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    You are at:Home»Dairy-Free Recipes»Appetizers»Dairy-Free Baked Crab Rangoon

    Dairy-Free Baked Crab Rangoon

    3
    By Alisa Fleming on April 25, 2014 Appetizers, Dairy-Free Recipes, Sarah's Recipes

    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:

    Dairy-Free Baked Crab Rangoon Recipe

    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:

    Dairy-Free Baked Crab Rangoon Recipe

    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).

    Dairy-Free Baked Crab Rangoon
     
    Print
    Prep time
    10 mins
    Cook time
    10 mins
    Total time
    20 mins
     
    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.
    Author: Sarah Hatfield
    Recipe type: Appetiser
    Serves: Makes 24 dumplings
    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
    Instructions
    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.
    3.2.2265
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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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    3 Comments

    1. Mimi on May 7, 2014 1:46 pm

      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!

      Reply
      • Melissa on December 25, 2020 7:32 pm

        Is there a way to make these ahead of time and freeze them…somehow??

        Reply
        • Alisa Fleming on December 26, 2020 8:50 am

          Yes, you can certainly flash freeze and bake them when ready, or pre-bake, freeze, and just reheat in the oven.

          Reply

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