Crab Rangoon

Healthy soy paper crab rangoon is going to be your new favorite appetizer!  A simple cream cheese and crab mixture wrapped in soy paper and fried until golden brown and crispy.

Crab rangoons were first made popular in American Chinese restaurants dating back to the 1950’s.  Surprisingly, this appetizer was not invented in China because cream cheese is practically non-existent in Chinese cuisine.

Nevertheless, we are so glad it was invented, because boy is it delicious!

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

What is Crab Rangoon?

This crab rangoon recipe is made with soy paper instead of the usual wonton wrapper making it a gluten-free and low carb friendly dish.

It has the same great taste, creamy, cheesy with a hint of sweetness from the crab.  It goes perfectly with a healthier version of a sugar-free crab rangoon dip.

What ingredients are used in crab rangoon?

Crab Rangoon Mixture

  • Crab Meat
  • Cream Cheese
  • Green Onion
  • Garlic Cloves
  • Monkfruit Erythritol Blend (or sweetener of your choice)
  • Kewpie Mayo (can sub with regular mayo)
  • Soy Paper (or wrapper of your choice)

Sour Sauce

  • Monkfruit Erythritol Blend (or sweetener of your choice)
  • Water
  • Rice Vinegar (can sub out with white distilled vinegar)
  • Sugar-Free Ketchup (can sub with regular ketchup, but use half the  sweetener)
  • Soy Sauce
  • Xanthan Gum (or thickener of your choice)

What are the instructions to make crab rangoon?

Start with a clean work surface.  Add the crab mixture in the bowl and combine.  Place mixture in wrapper, fold over, and seal the wrapper.  Deep fry until golden brown.

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

What are the nutritional value for this recipe?

Per piece, it will come out to:

  • 55 Calories
  • 1g Carbohydrate
  • 1g Fiber
  • 4g Protein
  • 4g Fat
  • 2g Saturated Fat
  • 18mg Cholesterol
  • 180mg Sodium
  • 46mg Potassium
  • 126 iu Vitamin A

Why do we use soy paper rather then traditional wonton wrapper or egg wrappers?

If your aim is to make a healthy version that’s gluten-free, low carb and keto friendly, soy wrapper or low carb wraps are the way to go.

If you want to go the traditional route, you can use wonton wrappers or egg wrappers found in most Asian supermarkets

Can I oven bake or use an air fryer to make crab rangoon instead of deep frying?

Yes, you can.  Line baking sheet with parchment paper or silicone baking mat and bake at 400F for 10-12 minutes, however, they will not be nearly as crunchy if you bake or air fry compared to traditional deep frying.

What kind of dipping sauce is served with this crab rangoon?

This dipping sauce is very similar to the traditional ketchup rangoon dipping sauce but adapted to make it a more healthy low carb sugar-free version.

If you opt to use traditional ingredients, use regular ketchup, corn starch for your thickener and about half the sweetener the sauce recipe calls for.

Do you have any tips on making this crab rangoon recipe?

  • For ease, use canned crab meat or imitation crab meat but of course, nothing beats real crab meat.
  • For a healthy low carb and gluten-free version of this recipe, use soy wrappers. Otherwise, you can use traditional wonton wrappers.
  • When deep frying with soy paper, use medium heat for the oil, around 325F.  Soy paper tends to burn much easier than wonton wrappers.
  • If you use regular ketchup and not sugar-free ketchup, use half the sweetener the sauce recipe calls for.
  • For extra flavor, you can add some garlic powder and chili pepper into the crab mixture.

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

Looking for other seafood appetizer recipes?

Now, let’s get making this Crab Ragoon recipe!

  • 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 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 (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, sweetener.  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 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 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 Crab Rangoon!

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

Join us on Facebook to be part of our interactive discussions & recipe requests and follow us on Instagram, Pinterest, or subscribe to our New Recipe Notification and be the first to know when we post a new recipe!

More Recipes

Keto Low Carb Crab Rangoon LowCarbingAsian Cover

Crab Rangoon

Healthy soy paper crab rangoon is going to be your new favorite appetizer! A simple cream cheese and crab mixture wrapped in soy paper and fried until golden brown and crispy.
4.54 from 15 votes
Course: Appetizer
Cuisine: Asian Fusion
Keyword: crab rangoon
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 Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 2 tbsp Kewpie mayo
  • 10 Sheets Soy Paper or wrapper of your choice

Sauce

  • 2 tbsp Sweetener monkfruit erythritol blend, sugar or sweetener of choice
  • 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 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 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 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
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

*This page contains affiliate marketing links*

Tomorrow's Dinner?

BEST 25 HEALTHY & LOW CARB Recipes Sent Directly to Your Inbox!

Plus Monthly NEW RECIPES Exclusively from LCA!

By subscribing you agree to receive our promotional marketing materials and agree with our Privacy Policy.

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.

Leave a Comment

Your email address will not be published.

*