Crispy, cheesy, and packed with protein – these keto-friendly crab bombs are the ultimate appetizer or snack for low-carb lovers.
Servings: 10–12 bombs
Prep Time: 25 minutes
Cook Time: 5–7 minutes
Total Time: 32 minutes
Dietary Badges: High-Protein, Low-Carb, Keto-Friendly
Ingredients
Filling
- 8 oz cream cheese, softened
- 1/2 cup cooked crab meat or imitation crab, finely chopped
- 2 tablespoons green onions, finely chopped, plus extra for garnish
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
Low Carb Wonton Dough
- 3 cups shredded mozzarella cheese
- 1 1/2 cups almond flour
- 2 large eggs
- 1/2 teaspoon xanthan gum
For Frying
- avocado or coconut oil
Instructions
1. Make Wonton Dough
- In a food processor, pulse almond flour (1 1/2 cups) and eggs (2 large) until uniform.
- In a microwave-safe bowl or double boiler, melt mozzarella cheese (3 cups) until smooth.
- Add melted mozzarella to the food processor and process until a uniform dough forms.
- Sprinkle xanthan gum (1/2 tsp) over the dough and process until well incorporated.
- If dough is sticky, form into a ball and refrigerate for at least 20 minutes.
2. Prepare the Filling
- In a medium bowl, combine cream cheese (8 oz), crab meat (1/2 cup), green onions (2 tbsp), soy sauce (1 tbsp), and garlic powder (1 tsp).
- Mix until smooth and well combined.
3. Shape the Bombs
- Roll out dough into thin sheets and cut into squares (approx. 3-inch squares).
- Place a spoonful of filling in the center of each square.
- Gather edges and pinch to form a “bomb” or basket shape. Repeat with remaining dough and filling.
4. Fry the Bombs
- Heat 2 inches of avocado or coconut oil to 350°F (175°C).
- Fry bombs 2–3 minutes until golden brown, avoiding overcrowding.
- Remove with a slotted spoon and drain on paper towels.
5. Serve
- Garnish with extra green onions.
- Serve immediately with keto-friendly dipping sauces like sugar-free sweet chili sauce or garlic aioli.
Step-by-Step Cooking Guide
Step 1: Make the Dough
- Ensure mozzarella is fully melted for a smooth, pliable dough. Tip: Chill sticky dough for easy handling.
Step 2: Mix Filling
- Use softened cream cheese for a creamy, cohesive filling.
Step 3: Shape Bombs
- Pinch edges tightly to prevent filling from leaking during frying. Tip: A dab of water helps seal edges.
Step 4: Fry to Crispy Perfection
- Maintain oil at 350°F for even browning. Tip: Fry in small batches for best results.
Step 5: Serve Hot
- Best enjoyed immediately for maximum crispiness.
Recipe Variations & Serving Suggestions
- Spicy Version: Add 1 tsp sriracha or chili flakes to filling.
- Extra Protein: Fold in chopped cooked shrimp or finely diced chicken.
- Vegetarian Keto: Replace crab with mushrooms or firm tofu.
- Serving: Pair with sugar-free sweet chili sauce, garlic aioli, or low-carb ranch.
Storage & Make-Ahead Tips
- Refrigerator: Store uncooked bombs in an airtight container up to 1 day. Fry fresh for best texture.
- Freezer: Freeze uncooked bombs individually; fry from frozen adding 1–2 extra minutes.
- Leftovers: Best served immediately; fried texture softens if stored.
Nutrition (Approximate per Bomb-Total 10–12 bombs)
- Calories: 150–170 kcal
- Protein: 8–10 g
- Net Carbs: 2–3 g
- Fat: 12–14 g
Dietary Highlights: High-Protein, Low-Carb, Keto-Friendly
FAQs
Q: Can I bake instead of frying?
- Yes! Bake at 400°F (200°C) for 12–15 minutes until golden brown.
Q: Can I make these vegetarian?
- Swap crab for mushrooms or firm tofu to keep protein content high while staying low-carb.
Q: How to prevent leaking filling?
- Pinch tightly and use a dab of water to seal edges. Chill dough if sticky.
Personal Story
I created this high-protein, low-carb version of Crab Rangoon Bombs because I missed the crunchy, creamy snack without the carbs. Using a keto-friendly dough and keeping the filling rich in protein, it’s now my go-to appetizer for parties and a guilt-free indulgence for movie nights.
