Gluten-Free Crab Rangoons

Crab rangoons were one of those restaurant appetizers I thought I’d never get to enjoy again after being diagnosed with celiac disease. That crispy, golden wonton shell with the gooey, crabby filling? Total nostalgia.

But here’s the thing — store-bought gluten-free wonton wrappers don’t exist. I really hoped I could just swap in a gluten-free flour blend and call it a day. But after testing over 25 versions (yes, really!), I realized I needed something different. The secret is a blend of glutinous rice flour, potato starch, and Bob’s Red Mill 1-to-1 gluten-free flour — plus a little extra xanthan gum and baking powder to give the wonton wrappers that signature golden puff and crisp.

It may sound like a lot, but trust me — it’s worth it. These gluten-free crab rangoons fry up light, crunchy on the outside, and gooey in the middle, just like the ones you’ve been missing from takeout nights.

Why You’ll Love this Recipe

Crispy, golden, restaurant-style rangoons at home. Delicate, crunchy wrappers with a creamy crab filling that bubbles and browns to perfection.
Tested to perfection. After dozens of batches, this dough nails the balance of light, puffy, and flexible — no gummy, heavy wrappers here.
It’s gluten-free. Every ingredient is gluten-free (be sure to read all my notes and always double check ingredients), so you can enjoy these with confidence.

Ingredients

TIP

Keep your wonton wrappers covered with a damp towel while you work so they don’t dry out.

Ingredient Notes

For the Gluten-Free Wonton Wrappers

Glutinous rice flour – Despite the name, glutinous rice flour is gluten-free. It adds chew and helps the wrappers fry up light and crisp.
Potato starch – Contributes to that delicate, shatteringly crisp texture when fried.
Gluten-free flour blend – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. It’s the backbone of the dough and gives structure.
Xanthan gum – Even though the flour blend already contains some, a little extra makes the wrappers more flexible and less likely to tear.
Baking powder – The secret to puffy, golden edges when the wontons hit the hot oil.
Eggs & olive oil – Bind the dough together and add richness.
Water – Hydrates the flours. Start low and add as needed until the dough is smooth but not sticky.

💡 Want to learn more about why each flour matters and how to use this dough in other recipes? Check out my full guide to Gluten-Free Wonton Wrappers.

For the Crab Rangoon Filling

Cream cheese – Make sure it is softened so it blends smoothly into the filling.
Crab meat or imitation crab – Use whichever you prefer, but be sure imitation crab is labeled gluten-free (some brands add wheat starch). I can usually find a gluten-free brand at my local grocery store, the one I used is called Crab Classic, which is certified gluten-free.
Green onion – Adds freshness and a little bite.
Gluten-free Worcestershire sauce & tamari – For savory depth and umami. Be sure to double check labels, I used Lea & Perrins worcestershire sauce which is labeled gluten-free in the United States (but not always in other countries).
Powdered sugar – A hint of sweetness that balances the savory flavors. I wouldn’t say that it makes the crab rangoons taste very sweet, but this is a classic restaurant addition.
Garlic powder & black pepper – Rounds out the flavor with a little warmth and spice.

How to Make Gluten-Free Crab Rangoons

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Jump to the Recipe Card

Glass bowl with crumbly gluten-free wonton dough mixture and a pink spatula. — Start by mixing the flours, xanthan gum, baking powder, sugar, and salt. Once you add the eggs, olive oil, and water, the dough should come together into a soft ball — not sticky, not dry. If it feels crumbly, add a teaspoon of water at a time. If it’s tacky, dust in a little more flour.

Smooth gluten-free wonton dough coming together in a glass bowl with a pink spatula. — *Wrap it tightly and let it rest for 30 minutes. This part is key. The rest time hydrates the flours, making the dough smooth and rollable.*

Rolled-out sheet of gluten-free wonton dough on parchment paper, ready to be cut into wrappers. — *Dust your counter with cornstarch before rolling — it keeps the dough from sticking and lets you roll it super thin without tearing. Aim for almost see-through.*

Rolled out gluten-free wonton dough cut into squares on a floured surface with a rolling pin nearby. — *After cutting into squares, I like to roll each one again just slightly thinner. This second roll makes a huge difference for getting that restaurant-style delicate crunch.*

Glass bowl filled with chopped crab, green onions, cream cheese, and seasonings before mixing into crab rangoon filling. — The filling is simple: cream cheese, crab, green onions, gluten-free Worcestershire, tamari, powdered sugar, garlic powder, and black pepper. Be sure to chop the crab very finely. I personally like mine a little more crab-forward, but you can always adjust to your taste by adding less crab.

Squares of gluten-free wonton wrappers topped with spoonfuls of creamy crab rangoon filling, ready to be folded. — Put about a heaping teaspoon of filling in the center of the wonton. You don’t want to overfill these because they will fall apart while you’re trying to fold the wonton dough over the filling OR it will burst in the fryer. Both aren’t great.

A square gluten-free wonton wrapper topped with a scoop of creamy crab rangoon filling and a diamond of water surrounding the filling. — *With your finger, trace a diamond of water around the filling — the points of your water diamond should touch the center of each side of the square.*

A gluten-free wonton wrapper folded around a crab rangoon filling, showing the classic pinched shape before frying. — Lift the center of one side and press it to the center of the neighboring side, repeating all the way around until you have four flower-petal corners. Press out any air pockets and seal gently. Don’t stress if the corners look floppy before frying — they’ll puff and crisp beautifully in the oil.

Heat oil to 350°F. Work in small batches so you don’t overcrowd the pot, and fry for about 2–3 minutes, until golden brown and bubbly. If your rangoons are frying too quickly or slowly, adjust the heat slightly to stay close to that sweet spot.

Close-up of golden, crispy gluten-free crab rangoons highlighting their bubbly, crunchy texture. — Transfer the fried rangoons to a wire rack set over paper towels to drain any excess oil. Serve immediately while they’re hot and crisp, with gluten-free sweet chili sauce, gluten-free tamari, or your favorite dipping sauce.

Recipe FAQs

What’s the best oil for frying?

Choose a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. Avoid olive oil, which has too low a smoke point for deep frying

Do I have to use imitation crab?

Not at all. Real crab works beautifully here, too. I just think imitation crab is cheaper and is just as good in this scenario. If you do go the imitation route like I did, double-check the packaging since some brands contain wheat.

Expert Tips

Less is more with the filling. A teaspoon or so is plenty. Too much filling makes sealing difficult and can cause bursting in the oil.
Use just a thin swipe of water. Too much water actually weakens the dough and can cause it to tear or fall apart while shaping.
Work in batches. Overcrowding the pan lowers the oil temperature and makes rangoons greasy instead of crisp.
Keep the dough covered. While rolling and shaping, cover the rest of the dough with a towel or plastic wrap to prevent it from drying out.

Storage instructions

Wrappers – Uncooked wrappers freeze beautifully. Layer them between sheets of parchment paper, seal in a freezer-safe bag, and store for up to 2 months. Thaw just until pliable before using.

Shaped (unfried) rangoons – The best option for make-ahead! Arrange on a baking sheet, freeze until solid, then transfer to a freezer bag. Fry straight from frozen, adding about 1 extra minute to the cook time.

Cooked rangoons – Store cooled rangoons in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer until hot and crisp again. (The microwave will make them soggy, so avoid it if you can.) I find that reheating fried rangoons does lose some of the texture since it seems to get tougher upon reheating, so keep that in mind. I tend to not fry as long in the deep fryer by about a minute to help mitigate this if I know I’ll be reheating some.