Be sure to scroll all the way down to find out how you can win a gluten-free prize pack from Frito-Lay!
Crab rangoons are one of my biggest guilty food pleasures.
I’m physically incapable of ordering Chinese food without including an order for crab rangoons, AKA crab meat cream cheese wontons. I don’t order any other fried Chinese food and I can even say “no” to the lo mein, but I cannot resist these crispy pillows of crabby, creamy, melty cheese.
May, although almost over, is Celiac Awareness Month. Celiac disease is an autoimmune disorder triggered by the consumption of gluten, a protein found in wheat, barley and rye. One out of every 133 Americans have celiac disease, yet 95% of those who have it are still undiagnosed.
Frito-Lay is a maker of a wide variety of snack chips that contain only 3 ingredients (corn or potatoes + oil + salt) making them naturally gluten-free. Frito-Lay has challenged members of the Recipe ReDux to create gluten-free recipes that use at least one of their snack chips as a replacement for traditional gluten-containing ingredients.
I love a challenge.
I saw a great opportunity here to deconstruct the crab rangoon to make it gluten-free, easy to prepare, and better for you overall. To the best of my knowledge, gluten-free wonton wrappers do not exist. They can also be a pain to fold up and we won’t even talk about all that deep-frying. Tostitos Scoops make the perfect, ready to fill shell for these healthier homemade rangoons.
I used canned fancy white crab meat for this recipe (I have no idea what makes it fancy). Canned lump crab meat or fresh crab, although less economical, would work wonderfully. I wouldn’t use imitation crab for this as the flavor will be lacking.
Oh, and I learned that crab rangoons, like many things, are amazing with Sriracha sauce. So, so amazing.
- 1 and ½ tablespoons plain Greek yogurt
- 8 ounces Neufchatel cheese or ⅓ less fat cream cheese, softened
- 1 teaspoon gluten-free soy sauce
- ½ teaspoon Worchester
- 1 – 6 ounce can fancy white crab meat, rinsed and drained
- 1 green onion, finely diced (use 2 if thin)
- Tostitos Scoops
- Preheat oven to 350 degrees F.
- In a medium bowl, beat together the first 4 ingredients.
- Add the crab meat and green onion and mix until combined.
- Arrange 24 scoops onto a cookie sheet and spoon about a teaspoonful of the crab mixture into each Scoop.
- Bake in preheated oven for about 15 minutes or until tops just begin to lightly brown.
- Serve hot with additional soy sauce or sriracha for dipping.
Now for the fun part! Frito-Lay is going to send one lucky reader the prize pack pictured above.
The winner will receive: A serving tray for chips and dip from Party City, one bag each of Lay’s classic potato chips and Tostitos Scoops tortilla chips, and one copy of Nicole Hunn’s Gluten Free on a Shoestring.
The only requirement to be eligible to win is a U.S. mailing address. I will pick one random winner from the comments below.
Here’s how you can earn entries:
~Please note, you need to comment separately for each type of entry you make. This is the only way to make your entry count when I input the comment numbers and choose a random winner through Random.org.
To earn one entry, simply leave a comment telling me what your guilty food pleasure is.
For additional entries:
1. “Like” Tastefully Julie on Facebook.
2. Share this post on Facebook for your friends and family to enter.
3. Do you use Twitter? Follow @tastefullyjulie on Twitter.
4. Tweet about this contest on Twitter. Say something like “I just entered the @fritolay giveaway via @tastefullyjulie here http://tastefullyjulie.com/?p=1280″
5. Subscribe to Tastefully Julie via e-mail (you can do so at the top right-hand side of this page).
6. Pin this recipe on Pinterest.
The contest will be open until 6/5/2012. I’ll tally up all the entries and announce a winner right here in the comments and I will also notify the winner by email. If you don’t have a blog be sure to leave your correct email address!
Disclosure: I received free samples from Frito-Lay of the products mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Frito-Lay and am eligible to win prizes associated with the contest. I was not compensated for my time.