Keto Crab Rangoons
These irresistible Keto Crab Rangoons are a low-carb twist on a classic favorite, making them perfect for keto enthusiasts and seafood lovers alike. Featuring a creamy filling made with softened cream cheese, luscious lump crab meat, aromatic green onions, soy sauce, and garlic powder, each bite is packed with bold flavors. The outer shell is crafted from a gluten-free dough made with melted mozzarella cheese, almond flour, and egg, creating a perfectly crispy and golden crust when fried to perfection. Ready in under 40 minutes, these homemade crab rangoons are easy to prepare and ideal for serving as an appetizer or snack. Pair them with a keto-friendly dipping sauce for a truly indulgent experience that satisfies your cravings while keeping your macros on point!
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Recipe Information
Ingredients
- 4 ounces, softened cream cheese
- 4 ounces, drained lump crab meat
- 2 tablespoons, finely chopped green onions
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- 1.5 cups shredded mozzarella cheese
- 1 cup almond flour
- 1 large egg
- 0.5 teaspoon salt
- 0.25 cup, for frying vegetable oil
Instructions
In a mixing bowl, combine softened cream cheese, lump crab meat, green onions, soy sauce, and garlic powder. Mix well until smooth and fully incorporated.
To prepare the dough, melt the shredded mozzarella cheese in a microwave-safe bowl in 30-second intervals, stirring in between, until fully melted and easy to combine.
In another bowl, combine the melted mozzarella cheese with almond flour, egg, and salt. Mix by hand or using a spatula until a smooth dough forms.
Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thick.
Cut the dough into small squares, approximately 3x3 inches each.
Place about 1 teaspoon of the crab filling in the center of each dough square.
Fold the square into a triangle and press the edges to seal completely. If necessary, use a little water to help the edges stick together.
In a skillet, heat vegetable oil over medium heat.
Fry the rangoons in batches for about 1-2 minutes on each side, or until they are golden brown and crispy.
Place the cooked rangoons on a plate lined with paper towels to soak up excess oil.
Serve warm with soy sauce or your favorite low-carb dipping sauce.
Nutrition Facts
Calories |
2147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.7 g | 237% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 37.2 g | ||
| Cholesterol | 515 mg | 172% | |
| Sodium | 3431 mg | 149% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 8.2 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1648 mg | 127% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 699 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
