Imagine biting into a perfectly crispy, golden-brown appetizer that's packed with creamy, succulent crab meat - without worrying about gluten! These Gluten-Free Crab Rangoon are not just a delicious treat, but a game-changing recipe that proves dietary restrictions never mean compromising on flavor. Whether you're hosting a party, craving a restaurant-style snack, or need a crowd-pleasing appetizer, these crispy little pockets of joy will have everyone asking for your secret recipe.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 16 pieces
Ingredients
- 8 ounces cream cheese
- 1 cup crab meat
- 2 green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 16 gluten-free wonton wrappers
- Oil for frying
Instructions
- Begin by gathering all your ingredients: 8 ounces of cream cheese, 1 cup of crab meat, 2 chopped green onions, 1 teaspoon of garlic powder, 1 teaspoon of Worcestershire sauce, 16 gluten-free wonton wrappers, and oil for frying.
- In a mixing bowl, combine the cream cheese, crab meat, chopped green onions, garlic powder, and Worcestershire sauce. Use a fork or a spatula to mix the ingredients thoroughly until well combined and smooth.
- Once the filling is well mixed, take a gluten-free wonton wrapper and place it on a clean, dry surface. Spoon about 1 tablespoon of the crab mixture into the center of the wrapper.
- Moisten the edges of the wonton wrapper with a little water using your finger or a small brush. This will help the wrapper seal properly.
- Fold the wrapper in half to form a triangle, pressing the edges together to seal. Make sure there are no air pockets. Alternatively, you can bring the corners of the triangle together to form a pouch shape, pinching to seal securely.
- Repeat the process with the remaining wonton wrappers and crab filling until all are filled and sealed.
- In a deep pan or skillet, heat oil over medium-high heat. You will need enough oil to submerge the crab rangoon, approximately 2-3 inches deep.
- Once the oil is hot (around 350°F or 175°C), carefully add a few crab rangoon to the oil at a time. Be careful not to overcrowd the pan, as this can lower the oil temperature.
- Fry the crab rangoon for about 3-4 minutes or until they are golden brown and crispy. Use a slotted spoon to turn them occasionally for even cooking.
- Once cooked, remove the crab rangoon from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Continue frying the remaining crab rangoon in batches until all are cooked.
- Serve the gluten-free crab rangoon hot, with your choice of dipping sauce, such as sweet and sour sauce or soy sauce.
Tips
- Ensure your cream cheese is at room temperature for easier mixing and smoother filling.
- Pat the crab meat dry before mixing to prevent excess moisture in your filling.
- Use a digital thermometer to maintain oil temperature around 350°F for consistent, crispy results.
- Don't overfill the wonton wrappers - this can cause them to break during frying.
- Work in small batches when frying to maintain oil temperature and prevent overcrowding.
- If you don't have gluten-free wonton wrappers, check specialty grocery stores or online retailers.
- For a healthier alternative, you can bake these rangoon in the oven at 400°F for about 12-15 minutes.
- Serve immediately after frying for the crispiest texture.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 3g
Protein: 3g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 20mg
