a parchment-lined baking sheet or in the air fryer basket. Brush each one with a little olive oil to help it crisp up. Bake for 15-20 minutes or air fry for 10-12 minutes, until golden brown and crispy.
- Serve & Enjoy: Once done, remove the rangoons from the oven or air fryer and let them cool for a few minutes before serving.
Tips for This Recipe
- If you’re having trouble sealing the dough, lightly wet your fingers with water before pinching the edges together.
- Make sure to keep the dough thin to ensure it crisps up properly in the oven or air fryer.
- These rangoons are best enjoyed fresh but can be stored for up to 3 days in the fridge.
Optional Additions
- Lemon Zest: A little lemon zest in the filling adds a fresh, citrusy flavor.
- Spicy Mayo: For a kick, drizzle some spicy mayo or sriracha sauce over the rangoons before serving.
Serving Ideas
These Keto Crab Rangoons are perfect for a keto-friendly appetizer or party snack.
Serve them with a side of sugar-free sweet chili sauce for dipping or pair them with a keto salad for a more substantial meal.
They’re great for game days, family gatherings, or anytime you’re craving something crispy and indulgent.
Storage Recommendations
Store leftover crab rangoons in an airtight container in the fridge for up to 3 days.
If you prefer, you can also freeze them before cooking for up to 1 month.
To reheat, bake them in the oven at 350°F for about 10 minutes to regain their crispy texture.
Frequently Asked Questions
- Can I use regular flour instead of almond flour?
No, regular flour will not work for this keto recipe, as it’s not low-carb. Almond flour is a great low-carb alternative that keeps the texture similar to traditional rangoons. - Can I make these ahead of time?
Yes! You can prepare the rangoons up to the baking step, then freeze them. Bake them from frozen for about 15-20 minutes when ready to eat. - How can I make the filling spicier?
You can add chili flakes or a bit of cayenne pepper to the filling for a spicy kick.
Nutritional Breakdown (Per Serving)
- Calories: 180
- Total Carbs: 5g
- Net Carbs: 3g
- Protein: 12g
- Fat: 14g