Gluten Free Crab Rangoon

This recipe for gluten free crab rangoon may be gluten free but they’re just like I remember and made with high quality ingredients like pastured cream cheese, wild lump crab, and the wonton is made out of cassava flour.

Instructions

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings: 2 servings

Author Maya Krampf from WickedSpatula.com

Ingredients

Dough

1 cup cassava flour
1/2 teaspoon sea salt
2/3 cup + 1-2 tablespoons sparkling water

Filling or Dip

8 ounces dairy-free almond milk cream cheese
6 ounces lump crab meat
1/4 teaspoon garlic powder
1 green onion minced
1/2 teaspoon coconut aminos
1/2 teaspoon sea salt
Pinch white pepper

Combine all ingredients for the filling. If making stuffed wontons set aside if making dip transfer to an oven safe dish and bake at 375° F for 10-15 minutes until hot and bubbly.
For filled wontons roll the dough into 1" balls. Between two sheets of parchment roll out the dough to 1/8 inch thick. Fill with a heaping teaspoon of filling. Carefully fold over the dough and press the edges together. For wonton strips if making dip roll out the dough and slice into strips.
Heat 1 inch of coconut oil over medium high heat.
Fry the wonton or wonton strips in batches for 30-45 seconds per side until golden and crisp. Drain on paper towels.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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