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Crispy Gluten-Free Crab Rangoon Recipe - Gluten-free crab rangoon: fry these crispy, golden appetizers to perfection. A delicious, crowd-pleasing snack that's e

Crispy Gluten-Free Crab Rangoon Recipe

Gluten-free crab rangoon: fry these crispy, golden appetizers to perfection. A delicious, crowd-pleasing snack that's easy to make at home.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 (8 ounce) package cream cheese, at room temperature
  • 1 tbsp sugar
  • 1 tsp gluten-free Worcestershire sauce
  • 1 garlic clove, finely minced
  • 2 green onions, green part only, sliced
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper, optional
  • 8 ounce crab imitation, shredded
  • 18 gluten free wonton wrappers

Method
 

  1. In a mixing bowl, use a spatula to blend the cream cheese until creamy and soft, about 1-2 minutes.
  2. Add sugar, gluten-free Worcestershire sauce, minced garlic, sliced green onions, salt, black pepper, and optional cayenne pepper to the bowl. Stir until evenly combined for 30 seconds.
  3. Fold in the shredded imitation crab until well-mixed, ensuring even distribution.
  4. Place a gluten-free wonton wrapper on a flat surface. Spoon 1 tablespoon of the filling onto the center of the wrapper.
  5. Brush all edges of the wrapper with water. Fold up two opposite corners to meet in the center and press firmly to seal. Press the remaining corners to the center again to ensure a complete seal, forming a pyramid shape.
  6. Repeat steps 4 and 5 with the remaining wrappers and filling.
  7. Heat oil in a pan over medium heat (3500F/1750C), ensuring there's enough to cover the crab rangoons fully. Once hot, fry the rangoons in batches until crispy and golden brown, about 2-3 minutes per side.
  8. Remove gluten-free crab rangoons from the oil with a slotted spoon and drain them on paper towels for 1-2 minutes. Serve the crab rangoons hot with your favorite dipping sauce.

Notes

- Use cream cheese at room temperature for a lump-free, smooth filling.
- Don't overfill the wonton wrappers; about 1 tablespoon is perfect.
- Ensure the oil is at a consistent medium heat to prevent burning before crisping.
- Leftover crab rangoon can be stored in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 350°F (175°C) for 5-7 minutes to regain crispiness.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.