Crab Rangoon has always been that sneaky delight at parties—crispy on the outside, creamy on the inside, a bite-sized mystery of flavor. Once, at a backyard gathering, I devoured an entire platter before I even realized it (much to my embarrassment and everyone else’s amusement). This keto version captures all that deliciousness without the carb overload—ideal for those days when you want to indulge but still fit into your skinny jeans.
Steps
- Pour oil into a large saucepan to a depth of about 2 inches and heat over medium-high until it reaches approximately 375 degrees. Use a small piece of bread or dough to test if it’s hot enough by checking if it sizzles immediately upon contact.
- In a small bowl, mix softened cream cheese with crab meat, chopped onions, fish sauce, and erythritol until well combined. Set aside this crab mixture for the filling.
- Divide your Easy Keto Dough into 18 equal-sized balls, each around 1 inch in diameter. Flatten each ball into a circle about 3 inches wide.
- Place about a tablespoon of the crab filling onto one half of each dough circle. Fold the other half over the filling and press the edges to seal it completely, ensuring no filling can escape during frying.
- Fry the filled dough pieces, three at a time, for about 2 minutes on each side or until they turn golden brown and puffed.
- Remove the cooked crab rangoons from the oil and let them drain and cool slightly on a wire rack or a paper towel-lined plate.
- Serve your freshly made Keto Crab Rangoons hot. If there are leftovers, store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, place them in a preheated oven at 400 degrees for 10 minutes or microwave uncovered for 45 seconds to 1 minute.
Ingredients
- 1 batch Easy Keto Dough
- 6 ounces cream cheese, softened
- 6 ounces crab meat, canned or fresh, cartilage removed
- 1/4 cup yellow onion, finely chopped
- 1 teaspoon fish sauce
- 1 1/2 tablespoons granulated erythritol
- Oil for frying (avocado, peanut, or vegetable oil)
Nutritional Values
Calories: 2928 | Fat: 216g | Carbohydrates: 48g | Fiber: 18g | Protein: 168g
FAQ
- What makes these Keto Crab Rangoons low carb?
- The recipe uses a special Easy Keto Dough that replaces traditional wonton wrappers, significantly reducing the carbohydrate content. Additionally, it avoids imitation crab meat, which is high in sugars and starches.
- Can I use canned crab meat for this recipe?
- Yes, both canned and fresh crab meat work well in this recipe. Just ensure that any cartilage is removed for the best texture and taste.
- What type of oil is best for frying these Rangoons?
- Avocado oil, peanut oil, or vegetable oil can be used for frying. The key is to maintain the oil at the right temperature to ensure a crispy exterior without absorbing too much oil.
- How should I store and reheat leftover Rangoons?
- Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can use an oven set to 400°F for 10 minutes or a microwave for 45 seconds to 1 minute.
- What is the nutritional information for these Keto Crab Rangoons?
- A serving size of 3 Rangoons contains approximately 488 calories, 36g of fat, 8g of carbohydrates, 3g of fiber, and 28g of protein, resulting in about 5g net carbs.
Tips
- Ensure the oil temperature is around 375 degrees before frying to achieve the perfect crispy texture. Test the heat by dropping a small piece of dough into the oil; it should sizzle immediately.
- Avoid overfilling the dough to prevent bursting and leaking of the filling during frying. A tablespoon of the crab mixture should suffice.
- Use fresh or canned crab meat for the best flavor while maintaining low carbohydrate content. Steer clear of imitation crab, as it contains added sugars and starches.
- Allow the fried rangoons to cool for a couple of minutes after removing them from the oil to avoid burning your mouth and to enhance the taste experience.
Equipment
- Deep Fry Thermometer – To ensure the oil reaches the correct temperature for frying.
- Large Saucepan or Deep Fryer – For frying the Rangoons.
- Wire Rack – To drain the fried Rangoons and prevent them from becoming soggy.
- Psyllium Husk – If you don’t have it at home for the dough (often used in keto recipes).
