Keto Crab Meat Rangoon Recipe
Enjoy crispy, golden keto crab meat rangoons filled with a creamy, savory crab and cheese mixture. This low-carb twist on a classic takeout favorite is perfect for appetizers or snacking!
I love a good crispy, cheesy appetizer, but most restaurant versions are loaded with carbs. That’s why I came up with these keto crab meat rangoons—so I can still enjoy that crunchy, creamy goodness without the guilt. Whether you’re following a low-carb lifestyle or just looking for a lighter version of a takeout favorite, these rangoons are the perfect solution.
What I love most about this recipe is how easy it is to make at home. There’s no need to fuss with deep frying or complicated dough—these come together quickly with simple ingredients you probably already have. Plus, they’re baked (or air-fried), so you get that satisfying crunch without the extra oil. I promise, once you try them, you won’t miss the takeout version!
These keto crab meat rangoons are great for parties, game nights, or even as a fun weekend snack. They pair perfectly with a tangy dipping sauce and disappear fast—so you might want to make a double batch! If you’re craving something crispy, cheesy, and full of flavor, this is one recipe you’ll want to keep on repeat.
Items Needed
Here’s what you’ll need to make keto crab meat rangoons:
Dough Ingredients:
- Baking powder – Helps the dough rise slightly and creates a light texture.
- Almond flour – Keeps the dough low-carb while adding structure and a mild nuttiness.
- Garlic powder – Enhances the flavor with a subtle garlicky kick.
- Xanthan gum – Improves the dough’s elasticity and helps hold it together.
- Mozzarella cheese – Provides stretch and structure, making the dough more pliable.
- Soy sauce – Adds a touch of umami and enhances the overall flavor.
- Egg – Acts as a binder to hold the dough together and improve texture.
- Cream cheese – Softens the dough, making it easier to work with while adding slight richness.
Filling Ingredients:
- Crab meat – Brings a rich, savory seafood flavor to the filling.
- Cream cheese – Creates a creamy, tangy base that holds the filling together.
- Finely chopped green onions – Add freshness and a mild onion flavor.
- Swerve confectioners sugar substitute – Provides a hint of sweetness without adding carbs.
- Worcestershire sauce – Enhances depth of flavor with a tangy, umami taste.
- Minced garlic – Adds bold, aromatic flavor to complement the crab.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Want to change up these keto crab meat rangoons? Here are some easy ways to customize them:
- Swap the Protein – Use cooked shrimp, canned tuna, or shredded chicken instead of crab meat for a different flavor.
- Change the Cheese – Try cheddar or pepper jack in the filling for a bolder, sharper taste.
- Add Spice – Mix in a dash of cayenne pepper, sriracha, or red pepper flakes for heat.
- Try Different Herbs – Use chives, cilantro, or parsley instead of green onions for a fresh twist.
- Use a Different Sweetener – Replace Swerve with monk fruit or allulose based on preference.
- Experiment with Dipping Sauces – Serve with sugar-free sweet chili sauce, spicy mayo, or soy sauce for extra flavor.
Be sure to check out the full recipe and ingredient list below.
How To Make It
Add the ingredients for the filling to a bowl, and stir to combine well.
Place the mozzarella cheese and cream cheese into a microwave safe bowl, and heat for 30 seconds at a time until completely melted.
In a mixing bowl, combine the cheese dough with the remaining dough ingredients, and knead to combine well.
Wet your hands slightly, and form the dough mixture into 8 evenly sized balls.
Flatten the balls of dough into circles.
Place a small amount of filling into the center of each one.
Fold the dough around the filling, and use water to seal the ball closed if needed.
Layer the crab rangoon bites on a parchment lined baking sheet, and bake in a 350 degree preheated oven for 15-20 minutes, or until browned and cooked through.
Note
Make sure to work with the dough while it’s warm, as it will be more pliable and easier to shape around the filling.
Storage
Store leftover keto crab meat rangoons in an airtight container in the refrigerator for up to 3 days. To keep them crispy when reheating, use an air fryer or oven at 350°F for about 5-7 minutes until warmed through. Avoid using the microwave, as it can make the dough soft and chewy instead of crisp.
If freezing, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat directly from frozen in the oven or air fryer for the best texture.
Helpful Hints
Pro tip: Wire rack baking!
For the crispiest texture, bake the rangoons on a wire rack placed over a baking sheet to allow even air circulation.
- Work Quickly with the Dough – The cheese-based dough is easiest to shape while warm, so form the rangoons right after mixing.
- Seal the Edges Well – Use a little water to help seal the dough around the filling and prevent leaks while baking.
- Don’t Overfill – Adding too much filling can cause the rangoons to burst open in the oven.
- Chill the Dough if Sticky – If the dough becomes too sticky to handle, refrigerate it for a few minutes before shaping.
- Use an Air Fryer for Extra Crispiness – For an even crunchier texture, air fry at 350°F for about 8-10 minutes.
Serving Suggestions
These keto crab meat rangoons are perfect for serving as a delicious appetizer or snack. Pair them with a sugar-free sweet chili sauce, spicy mayo, or even a simple soy sauce for dipping. If you’re hosting a party or game night, these make a great addition to a keto-friendly appetizer spread that everyone will love.
For a full meal, serve these rangoons alongside a fresh side salad or a light soup to balance out the rich, cheesy filling. If you love crab, try them with my Keto Crab Melt Wraps for a seafood-inspired meal that’s both satisfying and low-carb. The crispy rangoons and the melty crab wraps make a perfect duo for any occasion.
If you’re in the mood for a mix of flavors, add these to a keto snack board with my Keto Air Fryer Mini Pizzas for a fun and easy appetizer night. The combination of cheesy, crispy crab rangoons and mini pizzas will satisfy both seafood and pizza lovers alike. Whether you’re meal prepping, entertaining, or just craving something crispy and delicious, these rangoons are a must-try!
FAQs
Recipe
Keto Crab Meat Rangoon Bites
Ingredients
For the dough:
- 1 teaspoon Baking powder
- 1 ¼ cup Almond flour
- ½ teaspoon Garlic powder
- ¼ teaspoon Xanthan gum
- 1 ½ cup Mozzarella cheese shredded
- 1 teaspoon Soy sauce
- 1 large egg
- 2 ounces Cream cheese softened
For the filling:
- 4 ounces Crab meat
- 3 ounces Cream cheese softened
- ¼ cup Finely chopped green onions
- ½ teaspoon Swerve confectioners sugar substitute
- 1 teaspoon Worcestershire sauce
- 2 teaspoon Minced garlic
Instructions
- Add the ingredients for the filling to a bowl, and stir to combine well.
- Place the mozzarella cheese and cream cheese into a microwave safe bowl, and heat for 30 seconds at a time until completely melted.
- In a mixing bowl, combine the cheese dough with the remaining dough ingredients, and knead to combine well.
- Wet your hands slightly, and form the dough mixture into 8 evenly sized balls.
- Flatten the balls of dough into circles.
- Place a small amount of filling into the center of each one.
- Fold the dough around the filling, and use water to seal the ball closed if needed.
- Layer the crab rangoon bites on a parchment lined baking sheet, and bake in a 350 degree preheated oven for 15-20 minutes, or until browned and cooked through.
Notes
- Make sure to work with the dough while it’s warm, as it will be more pliable and easier to shape around the filling.
- For the crispiest texture, bake the rangoons on a wire rack placed over a baking sheet to allow even air circulation.
