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Indulge in the crispy, creamy delight of Gluten Free Crab Rangoon! This recipe brings you all the flavors you love, without the gluten. Perfect for parties or a special treat, these bite-sized appetizers are sure to impress.
I first discovered Gluten Free Crab Rangoon at a local restaurant, and I was amazed at how delicious they were. As someone who follows a gluten-free diet, I knew I had to recreate this recipe at home. After several attempts, I perfected this version that’s just as good as the original!
Get ready to cook up a storm with this fantastic Gluten Free Crab Rangoon recipe!
What to Expect
- Time: Approximately 45 minutes
- Difficulty: Moderate
Before You Begin
Before you start, make sure you have all your ingredients ready. It’s also helpful to have a deep fry thermometer to ensure your oil is at the correct temperature. Lastly, prepare your workspace with parchment paper and a small bowl of water for assembling the won tons.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Gluten free Won Ton Wrappers | 1 recipe |
| Cream cheese (block style), at room temperature | 8 ounces |
| Crème fraiche | 8 ounces |
| Confectioner’s sugar | 2 tablespoons (15 g) |
| Tamari, or gluten free soy sauce | 2 tablespoons |
| Gluten free Worcestershire sauce | 1 tablespoon |
| Garlic, peeled and minced | 2 cloves |
| Lump crabmeat | 8 ounces |
| Oil, for frying | As needed |
Step-by-Step Guide
- Prepare the won ton wrappers according to the recipe instructions.
- In the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer, place the cream cheese, crème fraiche and sugar, and beat until smooth.
- Add the tamari, Worcestershire sauce, and garlic, and beat again until well combined.
- Using a spatula, carefully fold in the crabmeat, being careful not to mince it.
- Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
- Line up 6 to 8 won ton wrappers on a parchment-lined work surface. Set up a small bowl with lukewarm water alongside the wrappers.
- Dip your fingers in the water bowl, and use them to wet the entire border of each of the wrappers.
- Place about 1 teaspoon of filling in the center of each won ton wrapper.
- Gather together all of the sides of the wrappers toward the center, carefully eliminating all trapped air as you work. Press together all the edges with wet fingers.
- Place on the prepared baking sheet about 1 inch apart from one another.
- Repeat with the remaining wrappers and filling.
- Blot the filled won tons dry with a paper to towel to prevent splattering during frying.
- In a heavy-bottom saucepan or deep fryer, place about 3 inches of oil. Click a candy/deep fry thermometer and bring the oil to 350°F over medium heat.
- Place the filled won tons in the hot oil in batches, taking care not to crowd the oil. Fry for about 2 minutes per side, or until golden brown all over.
- With a slotted spoon or spider, remove rangoons and place them on paper towel-lined plates to drain.
- Repeat with the remaining won ton wrappers and serve immediately.
Pointers for Perfection & How to Store
For the best results, make sure your oil is at the correct temperature before frying. If the oil is too hot, the won tons will brown too quickly and may not cook through. If the oil is not hot enough, the won tons will absorb too much oil and become greasy.
To store, place the fried Gluten Free Crab Rangoon in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes or until heated through.
For more delicious gluten-free recipes, check out Almond Cloud Cookies Best Gluten Free Treat.
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Gluten Free Crab Rangoon
- Total Time: 30
- Yield: 30 rangoons 1x
- Diet: Gluten Free
Description
These Gluten-Free Crab Rangoons are a restaurant-quality Asian appetizer made right at home. Featuring a crispy, golden shell filled with a creamy, savory blend of crab, cream cheese, and green onions, they are perfect for parties or a cozy takeout night in. Fry them for the classic crunch or bake them for a lighter version.
Ingredients
— The Filling —
6 oz cream cheese, softened
5 oz lump crab meat or imitation crab, finely chopped (ensure it is gluten-free)
2 green onions, finely sliced
1 tablespoon gluten-free soy sauce or tamari
1 teaspoon gluten-free Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
Pinch of black pepper
— The Wrappers & Frying —
30 gluten-free wonton wrappers (or rice paper cut into squares)
Water (for sealing the edges)
Oil for frying (canola or vegetable oil)
Instructions
1. Make the Filling: In a medium bowl, mix the softened cream cheese, finely chopped crab meat, sliced green onions, gluten-free soy sauce, Worcestershire sauce, garlic powder, salt, and black pepper until smooth and well combined.
2. Fill the Wrappers: Place about 2 teaspoons of the filling in the center of each of the 30 gluten-free wonton wrappers.
3. Seal the Wrappers: Lightly moisten the edges of each wrapper with a little water using your finger or a small brush.
4. Fold: Fold the wrapper over the filling to create a triangle (or your desired shape) and press the edges firmly to seal tightly. Ensure there are no air pockets.
5. Heat Oil: Heat about 2 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
6. Fry: Fry the rangoons in batches of 3–4 at a time for 2–3 minutes per side, or until they are golden brown and crispy.
7. Drain & Serve: Transfer the cooked rangoons to a cooling rack or a paper towel-lined plate to drain any excess oil. Serve warm with sweet chili sauce or tamari.
Notes
Wrappers: If you cannot find store-bought gluten-free wonton wrappers, you can use rice paper (double wrapped) or a homemade gluten-free dough.
Baking Option: To bake, spray the rangoons with cooking spray and bake at 400°F (200°C) for 12–15 minutes until golden.
Make Ahead: You can freeze the uncooked rangoons on a baking sheet, then transfer them to a freezer bag. Fry directly from frozen (add 1–2 minutes to the cooking time).
- Prep Time: 20
- Cook Time: 10
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 3 rangoons
- Calories: 250
- Sugar: 2
- Sodium: 380
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 8
- Cholesterol: 35
Your Burning Questions Answered!
- Can I use a different type of cheese?
- While cream cheese is traditional, you can experiment with other soft cheeses like goat cheese or ricotta for a different flavor profile.
- Can I bake these instead of frying?
- Yes, you can bake them at 375°F for about 15-20 minutes or until golden brown. However, frying gives them a crispier texture.
Can I make these ahead of time?
Yes, you can assemble the won tons and refrigerate them for up to 24 hours before frying. Just make sure to keep them covered with a damp towel to prevent them from drying out.
Dig In & Enjoy!
Now that you have the perfect Gluten Free Crab Rangoon recipe, it’s time to dig in and enjoy! These crispy, creamy appetizers are sure to be a hit at your next gathering. For more delicious ideas, follow me on Pinterest.