Cheesy Keto Crab Rangoons are my go-to when I want a cozy snack that feels like takeout but fits my low carb life. You know those nights when you want something salty, creamy, a little crisp around the edges, and done without a ton of fuss? That is this recipe. I tested a bunch of wrappers until I landed on a simple method that bakes up golden and holds the filling like a champ. If you love quick, cheesy handheld bites that do not knock you out of ketosis, you are in the right spot. Let me show you how to make a batch that disappears fast.
How To Make Crab Rangoons At Home
The simple game plan
I grew up obsessed with crab rangoons from the local Chinese spot, but traditional wonton wrappers are not keto friendly. The fix is easy. We swap in a low carb dough that still gets crisp and golden in the oven or air fryer. It is surprisingly sturdy, which means you can fold your rangoons and they will hold their shape.
Here is the flow. First, mix the filling. That part is classic. You will stir soft cream cheese with chopped crab, scallions, and a few flavor boosters. I use a mix of crab flavors for the best taste. Lump crab is ideal, but if your budget likes canned or good quality imitation, you can still turn out something craveable. The secret is to season enough and keep the texture chunky, not mushy.
Next, make the wrapper. I use a fathead-style dough with shredded mozzarella, almond flour, egg, and a pinch of baking powder to help it puff a touch. Warm the cheese gently until it melts, knead in the almond flour and egg, then roll it thin between two sheets of parchment. You want it thin enough to crisp, but not so thin it tears. Think a little thinner than a flour tortilla. Cut the dough into squares and you are ready to fill.
Now the fun part. Place a small spoonful of filling in the center of each square. Do not overfill or they will burst. Lightly wet the edges with water, then fold the corners up and pinch to seal. You can do the classic rangoon purse shape by bringing all four corners together, or keep it as a simple triangle. Bake or air fry until the edges look lightly golden and you can hear a gentle sizzle. If you need something extra fast, the air fryer gets it done in about 7 to 9 minutes at 375 F.
For anyone who wants a wider lineup of easy low carb recipes, I keep a running list here: my favorite keto recipes. I lean on these when I am planning snacks and party trays.
Once you do one batch, you will get the hang of it. The folds, the filling, the crisping time. And yes, reheating is a dream. A quick two to three minutes in the air fryer and they are back to sharp edges and melty centers. If you love party food, Cheesy Keto Crab Rangoons will slide right into your rotation.
Tips For Making The Best Keto Crab Rangoons
Smart tricks that change the game
Use room temperature cream cheese. Cold cream cheese fights you. Soft cream cheese folds smoothly with crab and creates that silkiest bite. If you forget to soften it, microwave for 10 to 15 seconds in short bursts just to take the chill off.
Choose your crab. Real lump crab is special, but you can still get great results with high quality canned crab. Drain it well to avoid soggy pockets. If using imitation, finely chop and add a little lemon zest to brighten the flavor.
Dry ingredients matter. A pinch of baking powder in the dough gives a subtle lift, while a sprinkle of garlic powder in the filling brings that takeout taste home. Do not skip a tiny pinch of salt. It wakes everything up.
Roll thin and even. Uneven dough bakes unevenly. Rolling between two sheets of parchment keeps it from sticking and lets you go thinner without tearing. Aim for a uniform thinness so all your rangoons crisp at the same time.
Seal them well. A light brush of water around the edges helps the dough stick to itself. Pinch with clean, dry fingers. If a corner pops up, press it back down right after they come out of the oven while the dough is still warm.
Try an air fryer for extra crisp. The air circulation gives the edges that satisfying snap. Brush the tops lightly with oil and cook in a single layer.
We brought a batch to game night and they vanished in ten minutes. No one guessed they were low carb until I said it. The texture was spot on and the filling was super creamy.
Keep in mind that Cheesy Keto Crab Rangoons are flexible. You can mix in a little shredded mozzarella to the filling for extra pull, add a smidge of sriracha for heat, or stir in chopped chives if scallions are out. Make it yours and keep notes for your perfect version next time. 
What To Serve With Homemade Crab Rangoons
Dips and sides that love these bites
- Spicy mayo: Mix mayo, sriracha, and a squeeze of lime. Creamy and bright.
- Garlic soy dip: Coconut aminos, rice vinegar, grated garlic, and a pinch of erythritol.
- Sweet chili style: Use a sugar free sweet chili sauce for that classic sticky-sweet vibe.
- Sesame slaw: Shredded cabbage, sesame oil, and a splash of lime for crunch and balance.
- Brothy soup: A light chicken or miso broth to sip between bites.
For a fun takeout night at home, pair these with a skillet of egg roll in a bowl. It is quick, low carb, and complements the creamy crab pockets perfectly.
If you want another dumpling style idea, these keto zucchini pork dumplings are a cool twist on the theme, fresh and super satisfying.
And if seafood is your love language, a plate of keto shrimp scampi with zoodles rounds out the meal without weighing it down. I like the mix of textures and flavors. A little crisp from the rangoons, a little twirl from the zoodles. It is a vibe.
Love These Keto Crab Rangoons? Try These Recipes!
If crispy, cheesy, and low carb is your thing, keep going. I am always reaching for simple wins that taste big. For a fast lunch, these keto philly cheesesteak rolls check all the boxes. Meaty, cheesy, and grab-and-go friendly.
If you want easy snack trays for game day, try smoked salmon pinwheels, or go sweet with fat bombs. The pinwheels feel fancy with almost zero effort, and the fat bombs live in the freezer for emergencies.
You can also browse for more ideas whenever you are meal planning. I keep adding seasonal and budget picks so you are never stuck.
Recipe
Ingredients and steps
- For the filling: 8 oz cream cheese, softened; 1 cup crab meat, chopped; 2 tbsp finely sliced scallions; 1 tsp coconut aminos; 1 tsp lemon juice; 1 tsp garlic powder; 1 tsp onion powder; pinch of salt and pepper; optional 1 tbsp shredded mozzarella for extra cheese pull.
- For the keto wrappers: 1 and 3/4 cups shredded mozzarella; 3/4 cup fine almond flour; 1 large egg; 1/2 tsp baking powder; pinch of salt; avocado oil for brushing.
- To serve: spicy mayo or sugar free sweet chili sauce; toasted sesame seeds; extra scallions.
- Make the filling: In a bowl, stir cream cheese until smooth. Fold in crab, scallions, coconut aminos, lemon juice, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning. Chill while you make the dough.
- Make the dough: In a microwave safe bowl, heat mozzarella in 20 to 30 second bursts until melted and stretchy. Quickly mix in almond flour, baking powder, and salt. Add egg and knead with a spatula, then with lightly oiled hands, until a smooth dough forms.
- Roll it out: Place dough between two sheets of parchment. Roll thin and even. Peel the top parchment and cut into roughly 3 inch squares.
- Fill and fold: Add about 1 teaspoon of filling to the center of each square. Lightly wet edges with water. Bring corners together and pinch to seal, or fold into triangles. Place on a parchment lined sheet. Brush lightly with avocado oil.
- To bake: Bake at 375 F for 12 to 15 minutes, until edges are golden and crisp.
- To air fry: Air fry at 375 F for 7 to 9 minutes, flipping halfway if your model runs hot. Work in batches to avoid crowding.
- Finish and serve: Let them sit 2 minutes to set the cheese. Sprinkle with scallions and sesame seeds. Serve with dips.
- Make ahead: Assemble and freeze on a sheet pan until solid. Transfer to a bag and air fry straight from frozen, adding 2 to 3 extra minutes.
Quick note for your notebook: when you are planning a snack night, I love adding one sweet bite like these keto fat bombs. The mix of salty and sweet keeps everyone happy.
For best results, keep the cream cheese soft, the dough thin, and your batch size reasonable so you can seal carefully. Do that and your Cheesy Keto Crab Rangoons will be snappy on the edges and lush in the middle every single time.
Common Questions
Can I use canned crab? Yes. Drain it very well and pat dry. Add a bit of lemon zest to brighten the flavor if needed.
What if I am nut free? Swap almond flour with fine sunflower seed flour by weight. The texture is very similar.
How do I keep the rangoons from opening? Do not overfill, wet the edges lightly, and pinch firmly. If a corner lifts after baking, press it down while the dough is still warm.
Can I reheat leftovers? Absolutely. The air fryer is best. Two to three minutes at 350 F brings the crisp back.
Are these freezer friendly? Yes. Freeze unbaked rangoons, then cook from frozen. They hold shape better and taste freshly made.
Let’s Wrap This Up With Something Tasty
You now have a simple plan for turning out Cheesy Keto Crab Rangoons that taste like takeout and fit your macros. Keep the dough thin, the filling seasoned, and the air fryer handy for fast crisp. Add a quick dip and something fresh on the side and you have a snack board that feels special without a ton of work. If you want to explore a different take on the theme, this guide to Keto Cheesy Crab Rangoon is another helpful reference to save. Now go preheat that oven, grab your bowl, and make a batch you will be proud to share.
Cheesy Keto Crab Rangoons
Ingredients
For the filling
- 8 oz cream cheese, softened Use room temperature for easier mixing.
- 1 cup crab meat, chopped Lump crab is ideal, but canned or imitation can be used.
- 2 tbsp finely sliced scallions
- 1 tsp coconut aminos Can be substituted with soy sauce.
- 1 tsp lemon juice Brightens the flavor.
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 pinch salt Enhances the flavor.
- 1 pinch pepper
- 1 tbsp shredded mozzarella Optional, for extra cheese pull.
For the keto wrappers
- 1.75 cups shredded mozzarella For the dough.
- 3/4 cup fine almond flour Nut-free alternative: use sunflower seed flour.
- 1 large egg
- 1/2 tsp baking powder Provides subtle lift.
- 1 pinch salt
- as needed tbsp avocado oil For brushing.
To serve
- as needed spicy mayo or sugar free sweet chili sauce Dips that pair well with the rangoons.
- as needed toasted sesame seeds
- as needed extra scallions
Instructions
Make the filling
- In a bowl, stir cream cheese until smooth.
- Fold in crab, scallions, coconut aminos, lemon juice, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.
- Chill while you make the dough.
Make the dough
- In a microwave safe bowl, heat mozzarella in 20 to 30 second bursts until melted and stretchy.
- Quickly mix in almond flour, baking powder, and salt.
- Add egg and knead with a spatula, then with lightly oiled hands, until a smooth dough forms.
Roll it out
- Place dough between two sheets of parchment.
- Roll thin and even. Peel the top parchment and cut into roughly 3 inch squares.
Fill and fold
- Add about 1 teaspoon of filling to the center of each square.
- Lightly wet edges with water. Bring corners together and pinch to seal, or fold into triangles.
- Place on a parchment lined sheet. Brush lightly with avocado oil.
Bake or air fry
- Bake at 375 F for 12 to 15 minutes, until edges are golden and crisp.
- Air fry at 375 F for 7 to 9 minutes, flipping halfway if your model runs hot. Work in batches to avoid crowding.
Serve
- Let them sit for 2 minutes to set the cheese.
- Sprinkle with scallions and sesame seeds. Serve with dips.
Make ahead
- Assemble and freeze on a sheet pan until solid. Transfer to a bag and air fry straight from frozen, adding 2 to 3 extra minutes.
