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–+ servings
Keto Crab Rangoons

Deliciously Crispy Keto Crab Rangoons You'll Love

Enjoy these crispy Keto Crab Rangoons—low-carb and gluten-free treats filled with savory cream cheese and crab meat.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 18 pieces
Course: Appetizers
Cuisine: Asian
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 6 oz cream cheese use full-fat for the best texture.
  • 1 cup lump crab meat avoid imitation crab for a keto-friendly option.
  • 2 green onions chives can be substituted if preferred.
  • 1 teaspoon minced garlic fresh garlic is best, but garlic powder can be a substitute.
  • 1 teaspoon grated ginger use ground ginger as an alternative if fresh isn't available.
  • Salt season to taste.
  • Pepper season to taste.
Dough
  • 1 ½ cups shredded mozzarella cheese can mix with other cheeses such as provolone for variation.
  • 2 oz cream cheese used again in the dough for added richness.
  • ¾ cup almond flour coconut flour can be used in smaller amounts but may alter the dough texture.
  • 1 egg flax egg can be used as a vegan alternative.

Equipment

  • Mixing bowl
  • Microwave-safe bowl
  • Parchment paper
  • sharp knife

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) to prepare for baking the Keto Crab Rangoons.
  2. In a mixing bowl, blend together the softened cream cheese, lump crab meat, chopped green onions, minced garlic, grated ginger, salt, and pepper.
  3. In a microwave-safe bowl, combine the shredded mozzarella cheese, 2 oz of cream cheese, and almond flour. Microwave in 30-second intervals until melted and smooth.
  4. Once melted, add in the egg and mix using a spatula, kneading the dough until smooth.
  5. Place the dough between two sheets of parchment paper and roll it out into a thin rectangle, cutting it into 18 equal squares.
  6. Place about 1 tablespoon of the crab filling in the center of each square and fold to form a pyramid shape, sealing the edges.
  7. Arrange the assembled rangoons on a baking sheet lined with parchment paper, and bake for 12-15 minutes, or until golden brown and crispy.
  8. Remove the rangoons from the oven and let them cool for a few minutes before serving.

Nutrition

Serving: 1pieceCalories: 120kcalCarbohydrates: 2gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store scraps of dough as they can be remolded for additional rangoons. Avoid overstuffing to prevent splitting during baking.

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