Dairy-Free Baked Crab Rangoon

After trialing these crab pillows for one of our recent recipe contests, Sarah (our resident milk allergy mom and Go Dairy Free recipe creator!) knew she had to use the baked technique for making simple baked crab Rangoon, sans dairy.

In the original crab pillows recipe, the ends are pinched together for a softer end result. Sarah applied that technique in making her baked crab Rangoon, and the end result looks like this:

Sarah liked this method, but you can also opt for an even simpler method, leaving the ends open for a crispy edge on your baked crab Rangoon, like this:

Special Diet Notes & Options: Baked Crab Rangoon

By ingredients, this recipe is dairy-free / non-dairy, nut-free, and peanut-free. Unfortunately, we’ve not yet found egg-free and/or gluten-free wonton wrappers, but I’m sure they are out there! If you stumble across them, feel free to trial those wrappers to make your own free-from baked crab Rangoon.

Believe it or not, soy-free AND dairy-free baked crab Rangoon is feasible. Daiya now makes a soy-free (Top allergen-free) cream cheese alternative. In the crab Rangoon, you can use salt rather than soy sauce for seasoning, and use your favorite soy-free sauce (such as sweet and sour sauce) for dipping. In a pinch, coconut aminos may meet your taste bud needs (they are a soy-free substitute for soy sauce).

Sarah Hatfield

Dairy-Free Baked Crab Rangoon

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Sarah loved the idea of this Crab Pillows recipe, but the seasoning was a little heavy for her family's taste. So she opted to simplify the recipe into these easy little baked crab Rangoon bites.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course: Appetiser

Calories:

Ingredients Method

Ingredients

  

• 24 won ton wrappers
• 8 ounces fresh crab meat
• 4 ounces dairy-free cream cheese alternative
• 5 green onions green tops only, chopped, divided
• Salt or soy sauce to taste
• Soy sauce or sweet and sour sauce for serving

Method

 

1. Preheat your oven to 375ºF.
2. Spray 2 mini muffin trays (24 mini muffins in all) with cooking spray. Line each muffin tin with a won ton wrapper.
3. Gently mix crab meat, cream cheese alternative, green onion (reserve 2 tablespoons for topping), until the crab is evenly distributed. Stir in salt or soy sauce, to taste.
4. Spoon approximately 1 teaspoon of the crab mixture into each wonton wrapper. Bring in the ends of the wonton wrapper to enclose the filling and "glue" together with water. This method produces a look like Mimi's image above. If they pop open, they will look more like the baked version with crispy ends above.
5. Bake for 10 minutes.
6. Sprinkle with reserved green onion and serve with soy sauce for dipping.

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