Crab Rangoon

Crab Rangoon is a delectable appetizer featuring homemade crab mix enveloped in a wrapper and fried until golden perfection. Our recipe takes a healthy twist by using keto-friendly and gluten-free soy paper, while offering the option to go traditional. Each serving boasts less than 1 net carbs for a guilt-free treat.

Crab rangoon served on white plate showing cross sectional cut served with Chinese sour dipping sauce.

How to make these keto friendly Crab Rangoon?

Directions

  1. In a saucepan, combine your sweetener, water, rice vinegar, ketchup, soy sauce, and thickener. Bring this mixture to a gentle boil, whisking it until all the ingredients meld and thicken together, and then remove it from the heat.
  2. In a medium bowl, use a hand mixer to beat the cream cheese until it becomes smooth and creamy. Then, add in the drained crab meat, grated garlic, chopped green onions, mayo, and sweetener. Combine all these flavorful ingredients thoroughly.
  3. Take your chosen wrapper and place a spoonful of the crab filling on it. Roll it into a cylinder roll shape, ensuring everything is nicely enclosed.
  4. Lastly, for that perfect crispy texture, deep fry the rolls for 30-45 seconds over medium heat until they turn a beautiful golden brown.

Alternative Method Baking and Air Frying

  • Baking – line baking sheet with parchment paper or silicone baking mat and bake at 400F for 10-12 minutes.
  • Air Frying – place in an air fryer basket and air fry at 350°F for 8-10 minutes.

Note that they won’t be as crunchy when baked or air fried compared to traditional deep frying.

Recipe Notes

If using soy paper, you cannot wrap in the traditional crab rangoon shape as it will not hold together.

Crab rangoon served on white plate showing served with Chinese sour dipping sauce, top down shot.

What ingredients do I need to make crab rangoon?

Ingredients

  • Crab Meat – canned crab meat drained, can substitute with fresh crab meat.
  • Cream Cheese – blocks and at room temperature. 
  • Green Onions – freshly chopped green onion scallions. 
  • Garlic – freshly grated garlic, can substitute with garlic powder
  • Sweetener use your preferred sweetener. 
  • Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
  • Wrapper – use Soy Paper for low carb and keto friendly recipe.
  • Rice VinegarRice Vinegar distilled from rice used in Asian cuisine. Can sub with distilled white vinegar.
  • Ketchup – use Sugar Free Ketchup for a low carb recipe, can use regular ketchup of choice if preferred but use half the sweetener for the sauce.  
  • Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free and coconut aminos for keto.  
  • ThickenerXanthan Gum for low carb, or thickener of choice.

How to store leftovers?

To store leftover Crab Rangoon, place them in an airtight container in the fridge, where they will stay fresh for 5-7 days. When reheating, it’s best to use an air fryer or oven to maintain the crispy texture of the wrapper. While you can use the microwave, be aware that the wrapper may become soft. Enjoy your reheated Rangoon for a tasty snack or appetizer.

Looking for other keto friendly recipes?

Crab rangoon served on white plate showing cross sectional cut served with Chinese sour dipping sauce.

Watch How To Make It

Keto Low Carb Crab Rangoon LowCarbingAsian Cover

Crab Rangoon

Savor our keto-friendly Crab Rangoon recipe, a healthier and gluten-free twist on a classic appetizer. Creamy crab and cream cheese in keto-friendly soy paper, fried to perfection. A guilt-free addition to your low-carb menu.
4.54 from 15 votes
Course: Appetizer
Cuisine: Asian Fusion
Keyword: gluten free crab rangoon, healthier crab rangoon, keto crab rangoon, keto friendly wonton wrappers
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 10 Rangoons
Print Recipe
Calories: 66kcal

Ingredients

Crab Rangoons

Sauce

  • 2 tbsp Sweetener sugar alternative, sugar or preferred sweetener
  • 2 tbsp Water
  • 1 tbsp Rice Vinegar can sub out with white distilled vinegar
  • 1/2 tbsp Sugar Free Ketchup can sub with regular ketchup, but use half the sweetener
  • 1/4 tsp Soy Sauce
  • 1/8 tsp Xanthan Gum or thickener of your choice

Instructions

  • Gather all the ingredients.
    Keto Crab Rangoon Recipe (3)
  • In a small skillet, add 2 tbsp of sweetener and 2 tbsp of water, bring to boil. Once boiling, remove from heat and transfer to a sauce bowl.
    Keto Crab Rangoon Recipe (41)
  • Combine elements of dipping sauce in the sauce bowl with simple syrup - Rice Vinegar, Sugar Free Ketchup, Soy Sauce and Xanthan Gum. Mix well and set aside.
    Keto Crab Rangoon Recipe (12)
  • Open can of crab meat and drain out water very well. Set aside.
    Keto Crab Rangoon Recipe (44)
  • Finely slice green onions and set aside.
    Keto Crab Rangoon Recipe (2)
  • Grate garlic with a grater and set aside.
    Keto Crab Rangoon Recipe (1)
  • In a medium mixing bowl, add cream cheese and beat on high until smooth and creamy. About 1 minute with a hand mixer.
    Keto Crab Rangoon Recipe (45)
  • Combine all ingredients of crab Rangoon into mixing bowl with beaten cream cheese - crab meat, green onion, grated garlic and Kewpie Mayo, sweetener. Combine well.
    Keto Crab Rangoon Recipe (48)
  • Prepare a bowl of water.
    Keto Crab Rangoon Recipe (8)
  • Lay the Soy Paper down vertically and place about 1 tbsp of the Rangoon mix in the bottom center of the wrapper as shown. Grab the left side and fold over towards the middle and repeat with the right side. Now roll the rangoon from the bottom to the top to form the rolls. Use some water to hold the conjoining ends together. Note - you can't wrap the Rangoon in the traditional shape as it will not hold once it hits the oil.
    Keto Crab Rangoon Recipe (52)
  • In a medium skillet, add enough oil to cover the Rangoon. Place on medium heat and bring up to temperature (about 3-5 minutes). Important - soy paper has a much lower burning point then egg rolls wrappers, so make sure you cook this on medium heat. Carefully place the Rangoon inside and cook for 30-45 seconds on each side until golden browned. Serve with dipping sauce.
    Keto Crab Rangoon Recipe (31)

Nutrition

Calories: 66kcal | Carbohydrates: 1g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 209mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
*Values Based Per Serving
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8 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!

  2. Desiree A Roberts

    do you think I could bake these in a muffin tin? my SO doesn’t love frying things at home.

    Also, could you eat them not cooked? Like can I make no rice maki roll sort of thing with crab and cream cheese (and maybe avocado?)

    • LowCarbingAsian

      Hey Desiree! I totally can relate! I don’t think deep frying either since the floors get all slippery and oily!

      We haven’t tried to bake these, so can’t tell you for sure, but I’d think it would work just fine. It might not get as crunchy as deep frying, but the soy paper doesn’t really get all that crunchy anyway.

      As for eating them raw, technically you can, but the appeal of crab rangoon is the melted cream cheese, and it has to be exposed to some kind of heat for it to melt.

      If you’re looking for something like that, I would recommend looking at our California roll or crab avocado bowl here on LCA. Those were designed to be enjoyed as is and has that creamy texture. Hope that helps!

  3. I made these and they are super delicious ? thank you

    • LowCarbingAsian

      Hey Bella! Awesome and glad you liked them! This is a hard one because the soy paper are so fragile, but glad they came out super delicious!

  4. I made these today with shrimp instead of crab – they were phenomenal! Had the best flavor and everyone in my family was thrilled. Thank you so much for the recipe.

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