Keto Crab Rangoon


  • 8 oz. cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 oz. canned crab meat, drained and flaked
  • 1/4 cup chopped scallions
  • 12 egg roll wrappers, cut into quarters
  • 2 tablespoons avocado oil or vegetable oil, for frying


  1. In a large mixing bowl, combine the cream cheese, mayonnaise, Worcestershire sauce, garlic powder, onion powder, ginger, salt, and black pepper. Mix well until smooth and creamy.
  2. Add the crab meat and chopped scallions to the cream cheese mixture. Mix well until well combined.
  3. Place a tablespoon of the crab mixture in the center of each egg roll wrapper.
  4. Fold the wrapper in half diagonally to form a triangle. Press the edges to seal.
  5. Heat the avocado oil or vegetable oil in a large skillet over medium-high heat.
  6. Fry the crab Rangoons in the hot oil until golden brown and crispy, about 2-3 minutes per side.
  7. Remove the crab Rangoons from the skillet and drain on paper towels.
  8. Serve and enjoy your Keto Crab Rangoon!

Note: You can also bake the crab Rangoons in the oven at 400°F (205°C) for 10-12 minutes until golden brown and crispy, instead of frying them in oil.

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