These Delicious Cheesy Keto Crab Rangoons are so Creamy and Flavourful! They’re made with Mozzarella Cheese Slices instead of a traditional Wonton Wrapper. The cheese works surprisingly well as a low carb substitute. It gets perfectly crispy and holds together well. They taste great hot or cold, which makes them the perfect low carb snack or appetizer. I make extra so we can grab them on the go.
How to Make Cheesy Keto Crab Rangoons
To make these deliciously easy Cheesy Keto Crab Rangoons you start by Softening the cream cheese. Then in a large mixing bowl, mix it with the strained canned crab, the minced garlic, the shredded mozzarella cheese, the garlic and onion powder and the salt and pepper. Mix until combined. Preheat your oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets.
Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls (approx. 3 Tbsp) of the cream cheese and crab mixture to one side of each of the cheese shells. Then fold the squares in half, making rectangle shapes. Firmly press the sides closed. Return to the oven for another 5 – 10 minutes. Remove from the oven once the cheese is melted but not crispy. Use a spoon to press the edges into a smaller circular shape. Turn your oven to broil. Then return the rangoons to the oven to brown for 2-4 minutes until the top and edges are golden brown.
WHAT IS THE KETOGENIC DIET?
The ketogenic diet (often called keto) is a very low-carb, high-fat diet that shares similarities to paleo, Whole30, and Atkins. It involves drastically reducing carbohydrate intake, and replacing it with fat. When your body switches to burning fat for its primary fuel source, that’s when you hit ketosis.
While on the Keto diet you’re supposed to get at least 70 percent of your calories from fat, 15 to 25 percent from protein, and 10 percent from carbohydrates. You’re supposed to avoid all grains, legumes, root vegetables, fruit, (except berries) and sugar.
Cheesy Keto Crab Rangoons
This recipe for Cheesy Keto Crab Rangoons is so simple and can be thrown together in under 30 minutes. With so few Ingredients, there’s not a lot that can go wrong when making these.
Looking for some more delicious Keto Appetizer Recipes? You’re in luck! I have some of my readers favourite recipes to share. Their absolute fav are these Keto Crab Rangoon Fat Bombs. Everyone love that they’re so easy and quick to make. Another one of their favourites, are these tasty Keto Jalapeño Popper Taquitos. They’re perfect for impressing guests or for spoiling someone special.
Recipe Tips:
- Using pre sliced Mozzarella Deli Slices makes this recipe a breeze.
- Small piles of grated mozzarella cheese will work instead of the slices if needed.
- I used 2 120 g cans of Crab. Fresh crab can be used if preferred.
- This recipe makes 12 Cheesy Keto Crab Rangoons.
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Don’t miss any recipes like these Cheesy Keto Crab Rangoon. If you aren’t already Following my Keto/Gluten Free Recipe Page on Facebook where I Post all my New Recipes, you can Join Here and Follow me on Pinterest Here.
Cheesy Keto Crab Rangoons
Ingredients
- 1 Pkg. 8oz Cream Cheese
- 2 120 g Cans Crab
- 1/2 Cup Shredded Mozzarella Cheese
- 1/2 Tsp Finely Minced Garlic
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Onion Powder
- Dash of Salt and Pepper
- 12 Mozzarella Cheese Slices
Instructions
- Soften the Cream Cheese. Then in a large bowl mix it with the strained canned crab, the minced garlic, the garlic and onion powder and the salt and pepper. Mix until combined. Stir in the shredded mozzarella cheese.
- Preheat oven to 325 F. Spread out the mozzarella slices onto 2 parchment paper (Not Wax Paper) lined baking sheets.
- Bake the cheese slices, until fully melted, approx. 4-5 mins. Remove from the oven and let cool slightly before adding a few spoonfuls (approx. 3 Tbsp) of the cream cheese and crab mixture to half of each of the cheese shells. Then fold the squares in half, making rectangle shapes. Firmly press the sides closed.
- Return to the oven for another 5 – 7 minutes. Remove from the oven once the cheese is melted but not crispy. Use a spoon to press the edges into a smaller circular shape. Turn your oven to broil. Then return the rangoons to the oven to brown for 2-4 minutes until the top and edges are golden brown.
- This recipe makes 12 Cheesy Keto Crab Rangoons.
Nutrition
NUTRITIONAL INFO
1 Batch of Cheesy Keto Crab Rangoon = 12 Servings
Each Serving / 1 Cheesy Keto Crab Rangoon =
154 Calories | 11.2 g Fat | 0.8 g Carbs | 0 g Fibre | 11.4 g Protein
Note: Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Other Keto Friendly/Low Carb Recipes:
If you Love this Cheesy Keto Crab Rangoon Recipe, check out some of my other Keto Friendly Recipes Here:
- Keto Chicken Quesadilla
- Low Carb Cheesy Tuna Melts
- Dill Pickle Fat Bombs
- Chicken Bacon Ranch Cheese Wraps
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Cheesy Keto Crab Rangoons
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Krissy Allori
These were crispy and creamy and just right!
officially gluten free
Thanks Krissy! I’m glad you liked them 🙂
Beth Pierce
This was such a great appetizer for our Memorial Day party that I had none left! Delicious and can’t wait to make these again!
officially gluten free
I’m so glad you liked them Beth 🙂
Tayo Oredola
I am so going to make this! I am always on the hunt for new keto snacks and this is next on my to do list. Thanks for sharing!
officially gluten free
You’re welcome Tayo!
Kimberly Pluss
I love crab Rangoon’s! I am finishing up making this recipe, they are very good.
Ali Nguyen
Delicious! I did add some paprika to the mix and wasn’t able to find sliced mozzarella at Sprouts. So I subbed for cheddar and pepper jack. Delicious! Thank you!
officially gluten free
You’re welcome Ali! I’m glad you liked them 🙂
Diane S.
I made these tonight using leftover jalapeño popper filling I had on hand (Cream cheese, bacon, onion, chives, Co-Jack). They turned out great! Next time I will try the crab mixture. I’ll bet this would work with other fillings as well.
officially gluten free
I’m so glad you liked them Diane 🙂
Susie
Oh my gosh, I have a keto crush! Great recipes, thanks for sharing!
Louise
I just brought these out of the oven, can’t wait to try them the look perfect. I think I will add chopped chives also next time. Thanks for sharing this recipe.
Leslie Lee
These were excellent! I substituted imitation crab because I had it on hand but it was still delicious. Will definitely make this again.
Megan
Wondering why not wax paper?
officially gluten free
The cheese sticks to wax paper but not to parchment paper.
Lisa
The wax burns in the oven..
Mallory
Super excited to try this tonight!
Do you know how well they ‘reheat’? I really want to make these and then maybe use our pizazz to make them warm again. I just don’t want the cheese to remelt.
officially gluten free
Hi Mallory, they do reheat well. To reheat, preheat oven to 350 F. Bake for 4-5 minutes (if cold, a little less if room temp).
Casi Vician
I used a baking mat, and the cheese slices ran together. After I assembled, I moved to muffin tins, and this worked better, but the bottoms still stuck a little. Next time I’ll spray the bottom of the tins and they’ll be perfect! I also used real Blue Crab for some extra class – they were a huge hit!