Ingredients
Scale
- 8 oz cream cheese, softened
- 8 oz crab meat
- 1 green onion, finely chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce (or tamari for gluten-free)
- 12–24 gluten-free wonton wrappers (or rice paper)
- Neutral oil for frying (if frying)
- 1 tsp cornstarch + 1 tbsp water for slurry (optional)
Instructions
- Make the filling by mixing cream cheese, crab, green onion, garlic powder, Worcestershire sauce, and soy sauce in a bowl.
- Chill the filling for 20–30 minutes to make it easier to handle.
- Place about 1 teaspoon of filling onto each gluten-free wrapper and fold delicately, sealing edges with cornstarch slurry or beaten egg.
- Heat oil to 350°F (175°C) if frying, and fry each rangoon for 2–3 minutes per side until golden brown. Alternatively, bake at 400°F (200°C) for 12–15 minutes on a wire rack until crisp.
- Rest for a few minutes, then serve warm with your favorite dipping sauce.
Notes
For best results, don’t overfill the wrappers and ensure the oil temperature is controlled during frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Asian
- Diet: Gluten-Free