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Crispy Gluten Free Crab Rangoon served with dipping sauce

Gluten Free Crab Rangoon

This Gluten Free Crab Rangoon is a creamy, protein-forward appetizer made with lump crabmeat and cream cheese, ensuring a crispy, satisfying bite while being gluten-free.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Gluten-Free
Calories: 300
Ingredients Method Notes

Ingredients
  

Essentials
  • 1 recipe gluten free won ton wrappers Certified gluten-free.
  • 8 ounces cream cheese, block-style, softened Check for 'gluten-free' on the label.
  • 1 container crème fraîche Check the brand for gluten-free certification.
  • 2 tablespoons confectioner’s sugar Use a labeled gluten-free brand if concerned.
  • 2 tablespoons tamari Or gluten-free soy sauce; labeled gluten-free.
  • 1 tablespoon gluten-free Worcestershire sauce Choose certified gluten-free.
  • 2 cloves garlic, minced Fresh garlic is naturally gluten-free.
  • 1 can lump crabmeat Check for fillers; choose brands that list only crab, salt, and water.
  • oil for frying Neutral oil like canola, vegetable, or refined avocado.
Optional Add-ons
  • 1 tablespoon chopped scallions or chives For brightness.
  • 1 teaspoon lemon zest Or a squeeze of lemon.
  • 1 pinch white or black pepper For mild warmth.
  • gluten-free sweet chili sauce For dipping.

Method
 

Prep and Safety First
  1. Clean and clear the work area, wiping down surfaces with soap and water.
  2. Gather and check labels for gluten-free ingredients.
  3. Set out a small bowl of lukewarm water for sealing wrappers.
Make the Filling
  1. Soften the cream cheese at room temperature for about 20-30 minutes.
  2. In a mixing bowl, combine cream cheese, crème fraîche, and confectioner’s sugar. Beat until smooth.
  3. Add tamari, Worcestershire sauce, and minced garlic. Mix until fully incorporated.
  4. Gently fold in lump crabmeat without breaking it up too much.
Assemble the Rangoons
  1. Line a baking sheet with parchment paper and prepare the won ton wrappers.
  2. Moisten the edges of each wrapper with lukewarm water.
  3. Scoop about 1 teaspoon of filling into each wrapper and seal edges tightly.
  4. Blot the bottoms of each filled wonton with paper towels to remove moisture.
Fry Safely and Evenly
  1. Heat neutral oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
  2. Fry the rangoons in batches for about 2 minutes per side or until golden brown.
  3. Drain on paper towels and serve immediately.

Notes

For baking, brush with oil and bake at 400°F (200°C) for 10–12 minutes, turning once.