These Keto Crab Rangoons are perfect for game day, cocktail hours, or even your next dinner party! They are also are keto, low-carb, grain-free, and gluten-free! And they only take 20 minutes to make!
Upgrade Your Fried Food:
These Keto Crab Rangoons are perfectly crispy without being to greasy, which keeps the tasty crab & cream cheese flavor as the star of the dish!
Typical “fried food” recipes contain lots of flour, inflammatory refined oils, and excess carbs.
We then created a delicious cheesy crab mixture that has the same (if not better!) taste of the ones you find in a Chinese restaurant!
The Keto Crab Rangoons are the ULTIMATE crowd pleaser! We recommend you make these whenever you have a game night, cocktail hour, or fun party so your guests will be blown away by your upgraded keto appetizer!
Crab Rangoon Tips:
- Roll out your dough as thin as you can get it. It should be almost transparent.
- Soften your cream cheese before mixing it into the crab meat. You will want to fold your crab meat gently as to avoid breaking apart the lumps.
- Don’t over fill your wontons with the mixture. It may cause your wonton wrapper to tear.
- Fry your rangoons in coconut oil (hello healthy fats!!) at about 360°F – we recommend testing one Keto Crab Rangoon first just to make sure the temperature is perfect.
- You can bake these too if you don't feel like frying them. Bake at 350°F for about 15 minutes.
What Equipment You Need:
Step by Step Instructions:
Let's start with the wonton wrappers, so grab all your keto wonton ingredients together.
Mix the almond and coconut flours, plus the salt together in a medium bowl. Next, whisk the egg and water together in a separate bowl.
Make a well in your dry ingredients and pour the wet ingredients in.
Incorporate all the ingredients together with a fork. Add a little bit more water if necessary.
Your dough should have a similar consistency to play-dough (like the picture below).
Roll out your dough in between two layers of parchment paper.
Using a knife, cut the dough into 2.5” x 2.5” squares.
Keep gathering excess dough, roll it out again and cutting more squares. You should end up with about 20 squares.
Set the wonton squares aside and get working on the yummy crab filling!
Make sure to soften your cream cheese before mixing it into the crab meat. You will want to fold in your crab meat gently as to avoid breaking apart the lumps.
One at a time, place about 2 teaspoons of the filling onto each wonton square.
Fold the wonton dough in half to form a triangle shape and seal the edges by pressing lightly.
WARNING: Don’t over fill your wontons with the mixture. It may cause your wonton wrapper to tear.
Once all of your keto crab wontons are filled and sealed, heat 1/3 inch of coconut oil in a pan.
Once the coconut oil reaches about 360°F, place the wontons in the oil and fry on both sides until golden brown.
Transfer the cooked keto crab rangoons to a wire rack to cool.
We recommend frying just one Keto Crab Rangoon first to make sure the temperature is perfect.
Don't feel like frying the wontons? You can bake them at 350°F for about 15 minutes instead.
Like what you see? Follow us on Instagram and Facebook! Love this recipe? Hit the Pin button below and share it with your friends! Make sure you don’t miss new recipes by subscribing to our mailing list below!
For the Filling For the Wonton For the Filling
For the Filling
For the Wonton
For the Filling
We Can't Wait To See You Try It!
We love seeing our recipes come to life!! We can’t wait to see how you make these and loving seeing each person's unique spin on it! Tag us on Instagram @cleanketolifestyle or use the hashtag #CKLrecipe!