Crab rangoon chaffle being held above sauce

Crab Rangoon Chaffles

Get ready to ride the flavor wave with our low-carb Crab Rangoon Chaffles, a recipe crafted by our very own Curt (@ketoxjunkie) of The Squirrel Squad®️!

So, you can slather it on guilt-free and savor every bite of your nutrient-packed, keto-friendly BBQ Salmon dish. It's a tasty way to stay on track with your health goals!

This mouthwatering dish will have your taste buds embarking on a flavor voyage, with the Hungry Squirrel Sweet & Spicy Chili Sauce acting as the perfect gust of wind to your culinary sails. Prepare for a high tide of flavor, sure to anchor you in a sea of culinary delight!

Recipe Info

2 Yield Servings

14 Ingredients

20 mins Preparation Time

5 mins Cooking Time

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  • 1-2 stalks of green onions (chopped)
  • Garlic (as much as you dare)
  • 1 lb of crab meat
  • 8 oz softened cream cheese
  • 4 large eggs
  • Parmesan cheese (to taste)
  • Dash of Umami Seasoning
  • Dash of White Pepper
  • Dash of Ginger powder
  • Dash of black pepper
  • Crushed red chili flakes
  • Fish sauce (just a sprinkle)
  • Shredded cheese (for that extra oomph)
  • Hungry Squirrel Keto Sweet & Spicy Chili Sauce (for dipping)
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Chef Notes:

Layer it up:

Layering shredded cheese on both sides of your mixture in the chaffle maker ensures a crispy outside with a creamy, flavorful inside.

Seasoning is Key:

Feel free to experiment with the seasonings. The Umami seasoning and fish sauce are optional, but they add an extra depth of flavor.

Patience, Grasshopper:

Resist the temptation to peak! Let the chaffle cook for the full 4-5 minutes for optimal crispiness.


  1. Chop up your green onions and garlic. Brace yourself, those green onions can bring tears just like their regular counterparts!

  2. Mix the chopped ingredients with your crab meat, cream cheese, eggs, parmesan cheese and a blend of seasonings.

  3. While your mixing magic is happening, get your mini chaffle maker heated up.

  4. Spray your chaffle maker with ghee, add a layer of shredded cheese, followed by your crab rangoon mixture, and top off with some more shredded cheese.

  5. Cook until done (usually about 4-5 minutes).

  6. Tear apart your cooked chaffle, dip into the chili sauce and savor the explosion of flavors!

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