Crab Rangoon
Keto Recipes

Keto Crab Rangoon

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Indulge in the delectable world of crab rangoon without the guilt! Dive into the secrets of creating these crispy, creamy delights that perfectly fit into your low-carb lifestyle.

Why This Recipe:

Experience the culinary marvel that is crab rangoon revamped for the keto era. Traditional crab rangoon may not align with your low-carb goals, but fear not! These keto-friendly crab rangoon promise all the crispy, creamy, crab-filled joy without the excess carbs.

Essential Ingredients:

Crab Meat: Opt for real crab meat for an authentic flavor, or choose the more budget-friendly imitation crab meat. Be mindful that while imitation crab meat cuts costs, it may lack the robust crab flavor and often contains added starches and sugars.

Almond Flour: Light and airy, almond flour forms the foundation of our dough, ensuring a delicate, flaky texture. Avoid substitutions like coconut flour, which tends to absorb too much moisture, resulting in a dense, heavy dough.


Soften your cream cheese before blending with other ingredients to ensure a smooth, well-incorporated filling.

Exercise restraint when filling the dough wrappers to prevent bursting during cooking.

Test the oil temperature with a single rangoon before frying a full batch to achieve the perfect balance of crispiness without burning.

Keto Crab Rangoon

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Course: Keto Recipes


Prep time


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The Ultimate Crispy Keto Crab Rangoon Recipe.


  • ¼ cup coconut oil or avocado oil (for pan-frying)

  • For the Filling
  • 5 ounces full-fat cream cheese, softened

  • 4 ounces crab meat, chopped

  • 1 green onion, thinly sliced

  • 1 teaspoon Worcestershire sauce

  • 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
    Combine all filling ingredients in a medium bowl and mix thoroughly. Refrigerate until ready to use.
  • For the Dough
    Place shredded mozzarella cheese in a large microwave-safe bowl and microwave in 30-second intervals until fully melted.
    Add almond flour, eggs, xanthan gum, and salt to the melted cheese. Stir until a dough-like mixture forms. If needed, microwave the mixture briefly to aid in mixing.
    Transfer the dough to plastic wrap, wrap tightly, and freeze for 20 minutes to reduce stickiness.
    After freezing, divide the dough into two portions. Roll each portion between parchment paper into a flat sheet approximately ⅛” thick. Cut into 2 ½” squares.
  • For the Crab Rangoon
    Place a heaping teaspoon of filling in the center of each dough square. Fold the corners of the square around the filling and pinch to seal.
    Heat coconut oil in a large skillet over medium heat. Once hot, add the filled rangoon, ensuring not to overcrowd the skillet. Cook until golden brown on each side.
    Transfer cooked rangoon to a wire rack to cool. Repeat until all rangoon are fried, adding more oil to the skillet as needed.

Nutrition Facts

  • Calories: 131kcal
  • Carbohydrates: 3g
  • Protein: 7g
  • Fat: 10g
  • Fiber: 1g
  • Sugar: 1g

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