Keto Crab Rangoons

Welcome to your go-to guide for making the perfect Keto Crab Rangoons! Ideal for any occasion, these delicious appetizers will impress your guests with their crispy texture and delightful filling. Whether you’re hosting a game day gathering, a cocktail hour, or a dinner party, these crab rangoons will be a hit. Let’s dive into why you’ll love these treats and how you can make them at home.

Why You Will Love These

Quick and Easy

One of the best things about these crab rangoons is how quick they are to make. In just 20 minutes, you can prepare a batch of these crispy delights. Perfect for when you need a quick snack or appetizer without spending hours in the kitchen.

Deliciously Crispy

These rangoons achieve the perfect balance of crispy and non-greasy, allowing the savory flavors of crab and cream cheese to shine through. Each bite is a burst of flavor, making them irresistible.

Gluten-Free Goodness

Made with almond and coconut flours, these rangoons are both grain-free and keto-friendly. This means you can enjoy them even if you are following a low-carb or gluten-free diet.

Ingredients Needed

Let’s break down the ingredients you need to create these mouth-watering keto crab rangoons.

For the Wontons

Almond Flour: Provides a nutty flavor and is low in carbs.

Coconut Flour: Adds a hint of sweetness and helps keep the dough firm.

Salt: Enhances the overall flavor.

Egg and Water: These bind the flours together, creating a pliable dough.

Refined Coconut Oil: Used for frying, adds healthy fats.

For the Crab Filling

Cream Cheese: Full-fat cream cheese is best for a creamy texture.

Crab Meat: Use either fresh or canned crab meat.

Seasonings: Salt, garlic powder, and coconut aminos for a depth of flavor.

Scallions: Adds freshness and a mild onion flavor.

How to Make

Step 1: Preparing the Wonton Dough

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

In a medium bowl, combine the almond flour, coconut flour, and salt. Mix thoroughly to ensure an even distribution of the salt.

Prepare the Wet Ingredients

In a separate bowl, whisk together the egg and water. This mixture will help bind the flours together.

Combine and Form the Dough

Create a well in the center of the dry ingredients and pour in the egg and water mixture. Using a fork, mix until a dough forms. If the dough is too dry, add a little more water. The dough should have a consistency similar to play-dough.

Step 2: Rolling Out the Dough

Transfer to Parchment Paper

Place the dough between two sheets of parchment paper. This prevents sticking and makes rolling easier.

Roll Thin

Using a rolling pin, roll the dough out into a large, thin oval. Aim for the dough to be almost transparent.

Step 3: Cutting the Wonton Wrappers

Cut into Squares

Using a knife, cut the rolled dough into 2.5” x 2.5” squares. Continue gathering excess dough, re-rolling it, and cutting more squares until you have about 20 squares.

Step 4: Preparing the Crab Filling

Soften the Cream Cheese

Ensure your cream cheese is softened before mixing. This helps it blend smoothly with the crab meat.

Mix the Ingredients

In a medium bowl, gently combine the softened cream cheese, crab meat, salt, garlic powder, coconut aminos, and chopped scallions. Be careful not to break up the crab meat too much.

Step 5: Assembling the Rangoons

Fill the Wontons

Place about 2 teaspoons of the crab mixture onto each wonton square. Be careful not to overfill.

Fold and Seal

Fold the wonton dough in half to form a triangle. Seal the edges by pressing lightly with your fingers.

Step 6: Frying the Rangoons

Heat the Oil

Heat about 1/3 inch of refined coconut oil in a pan over medium heat. The oil should reach around 360°F.

Fry the Wontons

Carefully place the wontons in the hot oil and fry until golden brown on both sides. Transfer to a wire rack to cool slightly.

Alternative Baking Method

If you prefer not to fry, you can bake the wontons. Preheat your oven to 350°F and bake for about 15 minutes or until golden brown.

Recipe Notes and Tips

Roll Out Your Dough Thin

The thinner the dough, the crispier the wontons will be. Aim for almost transparency.

Soften the Cream Cheese

Softening the cream cheese ensures a smooth and even filling mixture. It also helps in gently folding in the crab meat without breaking it apart.

Avoid Overfilling

Using too much filling can cause the wonton wrappers to tear. Stick to about 2 teaspoons of filling per wonton.

Test the Oil Temperature

To ensure perfect frying, test the oil temperature by frying one rangoon first. Adjust the heat as necessary.

Frequently Asked Questions

Can You Bake These Instead of Frying?

Yes, you can bake these crab rangoons if you prefer a healthier option. Bake at 350°F for about 15 minutes until they are golden and crispy.