Low-Carb Crab Rangoon Cups (Baked in Tortillas)

These baked crab rangoon cups use low-carb tortillas instead of wonton wrappers. A tortilla shell is pressed into each muffin cup, filled with a creamy crab, cream cheese and mozzarella mixture, and baked until the edges are golden and the cheese is bubbling.

The filling gets its flavor from green onions, garlic powder, Worcestershire sauce and black pepper. A buttered tortilla edge and a Parmesan topping give the cups their crisp, golden finish. Prep is quick and the oven time is short, so the whole recipe takes about 20 minutes.

Why You'll Love It

• No wonton wrappers: low-carb tortillas form the shell, so you get a lower-carb take on crab rangoon (the exact carbs depend on your tortilla brand).
• Crisp edges, creamy center: butter and Parmesan brown the tortilla rim while the cream cheese filling stays soft.
• About 20 minutes: 10 minutes of prep and 10–12 minutes in the oven.
• Made for sharing: one muffin pan gives you bite-sized cups for parties, game day or snacking.

Prep & Cooking

• Prep Time: 10 minutes
• Cook Time: 10–12 minutes
• Total Time: 20–22 minutes
• Servings: 12 muffin cups

Ingredients

• 6 small low-carb tortillas (low-carb wraps)
• 4 oz (about 115 g) crab meat, finely chopped
• 4 oz (about 115 g) cream cheese, softened
• ½ cup shredded mozzarella cheese
• 2 tbsp finely sliced green onions (spring onions)
• ½ tsp garlic powder
• ½ tsp Worcestershire sauce
• ¼ tsp black pepper
• 1 tbsp melted butter
• 2 tbsp grated Parmesan cheese
• Sugar-free sweet chili sauce, for dipping

Equipment: a 12-cup muffin pan (muffin tin or tray), mixing bowl, knife or kitchen scissors, pastry brush and a spoon.

Instructions

Step 1 — Heat the oven

Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin pan.

Step 2 — Mix the filling

In a bowl, mix the softened cream cheese, crab meat, mozzarella, green onions, garlic powder, Worcestershire sauce and black pepper until well combined.

Step 3 — Shape the tortilla cups

Cut each low-carb tortilla in half. Gently press two halves into each muffin cup, overlapping them slightly to form a small cup. Brush the tortilla edges lightly with melted butter.

Step 4 — Fill and top

Spoon the crab and cheese mixture evenly into each cup, keeping it below the rim. Sprinkle the tops with Parmesan for an extra golden, cheesy crust.

Step 5 — Bake

Bake for 10–12 minutes, until the tortilla edges are crisp and golden and the cheese is melted and bubbling. Low-carb tortillas can brown quickly, so check them in the last few minutes.

Step 6 — Cool and serve

Let the cups cool for 2–3 minutes before removing them from the pan. Serve warm with sugar-free sweet chili sauce.

Pro Tip: For extra-crispy edges, lightly press the tortilla cups against the sides of the muffin pan before filling. Keeping the filling below the rim stops the cheese from overflowing while it bakes.

Extra cheesy: add another ¼ cup of mozzarella on top during the final 2 minutes of baking.

Ingredient Notes

• Crab: provides protein and the savory seafood flavor.
• Cream cheese: creates the rich, creamy filling.
• Mozzarella and Parmesan: add cheesy flavor and help create the golden, bubbly tops.
• Tortillas and Worcestershire: many low-carb tortillas contain wheat, and Worcestershire sauce usually contains anchovy, so check labels if you're cooking around allergies.

Easy Swaps

• Replace the crab with finely chopped cooked shrimp.
• Use cheddar instead of mozzarella for a sharper flavor.
• Add a pinch of crushed red pepper (chilli flakes) for heat.
• Mix in a little chopped jalapeño for a spicy kick.

Storage & Reheating

• Refrigerator: store leftovers in an airtight container for up to 2 days.
• Reheating: use an air fryer at 375°F (190°C) for 3–4 minutes, or a 400°F (200°C) oven for about 5 minutes, to bring back the crisp edges.

Serving Ideas

• Serve as a party appetizer with sugar-free sweet chili sauce, spicy mayo or a creamy garlic dip.
• Want the same flavors as a light meal? Try these crab rangoon zucchini boats.

Nutrition (Per Serving)

• Calories: 150
• Protein: 8g
• Carbohydrates: 5g
• Fat: 11g

Recipe FAQs