When I went gluten-free (for health reasons), I craved Chinese take out something fierce. My family would order whatever they wanted while I watched them eat all of my past favorites.
Over the years I re-created sesame chicken, chicken lettuce wraps, Mongolian beef, house fried rice and other favorites, but I hadn’t mastered fried wontons or crab rangoon, until now!
These gluten free crab rangoon are crispy on the outside, creamy on the inside loaded with real crab, and taste sjust like your favorite takeout—without the gluten, seed oils, or mystery ingredients.
They’re simple to make at home and pair perfectly with your favorite dipping sauces. If you’ve already made my gluten free wonton wrappers or fried wontons, this is the next recipe you need—same crispy texture, but with that iconic cream cheese filling. Add these alongside sesame chicken or dumplings and you’ve got a full takeout-style meal made with real ingredients.
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Why you’ll Love These Gluten-Free Wonton Wrappers:
- Crispy, golden wrapper that actually stays crunchy
- Creamy, flavorful filling with the perfect balance of fresh crab meat
- Better-than-takeout flavor with clean ingredients
- Easy to customize filling
- Perfect appetizer or snack
Common Mistakes to Avoid
- Overfilling the wrappers
- Not sealing edges tightly
- Oil temperature too low or too high
- Frying too many at once
- Letting wrappers dry out
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Wonton Wrappers
My homemade, gluten free wonton wrappers are extremely pliable and fry up perfectly in oil. They bend and fold without breaking or crumbling.
2. Crab Meat
Fresh crab meat pairs amazing with cream cheese. It is the backbone of this recipe! You can also use imitation crab meat.
3. Cream Cheese
Cream cheese is a naturally gluten free, creamy dairy staple that adds rich texture and tangy flavor to filling.
4. Coconut Aminos
Coconut aminos replace traditional soy sauce in this recipe, providing the salty, umami backbone of the filling while keeping it gluten-free and soy-free. It brings a slightly milder, naturally sweeter flavor than soy sauce, which helps round out the sauce without needing excessive sugar. Coconut aminos also help deepen the sauce color and create that glossy, takeout-style finish once simmered.
5. Avocado Oil
Avocado oil is my go-to fat for frying, because it keeps the dough tender without adding any strong flavor thanks to its neutral taste, It also adds healthy fats to help prevent dryness and cracking — something gluten-free doughs are especially prone to. Avocado oil also has a high smoke point, which means your crust brown beautifully in the oven without burning.
6. Maple Sugar
Maple sugar adds sweetness to counter the savory. Using maple sugar instead of refined white sugar keeps the flavor warm and well-balanced without added sugars.
7. Minced Garlic
Finely chopped fresh garlic that adds bold, savory flavor to a wide range of dishes. Known for its rich aroma and slightly spicy bite, garlic deepens as it cooks, becoming mellow, sweet, and incredibly flavorful.
8. Green Onions
Green onions, also known as scallions, are fresh and add a light onion flavor without overpowering a dish.
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How to Fold a Wonton
Step by step tutorial.
1. Mix up the crab rangoon filling.
2. Put a drop of crab rangoon in the middle of the wonton wrapper.
3. Fold the wrapper in half and press on the tips of the triangle where they meet to seal.
4. Take the remaining points and bring them together above the filling. Seal the remaining edges where they meet by pressing the dough together until they are sealed.
5. That’s it!
6. Now, repeat for the rest of the dough. Cover the crab rangoon with a towel to keep them from drying out.
Frying Crab Rangoon
1. Heat oil up to 350F.
2. Fry the crab rangoon. Since these are filled with cheese, the oil can pop if the rangoon opens up.
3. After the crab rangoon is placed on a cooling rack, store for later or eat right away.
4.Pair with my gluten free sweet and sour sauce and enjoy!
Helpful Tools & Appliances
Additional Allergens/Suggested Modifications
- Check the allergen modifications from the wonton wrapper recipe.
- Dairy: Sub cream cheese for dairy free alternative
- Shellfish: No substitution
This recipe is naturally free of: eggs, nuts, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Crab Rangoon (Gluten Free + Crispy)
Ingredients
- 18 Wonton Wrappers
- 4 oz Cream Cheese Softened
- 4 oz Crab Meat Fresh
- 1 TBSP Green Onions Sliced
- 1 tsp Coconut Aminos
- 1 tsp Garlic Minced
- 1 tsp Maple Sugar
- 36 oz Avocado Oil
Instructions
- In a bowl, mix all of the ingredients together until well combined and set aside.
- Lay out a wonton wrapper and fill it with ¾ tsp – 1 tsp of filling in the center of the wonton.
- Fold two opposite corners connecting them at the top of the filling and repeat with the other two sides flatten all meeting points together. Gently press all of the edges together encouraging the dough to seal. This matters because if the cheese filling escapes while frying, oil will pop aggressively. The dough is very pliable and should seal without an issue, but if you need to dip your finger in a bit of water to use water as glue, you can do that.
- Take the two base corners of the triangle (long sides) and fold them together to form the wonton shape.
- Preheat oil to 350°F and fry the wontons for 2-3 minutes or until golden brown.
- Remove from the oil and place on a drying rack or paper towels. Repeat until all of the wontons are cooked. Serve with sweet and sour sauce.
Recipe Tips
Seal edges tightly to prevent them from opening while frying
Don’t overfill—this can cause them to burst
Keep oil at ~350°F for best crisp texture
Fry in small batches to maintain oil temperature
Use room temperature cream cheese for a smoother filling
Keep wrappers covered with a towel to prevent drying
Storage Options:
- Refrigerator: Store crab rangoon in an airtight container in the fridge for up to a week. To reheat, place in an oven safe dish at 350F for 12 minutes or air fry at 375F for 10 minutes.
- Freezer: Store crab rangoon in an airtight container in the freezer for up to a week. To reheat, place in an oven safe dish at 350F for 20-25 minutes or air fry at 375F for 18-20 minutes.
Recipe FAQs
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Did you make this recipe?
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Be careful using imitation crab. A lot of it (all that I have seen) is made with vital gluten.
That’s a great point! I don’t use imitation crab, but I’m sure others do! Thanks for sharing!