Introduction

Gluten Free Crab Rangoon offers a crispy, golden exterior filled with a creamy, flavorful crab mixture. This recipe brings a classic appetizer to those who need to avoid gluten without sacrificing taste or texture.

The image shows a white round plate holding several small, golden-brown fried dumplings that have a crispy texture with some dark spots, indicating they are well-cooked. The dumplings are roughly folded into little bundles with visible pleats on the top. On the right side of the plate, a small white bowl contains a red dipping sauce with visible seeds and chunks, hinting at a spicy sweet chili flavor. One dumpling near the bowl has a drop of sauce on it. The plate rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe gluten free Won Ton Wrappers
1 package (8 ounces) cream cheese (block style), at room temperature
1 container (8 ounces) crème fraiche
2 tablespoons (15 g) confectioner’s sugar
2 tablespoons tamari, or gluten free soy sauce
1 tablespoon gluten free Worcestershire sauce
2 cloves garlic, peeled and minced
1 can (8 ounces) lump crabmeat
Oil, for frying

Instructions

Step 1: Prepare the gluten free won ton wrappers according to your recipe or package instructions and set them aside.
Step 2: In a stand mixer bowl with a paddle attachment or a large bowl using a hand mixer, beat the cream cheese, crème fraiche, and confectioner’s sugar until smooth.
Step 3: Add tamari, Worcestershire sauce, and minced garlic, then beat again until fully combined.
Step 4: Gently fold in the lump crabmeat with a spatula, taking care not to break it up too much.
Step 5: Line a large rimmed baking sheet with unbleached parchment paper and set aside.
Step 6: Arrange 6 to 8 won ton wrappers on a parchment-lined work surface. Prepare a small bowl of lukewarm water for sealing the edges.
Step 7: Dip your fingers in the water and moisten the edges of each wrapper thoroughly.
Step 8: Place about 1 teaspoon of the crab filling in the center of each wrapper. Gather the edges toward the center, pressing firmly to seal and remove any trapped air.
Step 9: Place the sealed rangoons on the prepared baking sheet about 1 inch apart. Blot any excess moisture from the wrappers with a paper towel to prevent splattering.
Step 10: Heat about 3 inches of oil in a heavy-bottomed saucepan or deep fryer to 350°F (175°C).
Step 11: Fry the rangoons in batches, ensuring they do not crowd the oil. Cook for about 2 minutes per side or until golden brown and crisp.
Step 12: Remove the rangoons with a slotted spoon or spider and drain on paper towel-lined plates. Serve immediately while hot and crispy.

Tips & Variations

For extra flavor, add finely chopped green onions or a pinch of red pepper flakes to the filling.
If you can’t find crème fraiche, sour cream can be a suitable substitute though the flavor will be slightly different.
Use a thermometer to maintain the oil temperature at 350°F for perfectly crisp and non-greasy rangoons.
Try baking instead of frying for a lighter version; bake at 400°F until golden and crispy, about 15–20 minutes.

Storage

Store leftover rangoons in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F for about 8–10 minutes to restore crispiness. Avoid microwaving as it will make the wrappers soggy.

How to Serve

The image shows a close-up of a small, golden-brown fried snack with a slightly rough and crispy texture, shaped by pinching and folding the dough to form a pouch-like structure with visible creases and a rounded bottom. In the background, there are more of these snacks blurred out, all resting on a white marbled surface with some parchment paper underneath. The potli's surface has a warm, slightly oily shine with some darker fried spots, adding to its crispy appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh crab instead of canned lump crabmeat?

Yes, fresh crab meat works well in this recipe. Just be sure it is picked clean of shells and well drained to avoid excess moisture in the filling.

What can I substitute for gluten free won ton wrappers if I can’t find them?

You can use rice paper wrappers or make your own gluten free wrappers using a suitable flour blend, but results may vary in texture and crispness.