If we’ve heard it once, we’ve heard it probably a hundred times: the gluten-free and celiac community craves Crab Rangoon more than almost anything else. What is it about this crunchy-meets-creamy appetizer that has our fans requesting it on a daily basis—even referring to it as “the white whale of the GF world,” in the words of one Instagram fan? We couldn’t say exactly, but we knew we had to find out—so we whipped together this quick-and-easy recipe for a baked dip version of Crab Rangoon, served alongside veggie sticks and gluten-free crackers.
Gluten-Free Crab Rangoon Dip
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
1/4 lb crab meat
8 oz cream cheese
1/2 tsp garlic powder (or fresh garlic, if preferred)
1/2 tsp sugar
1 tsp sesame oil
2 cucumbers, cut into sticks
2 large carrots, cut into sticks
Mince the crab meat into small pieces; mince fresh garlic, if using. Chop scallions and reserve one-third. Add crab meat, garlic, and remaining two-thirds of scallions to a bowl. In the same bowl, add the cream cheese and sesame oil; mix well and transfer to an oven-safe baking dish. Bake at 350 degrees for 20 minutes, or until golden on top.
While the dip is baking, chop cucumbers and carrots into sticks. Remove dip from the oven and top with reserved chopped scallions. Let cool for at least 2 minutes before serving alongside veggie sticks and gluten-free crackers.