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.

Gluten Free Crab Rangoon: Simple Asian Appetizer Recipesofme

Name: Gluten Free Crab Rangoon
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
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)

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

Scale

— 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)

Cook Mode Prevent your screen from going dark

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