Keto Crab Rangoons

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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!

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These Keto Crab Rangoons are the ULTIMATE crowd pleaser!

Crab Rangoons are essentially wontons stuffed with a mixture of crab, cream cheese, and spices. And they are oh so good!

We recommend you make these whenever you have a game night, cocktail hour, or fun party. Trust us - your guests will be blown away by your upgraded keto appetizer!

Why You Will Love These Rangoons!

• Quick: These crab rangoons only take 20 minutes to make so you can whip up a batch in no time.
• Delicious: They are perfectly crispy without being too greasy, which keeps the tasty crab & cream cheese flavor as the star of the dish!
• Gluten-free: These rangoons are made with almond and coconut flours, which are both grain-free and keto-friendly.

Clean Keto Fried Food

Typical "fried food" recipes contain lots of breading, inflammatory refined oils, sugars, and excess carbs.

To "keto-fy" the typical Chinese take-out crab rangoons, we upgraded the traditional wonton wrappers making them with keto flour substitutes to lower the carb count and add extra nutrients to the rangoons!

We also created a delicious cheesy crab mixture that has the same (if not better!) taste of the ones you find in a Chinese restaurant without all the added sugars.

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Check Out Our Latest Recipe Video

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Ingredients

For the Wontons

• Flour: We use a mix of almond and coconut flour to keep these low carb and gluten-free.
• Salt: For seasoning.
• Egg and water: To bind the flours together.
• Refined coconut oil: For frying

For the Crab Filling

• Cream cheese: Use full fat cream cheese. Soften before using so it combines well with the other ingredients.
• Crab meat: You can use fresh or tinned crab for this recipe.
• Seasonings: Salt, garlic powder and coconut aminos.
• Scallions: For freshness and flavor.

How to Make Keto Crab Rangoons

These Rangoons only take 20 minutes to make and come together really quickly.

First, we will start with the wonton wrappers and then we will move to the filling.

The crab filling is then dropped onto the square wonton wrappers, which are folded up, then baked or fried. We prefer to fry our wontons in order to get deep golden brown color and crunch.

Let's get cooking!

Step #1. Make Your Wonton Dough

Grab all your keto wonton ingredients and measure them out.

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.

Step #2. Roll Out Your Wonton Dough

Transfer your dough ball to a layer of parchment paper. Then top with another layer of parchment.

Using a rolling pin, begin to roll out your dough into a large oval.

Roll out your dough as thin as you can get it. You want the the dough to be almost transparent. Like the picture below.

Step #3. Cut Your Wontons

Using a knife, cut the dough into 2.5” x 2.5” squares.

Keep gathering excess dough, rolling it out again and cutting more squares. You should end up with about 20 squares.

Step #4. Make The Filling

Set the wonton squares aside and get working on the yummy crab filling!

Gather the cream cheese, crab meat, salt, garlic powder, coconut aminos, and scallions

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.

Carefully mix all the filling ingredients together in a medium bowl.

Step #5. Assemble the Rangoons

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 with your fingers.

WARNING: Don’t over fill your wontons with the mixture. It may cause your wonton wrapper to tear.

Step #6. Fry Up Your Rangoons

Once all of your keto crab wontons are filled and sealed, heat 1/3 inch of refined coconut oil (hello healthy fats!!) in a pan.

Once the 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 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.

Recipe Notes and Tips

Before you start cooking, let's go over a few quick tips:

• Roll out your dough thin. Make it as thin as you can get it. It should be almost transparent.
• Soften your cream cheese. Make sure your cream cheese is soft before mixing it into the crab meat. You will want to fold in your crab meat gently as to avoid breaking apart the lumps.
• Don’t over fill your wontons. Only use 2 teaspoons of the filling. If you use too much it may cause your wonton wrapper to tear.
• Test your oil. We recommend frying only one rangoon in the oil first to make sure the temperature is perfect before you fry the rest of them.

Frequently Asked Questions

More Keto Appetizer Recipes

If you’d like more delicious appetizer recipes that are perfectly keto, then check out these favorites:

• Keto Soft Pretzels
• Keto Chicken Wings With Old Bay
• Keto Cheese Bread
• Keto Crispy Zucchini Fries
• Keto Coconut Shrimp
• Keto Crab Dip

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!