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).
- 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
- Preheat your oven to 375ºF.
- Spray 2 mini muffin trays (24 mini muffins in all) with cooking spray. Line each muffin tin with a won ton wrapper.
- 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.
- 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.
- Bake for 10 minutes.
- Sprinkle with reserved green onion and serve with soy sauce for dipping.
3 Comments
Wow, I am soo honored to have my recipe adapted by Sarah! Her cinnamon roll cookies won Grand Prize and my Chocolate risotto came in as runner up in the dessert category for the 3 Couse contest. Well, I made her cookies for a school party and the accolades came in non stop. They were delicious and I am a believer!
Is there a way to make these ahead of time and freeze them…somehow??
Yes, you can certainly flash freeze and bake them when ready, or pre-bake, freeze, and just reheat in the oven.