Have you ever found yourself craving crab rangoon, but you cannot eat dairy? That happens to me quite often, so I decided to make my own version at home.

Instead of folding and frying individual wontons, I turned the whole idea into a bowl of dairy free crab rangoon pasta.

Missing out on creamy comfort food is one of the hardest parts of living without dairy. This dish solves that problem with a smooth sauce that uses simple plant based swaps.

You get sweet lump crab, a garlic and green onion sauce, and pasta shells that catch all the creaminess in every bite.

The entire meal takes less than thirty minutes to make from start to finish. I really think this will become a regular dinner in your home just like it is in mine.

Why This Recipe Is a Keeper

Iconic Appetizer Flavor – You get the crave-worthy taste of Chinese takeout crab rangoon reimagined as a cozy pasta dish.

Rich Without Dairy – Dairy-free cream cheese and oat milk melt into a rich, luscious sauce that rivals real cream.

Irresistible Crunchy Contrast – Golden fried wonton strips add the perfect crispy crunch to every bite of creamy pasta.

Sweet and Savory Sauce – Sweet chili sauce combined with soy and Worcestershire creates a bold and mouthwatering flavor profile.

Here’s What You’ll Need

For the Crispy Wonton Topping

10 Wonton Wrappers, Cut Into Thin Strips
1/2 cup Neutral Oil
1 pinch Kosher Salt

For the Pasta

12 oz Medium Pasta Shells
2 tbsp Dairy Free Butter
3 cloves Garlic, Minced
4 Green Onions, Sliced, Whites & Greens Separated
8 oz Dairy Free Cream Cheese, Softened
1 cup Unsweetened Oat Milk
1 tbsp Soy Sauce
1 tsp Worcestershire Sauce
1/2 tsp Onion Powder
8 oz Lump Crab Meat
1/2 cup Reserved Pasta Water
3 tbsp Sweet Chili Sauce

How to Make It

Step 1

Heat the oil in a small skillet over medium heat. Fry the wonton strips in batches for 30 to 60 seconds until golden and crisp, then drain on a paper towel and sprinkle with a pinch of salt.

Step 2

Cook the pasta shells in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta water, then drain.

Step 3

Melt the dairy free butter in a large skillet over medium heat. Add the garlic and green onion whites and cook for 1 to 2 minutes until soft.

Step 4

Lower the heat and add the dairy free cream cheese and oat milk, whisking until smooth. Stir in the soy sauce, Worcestershire sauce and onion powder and simmer gently for 2 minutes.

Step 5

Gently fold in the crab meat and warm for 1 minute. Add the pasta and a splash of the pasta water and toss until creamy and coated.

Step 6

Serve topped with the crispy wonton strips, green onion greens and a drizzle of sweet chili sauce.

Recipe Tips

Soften the Cream Cheese Completely

From my experience, dairy-free cream cheese takes longer to melt smoothly than regular dairy cheese. You will get the best results if you set it on the counter for at least an hour before cooking.

If it is cold from the fridge, it will clump up in the pan and leave tiny white dots in your sauce instead of a silky finish.

Keep the burner on low heat while you whisk it with the oat milk so the oils do not separate.

Check the Crab for Shells First

Even high-quality lump crab meat often has tiny shell fragments hiding inside. I recommend spreading the meat onto a clean plate or baking sheet before you begin.

Run your fingers lightly through the pieces to feel for any hard bits and discard them.

Be gentle while you check so you keep those big, tender lumps intact for the pasta.

Watch the Wonton Strips Closely

Wonton wrappers are very thin and will turn golden faster than you expect. They only need about thirty to forty seconds in the hot oil.

I have found that they continue to darken slightly after you remove them from the pan. Take them out as soon as they turn light golden so they do not overcook.

Drain them on a paper towel immediately and salt them while the oil is still wet so the salt sticks.

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