This low-carb keto crab rangoon recipe is a crowd pleaser!
Crab rangoons are a popular appetizer and it is essentially deep-fried stuffed wontons with a mixture of crab meat and cream cheese.
As classic wonton dough is made out of white flour, it is not suitable for the keto diet. So we substituted the white flour for almond flour to match the keto diet. This recipe for low-carb keto crab rangoon tastes a lot like the real thing. However, these yummy treats are not loaded with carbohydrates.
Before you make this low carb crab rangoon recipe it is important to follow a few steps:
- Roll the dough thinly – make it as thin as you can get; as the dough does not have a leavening agent, it needs to be rolled thin to cook properly and crisp up;
- Soften the cream cheese – make sure the cream cheese is at room temperature before mixing it with the crab meat to get a smooth paste;
- Don’t overfill the wontons – only use 1 tablespoon of filling and make sure the ends of the dough are sealed properly; done incorrectly, and they will split in the oil, making a mess;
- Oil temperature – before frying, check the oil’s temperature; best is by a thermometer that should read 180C/350F but in lack of, it can be tested with a small piece of dough – if it sizzles, then the oil is hot enough;
-HOW TO-
Start by making the dough;
Place the shredded mozzarella cheese and cream cheese to a microwave-safe bowl; microwave on high for 1-2 minutes or until the cheese is melted;
Remove from microwave and stir to combine the cheeses;
Add the almond flour, egg, and a pinch of salt and mix until a dough is formed;
Cover with a cloth or plastic until ready to use;
Start making crab filling;
To a bowl, combine the ingredients for the crab filling and mix well;
Divide the keto dough into 15-18 equal size balls and set aside;
Press one ball into a circle about 3 inches round and place about 1 tbsp of filling in the middle;
Fold the dough over the filling and secure the ends by gently pressing down;
Repeat with the remaining dough and filling;
Fry in enough oil for 2-3 minutes/side or until crispy golden brown;
Remove to a wire rack or to a paper towel to remove any excess fat;
Serve hot.
Low-carb Keto Crab Rangoon Recipe
Equipment
- microwave-safe bowl;
- microwave;
- bowl
- Wire Rack
- paper towel;
Ingredients
- 6 ounces cream cheese room temperature
- 6 ounces crab meat
- 1 spring onion finely chopped
- 1 teaspoon fish sauce
- 1 1/2 tablespoons erythritol
- vegetable oil for frying
Instructions
- start by making the dough;
- place the shredded mozzarella cheese and cream cheese to a microwave-safe bowl; microwave on high for 1-2 minutes or until the cheese is melted;
- remove from microwave and stir to combine the cheeses;
- add the almond flour, egg, and a pinch of salt and mix until a dough is formed;
- cover with a cloth or plastic until ready to use;
- to a bowl, combine the ingredients for the crab filling and mix well;
- divide the keto dough into 15-18 equal size balls and set aside;
- press one ball into a circle about 3 inches round and place about 1 tbsp of filling in the middle;
- fold the dough over the filling and secure the ends by gently pressing down;
- repeat with the remaining dough and filling;
- fry in enough oil for 2-3 minutes/side or until crispy golden brown;
- remove to a wire rack or to a paper towel to remove any excess fat;
- serve hot.
