Gluten-Free Crab Rangoon
Published
I find myself craving Chinese takeout all the time, but reliable gluten-free options can be tricky to come by. That’s why I started making my own versions at home, and this gluten-free crab rangoon recipe quickly became one of my favorites. They’re perfectly crisp and golden on the outside with a creamy crab filling inside, and honestly, they taste just as good, if not better, than what I’ve ordered from restaurants. And they’re surprisingly easy to make at home.
These little gluten-free crab rangoons are one of my go-to appetizers when I want something fun but still simple. Sometimes I’ll make my own gluten-free wonton wrappers or buy store-bought ones that I know I can trust. I fry them up for that classic crispy bite, or bake them when I’m feeling lighter, or toss them in the air fryer for a quick and easy option. They’re the kind of recipe I’ll prep ahead and freeze, so I always have a batch ready for parties, holidays, or even those nights when I just want to skip takeout and treat myself at home.
Gluten-Free Cooking Tips
- Maintain the right oil temperature. Use a thermometer to keep the oil steady at 350°F. If the oil is too hot, the wrappers will burn before the filling heats through. If it’s too cool, the rangoons absorb oil and turn greasy. When frying in batches, always let the temperature come back up to 350°F before adding the next round.
- Seal carefully. Press the edges of each wrapper firmly to keep the filling from leaking out while frying. A light brush of water around the edges helps create a strong seal.
- Keep them crisp until serving. Place fried rangoons on a wire rack set over a baking sheet instead of paper towels. This keeps them from steaming and turning soggy. For parties, slide the tray into a 200°F oven to keep them warm and crunchy.
Gluten-Free Crab Rangoon
Ingredients
- 6 oz. cream cheese, softened
- 5 oz. lump crab meat or imitation crab, finely chopped
- 2 green onions, finely sliced
- 1 tbsp gluten-free soy sauce or tamari
- 1 tsp gluten-free Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp salt
- pinch black pepper
- 30 gluten-free wonton wrappers
- water for sealing wrappers
- oil for frying
Instructions
- In a medium bowl, mix cream cheese, crab, green onions, soy sauce, Worcestershire sauce, garlic powder, salt, and pepper until smooth and well combined.
- Place 2 teaspoons of filling in the center of each wonton wrapper.
- Lightly moisten the edges of the wrapper with water. Fold into a triangle or desired shape and press edges to seal tightly.
- Heat about 2 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F. Fry rangoons in batches, 3-4 at a time, for 2-3 minutes per side or until golden brown and crispy. Transfer to a cooling rack or paper towel-lined plate to drain excess oil.
- Serve warm with gluten-free sweet chili sauce or tamari dipping sauce.
Notes
- To bake: If you’d like a lighter version, brush the rangoons with oil and bake at 400°F for 12–15 minutes.
- To air fry: Preheat air fryer to 375°F. Spray the rangoons lightly with oil and air fry for 6-8 minutes, flipping halfway through.
- Lump crab meat offers the best flavor and texture. You can also use gluten-free imitation crab if preferred, but check the label to ensure it doesn’t contain wheat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Crab Rangoon Step by Step
Gather all the ingredients together.
Make the filling: In a medium bowl, mix 6 oz. of softened cream cheese, 5 oz. of finely chopped lump crab meat or imitation crab, 2 sliced green onions, 1 tbsp of gluten-free soy sauce or tamari, 1 tsp of gluten-free Worcestershire sauce, ½ tsp of garlic powder, ¼ tsp of salt, and a pinch of black pepper until smooth and well combined.
Fill the wrappers: Place about 2 tsp of the filling in the center of each of the 30 gluten-free wonton wrappers.
Seal the wrappers: Lightly moisten the edges of each wrapper with a little water.
Fold the wrappers: Then, fold into a triangle or your desired shape and press the edges to seal tightly.
Fry the rangoons: Heat about 2 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F. Fry the rangoons in batches of 3–4 at a time for 2–3 minutes per side, or until golden brown and crispy. Transfer the cooked rangoons to a cooling rack or a paper towel-lined plate to drain any excess oil.
Serve and enjoy: Serve warm with your favorite gluten-free sweet chili sauce or tamari dipping sauce.
Serving Suggestions
I love serving these gluten-free crab rangoons with a mix of dipping sauces, sweet chili for that classic takeout feel, my homemade stir fry sauce for something savory, or even a bright orange reduction sauce if you want a little tang. They make the perfect starter alongside other Chinese takeout favorites like chicken fried rice, sesame chicken, or beef and broccoli.
Storage Instructions
To make ahead, assemble the rangoon up to 24 hours in advance and keep them covered in the refrigerator until you’re ready to cook.
For longer storage, arrange the uncooked rangoons in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. Cook them straight from frozen (no need to thaw), just add an extra minute or two to the cooking time.
Leftover cooked rangoons can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to bring back their crispiness. Avoid the microwave as it will make them soggy.
