Vegan Crab Rangoons
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)