Hey Buddy!, this is your easy-to-read, all-in-one guide to preparing tasty Keto Crab Rangoons. Perfect for any event, amazing appetizers will definitely leave your guests with the crispy exterior and nice, juicy filling! Having a game day party or going to one, having a cocktail hour, or just having people over for dinner, these crab rangoons will be a success. Okay, let me disclose why these are going to be your favorite and how you can prepare it easily.
Here Is Why You Will Love These
Quick and Easy
They are one of those appetizers which are quite easy to make and I always love easy recipes for appetizers. An assortment of these crunchy treats can be ready in as little as twenty minutes of preparation time. Ideal for those moments when you are unexpectedly hungry and do not want to risk being late because you are busy preparing a meal.
Deliciously Crispy
These rangoons are perfectly crispy, without necessarily being greasy, ensuring that the taste of crab and melted cream cheese can clearly be enjoyed. The flakes on the surface give one a burst of the flavors each time one takes a bite, which makes them so special.
Gluten-Free Goodness
These rangoons are quite special because they are made from almond and coconut flours making them grain-free as well as keto. This is to mean that you can indulge in them regardless whether you are on a low carbohydrate diet or a gluten-free diet.
Ingredients Needed
Here is a list of the components that you will require to make those irresistible keto crab rangoons:
For the Wontons
Almond Flour: Adds a nutty taste to the food and has minimal content of the carbohydrate fraction.
Coconut Flour: It gives the dough a small amount of sweetness and maintain a truly compact texture of the dough.
Salt: Some help to enrich the flavor of the food that you are eating.
Egg and Water: These join the flours and make a soft dough that can be stretched.
Refined Coconut Oil: For frying; because adding healthy fats to the food is a good thing.
For the Crab Filling
Cream Cheese: When making the cheesecake, you need to ensure that you use full fat cream cheese if you want a creamy texture.
Crab Meat: This crab can be used either fresh crabmeat or canned crabmeat.
Seasonings: The salt, garlic powder, and coconut aminos to give a richness of flavour.
Scallions: Gives freshness and adds a very mild onion flavor that ought to be blended with other complementary flavors in order to empower it.
How to Make
The first step in making wontons is to prepare the wonton dough from scratch as follows:
Gather Your Ingredients
Before you start, ensure you have all your ingredients measured and ready. This will make the process smoother and quicker.
Mix the Dry Ingredients
First of all, make sure you have all the ingredients you need and they are well measured. This will help to ease and fasten the process.
Prepare the Wet Ingredients
In another bowl beat the egg and water together. This mixture will aid to provide the requirement of stickiness to join the flours together.
Dough mad by combining them
Make a well at the centre of the dry ingredients and pour into it the mixture of the egg and water. Then, to the flour mixture, use the fork to mix until a dough like consistency is obtained. If the dough is too dry, this means some water is missing and you should add it, gradually. Mine should be like play-dough like said previously.
Step 2: Dedicating the Dough
Transfer to Parchment Paper
Put the dough in between two sheets of parchment paper. Because of this, there is non adhesion which makes rolling to be easier.
Roll Thin
With the rolling pin, roll out the dough to form a large oval shape, it should be rather thin. Ideally it is should be very thin in appearance almost look like paper.
Step 3: Cutting the Wonton Wrappers
Cutting the Wonton Wrappers After buying the wonton wrapper, it would be wise to cut this to the right sizes as properly shaped wonton wrappers adds to the aesthetic value of the food item.
Cut into Squares
Slightly roll the dough and using knife, cut the rolled dough into 2. 5” x 2. 5” squares. Go on adding more excess dough, rolling it out and cutting more squares until you have about 20 squares.
Step 4: Preparing the Crab Filling
Preparing the Crab Filling Uou’ll need to fill your pastry case with crab filling so it is the next step in your preparation Saints Substituting the seafood into the recipe will be easy since it is a main ingredient completely Important ingredients for the crab filling include:
Soften the Cream Cheese
It is also important to initiate the process with softened cream cheese its should be soft so that it can mix easily. It assists the sauce in marrying well with the crab meat.
Mix the Ingredients
In a medium bowl, fold in the room temperature cream cheese from Rochdale, crab meat, salt, garlic powder, coconut aminos and chopped scallions. Ensure that do not chop the crab meat into very small pieces.
Step 5: Assembling the Rangoons
Fill the Wontons
Spoon 2 table spoon of the crab mixture into the center of each one of the wonton squares. Especially do not fill the reservoirs to the brim.
Fold and Seal
Lay another piece of the wonton dough on top of the vegetables, fold the dough in half and form a triangle. Carefully clinch them along the edges with your fingers. Place about 2 teaspoons of the crab mixture onto each wonton square. Be careful not to overfill.
Step 6: Frying the Rangoons
Remember that the crust of the Rangoons is battered, so the method of cooking the Rangoons needs to be adjusted to accommodate this fact, the last step of preparing the delicious Rangoons is to fry the Rangoons.
Heat the Oil
Melt around 1/3 inch of refined coconut oil in a pan, over a medium heat. The oil should ideally get to around 360F.
Fry the Wontons
Gently put the wontons into the hot oil and fry until they are reddish-brown on both surfaces. They will be best eaten when slightly cooled so transfer to a wire rack to cool slightly.
Alternative Baking Method
If you do not wish to fry the wontons you can bake them. Bake in a 350°F oven for approximately 15minutes or till golden brown.
Recipe Notes and Tips
Roll Out Your Dough Thin
The more thinly the dough is rolled out the crispy the wontons will be. Aim for almost transparency.
Soften the Cream Cheese
Creaming the butter and sugar cause a soft texture while melting the cream cheese will mean an even spreading of the filling. It also assists in folding in the crab meat without ejecting it on the pastry in the next step.
Avoid Overfilling
If one adds too much filling, this affects the wrappers in that they are likely to tear. Approximately, two teaspoons of the filling should be used for each wonton.
Test the Oil Temperature
Because of this, it is recommended that one rangoon be fried in the oil before the other ones to confirm that the oil is at the right temperature. Bring up or down the heat as is ideal.
Frequently Asked Questions
Can You Bake These Instead of Frying?
Because of this, it is recommended that one rangoon be fried in the oil before the other ones to confirm that the oil is at the right temperature. Bring up or down the heat as is ideal.
Keto Crab Rangoons
These rangoons are keto, low carb, grain free, and gluten free. Deserves a round of cheers, and the best part; these are really simple to make and it only takes 20 minutes!
Ingredients
- For the Wontons
- 1 3/4 cups almond flour
- 1/4 cup coconut flour
- 3/4 teaspoon salt
- 1 egg
- 1/4 cup water
- For the Filling
- 6 oz. softened cream cheese
- 4 oz. crab meat
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1 1/2 teaspoons coconut aminos
- 1 tablespoon chopped scallions
- For Frying
- 1 cup refined coconut oil
- For the Sauce
- 2 tablespoons Thai Chili Garlic Sauce
- 3 tablespoons sugar-free apricot preserves
- 2 tablespoons water
Directions
- Making the Wontons
- In a mixing bowl combine the almond flour, coconut flour and a pinch of salt.
- On the other hand, in a small bowl, beat the egg and then slowly add the water into it.
- Make a small well in the centre of the dry goodness and pour in the wet stuff.
- Mix with a fork until a dough is formed, using water that is; add more water if needed. The mixture should be soft and easy to handle resembling play dough.
- Stretch the dough as thin as possible and as if you are rolling two layers of paper at a time.
- Cut into 2. 5” x 2. 5” squares. Roll out more dough and cut more of the squares until you have approximately 20.
- Preparing the Filling
- Remove cream cheese from refrigerator; mix with crab meat, salt, garlic powder, coconut aminos, and scallions.
- Put about 2 teaspoons of the filling on each of the won-ton wrappers square.
- This has to be folded in such a way that you make a triangle and then have the edges closed properly.
- Frying the Rangoons
- To do this, heat refined coconut oil in a pan to 360°F.
- About the wontons: rapually fry in hot oil until it turns golden brown on both sides.
- Transfer the cookies to a wire rack to cool a little.
- Making the Sauce
- Combine all the sauce ingredients in a bowl well.
Notes
- Pulse the dough to as thin as you can.
- However individuals shouldn’t mix cream cheese when it is hard, and instead they should soften it before mixing.
- Ensure that you apply a maximum of 2 teaspoons filling to avoid the crust from tearing.
- Take a little portion of the oil and perform a rangoon before frying the others.
Nutrition Facts
- Calories:195kcal
- Carbohydrates:4g
- Protein:4g
- Fat:19g
- Saturated Fat:12g
- Cholesterol:20mg
- Sodium:290mg
- Potassium:26mg
- Fiber:2g
- Sugar:1g
