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Crab Rangoon

Susan Hougui |

Serve this decadent crab rangoon recipe as an appetizer or surprise party guests with this special gluten-free treat!



  • 1 package of GeeFree Puff Pastry Dough
  • gluten-free flour for dusting
  • 5 oz drained crab meat (fresh if you have access to it)
  • 4 oz cream cheese, softened
  • 2 tablespoons scallion, minced
  • 1 garlic clove, minced
  • 1 1/2 teaspoons sugar
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 teaspoons toasted sesame oil
  • 1/4 tsp kosher salt
  • 1 egg, lightly beaten for egg wash
  • oil for frying
  • your choice of dipping sauces such as chili sauce, duck sauce, or Sriracha


    1. Bring dough to room temperature. Meanwhile heat oil to 375°F.
    2. Make filling first. In a medium bowl, mix crab meat, cream cheese, scallion, garlic, Worcestershire sauce, sesame oil, and salt until combined.
    3. Dust the countertop with gluten-free flour. Take dough and roll it out to approximately 1/8-inch thick. Cut into squares.
    4. Take a small amount of filling and put in the center of the square. Brush edges with egg wash and fold into a triangle. Press edges.
    5. Fry in oil for 2 minutes or until golden brown. Drain on paper towel to remove excess oil.

Baking Method

      1. Heat oven to 375°F.
      2. After triangles are formed, place on a greased sheet pan and egg wash the tops of the wontons.
      3. Bake for approximately 20 minutes or until golden brown.

Makes 20-30 wontons

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