Low Carb Crab Rangoon

This low carb crab rangoon is my version of the popular Asian appetizer! It's made with fathead dough, and is gluten free, LCHF, and keto friendly!

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If you've heard of Crab Rangoon already, it probably means that you live in America. They're pillows of crispy dough filled with a cream cheese and crab mixture, and they're served in Chinese restaurants – but only in America! Before I moved here ten years ago, I'd never heard of them. 

But they're a standard on many menus in Asian restaurants here – so at first I recreated them by making a Low Carb Crab Rangoon DIP – all those great flavors but none of the high carb pastry, dough, or wonton wrappers. Also, most restaurants use imitation crabsticks (also known as “krab” or fish sticks) which are most definitely NOT zero carb like crab is – but they're cheaper, and many people don't mind once it's in a deep fried parcel! 

So the first step to making this appetizer low carb is to use real crab – and canned crab is absolutely fine. Then of course, you'll need something to wrap it in. I thought at first I could use tortillas, but figured that they're just not thin enough. The answer? Fathead dough. Yes, it's heavy and cheesy, but what if you roll it out thinly?

The result is something a little more filling and substantial than the original, but definitely worth a try if you have a craving for this appetizer! 

How to Make Low Carb Crab Rangoon

To make the dough, follow the instructions in the recipe card, or read my Ultimate Guide to Fathead Dough for more information – or watch my video tutorial!

While the dough is cooling, prepare the filling by combining softened cream cheese, drained canned crab, finely chopped green onion, Worcestershire sauce, soy sauce, salt and pepper.

Place the dough on a large silicone mat.

Place a second silicone mat over the top, and use a rolling pin to flatten out the dough as much as possible. You might find it easier to do this in two batches. 

Use a flat spatula or palette knife to cut the dough into squares about 3″ wide. 

Lift each square up carefully, and add a teaspoon of the filling.

Pinch the opposite corners together, and then bring the remaining two corners to the center. Press the edges to seal. You don't have to be too pretty about this, because it will soften as it cooks. Just try to ensure that the filling stays inside. 

Place them on a lined baking sheet and repeat with the rest of the dough and filling. This recipe makes about 20 crab rangoon parcels.

Roast in a preheated oven for about 10 minutes or until the dough is cooked and golden brown.

Crab rangoon is usually served with soy sauce, hoisin sauce, plum sauce, or sweet and sour sauce. Shown here is a half-batch of my low carb sweet and sour sauce!

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Low Carb Crab Rangoon

Yield: 20 Parcels

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

This low carb crab rangoon is my version of the popular American Chinese appetizer! It's made with Fathead dough, and is gluten free, LCHF, and keto friendly!

Print

Ingredients

For the Dough

• 1½ cups shredded mozzarella
• 1 cup almond flour
• 2 tbs cream cheese
• 1 egg, beaten

For the Filling

• 6 oz canned crab, well drained
• 4 oz cream cheese, softened
• 1 tsp Worcestershire sauce
• 1 green onion, finely chopped
• ½ tsp soy sauce
• ⅛ tsp garlic powder
• salt and black pepper

Instructions

1. Preheat the oven to 400F.
2. To make the dough, place the mozzarella and cream cheese in a medium size microwaveable bowl. Microwave for 1 minute, stir and then another cook for another 30 seconds. Stir in the beaten egg and almond flour. Let the dough cool slightly, then knead until smooth. Add a little extra almond flour if the dough is too sticky, then knead again.
3. While the dough is cooling, prepare the filling by combining softened cream cheese, drained canned crab, finely chopped green onion, Worcestershire sauce, soy sauce, salt and pepper.
4. Place the dough on a large silicone mat. Place a second silicone mat over the top, and use a rolling pin to flatten out the dough as much as possible. You might find it easier to do this in two batches.
5. Use a flat spatula or palette knife to cut the dough into squares about 3" wide. Lift each square up carefully, and add a teaspoon of the filling.
6. Pinch the opposite corners together, and then bring the remaining two corners to the center. Press the edges to seal.
7. Place them on a lined baking sheet and repeat with the rest of the dough and filling. This recipe makes about 20 crab rangoon parcels.
8. Roast for about 10 minutes or until the dough is cooked and golden brown. Serve warm.

Notes

5g net carbs per serving of four crab rangoons

Recommended Products

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Nutrition Information

Yield 5 Serving Size 4 Crab Rangoon
Amount Per Serving Calories 358Total Fat 29gSaturated Fat 11gCholesterol 113mgSodium 450mgCarbohydrates 7gNet Carbohydrates 5gFiber 2gSugar 2gProtein 19g