Ingredients
- Gluten-free wonton wrappers
- 8 oz cream cheese, softened
- 8 oz crème fraiche
- 2 tbsp confectioner’s sugar
- 2 tbsp gluten-free soy sauce
- 1 tbsp gluten-free Worcestershire sauce
- 2 cloves garlic, minced
- 1 can (8 oz) lump crabmeat
- Oil for frying
Instructions
Prepare gluten-free wonton wrappers according to your favorite recipe or by using a pre-made gluten-free mix. Ensure they are rolled out thinly to achieve the desired crispiness when fried.
In a medium-sized mixing bowl, beat the cream cheese, crème fraiche, and confectioner’s sugar until the mixture is smooth and creamy. Add the gluten-free soy sauce, Worcestershire sauce, and minced garlic. Mix well to ensure all ingredients are thoroughly combined. Gently fold in the lump crabmeat, being careful not to break it apart too much to maintain some texture.
Line a baking sheet with parchment paper to prevent sticking. Lay out 6-8 gluten-free wonton wrappers at a time. Dampen the edges of each wrapper with a little water to make them easier to seal.
Place about 1 teaspoon of the crab mixture in the center of each wonton wrapper. Carefully bring the edges together to form a triangle or a pouch, ensuring there is no air inside and the edges are tightly sealed. This will help prevent the filling from leaking out during frying.
In a deep pot or fryer, heat about 3 inches of oil to 350°F (175°C). Fry the wontons in batches, being careful not to overcrowd the pot. Cook each batch for approximately 2 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove the wontons and drain them on paper towels to remove excess oil.
Enjoy the Gluten-Free Crab Rangoon while they are fresh and crispy. They are best served hot, straight from the fryer, when the filling is gooey and the wrappers are at their crispiest.
Nutrition
- Serving Size: one normal portion
- Calories: 100