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Gluten Free Crab Rangoon Recipe

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★★★★★

5 from 51 reviews

Delicious and crispy Gluten Free Crab Rangoon made with creamy crab filling wrapped in gluten free won ton wrappers and deep-fried to golden perfection. This recipe combines cream cheese, crème fraiche, and lump crabmeat seasoned with tamari, garlic, and Worcestershire sauce to create an irresistible appetizer perfect for any occasion.

Ingredients

Scale

Wrappers

  • 1 recipe gluten free Won Ton Wrappers

Filling

  • 8 ounces cream cheese (block style), at room temperature
  • 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
  • 8 ounces lump crabmeat (1 can)

For Frying

  • Oil, for frying (about 3 inches in a heavy-bottom saucepan or deep fryer)

Instructions

  1. Prepare the Won Ton Wrappers: Prepare the gluten free won ton wrappers according to the recipe instructions, ensuring they are ready for filling and sealing.
  2. Make the Filling: In the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer, beat together the cream cheese, crème fraiche, and confectioner’s sugar until smooth and creamy.
  3. Season the Filling: Add tamari, gluten free Worcestershire sauce, and minced garlic to the cream cheese mixture and beat again until well combined. Using a spatula, gently fold in the lump crabmeat carefully to avoid breaking it up too much.
  4. Prepare for Wrapping: Line a large rimmed baking sheet with unbleached parchment paper and set it aside. Line 6 to 8 won ton wrappers on a parchment-lined work surface.
  5. Seal the Rangoon: Dip your fingers in a bowl of lukewarm water and wet the entire border of each won ton wrapper. Place about 1 teaspoon of filling in the center of each wrapper, then gather all sides toward the center, eliminating trapped air and pressing edges firmly together with wet fingers.
  6. Arrange on Baking Sheet: Place the filled won tons about 1 inch apart on the prepared baking sheet. Blot the filled won tons dry with a paper towel to prevent oil splatter during frying.
  7. Heat the Oil: In a heavy-bottom saucepan or deep fryer, heat about 3 inches of oil to 350°F (175°C) over medium heat using a deep-fry or candy thermometer to monitor temperature.
  8. Fry the Rangoon: Fry the filled won tons in batches without crowding the pan, for about 2 minutes per side or until evenly golden brown and crispy.
  9. Drain Excess Oil: Remove the crab rangoons with a slotted spoon or spider and place on paper towel-lined plates to drain off excess oil.
  10. Serve: Repeat frying with remaining won ton wrappers and filling. Serve the gluten free crab rangoons immediately while hot and crispy.

Notes

  • Ensure the crabmeat is gently folded in to keep lumps intact for better texture.
  • Do not overfill the wrappers to avoid leaking during frying.
  • Maintain the oil temperature around 350°F to get crispy rangoon without absorbing excess oil.
  • Use gluten free tamari and Worcestershire sauce to keep the recipe gluten free.
  • Drain rangoon on paper towels immediately after frying to retain crispiness.

Keywords: Gluten Free Crab Rangoon, Crab Rangoon Recipe, Gluten Free Appetizer, Crab Wontons, Fried Crab Rangoon, Gluten Free Snack

Find it online: https://bakedbylisa.com/gluten-free-crab-rangoon-recipe/