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
Bring dough to room temperature. Meanwhile heat oil to 375°F.
Make filling first. In a medium bowl, mix crab meat, cream cheese, scallion, garlic, Worcestershire sauce, sesame oil, and salt until combined.
Dust the countertop with gluten-free flour. Take dough and roll it out to approximately 1/8-inch thick. Cut into squares.
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.
Fry in oil for 2 minutes or until golden brown. Drain on paper towel to remove excess oil.
Heat oven to 375°F.
After triangles are formed, place on a greased sheet pan and egg wash the tops of the wontons.
Bake for approximately 20 minutes or until golden brown.