Cheesy Keto Crab Rangoons – A Low-Carb Delight with a Personal Twist

There’s something truly magical about creating a dish that not only tastes indulgent but also aligns perfectly with your lifestyle goals.

These Cheesy Keto Crab Rangoons are the perfect example of that balance. They’re rich, creamy, and bursting with flavor, yet they skip the carbs that often accompany traditional versions of this beloved appetizer.

When I first stumbled upon the idea of using mozzarella slices instead of a wonton wrapper, I’ll admit I was skeptical.

Could cheese really replace that delicate crunch? The answer, to my surprise and delight, was a resounding yes. Once baked, the mozzarella develops this gorgeous golden crispness while remaining sturdy enough to hold a decadent crab and cream cheese filling.

The beauty of this recipe is its versatility. You can enjoy these golden bites fresh out of the oven when the cheese is warm and slightly stretchy, or you can pack them for a cold snack that’s equally satisfying.

In my home, I often make extra because they never last long. Between family members sneaking them from the plate and my tendency to snack while cooking, the batch seems to disappear almost instantly.

The Inspiration Behind the Recipe

The classic crab rangoon has always been a favorite at family gatherings and potlucks. But when shifting to a ketogenic way of eating, the traditional crispy wonton wrapper became a no-go.

That’s when I began experimenting with alternatives. The answer came from the deli section — pre-sliced mozzarella cheese.

It felt like a bold experiment at first. Melt the cheese? Use it as a wrapper? Fold it without it breaking? But the process turned out to be easier than I imagined, and the result exceeded my expectations.

The mozzarella not only provided the structure I needed but also added a depth of flavor that enhanced the crab filling rather than overpowering it.

And while the taste and texture were a win, the convenience factor made this recipe a keeper. Using pre-sliced cheese meant no rolling, no cutting, and minimal prep time.

For anyone balancing a busy schedule with a desire to eat well, this recipe ticks every box.

Why This Recipe Works for a Keto Lifestyle

The ketogenic diet is all about reducing carbohydrate intake and increasing healthy fats. By replacing high-carb wonton wrappers with mozzarella slices, this recipe becomes perfectly keto-friendly.

The filling — a luscious blend of cream cheese, crab, and spices — fits seamlessly into keto macros while providing that indulgent flavor you crave.

Traditional crab rangoons, while delicious, can leave you feeling bloated and sluggish due to the flour-based wrappers and sugary dipping sauces.

This keto version keeps you satisfied without the carb crash. Plus, with its balance of protein and fat, it makes for a snack that sustains energy levels for hours.

Another bonus? No deep frying. The oven handles the cooking process, meaning less mess, less oil, and fewer calories from unhealthy fats.

Yet, the final product still delivers that crave-worthy crispness on the outside and creamy richness inside.

Ingredients for Cheesy Keto Crab Rangoons

One of the things I love most about this recipe is its simplicity. You don’t need an endless list of ingredients or any specialty items that are hard to find. Here’s what you’ll need:

• Mozzarella Cheese Slices – These act as your low-carb “wrappers.” Look for evenly cut deli slices for the best results.
• Canned Crab Meat – Strained well to remove excess liquid. You can use fresh crab if you have it on hand, but canned works beautifully and keeps the process quick.
• Cream Cheese – Softened to make mixing easier and to create that signature creamy filling.
• Garlic (minced) – Freshly minced garlic adds a depth of flavor that pairs perfectly with crab.
• Shredded Mozzarella Cheese – Mixed into the filling for added cheesiness.
• Garlic Powder & Onion Powder – These seasonings bring balance and enhance the crab’s delicate flavor.
• Salt & Pepper – To taste, for rounding out the flavors.

Step-by-Step Directions

Step 1: Prepare the Filling

Start by ensuring your cream cheese is softened. This step is essential for achieving a smooth and evenly mixed filling. In a large mixing bowl, combine the softened cream cheese with the well-drained crab meat.

Add the minced garlic, shredded mozzarella, garlic powder, onion powder, salt, and pepper. Stir until everything is fully incorporated, creating a rich and flavorful mixture that will be the heart of your rangoons.

Step 2: Preheat and Prepare the Cheese “Wrappers”

Preheat your oven to 325°F. While it warms, line two baking sheets with parchment paper — and yes, parchment is a must.

Avoid wax paper as it can melt or stick to the cheese. Lay out the mozzarella slices in a single layer on the parchment-lined sheets.

Step 3: Melt the Mozzarella Slices

Place the baking sheets into the oven and bake for approximately 4–5 minutes, or until the slices are fully melted but not yet browned. This brief baking step transforms the slices into pliable “wrappers” that will encase your crab filling without breaking.

Step 4: Add the Filling

Once the cheese slices are melted, remove them from the oven and allow them to cool just slightly. You want them warm and flexible but not too hot to handle.

Spoon about 3 tablespoons of the crab filling onto one side of each cheese slice.

Step 5: Fold and Seal

Carefully fold the cheese slices in half, forming a rectangle shape. Use gentle but firm pressure along the edges to seal them. The cheese will stick to itself as it cools, creating a tidy pocket for your filling.

Step 6: Bake to Perfection

Return the filled rangoons to the oven and bake for another 5–10 minutes, until the cheese is melted through but still soft rather than crispy. At this stage, use a spoon to press the sides in slightly, shaping them into smaller, more compact forms.

Step 7: Add the Final Touch – Broiling

Switch your oven to the broil setting. Place the rangoons back inside for 2–4 minutes, watching closely to prevent burning. You’re aiming for golden-brown edges and a slightly toasted top, which adds both texture and flavor.

Step 8: Serve and Enjoy

Remove the rangoons from the oven and let them cool for a minute or two. Serve them warm for a melty, indulgent bite, or let them cool completely for a firmer, on-the-go snack. Either way, you’ll find yourself reaching for “just one more” — until they’re all gone.

Tips for Success

• Pre-Sliced Mozzarella – This shortcut ensures uniform size and thickness, making folding easier.
• Don’t Overfill – It might be tempting, but too much filling can cause the cheese to split.
• Watch the Broiler – Cheese can go from golden to burnt in seconds, so stay close during the final stage.
• Fresh vs. Canned Crab – While fresh crab offers a slightly sweeter flavor, canned is convenient and works beautifully in this recipe.

Why You’ll Love These Cheesy Keto Crab Rangoons

These rangoons deliver everything you love about the classic appetizer — creamy filling, savory crab, and a satisfying exterior — but without the carbs that usually come with them. They’re easy to make, easy to store, and versatile enough to work as a snack, appetizer, or part of a larger meal.

Whether you’re fully committed to the keto lifestyle or simply looking for a low-carb treat, these cheesy crab rangoons will quickly become a go-to in your kitchen. The combination of simplicity, flavor, and texture is hard to beat.

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Cheesy Keto Crab Rangoons RECIPE

These cheesy keto crab rangoons are irresistibly creamy, savory, and packed with flavor! Instead of traditional wonton wrappers, they’re made with mozzarella cheese slices, which crisp up beautifully while keeping carbs low. Perfect as an appetizer, snack, or party treat, these keto-friendly bites deliver all the indulgence without the guilt.

• Course: Appetizer
• Cuisine: American
• Keyword: Keto, Low Carb, Gluten-Free, Crab Recipe
• Prep Time: 5 minutes
• Cook Time: 18 minutes
• Total Time: 23 minutes
• Servings: 12 rangoons
• Calories: 154 kcal

Ingredients

• 8 oz (1 package) cream cheese, softened
• Two 120 g cans crab meat, drained
• ½ cup shredded mozzarella cheese
• ½ teaspoon finely minced garlic
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Dash of salt and pepper
• 12 slices mozzarella cheese

Instructions

1. Prepare the filling: In a large bowl, mix the softened cream cheese with the drained crab meat, minced garlic, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined, then fold in the shredded mozzarella cheese.
2. Bake the cheese “wrappers”: Preheat the oven to 325°F (165°C). Place the mozzarella slices on two parchment paper–lined baking sheets (do not use wax paper). Bake for 4–5 minutes, or until the slices are fully melted.
3. Assemble the rangoons: Let the cheese slices cool slightly, then spoon about 3 tablespoons of the crab filling onto one half of each slice. Fold the slices in half to form rectangles and firmly press the edges to seal.
4. Finish baking: Return the assembled rangoons to the oven for 5–7 more minutes, until the cheese is melted but not yet crispy. Use a spoon to gently press and shape the edges into a smaller circle.
5. Broil for crispiness: Switch the oven to broil and cook the rangoons for 2–4 minutes, until the tops and edges turn golden brown. Remove and serve hot.

Nutrition (per rangoon)

• Calories: 154 kcal
• Carbohydrates: 0.8 g
• Protein: 11.4 g
• Fat: 11.2 g