• Kristin Gauthier

Gluten Free Crab Rangoon

I have tried to make gluten free crab rangoon a few different ways and I think I finally hit a winner! We made these on New Year’s Eve for our homemade Chinese dinner and they were soooo good! Super quick to make and reheat like a dream (if you have leftovers!)


6 oz canned crab meat, drained

8 oz cream cheese, softened

1 teaspoon coconut aminos or gluten free soy sauce

1/4 teaspoon garlic powder

1 package Siete Almond Flour Tortillas (could try with other GF tortillas too!)

Mix crab meat, cream cheese, coconut aminos and garlic powder together.

Defrost tortillas at room temperature if they are frozen.

Preheat the oven to 375 degrees and prepare a cookie sheet with parchment paper sprayed with cooking oil. (I prefer avocado oil)

  • Cut each tortilla in half.

  • On a flat surface, place a tortilla half and spread about 2 tablespoons of crab mixture on the bottom flat long edge of the tortilla.

  • Then, start wrapping it from the bottom so that the mixture is wrapped a few times. Dip your fingertips in water, then slightly wet the top edge to seal.

  • Continue with the remaining tortillas.

  • Cut each roll in half.

  • Place each piece on a greased baking sheet and slightly toss it so there’s a bit of the olive oil on the outside.

  • Place in the oven for approximately 13 minutes (times vary with ovens so watch carefully). When there’s about 6-7 minutes left, flip them so they bake/crisp evenly

If you love Duck Sauce with your Crab Rangoon, here is a quick recipe to mix up while they are baking!

½ cup apricot preserves

¼ cup rice vinegar

1 teaspoon minced garlic

1 teaspoon coconut aminos or gluten free soy sauce.

¼ tsp ground ginger.

Mix all ingredients together and chill till use.


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