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Gluten-free Crab Rangoons

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Gluten-free Crab Rangoons

Whenever I went out for Chinese food, crab rangoons were my favorite treat. I’m not going to lie, I’ve been missing this particular appetizer a lot. But, when I found rice paper in my pantry,  it occurred to me that I might be able to use it to make my own crab rangoons. And guess what, it works. And here’s how! (this recipe makes 20-25)

Rice paper at its best!

Ingredients for the crab rangoons

  • 8 oz soft cream cheese
  • 12 oz cooked crab meat
  • 1 Tablespoon powdered sugar*
  • 1 Tablespoon green onions
  • 1 teaspoon minced garlic
  • 20-25 sheets of rice paper
  • Red palm oil for frying

*Use powdered sugar with tapioca starch instead of corn starch like the 365 Organic brand sold at Whole Foods.

Ingredients for the sweet and sour sauce

  • 5 oz pineapple juice
  • 2 Tablespoon tomato paste
  • 3 Tablespoon brown sugar
  • 2 Tablespoon rice vinegar
  • 1 1/2 Tablespoon tapioca starch
  • 1/2 teaspoon garlic powder
  • 1 teaspoon fish sauce
  • 1/4 teaspoon mustard seeds
  • 1/2 teaspoon ground ginger

The sauce is very easy to prepare. Just mix all the ingredients together in a saucepan and cook over medium heat until thickened (about 4-5 minutes). Keep it refrigerated in an air tight container until ready to serve.

And now for the crab rangoons. First, mix the filling in a large bowl (cream cheese to minced garlic, on the list). The next few steps go quickly, so make sure you have oil ready for frying. I use red palm oil at 370F.

Take a sheet of rice paper and let it soak in a bath of hot (not boiling) water for 30 seconds. Take it out and remove excess water. Put about a Tablespoon of the crab mixture in the middle of the rice paper.

This will not get folded like a normal crab rangoon. Rice paper is very thin and it’s important that it’s not ever single folded, or it won’t hold the mixture. So, roll the rice paper into a cylinder with the crab mixture in the middle, fold one end over and one end under. That way, it’s folded the thickest way possible.

Fry about 5-7 minutes, but only a few rangoons at a time so they don’t stick. Scoop out and serve with sweet and sour sauce. It tastes pretty close to the crab rangoons we all love. Enjoy your treat!

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