Crab Pillows with Spicy Soy Lime Dipping Sauce


This recipe for crab dumplings is a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Mimi Chang. For the dumpling filling, she uses Culinary Coconut Milk from So Delicious.

Crab Dumplings with Spicy Soy Lime Dipping Sauce

Fast and Fresh Dairy Free Time Trials Recipe ContestMimi says, “These yummy bite sized crab dumplings, infused with Asian flavors, are a crowd pleaser. The fact they are baked (and thus calorie conscious) is an added bonus! Be sure to have your ingredients ready to go before you start cooking.”

For more details and to enter the recipe contest, see this post:

Special Diet Notes & Options: Crab Dumplings with Spicy Sauce

By ingredients, this recipe is dairy-free / non-dairy, nut-free, and peanut-free.

Go Dairy Free Testing Notes: Sarah tested this recipe and loved the concept, but found the flavors a little too “intense”. Based on her family’s tastes, she recommends using just 1/2 tablespoon lime juice, 1/2 teaspoon sriracha, and 1/2 teaspoon fish sauce.

Crab Dumplings with Spicy Soy Lime Dipping Sauce
Prep time
Cook time
Total time
See our Go Dairy Free tasting notes in the post above for seasoning recommendations.
Serves: Makes 24 dumplings
  • 24 wonton wrappers
  • 8 oz. lump crab meat
  • ¼ cup So Delicious Dairy Free Original Culinary Coconut Milk
  • 2 tablespoon fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground ginger powder
  • 1 teaspoon sriracha
  • 1-1/2 teaspoons nam pla (Thai fish sauce)
  • 1 teaspoon salt
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon unseasoned rice wine vinegar
  • 1 tablespoon chopped scallion (and if preferred, a bit extra to garnish the dumplings)
  • 2 teaspoon toasted sesame seed oil
  • 1 teaspoon red pepper flakes
  1. Preheat 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. Mix crab meat, coconut milk, cilantro, lime juice, ginger, sriracha, nam pla and salt in bowl. Carefully break up the crab as you mix.
  4. Spoon approximately a 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 (they don't have to look perfect, just be sure the ends are in place. If they pop up during baking, they have a tendency to over-brown and get hard).
  5. Bake for 10 minutes.
  6. While dumplings are in oven, stir together the ingredients for the dipping sauce.
  7. When dumplings done, feel free to sprinkle with any extra chopped scallions.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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