You never have to do without this delicious Chinese appetizer again!
I’m thrilled to share with you how excited I am about this dish! Ever since becoming gluten-free, I’ve had cravings for the typical pupu platter you get at Chinese restaurants. Most of the items are unsuitable for a GF diet, and I always feel as though I’m missing out. Now, with this recipe for gluten-free crab rangoon, I can make a spectacular appetizer feast at home.
If you have never had crab rangoon, you are in for an unbelievable taste sensation. Imagine combining sweet, savory, succulent, and crunchy all in one umami-packed bite! I know it sounds too good to be true, but I have to tell you that once you make this delicious little dumpling recipe, you will become as addicted to it as I am. They are nice and crispy on the outside, yet soft and gooey on the inside, oozing with a delicious, creamy crabmeat filling. Make sure to let them cool a bit before biting into them so you don’t burn your mouth!
One of the things that surprised me most about this recipe was how easy it is to prepare. The secret to making perfect little dumplings is to wet the edges slightly so that they stick together. Now, if you’ve tried to find gluten-free wonton wrappers at the store and had no luck, we are happy to provide you with a simple-to-prepare recipe later on. You can make a batch in only 20 minutes. Combine that with this recipe, and you have these yummy treats in about an hour.
Although this recipe calls for deep-frying, you can also make them in an air fryer. Spray your basket with oil and preheat it to 350°F. Air-fry the wontons for 6 to 10 minutes, or until golden brown on the outside and hot on the inside.
Tips for success
When preparing your gluten-free crab rangoon wontons, aim for the little square-shaped pockets you see in the photos. Ensure that you pinch the top and all edges tightly closed, and that you get out all the air. The wonton wrapper needs to be tightly wrapped around the filling. Air will cause them to puff up, and they will likely leak, which can result in the splattering of hot oil. You can also gather the edges like a purse, sealing them tight. I don’t recommend making half-moon dumplings for this recipe. That shape doesn’t work as well with the frying, as it leaves too much area for the filling to ooze out during cooking.
Once you have your little sealed wontons ready to fry, heat two to three inches of your preferred oil with a high smoking point (I use avocado oil) in your heavy-bottomed deep skillet or deep fryer. Use a thermometer to ensure the oil reaches a temperature of 350°F. Pat the wontons dry with a paper towel to avoid water droplets splattering in the oil. Add the wontons a few at a time so you don’t lower the oil temperature or crowd the pan. Fry until golden and drain them on a stack of paper towels.
How do I store leftovers?
If you have leftover gluten-free crab rangoon, let them cool to room temperature before storing them in an airtight container in the refrigerator for up to 24 hours. They are best eaten right away, but if you have leftovers, reheat them in a 350°F oven or air fryer until the inside is warm.
Serving suggestions
Create your GF pupu platter at home featuring these gluten-free crab rangoon and other delectable treats, including Chinese Chicken Wings (remember to use gluten-free soy and hoisin sauces), Spring Rolls, and Salt And Pepper Shrimp. Continue your feast with Egg Drop Soup, Chicken Fried Rice (use tamari or GF soy sauce), and Vegetable Egg Foo Young (again using GF soy or tamari). Make some Almond Flour Sugar Cookies to enjoy with green tea or red bean ice cream, and savor a satisfying and tasty treat.
Gluten-Free Crab Rangoon
Ingredients
- 8 ounces cream cheese softened
- 1 1/2 tablespoons powdered sugar
- 1 container (8 ounces) crème fraîche
- 1 1/2 tablespoons tamari or gluten-free soy sauce
- 1 tablespoon gluten-free Worcestershire sauce
- 1 clove garlic minced
- 8 ounces canned lump crab meat drained
- 1 tablespoon chopped scallions optional
- 6 gluten-free wonton wrappers
- Oil for frying
- Preferred sauce for dipping (optional)
Instructions
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In a bowl, combine the cream cheese, powdered sugar, crème fraîche, tamari, Worcestershire sauce, and minced garlic. Stir until smooth. Gently fold in the crab meat and chopped scallions.
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Lay the gluten-free wonton wrappers on a clean surface. With a small bowl of lukewarm water at hand, dip your fingers in the water and wet the edges of each wrapper. Place about 1 teaspoon of the crab filling in the center and fold the wrapper over the filling like an envelope, pinching firmly at the joins to seal.
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Heat oil in a heavy-bottomed skillet or deep fryer to 350°F. Fry the filled wrappers in batches, cooking for about 2 minutes per side until they turn golden brown.
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Use a slotted spoon to transfer them to paper towels to drain excess oil. Serve warm with dipping sauce if desired.
Nutrition
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