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Oh yes, I did! Keto crab rangoon is here and it might just become your newest favorite keto appetizer (especially if you love dishes like keto crab cakes and hot crab dip)! This low carb crab rangoon recipe has a golden brown keto wonton wrapper that surrounds a flavorful, creamy, and crab-y filling. I even included a sugar-free sweet & sour sauce to go with it. And, each serving of 3 pieces has just 7.6 grams net carbs total, which includes 2 tablespons of sauce, or they are 1.7g net carbs each without sauce!
The dough for this keto rangoon is actually the same as my keto ravioli recipe. But because we fry it instead of boiling in water, the texture comes out quite different – crispy on the outside instead of soft.
This recipe is made in partnership with my friends at La Terra Fina and their delicious sriracha three cheese dip. While traditional rangoon is made with cream cheese, we’re using the dip for the main filling ingredient in this version, because it adds so much more flavor and is easier than adding more ingredients to the filling. This filling comes together super fast, with just 4 ingredients!
Some spicy foods just blast your mouth with heat before you can really taste them. What I love about this sriracha three cheese dip from La Terra Fina is that it balances the heat perfectly with creamy cheese, making it easy to add to recipes without overpowering the other ingredients. The creamy texture pairs wonderfully with this crispy keto crab rangoon, but also adds instant flair to everything from pork rinds to tacos.
If you’re going to use a ready-made dip for a recipe, it has to be high-quality — that’s why I went with this sriracha flavor from La Terra Fina. With so much flavor packed into the dip itself, this mouthwatering crab rangoon filling doesn’t need much else, and still tastes better than takeout!
Oh, and the best part about this sriracha three cheese dip? It’s made with fresh ingredients I can pronounce (along with no artificial colors, flavors, or preservatives), and only clocks in at 2 grams of net carbs per serving.
Dip doesn’t get any better than this. Find a store near you here to find out where to get this delicious dip!
How To Make Keto Crab Rangoon
Let’s make this low carb crab rangoon!
Make keto wonton dough:
- Pulse. In a food processor, pulse blanched almond flour and egg.
- Melt. Use the microwave or a double boiler on the stove to melt mozzarella, until gooey and easy to stir. Add to the food processor.
- Process. A dough will form. Sprinkle xanthan gum over dough and process again until incorporated.
- Chill. Form the dough into a ball and place in the fridge to make it less sticky and easier to work with.
Make low carb crab rangoon filling:
- Mix crab filling. In a medium bowl, stir together La Terra Fina dip, green onions and coconut aminos. Fold in crab meat.
Assemble cheesy keto crab rangoon:
- Roll. Place dough between two sheet sof parchment paper and roll out into a square, about 1/8 inch thick and about 12 1/2 inches on each side.
- Cut. Use a pizza wheel to cut the dough into a grid of squares, 5 top to bottom and 5 across.
- Fill. Use an extra small cookie scoop to scoop filling in rows onto each square, leaving an empty border along the edges, so you can seal the wontons. Fold the corner of each square over the opposite corner and seal the edges, forming a triangle.
- Fry. Heat oil in a large skillet. Working in batches, cook crab rangoon in a single layer, covered, on each side to brown.
TIP: Be sure to keep heat at medium or medium-low and cover with a lid. If it’s too hot or uncovered, the outside will brown before the dough cooks through.
Make sweet & sour sauce:
To make the sauce, stir together sugar-free ketchup, coconut aminos, apple cider vinegar, brown monk fruit sugar, sea salt, and xanthan gum. Heat until thickened.
TIP: You can add more vinegar or sweetener to your liking, if you want it more sweet or more sour.
Let the keto wontons cool for a few minutes, which will help them crisp up a bit more. Then, serve with sweet and sour sauce!
Low Carb Crab Rangoon FAQs
Why is my dough sticky?
Fathead dough can get sticky depending on the temperature in your kitchen. In this recipe, we chill it to reduce that problem, but if it persists, you can also oil your hands and/or the parchment paper. You can find more tips about working with fathead dough in my keto pizza post and in my Easy Keto Cookbook, which has a complete guide on it.
Why didn’t my dough cook through?
This can happen if your stovetop temperature is too high, not giving the pieces enough time to cook through before the outside is done.
Are low carb wontons as crispy as regular wontons?
No, not quite. This dough is not the same as regular wonton dough. However, they do still crisp up nicely on the edges and at the browned parts, and definitely have the flavor of crab rangoon.
Can you fold them differently?
Probably not. We fold these keto wontons samosa-style, because the flat shape ensures lots of pan contact and helps them cook through.
Other shapes tend to not cook through as well. You could attempt frying them in a deeper layer of oil to help with this, but in my experience it didn’t work as well.
Can you use a different sauce for almond flour rangoon?
Sure! These are actually yummy enough to even skip the sauce. You could also try a sriracha mayo, spicy mustard, or pretty much any other sauce you like. Just watch out for traditional Asian sauces that are often loaded with sugar.
Can you use coconut flour?
Possibly, but I haven’t tried it. You can try replacing the 1 1/2 cups almond flour with 1/2 cup coconut flour instead. You’ll end up with less dough (meaning the amount of filling will be more than you need for that amount of dough), but the dough ratio will be close to what we need for the keto wontons to turn out right.
Is crab rangoon keto? Is it gluten-free?
No, traditional crab rangoon is made with a wheat-based wonton wrapper, which is not keto or gluten-free.
In this low carb crab rangoon recipe, we’re skipping the wonton wrappers and making our own almond flour version, which makes it low carb, keto and gluten-free.
They have 7.3g net carbs per serving (3 pieces + 2 tbsp sauce), or 1.7g net carbs each not including the sauce!
Is crab rangoon vegetarian?
No, crab rangoon is not vegetarian, as it’s made with crab meat. You could skip the crab if you wanted a vegetarian version, and just add a bit more sriracha dip in its place.
Keto Crab Rangoon Storage Instructions
Can you make this ahead?
Yes, you can make gluten-free crab rangoon ahead! They are actually delicious later, both hot and cold, but they are most crispy fresh.
You could also prep most of the components to make the assembly and cooking process come together quickly.
- Make sweet & sour sauce and store in refrigerator.
- Make keto dough and store in refrigerator.
- Mix together crab filling mixture and store in refrigerator.
When you’re ready to make the rangoon, simply roll out the dough, assemble, and cook.
How to store cheesy keto crab rangoons:
Store leftover rangoon in the refrigerator for 3-5 days.
Can you freeze keto crab rangoons?
Yes, you can freeze them for 2-3 months. Freeze in a single layer on a parchment-lined baking sheet, and when frozen solid, transfer to a freezer bag.
How to reheat low carb crab rangoon:
For best results, pan fry to reheat. You can microwave them or reheat in the oven if you want to, but they’ll be more like pierogis.
More Keto Crab Recipes
If you like this keto crab rangoon recipe, you might also like some of these other keto crab recipes:
- Keto Crab Cakes – Just 10 simple ingredients to make and you’ll be enjoying these flavorful crab cakes (no fillers here!) in 30 minutes.
- Cold Crab Dip – This easy crab meat dip is ready in 5 minutes. Scoop it up with almond flour crackers, mini bell peppers, or cucumber slices.
- Crab Stuffed Salmon – This recipe looks fancy and tastes delicious, but is quick and easy to make.
Tools To Make Crab Rangoon
Tap the links below to see the items used to make this recipe.
- Food Processor – This processor is a MUST for fathead pizza, fathead bagels, fathead cinnamon rolls… okay, anything fathead. I use it all the time and it never quits.
- Rolling Pin – This one helps keep the dough cool and easy to work with.
- Extra Small Cookie Scoop – This extra small scoop ensures that each wonton has the perfect amount of filling – and so that you’re able to seal the sides.
- Large Skillet – This one is a great size to fry a lot of keto wontons in one layer.
- Splatter Guard – Keep any oil splatters inside the pan while making low carb crab rangoon.
Keto Crab Rangoon Recipe
Keto Crab Rangoon Recipe
This incredible keto crab rangoon recipe features a healthy almond flour wonton wrapper, a creamy low carb crab rangoon filling, and sweet & sour sauce for dipping.
Recipe VideoTap on the image below to watch the video.
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Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Sweet & sour sauce (optional):
Tap on the times in the instructions below to start a kitchen timer while you cook.
Make keto wonton dough:
Make the dough for the wrappers. In a food processor, pulse the almond flour and egg, until uniform.
In a medium bowl in the microwave, or a double boiler on the stovetop, melt the mozzarella cheese, until smooth.
Add the melted mozzarella to the food processor. Process until a uniform dough forms.
Sprinkle the xanthan gum over the dough. Process until well incorporated.
If the keto wonton dough is sticky, form into a ball and refrigerate for at least 20 minutes, or until no longer sticky.
In a medium bowl, stir together the La Terra Fina dip, green onions and coconut aminos.
Gently fold in the lump crab meat.
Place the ball of dough between 2 pieces of parchment paper. Flatten into a disc, then roll out into a thin square, 1/8 inch thick and about 12.5 inches on each side.
Use a pizza wheel or knife to cut the rectangle into a grid of squares, 5 top to bottom and 5 across, so that each square is about 2.5x2.5 inches.
Use an extra small cookie scoop like this to scoop filling in rows onto each square, off center, leaving an empty border along the edge of the rectangle and also between pieces. Fold the corner of each square over the opposite corner and seal the edges, forming a triangle. Repeat with all the crab rangoon pieces.
Cook crab rangoon:
Heat oil in a large skillet over medium heat for 2-3 minutes, until shimmering.
Working in batches, add the crab rangoon in a single layer without touching. Cover and cook for 2-3 minutes, until golden on the bottom. Flip and repeat on the other side. Transfer to paper towels to drain. Repeat with the remaining pieces.
Sweet & sour sauce:
In a small saucepan, combine all sauce ingredients. Bring to a simmer, then reduce heat and simmer for 2-3 minutes, until thickened.
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Serving size: ~3 pieces + 2 tbsp sauce
Nutrition info includes half of the oil used for frying, because half of it is left behind in the pan and not consumed. Sauce is included. Wontons alone have 1.7g net carbs each, or 5.2g per serving of 3 pieces.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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The sriracha 3 cheese kind isn’t available anywhere near me, either! It is quite the elusive item, apparently. After looking at the ingredients on the pkg though, I might try to just wing it at some point when I’m feeling brave! 🙂
Will cream cheese work with this recipe for the crab filling?
Wholesome Yum M0
Hi Sarah, I have not tested this using cream cheese, but it should work.
Hi there ! I’m in Canada and not sure I will find La Terra Fina Sriracha Three Cheese Dip & Spread. I see our Costco carries a different flavor… What can I use if I can’t find this ingredient? Can’t wait to try this recipe. We love crab rangoons!! Thank you !!
Maya | Wholesome Yum0
Hi Nathalie, A different flavor would work great! I haven’t tried it with a different type of ingredient altogether, but have tried the other La Terra Fina dips, and the consistency is similar. You’d just have a different flavor.
Made this for the family and it was a hit!
I love crab rangoons.