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Crispy, golden keto crab rangoon made without wonton wrappers. A creamy crab and cream cheese filling is baked in a crunchy cheese shell for all the flavor of the takeout favorite with only a few net carbs. Ready in about 30 minutes.

Ingredients

  • 1 1/2 cups shredded mozzarella cheese (low-moisture, part-skim)
  • 1/4 cup grated Parmesan cheese

Crab Rangoon Filling:

  • 8 oz (225 g) cream cheese, softened
  • 6 oz (170 g) lump crab meat, drained well and flaked (or 1 can)
  • 2 green onions, finely sliced
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon soy sauce or coconut aminos
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

For Serving:

  • Sugar-free sweet chili sauce or keto-friendly duck sauce
  • Extra sliced green onions

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 12-cup mini muffin tin well with cooking spray, or line with parchment cups.
  2. In a small bowl, combine the mozzarella and Parmesan. Press about 1 tablespoon of the cheese mixture into the bottom and up the sides of each muffin cup to form a shell.
  3. Bake the shells for 6 to 8 minutes, until the edges are lightly golden and bubbling. Let cool in the tin for 5 minutes so they firm up and hold their shape.
  4. While the shells cool, mix the cream cheese, crab meat, green onions, garlic, Worcestershire sauce, lemon juice, soy sauce, salt, and pepper until well combined.
  5. Spoon about 1 tablespoon of the filling into each cheese shell, mounding it slightly.
  6. Return to the oven and bake for 10 to 12 minutes, until the filling is hot and the tops are lightly golden.
  7. Let cool for 5 minutes, then carefully remove from the tin. Garnish with green onions and serve warm with sugar-free sweet chili sauce.

Notes

  • Crab: Drain and gently squeeze the crab meat to remove excess liquid so the filling doesn’t turn watery. Imitation crab works too; chop it finely and check the label for added sugar or starch.
  • Crispy shells: Use low-moisture shredded mozzarella and let the shells cool before filling so they become crisp and sturdy.
  • Air fryer option: Shape the cheese shells in silicone mini muffin cups and air fry at 350°F (175°C) for 4 to 5 minutes, then fill and cook 5 to 6 minutes more.
  • Make ahead: Prepare the filling up to 2 days ahead and keep refrigerated. Bake the shells and fill just before serving.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer for 5 to 6 minutes to re-crisp.
  • Gluten-free and low carb as written (use tamari or coconut aminos for strict gluten-free).

Nutrition

Find it online: https://thefamilycooking.com/keto-crab-rangoon-with-cream-cheese/