Gluten Free Friday! (GF Crab Rangoon)

Hello again friends and food lovers. I didn’t think the end of the week would ever come but at last here we are so it’s time for another Gluten Free Friday recipe post. Growing up in Southwest Missouri, where Cashew Chicken was invented, I’ve eaten at more Chinese restaurants than I could even begin to count and it is probably my favorite type of food to eat (ok, it’s probably tied with Mexican food). Unfortunately, because of all of the breaded options, Chinese food isn’t ideal cuisine for gluten free eating. Well today I bring you a gluten free version of one of my favorite Chinese appetizers, the Crab Rangoon. Rice paper (or Spring Roll Wrapper) is made of rice so it doesn’t contain the glutinous ingredients that normal Crab Rangoon/Egg Roll Wrappers have which makes them perfect for GF Crab Rangoon or even GF Egg Rolls. These are rolled up more like mini egg rolls or spring rolls since we’re using rice paper but the results are just as delicious as any normal crab rangoon. If you’ve never used rice paper then let me warn you that it’s very thin and you must be sure not to overstuff these so that you have multiple layers of rice paper going all the way around the roll when you roll them up. The multiple layers not only ensure that your ingredients stay in but they also create a flaky outside when you fry them. Now, this recipe may call for canned crab meat but if you’re lucky enough to live somewhere that you can obtain fresh crab meat then by all means use that. However, do not use imitation crab meat because it typically contains wheat flour. Also, the powdered sugar is optional depending on whether you’re used to having a slightly sweet crab rangoon or not. I’ve had them both ways and they’re delicious either way. Next time you’re entertaining guests or just get a craving for some crab rangoon give these a try, I promise you won’t be disappointed. As always, feel free to post comments below letting me know what you think.

GF Crag Rangoon

• 1 (8 oz) pkg Cream Cheese
• 2 (6 oz) cans Crab Meat
• 1/4 cup Chopped Green Onions
• 1 tsp Minced Garlic
• 1 Tbsp Powdered Sugar (optional)
• 20-25 (9” round) Rice Paper Wraps
• Oil for frying

1. Combine the softened cream cheese, crab meat, green onion, minced garlic, and powdered sugar (if using) in a food processor and pulse until combined; set aside.
2. Preheat your oil to 375 degrees F (190 degrees C).
3. Take a sheet of rice paper and let it soak in hot, but not boiling, water for about 30 seconds; remove the rice paper from the water and blot away any excess water.
4. Put about a Tablespoon of the crab mixture in the middle of the rice paper and roll it up like a mini egg roll.
5. Fry the crab rangoon in the hot oil, in small batches so they don’t stick together, for about 5-7 minutes until they turn a nice golden brown color; remove them to a paper towel to drain and serve immediately.