Dairy-Free Baked Crab Rangoon
Prep time
Cook time
Total time
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.
Recipe type: Appetiser
Serves: Makes 24 dumplings
  • 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
  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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-baked-crab-rangoon