Crab Rangoon fans, get ready: these dairy-free Crab Rangoons with sweet-and-sour sauce are irresistible.
I used to always order Crab Rangoon whenever I saw it on a Chinese menu — crispy fried wontons filled with cream cheese and crab, served with a bright red dipping sauce. That classic combo is hard to beat.
I had a craving and some wonton wrappers in the freezer, so I tried a dairy-free version. With canned lump crab meat, dairy-free cream cheese (or any cream cheese you prefer), and a few seasonings, the filling comes together quickly. Forming the rangoons takes a bit of time but is straightforward. You can follow the folding method pictured below, or for a quicker approach fold the wrapper in half to make a triangle — both look and taste great.
The sweet-and-sour sauce is an essential part of the experience. Store-bought jars work, but this homemade version uses cleaner ingredients and comes together in minutes. Note: if you use monk fruit as the sweetener the sauce doesn’t refrigerate and reheat well because monk fruit can crystallize when cold; if you plan to make the sauce ahead, use regular sugar instead.
About wonton wrappers — several readers have asked about a gluten-free option. I haven’t found a widely available gluten-free square wonton wrapper at my local stores; if you know of one, please share in the comments.
These rangoons are a festive appetizer for holidays and parties, but they’re also a fun treat to serve any night of the week.
Crab Rangoons
Ingredients
For the Rangoon:
- 8 ounces lump crab meat drained
- 4 ounces cream cheese I use Kite Hill Dairy Free Cream Cheese
- 1 tablespoon coconut aminos
- ¾ cup thinly sliced green onion
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 22 to 24 square wonton wrappers
- 1 cup avocado oil
For the Sweet-and-Sour Sauce:
- ¾ cup pineapple juice (from can)
- 1 tablespoon ketchup I use Primal Kitchen No Sugar Ketchup
- ½ teaspoon chile flakes
- 1 tablespoon rice vinegar
- ½ cup monkfruit sweetener regular sugar works here too
- 1 tablespoon coconut aminos
- 1 ½ teaspoons arrowroot flour
- 1 tablespoon water
Instructions
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In a mixing bowl, combine the lump crab meat, cream cheese, coconut aminos, green onions, garlic powder, and kosher salt. Stir until the mixture is well combined and spreadable.
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Form the rangoons: Place about 1 tablespoon of the crab filling in the center of each wonton wrapper. Dip your fingers in water and wet the edges of the wrapper. Fold two opposite corners toward the center to form a triangle and press to seal. Bring the remaining two corners up to meet at the sealed tip and press to seal again. Smooth any open edges with wet fingers. (See photos for visual reference if needed.) Set the formed rangoons aside while you make the sauce.
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Make the sweet-and-sour sauce: In a small saucepan over medium heat, combine the pineapple juice, ketchup, chile flakes, rice vinegar, monkfruit sweetener (or sugar), and coconut aminos. Stir and bring to a gentle simmer. In a small bowl whisk the arrowroot with the water to make a slurry, then slowly whisk the slurry into the simmering sauce. Continue to stir until the sauce thickens, about 3 to 5 minutes. Remove from heat and allow to cool slightly while you fry the rangoons.
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Fry the rangoons: Heat a large, deep skillet over medium heat and add the avocado oil. When the oil is hot, carefully place rangoons in the pan in a single layer, working in batches to avoid crowding. Fry until golden brown on the first side, about 2 minutes, then gently flip and cook another 1 to 2 minutes until evenly browned. Transfer cooked rangoons to a paper towel-lined plate and repeat with remaining rangoons.
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Serve immediately with the sweet-and-sour sauce for dipping. Enjoy!
Nutrition information is automatically calculated and should be used only as an approximation.