Gluten-Free Crab Rangoon

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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.

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: Chinese

Keyword: gluten-free crab rangoon

Servings: servings (30 rangoon)

Author: Sabine Venier

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.

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