Vegan Crab Rangoons

September 5, 2020

 

I've always been a huge sucker for Chinese Takeout. Like an invite me over for a romantic dinner but the Lo Mein on our plates is totally from Happy Dragon and I'm still impressed type of sucker. If you know, you know.

 

My favorite appetizer pre-vegan life was always Crab Rangoons. Now I'm more of a spring roll girl, but, I had to figure out a way to bring my first love back (my first Chinese take out love, that is).

 

This recipe has that crispy golden exterior and soft creamy center I remember. The Gardein Crab-less Cakes I used in the filling really give them that crab like taste, and, the Tofutti Cream Cheese really brings everything together. 

 

I tried, and failed miserably, at making these in the air fryer; but, I will attempt that again my next go around. These are lightly fried in Grape Seed oil and are totally delish. Did I also mention that they're easier to make than you might think?

 

What You Need:

 

1/2 Bag Gardein Crabless Cakes (Fully Thawed)

1 TBSP + 1 TSP Vegan Cream Cheese (I used Tofutti Brand)

1 TSP Plant Based Seafood Seasoning or Old Bay

Salt & Pepper to Taste 

Splash of Fresh Lemon Juice (Optional)

Vegan Wonton Wraps (I used Nasoya)

Small Bowl of Water (For Sealing Wontons)

Grape Seed Oil (For Frying)

 

Lets Do This:

 

Heat your oil in a deep skillet or small pot. While your oil is heating, smash the crab cakes with a fork in a bowl; fold in your cream cheese. Squeeze in a splash of lemon juice. Season to taste. 

 

Begin adding the filling into your Wonton Wraps. Each wrap can handle about a TSP of filling; take care not to over stuff or they may not seal properly.

 

Dap a bit of water on the middle of each edge and then press all four sides together; use a light amount of force to seal. It took me a few times to get the shape just right so if your first one isn't perfect don't fret! Alternatively, you can dap water all along the edges and fold them over into a triangle shape; this shape is much easier and just as good!

 

If you don't have enough oil to completely submerge them, fry the bottoms until golden and using tongs, flip them upside down and fry the tips until they're just as golden. If you opted for the triangular shape just fry each side until golden; be sure to watch and flip them so that each side cooked evenly. Allow to cool slightly on a paper towel.

 

Enjoy!

 

 

 

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