Keto Crab Rangoon cover

Keto Crab Rangoon


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Someone a while back made a request for us to create a low-carb/keto recipe for Crab Rangoon.  Since we love a good challenge, we immediately agreed!  Prior to this, we actually had very limited experience using soy paper to substitute carb wraps (wontons, egg rolls, dumpling wrappers, etc), so we wanted to experiment to see what worked and what didn’t.  After a couple of batches and trail runs, we came to this recipe that we are confident in and hope you guys enjoy it as well!  So here is our version of Keto Crab Rangoon!  Note – you can’t wrap the Rangoon in the traditional shape as it will not hold once it hits the oil.

Keto Crab Rangoon pin 1

This dish as pictured is low-carb/keto friendly at ~0.1g per Rangoon and a great appetizer to start off your meal!  This appetizer offers a crunchy bite followed by an explosion of sweet creaminess all balanced together by the sweet n’ sour dipping sauce.

Keto Crab Rangoon pic

The ingredients you need to enjoy this dish are Kewpie mayo, Swerve/Monkfruit, rice vinegar (can sub out with white distilled vinegar), soy paper, sugar free ketchup, soy sauce and optional Xanthan gum, all of which can be purchased on Amazon or at a local Asian supermarket (aside from Swerve/Monkfruit and Xanthan gum).

Now, let’s get started!

Prepping Time 15M

Cook Time 5M

Total Time 20M

Net Carb/Serving ~0.1g

Servings 10 Rangoons

Ingredients

Crab Rangoons

Simple Syrup

Dipping Sauce

Directions

1) Gather all the ingredients.

2) In a small Teflon fry pan, add 2 tbsp of Swerve/Monkfruit and 5 tsp of water, bring to boil.  Once boiling, remove from heat and transfer to a sauce bowl.

3) Combine elements of dipping sauce in the sauce bowl with simple syrup – rice vinegar, sugar free ketchup, soy sauce and optional Xanthan gum.  Mix well and set aside.  The Xanthan gum will just thicken the sauce to represent the consistency of the traditional Rangoon dipping sauce, it will not affect the taste.

4) Open can of crab meat and drain out water very well.  Set aside.

5) Finely slice green onions and set aside.

6) Grate garlic with a grater and set aside.

7) In a medium mixing bowl, add cream cheese and beat on high until smooth and creamy.  About 1 minute with a hand mixer.

8) Combine all ingredients of crab Rangoon into mixing bowl with beaten cream cheese – crab meat, green onion, grated garlic and Kewpie mayo, Swerve/Monkfruit.  Combine well using optional plastic cooking gloves.

9) Fold over soy paper horizontally (longways) and cut.   You should end up with 14 square pieces.

10) Prepare a bowl of water.

11) Lay the soy paper down at a 45-degree angle to form a diamond shape, place about 1 tbsp of the Rangoon mix in the center of the soy paper.  Grab the bottom of the soy paper and bring it to the middle.  Dip your finger in the small bowl of water and run your finger on the center-fold.  Note – you can’t wrap the Rangoon in the traditional shape as it will not hold once it hits the oil.

12) Bring the left tip to the center and repeat, followed by the right side.

13) Finally, take the bottom and roll it around upwards tightly to complete the roll.  Dip your finger in the small bowl of water and run your finger to hold the fold.  Note – make sure the soy paper is held together well (even may consider using toothpicks) as the Rangoon mix will expand once it hits the oil.

14) In a medium frying pan, add enough oil to cover the Rangoon. Place on medium heat and bring up to temperature (about 4-5 minutes).  Important – soy paper has a much lower burning point then wontons, so make sure you cook this on medium-low heat.  Reduce heat to-medium low and carefully place the Rangoon inside.  Cook for 1 minute on each side until golden browned.  Serve with dipping sauce.

Hope you enjoy our Keto-fied Keto Crab Rangoon!  If you are looking for other great side dishes to complement your meal, be sure to check out our Recipe Index with over 150+ Asian inspired low-carb/keto recipes!

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More Recipes

Keto Crab Rangoon pin 2

Keto Crab Rangoon cover

Keto Crab Rangoon

The BEST Asian Low-Carb/Keto recipe for Keto Crab Rangoon. Enjoy this delicious fusion at only ~0.1g Net Carb / Piece.  Step by step directions with pictures makes this recipe quick and easy.
4.5 from 10 votes
Course: Appetizer
Cuisine: Asian Fusion
Keyword: ketocrabrangoon, ketorangoon, ketowontons, lowcarbrangoon, lowcarbwontons
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 10 Rangoons
Print Recipe

Ingredients

Crab Rangoons

  • 4 oz Crab Meat
  • 3 oz Cream Cheese
  • 1 Stalk Green Onion
  • 2 Clove Garlic
  • 1 tsp Swerve/Monkfruit
  • 2 tbsp Kewpie mayo
  • 5 Sheets Soy Paper 1 sheet is 3×7 inches

Simple Syrup

  • 2 tbsp Swerve/Monkfruit
  • 5 tsp Water
  • 2 1/2 tbsp Simple Syrup
  • 1 tbsp Rice Vinegar can sub out with white distilled vinegar
  • 1/2 tbsp Sugar Free Ketchup
  • 1/4 tsp Soy Sauce
  • 1/8 tsp Xanthan Gum optional to thicken

Instructions

  • Gather all the ingredients.
  • In a small Teflon fry pan, add 2 tbsp of Swerve/Monkfruit and 5 tsp of water, bring to boil. Once boiling, remove from heat and transfer to a sauce bowl.
  • Combine elements of dipping sauce in the sauce bowl with simple syrup - rice vinegar, sugar free ketchup, soy sauce and optional Xanthan gum. Mix well and set aside. The Xanthan gum will just thicken the sauce to represent the consistency of the traditional Rangoon dipping sauce, it will not affect the taste.
  • Open can of crab meat and drain out water very well. Set aside.
  • Finely slice green onions and set aside.
  • Grate garlic with a grater and set aside.
  • In a medium mixing bowl, add cream cheese and beat on high until smooth and creamy. About 1 minute with a hand mixer.
  • Combine all ingredients of crab Rangoon into mixing bowl with beaten cream cheese - crab meat, green onion, grated garlic and Kewpie mayo, Swerve/Monkfruit.  Combine well using optional plastic cooking gloves.
  • Fold over soy paper horizontally (longways) and cut. You should end up with 14 square pieces.
  • Prepare a bowl of water.
  • Lay the soy paper down at a 45-degree angle to form a diamond shape, place about 1 tbsp of the Rangoon mix in the center of the soy paper. Grab the bottom of the soy paper and bring it to the middle. Dip your finger in the small bowl of water and run your finger on the center-fold. Note - you can't wrap the Rangoon in the traditional shape as it will not hold once it hits the oil.
  • Bring the left tip to the center and repeat, followed by the right side.
  • Finally, take the bottom and roll it around upwards tightly to complete the roll. Dip your finger in the small bowl of water and run your finger to hold the fold. Note - make sure the soy paper is held together well (even may consider using toothpicks) as the Rangoon mix will expand once it hits the oil.
  • In a medium frying pan, add enough oil to cover the Rangoon. Place on medium heat and bring up to temperature (about 4-5 minutes). Important - soy paper has a much lower burning point then wontons, so make sure you cook this on medium-low heat. Reduce heat to-medium low and carefully place the Rangoon inside. Cook for 1 minute on each side until golden browned. Serve with dipping sauce.

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2 Comments

  1. Cyndi Hartshorn

    Do you think this could work if I cooked in air fryer instead of oil?

    • LowCarbingAsian

      Hi Cyndi! We don’t have an air fryer, so cannot confirm with certainty, but I would assume it would work. If the soy paper doesn’t get crispy enough, you could also try to spray some cooking oil on it before baking/frying. Hope it works out!

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