This Keto Crispy Air Fryer Crab Rangoon has a flavorful texture and deliciously smooth filling. We prepare this rangoon with cream cheese, lump crab meat, almond flour, egg, mozzarella cheese, garlic powder, coconut aminos, mayonnaise, black pepper, green onions, onion powder, and salt. This rangoon contains 185 calories and four grams of net carbs. We make this rangoon in almost thirty minutes. This Keto Crispy Air Fryer Crab Rangoon is good for starters, hectic days, main dishes, brunches, gatherings, parties, lunches, events, activities, festivities, special days, and dinners. We store this rangoon in a freezer for more than 60 days, so you can prepare it earlier. You can serve this rangoon with Creamy Avocado Lime Sauce, Sesame Garlic Green Beans, Cheese-Stuffed Mushrooms, Asian Beef Lettuce Wraps, or Mini Cucumber Sandwich Bites.
STATS:
Cuisine: Asian, American
Prep Duration: 20 minutes
Caloric Content: 185 kcal
Diet: Keto
Course: Appetizer, Snack
Cook Duration: 10 minutes
Portion Size: 3 crab rangoons
Cooking Mode: Air Fryer
Total Servings: 4
Difficulty Level: Easy
Total Time: 30 minutes
TOOLS:
Air fryer
Bowls
Silicone spatula
Rolling pin
Parchment paper
Knife
Measuring spoons and cups
Baking tray
INGREDIENTS:
KETO WRAPPERS:
1 ½ cups mozzarella cheese
2 tbsp cream cheese
¾ cup almond flour
1 large egg
CRAB FILLING:
120 g lump crab meat
4 oz cream cheese
1 tbsp mayonnaise
1 tsp garlic powder
Black pepper
1 tsp coconut aminos
½ tsp onion powder
1 tbsp green onions
Salt
AIR-FRYER:
1 tablespoon avocado oil spray
INGREDIENT NOTES:
MOZZARELLA CHEESE:
You have to utilize the mozzarella cheese, which will create a flexible and crispy texture for these rangoons. Additionally, we can use provolone, part-skim Oaxaca cheese, or Monterey Jack.
ALMOND FLOUR:
Almond flour provides a structure devoid of gluten and fewer carbs to these rangoons. As another option, you might use crushed pork rind crumbs, oat fiber, or unflower seed flour.
CRAB MEAT:
It will have a sweet taste and a delicate texture if you use crab meat. We can swap it with minced shrimp, actual canned crab, or chopped firm white fish.
CREAM CHEESE:
Utilize cream cheese for a creamy richness and smooth base. We can replace it with vegan cream cheese, ricotta, or mascarpone cheese.
MAYONNAISE:
We must use mayonnaise, which will provide a smooth texture and healthy fats. You can replace it with sour cream, homemade keto mayo, or Greek yogurt.
COCONUT AMINOS:
We need to use coconut aminos to give this cabbage bowl a sweet flavor. Alternatively, you can use soy sauce, liquid aminos, or tamari.
GREEN ONIONS:
We have to use green onions to deliver a color and fresh taste to these rangoons. As a replacement, you can use scallions, finely diced shallots, or chives.
INSTRUCTIONS:
Sir the cream and mozzarella cheese in a dish and heat in the microwave till they melt, for sixty seconds.
Include the egg and almond flour in a melted mixture of cheese.
Stir till the mixture becomes a dough.
Dough should be sandwiched between two baking sheets.
Form the dough into a thin, ⅛-inch-thick sheet.
Make equal-sized squares by cutting the dough with a knife.
Stir the black pepper, mayonnaise, crab meat, green onions, salt, cream cheese, coconut aminos, garlic powder, and onion powder in a dish.
Whisk them till they are silky and perfectly stirred.
Put a tbsp. of filling in the middle of all the dough squares.
Create triangles by folding diagonally or traditional rangoon shapes by joining corners.
Tightly blend the corners to close.
Warm the air fryer to 190°Celcius and gently coat the rangoons with avocado oil spray
Put them in one layer in an air fryer and cook till they are crispier and brown, for about eight minutes.
Cool them for some time and then serve them hot with soy dipping sauce or keto sweet chili sauce.
TIPS:
We utilize baking paper in an air fryer to avoid sticking.
Serve these rangoons quickly to provide a crispy texture.
Refrigerate the dough for about five minutes, so it will not be sticky.
Tightly close all the corners with a fork.
Gently coat them with avocado oil spray to get an additional crispy texture.
Don’t fill them too much to avoid leaking while air frying.
SERVING SUGGESTIONS:
KETO DIPPING SAUCES:
Keto Sweet Chili Sauce
Spicy Sriracha Mayo
Garlic Parmesan Dip
Sugar-Free Teriyaki Sauce
Creamy Avocado Lime Sauce
LOW-CARB SIDE DISHES:
Cauliflower Fried Rice
Sesame Garlic Green Beans
Asian Cucumber Salad
Stir-Fried Cabbage
Zucchini Noodles with Soy Butter Sauce
KETO PARTY PLATTERS:
Bacon-Wrapped Shrimp
Parmesan Chicken Bites
Keto Jalapeño Poppers
Cheese-Stuffed Mushrooms
Crispy Buffalo Wings
LIGHT KETO DINNER PAIRINGS:
Grilled Lemon Butter Salmon
Garlic Butter Chicken Thighs
Keto Egg Drop Soup
Asian Beef Lettuce Wraps
Pan-Seared Sesame Tuna
KETO SNACK BOARD IDEAS:
Cheese Cubes and Olives
Salami and Pepperoni Slices
Roasted Almonds and Pecans
Pickled Vegetables
Mini Cucumber Sandwich Bites
STORAGE INFORMATION:
FRIDGE:
Store the remaining crab rangoons for just three days in a locked box.
FREEZER:
Store the uncooked rangoons on a sheet till solid and then freeze for more than sixty days.
FAQs:
Could we replace the almond flour with coconut flour instead?
Coconut flour absorbs excess moisture, so you can use it, but only in tiny amounts.
Could we prepare these rangoons earlier?
Yes, you can assemble these rangoons one day earlier, chill them first, and then cook.
Will we prepare these rangoons by baking?
Yes, you can bake these rangoons for about twelve minutes at 400°Fahrenheit till they are golden and crispy.
Why do my wrappers get cracked?
You may cool the dough for an extra time.
NUTRITIONAL FACTS:
Fats: 14 g
Caloric Content: 185 kcal
Sugar: 1 g
Sodium: 420 mg
Proteins: 11 g
Net Carbs: 4 g
Fiber: 2 g
Portion Size: 3 crab rangoons
Total Carbs: 6 g
