Cooking and Serving: 45 minutes | 6 servings
Ingredients
Candy/deep fry thermometer | 1 recipe gluten free Won Ton Wrappers | 1 package (8 ounces) 8 ounces cream cheese (block style), at room
Description
Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes | Servings: 6 servings
Ingredients
Candy/deep fry thermometer
1 recipe gluten free Won Ton Wrappers
1 package (8 ounces) 8 ounces cream cheese (block style), at room
1 container (8 ounces) crème fraiche
2 tablespoons (15 g) confectioner’s sugar
2 tablespoons tamari, or gluten free soy sauce
1 tablespoon gluten free Worcestershire sauce
2 cloves garlic, peeled and minced
1 can (8 ounces) lump crabmeat
Oil, for frying
Instructions
GLUTEN FREE CRAB RANGOON FILLING
Grab your wonton wrappers and fill them with a crab-&-cream-cheese-type-recipe.
There are many small variations to this filling online, I’ve included my.
preferred one below. The filling is so easy to make; it takes only a few.
ingredients and a few minutes.
How you season the mixture is ultimately up to you, but I like a dash of.
Worcestershire sauce and tamari, a great alternative to traditional soy sauce. I.
enjoy including fresh garlic for a punchy, flavorful result, but you can also.
add chopped scallions if you like. Once your filling is made, you’re ready to.
Raw rangoon on brown surface.
rangoon on brown surface.
ASSEMBLING YOUR GLUTEN FREE CRAB RANGOON
Don’t be nervous about folding your wontons closed; it isn’t as tricky as you.
Place a small amount of filling in the center of the wonton wrappers.
much, or it won’t close! Wet the edges of the wrapper and gather them together.
with the tips of your fingers. Squeeze the edges shut so the dumpling looks like.
a little purse. If you can pleat or fold the edges over each other, that would.
The key is that 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 oil, and you’ll have the messy result we discussed above. Press all the.
air out with your fingers, and if the edges aren’t sticking, wet your fingers.
and coax them together.
FRYING YOUR GLUTEN FREE CRAB RANGOON
Congratulations, your dumplings are ready to be cooked! Before you start frying.
your crab rangoons, ensure you’re all set and have all the kitchen utensils you.
Choose neutral oil with a high smoking point for frying, like canola or.
vegetable oil, and add a decent amount to a large, heavy pan or deep fryer. Your.
crab rangoon should be deep fried for the best results, so add enough oil to.
And here’s a safety tip: you’ll be dealing with hot oil, so you’ll want to.
ensure the handles on your pan are facing inward to avoid bumping them while you.
Arrange your wontons near your frying station and prepare a dish lined with.
paper towels to drain as they cool. Working in batches, lower a few dumplings.
into the oil at a time – not too many, as the pan will overcrowd and the oil.
temperature will drop.
DIPPING SAUCES FOR GLUTEN FREE CRAB RANGOON
If you want to make a dipping sauce for your crab rangoons, plenty of options.
exist. I like to keep it simple with a combination of gluten free soy sauce,.
garlic, and chili. These gluten free wontons will also go well with gluten free.
sweet chili sauce or tangy sweet and sour sauce (just check that the ingredients.
are all gluten free!).
What’s the best way to enjoy crab rangoon?
Crab rangoon is an amazing starter or appetizer at a party. In my house, Chinese.
“take-in” is always accompanied (enlist the kids to help!), a platter of gluten free crab rangoon always.
disappears first at a party. You’ll want to eat them fresh and crispy, though,.
so don’t cook them too much in advance.
Is crab rangoon served hot or cold?
You can serve crab rangoon hot or cold; this is up to your preference. If you.
want to reheat your crab rangoon, use a gentle oven or put them in your air.
fryer. Just be aware that the reheated wontons won’t be the same as when freshly.
Does crab rangoon contain dairy products?
Crab rangoon uses cream cheese or a similar product in the filling. For a.
dairy-free option, use a vegan or dairy-free cream cheese.
Is crab rangoon easy to make?
Crab rangoon is very easy to make once you’ve mastered folding the wonton.
wrappers and removing all the air from inside the dumplings.
Does crab rangoon have real crab in it?
Crab rangoon is filled with either real crab or imitation crab meat. When making.
yours at home, use lump crabmeat or tinned crab. If you prefer to go meat-free,.
you can find finely-diced imitation crab meat in most larger grocery stores.
Can you freeze the wonton wrappers?
Yes, you can easily freeze the gluten free wonton wrappers. They stack well and.
won’t take up much room, and if stored correctly, can be kept for months!
Is it better to fry the crab rangoon on the stove or in a deep fryer?
A deep fryer is the safer, cleaner option, but the downside is it uses a lot of.
oil. Reduce your oil use and fry the wontons in a smaller pot and in smaller.
batches. It takes longer, but cooking should be a dream if you use enough oil to.
cover them. I prefer to fry my crab rangoon in a wok with a decent well of oil,.
but the method is really up to you.
GLUTEN FREE CRAB RANGOON
Prep Time: 30 minutes mins.
Cook Time: 15 minutes mins.
gluten free crab rangoon.
Gluten free crab rangoon, made with fresh gluten free won ton wrappers/skins, is.
the crispy, comforting savory treat you remember.
EQUIPMENT
Candy/deep fry thermometer.
Stand mixer fitted with paddle attachment.
INGREDIENTS
1 recipe gluten free Won Ton Wrappers.
1 package (8 ounces) 8 ounces cream cheese (block style), at room.
1 container (8 ounces) crème fraiche.
2 tablespoons (15 g) confectioner’s sugar.
2 tablespoons tamari, or gluten free soy sauce.
1 tablespoon gluten free Worcestershire sauce.
2 cloves garlic, peeled and minced.
1 can (8 ounces) lump crabmeat.
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.
Add the tamari, Worcestershire sauce, and garlic, and beat again until well.
combined. Using a spatula, carefully fold in the crabmeat, being careful not.
Line a large rimmed baking sheet with unbleached parchment paper and set it.
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.
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.
In a heavy-bottom saucepan or deep fryer, place about 3 inches of oil. Click.
a candy/deep fry thermometer and bring the oil to 350°F over medium heat.
Place the filled won tons in the hot oil in batches, taking care not to crowd.
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.
INGREDIENTS
1 recipe gluten free Won Ton Wrappers.
1 package (8 ounces) 8 ounces cream cheese (block style), at room.
1 container (8 ounces) crème fraiche.
2 tablespoons (15 g) confectioner’s sugar.
2 tablespoons tamari, or gluten free soy sauce.
1 tablespoon gluten free Worcestershire sauce.
2 cloves garlic, peeled and minced.
1 can (8 ounces) lump crabmeat.
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.
Add the tamari, Worcestershire sauce, and garlic, and beat again until well.
combined. Using a spatula, carefully fold in the crabmeat, being careful not.
Line a large rimmed baking sheet with unbleached parchment paper and set it.
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.
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.
In a heavy-bottom saucepan or deep fryer, place about 3 inches of oil. Click.
a candy/deep fry thermometer and bring the oil to 350°F over medium heat.
Place the filled won tons in the hot oil in batches, taking care not to crowd.
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.