Baked Crab Rangoon Bites Recipe

Introduction

Baked Crab Rangoon Bites are a delightful twist on the classic fried appetizer, offering a crispy, cheesy shell with a creamy crab filling. These bite-sized treats are perfect for parties or a tasty snack anytime. Plus, baking makes them a bit lighter and easier to prepare.

Ingredients

• 1 tsp. Baking powder
• 1 ¼ C. Almond flour
• ½ tsp. Garlic powder
• ¼ tsp. Xanthan gum
• 1 ½ C. Mozzarella cheese, shredded
• 1 tsp. Soy sauce
• 1 Large egg
• 2 oz. Cream cheese, softened (for dough)
• 4 oz. Crab meat
• 3 oz. Cream cheese, softened (for filling)
• ¼ C. Finely chopped green onions
• ½ tsp. Swerve confectioners sugar substitute
• 1 tsp. Worcestershire sauce
• 2 tsp. Minced garlic

Instructions

1. Step 1: In a bowl, combine crab meat, softened cream cheese (for filling), green onions, Swerve sugar substitute, Worcestershire sauce, and minced garlic. Mix thoroughly until well blended.
2. Step 2: Place shredded mozzarella and 2 oz. softened cream cheese (for dough) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
3. Step 3: In another mixing bowl, blend almond flour, baking powder, garlic powder, and xanthan gum. Add the melted cheese mixture, soy sauce, and egg. Knead until all ingredients are well combined into a dough.
4. Step 4: Moisten your hands slightly and divide the dough into 8 equal balls. Flatten each ball into a circular shape about 3 inches in diameter.
5. Step 5: Spoon a small portion of the crab filling into the center of each flattened dough circle.
6. Step 6: Carefully wrap the dough around the filling, pinching the edges to seal. Use a little water if needed to help seal the edges closed.
7. Step 7: Place the sealed Crab Rangoon Bites on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until golden brown and cooked through.

Tips & Variations

• For extra flavor, add a pinch of cayenne pepper or smoked paprika to the filling mixture.
• Use imitation crab if fresh crab meat is not available, but adjust seasoning as imitation crab is typically saltier.
• If xanthan gum is unavailable, you can omit it, but the dough may be slightly less cohesive.
• Serve with sweet chili sauce or soy sauce for dipping.

Storage

Store leftover Crab Rangoon Bites in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for 8-10 minutes or until warmed through and crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the Crab Rangoon Bites before baking?

Yes, you can freeze them after assembling but before baking. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.

Can I make these without cream cheese?

Cream cheese adds creaminess and moisture. You can try substituting with ricotta or mascarpone, but the texture and flavor will differ slightly.

Baked Crab Rangoon Bites Recipe

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★★★★★

4.7 from 98 reviews

These Baked Crab Rangoon Bites are a delicious low-carb twist on the classic appetizer, featuring a cheese-based dough filled with a savory crab and cream cheese mixture. Baked until golden and crispy, they are perfect for parties or a tasty snack.

• Author: Sienna
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 8 bites 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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For the Dough:

• 1 tsp. Baking powder
• 1 ¼ C. Almond flour
• ½ tsp. Garlic powder
• ¼ tsp. Xanthan gum
• 1 ½ C. Mozzarella cheese shredded
• 1 tsp. Soy sauce
• 1 Large egg
• 2 oz. Cream cheese, softened

For the Filling:

• 4 oz. Crab meat
• 3 oz. Cream cheese, softened
• ¼ C. Finely chopped green onions
• ½ tsp. Swerve confectioners sugar substitute
• 1 tsp. Worcestershire sauce
• 2 tsp. Minced garlic

Instructions

1. Prepare the filling: Combine the crab meat, softened cream cheese, finely chopped green onions, Swerve confectioners sugar substitute, Worcestershire sauce, and minced garlic in a bowl. Mix thoroughly until all ingredients are well incorporated.
2. Melt the cheeses for dough: Place the shredded mozzarella and softened cream cheese in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and combined.
3. Make the dough: In another mixing bowl, blend the melted cheese mixture with almond flour, baking powder, garlic powder, xanthan gum, soy sauce, and the large egg. Knead the dough until all ingredients are well combined and a smooth dough forms.
4. Shape dough balls: Slightly moisten your hands to prevent sticking. Divide the dough into 8 equal portions and shape each into a ball.
5. Flatten dough circles: Flatten each dough ball into a circular shape about the size needed to wrap the filling.
6. Add filling: Place a small spoonful of the crab filling in the center of each dough circle.
7. Seal the Rangoon bites: Wrap the dough around the filling, pulling edges together to seal the filling inside. Use a little water if necessary to help seal the edges tightly.
8. Prepare for baking: Arrange the wrapped Crab Rangoon bites on a baking sheet lined with parchment paper, spacing them evenly.
9. Bake: Preheat the oven to 350°F (175°C). Bake the Rangoon bites for 15-20 minutes, or until they are golden brown and fully cooked through.

Notes

• Ensure the cream cheese is well softened for easier mixing and smoother dough and filling.
• If you prefer a crispier texture, you can brush the bites lightly with oil before baking.
• Make sure to seal the dough tightly around the filling to prevent leakage during baking.
• This recipe is low in carbs and gluten-free due to the use of almond flour and no traditional wheat flour.
• Use fresh or canned crab meat depending on availability, just ensure it’s well drained.

Keywords: Crab Rangoon, Baked Crab Rangoon, Low Carb Appetizer, Gluten Free Snacks, Crab Appetizer