Ohhhhh crab rangoon. It’s been YEARS since I’ve had crab rangoon but the tides have finally changed.
This recipe for gluten free crab rangoon may be gluten free (even grain 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. To make these paleo, I use dairy-free almond milk cream cheese instead of regular.
The wontons are super simple to mix up, the hardest part is rolling and cutting the dough. For the actual stuffed wontons I rolled the dough into 1” balls and used my tortilla press and parchment paper to flatten them out. I filled them with a very heaping teaspoon of filling and carefully pushed the edges together. Pretty simple and the dough stretches without breaking as long as you’re careful.
If you want to skip that whole deal you can also make this into a dip (my favorite!) and fry the wontons into strips. I’ve found that they stay crispier this way and it’s a great party food.
The wontons fry REALLY fast. Like 30 seconds per side so you have to keep an eye on them. Try not to eat them all before they make it to the table, they’re addictive!
Also be sure to serve them with some sweet and sour sauce or sweet chili sauce. Enjoy!
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.
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- 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
More TIPS about this paleo recipe in the post above!
- 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.
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I love this! I’m excited to make these, I needed something yummy to make with my leftover flour. Would these bake well?
What brand of almond milk cream cheese do you use that can be easily found? All the dairy free ones I have had have been gross.
Have you tried making these with tapioca flour instead? Since tapioca is from cassava, wondering if just using tapioca flour would be okay?
Hi Deborah, tapioca flour will react completely different in recipes vs. cassava. Cassava doesn’t take on that gummy texture nearly as much as tapioca does, it acts more like all-purpose flour.
Thanks, Laura! Saved me from possibly an explosion in my kitchen. Good to note!