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. 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.
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