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Gluten Free Crab Rangoon

Gluten Free Crab Rangoon

These gluten free crab rangoons are crispy, creamy, and just as delicious as the classic takeout version. Perfect for appetizers or snack time.
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Equipment

  • Rolling Pin
  • deep-fry thermometer

Ingredients

For the Wrappers

  • 1 cup Rice Flour
  • 1/2 cup Tapioca Starch
  • 1/4 tsp Salt
  • 1/2 cup Boiling Water
  • 1 tsp Sesame Oil

For the Filling

  • 8 oz Cream Cheese, softened
  • 6 oz Lump Crab Meat, drained and picked over
  • 2 Green Onions, finely chopped
  • 1 Clove Garlic, minced
  • 1 tsp Tamari
  • 1/2 tsp Sesame Oil
  • Vegetable Oil, for frying
  • Sweet Chili Sauce, for serving

Instructions

  • Make the wrappers by whisking together the rice flour, tapioca starch, and salt in a bowl. Pour in the boiling water and sesame oil, stirring quickly with a fork until a dough forms. Once cool enough to handle, knead for about 2 minutes until smooth and pliable. If the dough cracks, add a tiny bit more warm water. Cover with plastic wrap and let it rest for 10 minutes.
  • In a separate bowl, mix together the cream cheese, crab meat, green onions, garlic, tamari, and sesame oil until well combined and smooth.
  • Divide the dough into about 20 small balls. On a surface lightly dusted with rice flour, roll each ball into a very thin circle, roughly 3 inches across. Keep the finished wrappers covered with a damp towel so they don't dry out.
  • Place about 1 teaspoon of filling in the center of each wrapper. Dip your finger in water and moisten the edges. Fold the wrapper in half to form a triangle and press the edges firmly to seal, making sure there are no air pockets.
  • Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350 degrees F. Fry the crab rangoon in batches of 4 to 5 for about 2 to 3 minutes, turning once, until golden and crispy on both sides. Transfer to a paper towel-lined plate.
  • Let them cool for just a minute or two, then serve hot with sweet chili sauce for dipping.
Course: Appetizer
Cuisine: Asian
Keyword: appetizer, crab rangoon, deep fried, gluten-free
Prep Time: 35 minutes
Cook Time: 15 minutes
Total Time: 50 minutes
Servings: 20 pieces

Nutrition

Serving: 1serving | Calories: 113kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g
Calories: 113kcal
Cost: $14