Gluten Free Crab Rangoon

Crab Rangoon

Crab Rangoon




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.

  • Baking Method
  • 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.