Low Carb Crab Rangoon Poppers

The Low Carb Crab Rangoon Poppers are bite-sized morsels featuring a creamy and savory filling of rich cream cheese and sweet crab meat, encased in a crispy outer layer made with almond flour. Unlike traditional deep-fried crab rangoon, these poppers are baked or air-fried, resulting in a golden-browned, snack-ready exterior. The creamy, crab-forward interior and crispy texture make these poppers a satisfying keto-friendly snack or appetizer option, perfect for weeknight cravings, party platters, or a tasty lunch addition.

Course Appetizer, Snack

Cuisine American, Asian-Inspired

Keyword air fryer, baked appetizer, Crab, crab rangoon, gluten free, keto, low-carb

Prep Time 15

Cook Time 15

Total Time 30

Servings poppers

Calories 90kcal

Equipment

Mixing bowl
baking sheet
Parchment Paper
small cookie scoop
air fryer (optional)
cooling rack

Ingredients

For the crab filling

8 ounces cream cheese, cold but slightly softened
8 ounces lump crab meat, drained and picked over fresh or canned
2 tablespoons finely sliced green onion
1 tablespoon soy sauce or coconut aminos use coconut aminos for strict gluten free
1 teaspoon Worcestershire sauce choose a sugar free brand
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon fine sea salt or to taste
1/4 teaspoon ground white pepper or black pepper

For the crispy coating

1 large egg beaten
3/4 cup fine blanched almond flour
1/4 cup grated Parmesan cheese shaker style or finely grated
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon fine sea salt or to taste
2 tablespoons avocado oil or melted butter, for brushing or spraying

Optional dipping sauce

1/4 cup mayonnaise sugar free
1 tablespoon sugar free sweet chili sauce or sriracha adjust to taste
1 teaspoon rice vinegar unseasoned

Instructions

Line a baking sheet with parchment paper and lightly grease a cooling rack if you plan to cool the poppers on it.
In a medium mixing bowl add the cream cheese, crab meat, green onion, soy sauce or coconut aminos, Worcestershire sauce, garlic powder, onion powder, salt, and white pepper.
Gently fold the filling ingredients together until just combined, keeping some small chunks of crab for texture.
Refrigerate the filling for at least 10 minutes to firm up and make it easier to shape into poppers.
While the filling chills, whisk the egg in a small bowl and set it aside for the egg wash.
In a separate shallow bowl combine the almond flour, Parmesan cheese, garlic powder, paprika, and salt, stirring until the coating mixture is evenly seasoned.
If baking, preheat the oven to 400 degrees Fahrenheit and place the prepared baking sheet nearby.
Use a small cookie scoop or spoon to portion about one tablespoon of the chilled crab mixture and roll it quickly between your palms to form a compact ball.
Dip each crab ball into the beaten egg to lightly coat, letting any excess egg drip off back into the bowl.
Roll the egg coated crab ball in the almond flour mixture, pressing gently so the coating adheres and fully covers the surface.
Arrange the coated poppers on the parchment lined baking sheet, leaving a little space between each one for even browning.
Brush or lightly spray the tops of the poppers with avocado oil or melted butter to encourage a crisp, golden crust.
Bake the poppers for 12 to 15 minutes, turning the pan once, until the coating is golden brown and the centers are hot and just starting to bubble.
For an air fryer option, arrange the coated poppers in a single layer in the basket, spray with oil, and air fry at 375 degrees Fahrenheit for 8 to 10 minutes, checking at the end so they do not overbrown.
Transfer the cooked poppers to a cooling rack or plate and let them rest for a few minutes so the filling can set slightly before serving.
In a small bowl whisk together the mayonnaise, sugar free sweet chili sauce or sriracha, and rice vinegar until smooth to make the optional dipping sauce.
Serve the warm crab rangoon poppers with the dipping sauce on the side, garnishing with extra sliced green onion if desired.
Refrigerate any leftovers in an airtight container for up to three days and reheat in the oven or air fryer until warmed through and crisp again.

Notes

Chilling the filling before shaping makes it easier to work with and helps the poppers hold their shape during cooking. If the mixture feels too soft to roll, chill it for an additional 10 to 15 minutes. For meal prep, freeze formed but uncooked poppers on a parchment lined tray until solid, then transfer them to a freezer bag and cook from frozen, adding a few extra minutes to the baking or air frying time. Adjust salt carefully because crab, cream cheese, soy sauce, and Parmesan all contribute natural saltiness. To keep carbs as low as possible, choose unsweetened mayonnaise, sugar free sauces, and a Worcestershire sauce without added sugar.

Nutrition