Homemade Crab Rangoon

These crispy, golden Crab Rangoons are filled with a creamy crab mixture and perfect for an appetizer or snack. With a simple low-carb twist, you can enjoy the crispy crunch without the carbs of traditional fried wrappers.

Ingredients

For the Crab Filling:

  • 8 oz cream cheese, softened
  • 4 oz imitation crab meat or real crab meat, chopped
  • 2 tablespoons mayonnaise
  • 2 tablespoons green onions, chopped
  • 1 tablespoon soy sauce (or coconut aminos for gluten-free)
  • 1 teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon sesame oil
  • Salt and pepper, to taste

For the Wrappers:

  • 1 cup mozzarella cheese (shredded)
  • 2 tablespoons almond flour
  • 1 egg, beaten (for sealing the wrappers)
  • Oil for frying (such as avocado or coconut oil)

Instructions

Step 1: Prepare the Crab Filling

  1. In a medium bowl, combine cream cheese, chopped crab meat, mayonnaise, green onions, soy sauce, garlic powder, Worcestershire sauce, sesame oil, and salt and pepper.
  2. Mix well until all the ingredients are thoroughly combined. Set aside.

Step 2: Make the Wrappers

  1. In a microwave-safe bowl, heat shredded mozzarella cheese in the microwave for 30-45 seconds until melted and soft.
  2. Add the almond flour to the melted cheese and mix until fully incorporated. If the mixture is too sticky, you can chill it for a few minutes to make it easier to handle.
  3. Once mixed, form the dough into small balls, about the size of a golf ball. Roll each ball into a thin circle between two sheets of parchment paper. If the dough sticks, dust with a little more almond flour.

Step 3: Assemble the Crab Rangoon

  1. Place a spoonful of the crab filling in the center of each wrapper.
  2. Wet the edges of the dough with a little beaten egg to help seal the wrapper.
  3. Fold the wrapper in half to form a triangle or create a pouch shape, pinching the edges tightly to ensure the filling is sealed inside.

Step 4: Fry the Crab Rangoon

  1. Heat the oil in a frying pan or deep fryer over medium-high heat.
  2. Fry the crab rangoons in batches for about 2–3 minutes per side or until golden and crispy.
  3. Once cooked, transfer the rangoons to a paper towel-lined plate to drain excess oil.

Step 5: Serve & Enjoy

Serve your Homemade Crab Rangoons hot with a side of sugar-free sweet chili sauce or soy sauce for dipping.

Nutritional Breakdown (Per Crab Rangoon, Makes 6 Servings)

  • Calories: ~160 kcal (per rangoon)
  • Fat: ~13g
  • Protein: ~8g
  • Total Carbs: ~3g
    • Fiber: ~1g
    • Net Carbs: ~2g

Serving Suggestions

  • Pair with a keto salad or serve as an appetizer for a full meal.
  • Make a batch of keto-friendly dipping sauces like spicy mayo or sugar-free sweet and sour sauce.