Gluten Free Crab Rangoon
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
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.