Keto Crab Rangoons (With Fathead Dough!)

Craving the delicious flavors of crab rangoons but trying to stick to a keto diet? Me too! These keto crab rangoons are the perfect low-carb alternative to the classic Chinese appetizer. Made with homemade fathead dough and filled with a creamy and flavorful cream cheese and lump crab mixture, these raccoons are sure to become a family favorite. Plus, they are gluten-free and easy to make!

One of my all-time favorite takeouts is Chinese food! There’s just something about staying in on a Saturday night, ordering a few dishes, and binging my favorite show with some of my best friends.

Nowadays, it definitely looks a bit different. Eating low carb means that many of those traditional takeout dishes are off the table… or so I thought!

I’ve been having so much fun recreating some of my favorite Chinese takeout dishes to make them fit my lifestyle and still enjoy all the delicious flavors.

Classic Chinese dishes such as:

And these keto crab rangoons definitely take the prize for being one of my favorites.

How To Make Crab Rangoons At Home

The combination of crispy wonton wrappers and creamy, savory crab filling is a match made in heaven! However, traditional crab rangoons are not keto-friendly due to the high carb content of the wonton wrappers.

To make the keto version of crab rangoons, you will need a few key ingredients…

• I made my own low-carb wonton wrappers using fathead dough. You’ll need shredded mozzarella cheese, cream cheese, almond flour, and an egg to make this gluten-free dough.

Making wonton wrappers from scratch may seem intimidating, but trust me, it’s easier than you think. And the end result is definitely worth it!

• The crab filling consists of softened cream cheese, lump crab meat (drain it!), green onions, garlic, ginger, salt, and pepper.

That’s it! Once you have all the ingredients, it’s just a matter of combining them and forming the rangoons.

Tips For Making The Best Keto Crab Rangoons

• Make sure to drain the crab meat well before adding it to the filling; too much moisture can make it runny.

• Don’t skip microwaving the mozzarella and cream cheese together until they’re melted and combined. This step keeps your wonton dough smooth and workable.
• Use a silicone spatula to carefully knead in the egg since the dough will be hot.

• Roll out the fathead dough between two parchment paper sheets to avoid sticking.

• Be careful not to overfill your wonton wrappers, or they might burst open while baking.

What To Serve With Homemade Crab Rangoons

My go-to dipping sauce is from G Hughes Sweet & Sour Sauce. It’s keto-friendly and only 2 net carbs per serving! 

Frequently Asked Questions

Is crab rangoon made with real or imitation crab?

Traditional crab rangoons use imitation crab meat, but this recipe calls for lump crab meat for a more authentic and flavorful experience.

Plus, imitation crab is made with fillers and additives that may not be suitable for a keto diet.

Can I make crab rangoons ahead of time?

Yes, you can assemble the crab rangoons and store them in an airtight container in the fridge for up to 24 hours before baking. Just make sure to let them come to room temperature before baking.

If they are cold from the fridge, you may need to add a couple of extra minutes to the cooking time.

Can I reheat these in an air fryer?

Absolutely! To reheat crab rangoons in an air fryer, preheat your air fryer to 350°F and cook for about 5 minutes or until the wrappers are crispy again.

You can also use the air fryer to make the rangoons from scratch instead of baking them in the oven!

Simply place the rangoons in the air fryer basket and cook at 350°F for 8-10 minutes, flipping halfway through.

Do keto crab rangoons need to be refrigerated?

Yes, store any leftover keto crab rangoons in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 5 minutes or until warmed through.

Love These Keto Crab Rangoons? Try These Recipes!

If you really enjoyed this crab rangoon recipe, try these other delicious Chinese-inspired dishes:

Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!

Recipe

Keto Crab Rangoons

These keto crab rangoons feature a delicious combination of homemade low-carb wonton wrappers filled with creamy, seasoned crab meat!

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Course: Appetizer, Side Dish, Snack

Cuisine: American, Chinese

Diet: Gluten Free

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Ingredients

Keto Fathead Wonton Wrappers:

Instructions

• Preheat your oven to 375°F (190°C).

• In a mixing bowl, combine softened cream cheese, lump crab meat, chopped green onions, minced garlic, grated ginger, salt, and pepper. Mix until well combined then set aside.

• Add shredded mozzarella cheese, almond flour, and cream cheese to a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and well combined. About 1 minute 30 seconds to 2 minutes total.

• Add the egg to the melted cheese mixture. Knead the egg into the cheese mixture with a silicone spatula until a dough forms. Be careful it is hot.

• Place the dough between two sheets of parchment paper and roll it out into a thin rectangle.

• Cut the rolled-out dough into 18 squares, each about 3 inches by 3 inches.

• Place about 1 Tbsp. of the crab mixture in the center of each wonton wrapper.

• Fold the corners of the wrapper up to form a pyramid. Press the edges to seal, ensuring there are no air pockets.

• Place the filled wontons on a baking sheet. Bake in the preheated oven for 12-15 minutes, or until the rangoons are golden brown and crispy.

• Once the crab rangoons are done baking, remove them from the oven and let them cool slightly.

• Garnish the rangoons with sesame seeds and sliced green onions. Serve hot with sugar-free sweet and sour sauce for dipping!

Notes

• This recipe makes 18 crab rangoons. 
• 1 serving = 3 rangoons
• My go-to dipping sauce is from G Hughes Sweet & Sour Sauce. It’s keto-friendly and only 2 net carbs per serving! 

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 332 | Carbohydrates: 6g | Protein: 18g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 99mg | Sodium: 540mg | Potassium: 153mg | Fiber: 2g | Sugar: 2g | Vitamin A: 783IU | Vitamin C: 3mg | Calcium: 228mg | Iron: 1mg

Additional Info

Net Carbs:
4
g

|

% Carbs:
4.8
%

|

% Protein:
21.8
%

|

% Fat:
73.4
%

|

SmartPoints:
12

Values

Array
(
    [calories] => 332
    [carbohydrates] => 6
    [protein] => 18
    [fat] => 27
    [saturated_fat] => 12
    [polyunsaturated_fat] => 1
    [monounsaturated_fat] => 6
    [trans_fat] => 0.003
    [cholesterol] => 99
    [sodium] => 540
    [potassium] => 153
    [fiber] => 2
    [sugar] => 2
    [vitamin_a] => 783
    [vitamin_c] => 3
    [calcium] => 228
    [iron] => 1
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

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