Crab Rangoon Dip in a blue bowl with crackers on the side

Gluten-Free Crab Rangoon Dip

Crab Rangoon is off-limits at local Chinese food restaurants if you’re on a gluten-free diet, so if you’ve missed the flavor of this classic appetizer, you might just love this Gluten-Free Crab Rangoon Dip! It’s pretty darn delicious and really easy to throw together.

All of the ingredients in this recipe are typically gluten-free naturally, with the exception of soy sauce. Soy sauce often contains wheat unless you get gluten-free soy sauce or tamari soy sauce which is made with just soybeans and no wheat. I used San-J’s Reduced Sodium Tamari in this recipe, which is pretty readily available in major grocery stores and online.

I served this dip with gluten-free crackers but another idea is to make this gluten-free wonton wrapper dough recipe and cut the dough to fit a mini muffin pan and gently press them into the pan (lightly spray the wells with gluten-free cooking spray first). Lightly spray the wrappers with the cooking spray and then bake for about 8 minutes, or until light golden brown and crispy. Let cool and then remove from the pan. Fill them with the dip or serve them alongside the dip.

Check out more gluten-free recipes using San-J sauces.

Crab Rangoon Dip in a blue bowl topped with chives

5 from 1 vote
Crab Rangoon Dip in a blue bowl with crackers on the side
Print Recipe

Gluten-Free Crab Rangoon Dip Recipe

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer
Cuisine: Chinese
Servings: 8 servings
Calories: 274kcal
Author: Carol Kicinski

Ingredients

  • 8 ounces cream cheese , at room temperature
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • cups (5 ounces) grated sharp cheddar cheese, divided
  • 4 green onions , thinly sliced (dark green parts divided)
  • 1 tablespoon San-J Reduced Sodium Tamari
  • 1 teaspoon sesame oil
  • 1 teaspoon Sriracha
  • 1 teaspoon garlic powder
  • 12 ounces lump crab meat
  • Gluten-free crackers , for serving

Instructions

  • Preheat oven to 425 degrees.
  • In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, ¾ cup cheese, the white and light green parts of the green onions, tamari, sesame oil, Sriracha, and garlic powder. Stir until fully combined. Stir in the crab meat.
  • Transfer the mixture to a 9-inch baking dish. Top with the remaining cheese. Bake for 20-25 minutes or until bubbly and golden. Top with the dark green parts of the green onion and serve with crackers.

Nutrition

Nutrition Facts
Gluten-Free Crab Rangoon Dip Recipe
Amount Per Serving
Calories 274 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g55%
Trans Fat 1g
Cholesterol 74mg25%
Sodium 687mg29%
Potassium 180mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
Vitamin A 678IU14%
Vitamin C 5mg6%
Calcium 188mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Crab Cream Cheese Dip San-J Soy Sauce
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