Keto Low Carb Crab Rangoon LowCarbingAsian Cover

Keto Crab Rangoon

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!

Keto Low Carb Crab Rangoon LowCarbingAsian Pin 1

Prior to this, we actually had very limited experience using Soy Paper to substitute your traditional 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, what we figured out was that they burn much quicker than your traditional wraps and you can’t shape them like your traditional wraps.

They also have a tendency to expand once they hit the oil, so the wraps have to be very secure.  Aside from those 2 things, they actually worked very well and the trick was to use LOW HEAT when deep frying.

Also just keep in mind that Soy Paper doesn’t get anywhere near crispy as ‘wotons’.  So if you’re looking for that crunchy crispy bite, it might be better to use cut da carb or low carb tortilla instead for your wrapper.

Keto Low Carb Crab Rangoon LowCarbingAsian Pic 2

So taking that approach, we set our path to create these low-carb/keto crab rangoons!  Using your traditional base of cream cheese, crab meat, and garlic, we formed the rangoons.

Next was creating the rangoon sauce and that’s where it got a little tricky!  I couldn’t really find a ‘set’ rangoon sauce and everyone’s is a little different on how they make it, so we just decided to make our own version of it!

We start with making a simple syrup base from Swerve/Monkfruit and water in equal parts.   The equal part is super important to ensure the simple syrup doesn’t crystallize.  And from there, we added the rest of the sauce ingredients like Rice Vinegar, Sugar Free KetchupSoy Sauce and Xanthan Gum for thickening and out came LCA’s version of the sauce.  I think it came out great and really liked how the finished dish tasted like!

It’s sweet and creamy all balanced together by the sweet n’ sour dipping sauce all at ~0.5g net carb per piece making it a great low-carb/keto alternative!

Keto Low Carb Crab Rangoon LowCarbingAsian Pic 0

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 KetchupSoy Sauce and 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

Dipping Sauce

Directions

1) Gather all the ingredients.

Keto Crab Rangoon Recipe (3)

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

Keto Crab Rangoon Recipe (40)

Keto Crab Rangoon Recipe (41)

3) Combine elements of dipping sauce in the sauce bowl with simple syrup – Rice Vinegar, Sugar Free KetchupSoy Sauce and Xanthan Gum.  Mix well and set aside.

Keto Crab Rangoon Recipe (42)

Keto Crab Rangoon Recipe (43)

Keto Crab Rangoon Recipe (12)

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

Keto Crab Rangoon Recipe (44)

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.

Keto Crab Rangoon Recipe (45)

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.

Keto Crab Rangoon Recipe (46)

Keto Crab Rangoon Recipe (47)

Keto Crab Rangoon Recipe (48)

9) Prepare a bowl of water.

Keto Crab Rangoon Recipe (8)

10) Lay the Soy Paper down vertically and place about 1 tbsp of the Rangoon mix in the bottom center of the Soy Paper 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 (50)

Keto Crab Rangoon Recipe (51)

Keto Crab Rangoon Recipe (52)

11) In a medium frying pan, 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 wontons, 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 (49)

Keto Crab Rangoon Recipe (31)

Hope you enjoy your low-carb/keto Crab Rangoon!

If you’re looking for other recipe ideas, be sure to check out our growing Recipe Index full of Asian inspired recipes!

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More Recipes

Keto Low Carb Crab Rangoon LowCarbingAsian Pin 2

Keto Low Carb Crab Rangoon LowCarbingAsian 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.
4.47 from 13 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
Calories: 66kcal

Ingredients

Crab Rangoons

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

Sauce

  • 2 tbsp Swerve/Monkfruit
  • 2 tbsp Water
  • 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

Instructions

  • Gather all the ingredients.
    Keto Crab Rangoon Recipe (3)
  • In a small Teflon fry pan, add 2 tbsp of Swerve/Monkfruit 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, Swerve/Monkfruit. 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 Soy Paper 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 frying pan, 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 wontons, 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)

Video

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

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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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