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One of my most popular posts ever was for these “Better than Takeout” Crab Rangoons. It’s a super easy recipe that tastes just like what you’d get at the local Chinese takeout joint. I love them and used to make them all the time. The problem is, I posted them before I went low carb and gluten free on the blog – so now I get asked all the time about making low carb and gluten free crab rangoons. I finally set out to make some, and I think the results are pretty decent.

The wrappers are made from rice flour and tapioca flour, and I quarter them to keep the carb count down. They don’t get as uniformly golden brown as a traditional wrapper, as you can see in the photo, but they are very crispy and light which makes up for it.

In this recipe I use real crab meat instead of the imitation, because not only is the fake stuff loaded with sugar, it also contains wheat flour so it’s neither low carb nor gluten free. And of course, the flavor is much improved when you use real crab meat. Overall I would say that if you’ve been missing crab rangoons on a low carb and/or gluten free diet, then you will love these – even if they do take a bit more work to make than the original.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Crab Rangoons (LC & GF) ★ ★ ★ ★ ★ 5 from 1 reviews Author: Mellissa Sevigny

Yield: 60 rangoons 1 x

Category: Appetizer

Cuisine: Rangoon Print Pin Scale 1x 2x 3x Ingredients 8 oz cream cheese

cream cheese 6 oz “real” crab meat

“real” crab meat 1/2 cup chopped onions

chopped onions 15 rice paper wraps (9″ round)

rice paper wraps (9″ round) Oil for frying Instructions Combine the softened cream cheese, crab meat and onion in a food processor and pulse until combined. Set aside. The rice paper wraps are hard and look almost like sheets of plastic. You’ll have to soak them in warm water for about 30 seconds to soften them. Only do one or two at a time or they’ll get too soft. Once soft, cut them into four quarters. Place about a teaspoon of filling onto the center of each quarter. You can fold it over and press into a triangle shape, or you can roll them up like mini eggrolls. Let them sit for at least 2 minutes before frying, which helps the edges dry out and stick together, and prevents splattering oil from dropping them into the oil too wet. Fry them in 375 degree (F) oil for about 2 minutes or until starting to brown. If they aren’t browning, your oil is probably not hot enough. Remove and drain on paper towels. Serve immediately. Notes These don’t keep well – by the time 30 minutes or so has gone by, they start to lose their crispness and take on a slightly chewy texture. But don’t worry – I’m guessing they’ll be long gone before that happens! :) Nutrition Serving Size: 1 rangoon

Calories: 66

Fat: 5g

Carbohydrates: 2g net

Protein: 3g

Love this recipe? Shout it from the rooftops!