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Gluten Free Crab Rangoon

By | Published: | Posted In: Appetizers, Holidays, Sides, Super Bowl

Gluten free crab rangoon, made with fresh gluten free won ton wrappers/skins, is the crispy, comforting savory treat you remember.

A close up of crab rangoon
Can you see what's in soft focus, in the back? Behind the little dumpling-purse in the photo above? It's a half-moon type dumpling. Take my advice. Don't do that. Instead — take these.

Gluten Free Won Ton Wrappers

And fill them with a crab-&-cream-cheese-type-recipe. And then do this.

Raw rangoon on brown surface

You do not want any air in these babies, or no matter how tight the seal, they will leak because they'll be little puffers. And then they will splatter the oil. The best shape for these is little purses. Just place not-too-much filling in the center of the won ton wrappers, wet the edges, gather all the edges together, and squeeze gently. If anything seems not to be sticking, wet your fingers and coax them together. Then fry until golden!

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Gluten Free Crab Rangoon

Prep time:
Cook time:
Yield: 4 to 6 servings

Ingredients

1 (8 ounce) package cream cheese, at room temperature

1 (8 ounce) container crème fraiche

2 tablespoons (15 g) confectioner’s sugar

2 tablespoons tamari (or more to taste)

1 tablespoon gluten free Worcestershire sauce

2 cloves garlic, peeled and minced

8 ounces lump crabmeat

1 recipe Won Ton Wrappers 

Oil, for frying

Instructions

  • In the bowl of a stand mixer with the paddle attachment or a large bowl with a hand mixer, place the cream cheese, crème fraiche and sugar, and beat until smooth. Add the tamari, Worcestershire sauce, and garlic, and beat again until well combined. Using a spatula, carefully fold in the crabmeat, being careful not to mince it.

  • In a heavy-bottom saucepan or deep fryer, heat about 3 inches of oil to 350°F.

  • Line a large rimmed baking sheet with unbleached parchment paper and set it aside. Line up 6 to 8 won ton wrappers on a parchment-lined work surface. Set up a small bowl with lukewarm water alongside the wrappers. Dip your fingers in the water bowl, and use them to wet the entire border of each of the wrappers. Place about 1 teaspoon of filling in the center of each won ton wrapper. Gather together all of the sides of the wrappers toward the center, carefully eliminating all trapped air as you work. Press together all the edges with wet fingers. Place on the prepared baking sheet about 1 inch apart from one another. Repeat with the remaining wrappers and filling. Blot the filled won tons dry with a paper to towel to prevent splattering during frying.

  • Place the filled won tons in the hot oil in batches, taking care not to crowd the oil. Fry for about 2 minutes per side, or until golden brown all over. With a slotted spoon or spider, remove rangoons and place them on paper towel-lined plates to drain. Repeat with the remaining won ton wrappers and serve immediately.

Comments

  2. Michelle Dunton Olejar on Facebook says

    I am so excited over the egg rolls! To do the crab….well blows my mind. BTW I made your tortillas yesterday (the flour ones in the books), the first real tasting burrito/gordita in years. LOVED it! Thanks

  4. Dana Baker Coughlin on Facebook says

    Haven’t had crab rangoon in 8 years!!! I will definitely try these

  5. Kadren says

    Ok, I tried to Pin this. It said that I did on Pinterest, but it didn’t show up on this post like it did when I shared this on FB. Wondering how on earth Pinterest works! AHHHHHHHHH!!!!!!

    • Nicole says

      Hey, Kadren,
      Do you have an account and a ‘board’ on Pinterest? You can also try going to my Pinterest account, and ‘repinning’ my pin of this picture/post. Thank you for trying – and I’m sorry it’s so frustrating!
      xoxo Nicole

    • Nicole says

      Hey, Darlene,
      That’s adorable! Sure. No problem with a link. From you? Anything. :)
      xoxo Nicole

  11. Kadren Hubbert Grawburg on Facebook says

    Shut up. These are my all time favorite! You are my hero, I tell ya!!!!

  12. Amanda Martinez on Facebook says

    I’m so going to make these tonight along with the lemon chicken recipe from your cookbook!

  13. Pamela G says

    Nicole…
    question…when you freeze the wonton wrappers…do you freeze them in a pile, or do you seperate them with parchment or plastic wrap? I am curious to do so, but don’t want to screw it up!
    I’d like to be ‘prepared’ once the craving hits ;-)

    • Nicole says

      Hi, Pam,
      Great question! I freeze them in a pile, just as you see them in the photo, with only a dusting of flour between them. They don’t really stick together at all. And as long as you don’t roll them too thin, they won’t stick together. They’re such a great thing to have in the freezer. I have been giving the hard sell to every company I can find, to try to get them to manufacture GF won ton wrappers for sale. No one seems to think there is a big enough market for it. I have no proof, of course, but I bet they’re wrong!
      xoxo Nicole

  14. Bonnie Sue says

    Oh Yum Nicole! I LOVE crab rangoons! I am craving and apple cider donut. Do you have a recipe for that. I can’t find one if you do. Thanks!

  16. Rochelle Sherman DelBene on Facebook says

    I love this recipe, can wait to make it! Is it better to fry em on top of the stove or by using a fry daddy??

    • Nicole says

      Hi, Rochelle,
      It is almost always neater and cleaner to use a separate deep fryer, but I hate all of the wasted oil so I often don’t use mine – and prefer instead to fry in my wok. Smaller surface area, so I can create a deeper well of oil but still use less oil. I have a cover for my wok, so I can keep a pretty consistent temperature, too. It’s really just a matter of personal preference. I hope that helps!
      xoxo Nicole

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