Crispy on the outside and creamy on the inside, this vegan crab Rangoon delivers all the savory, indulgent flavor of the classic takeout favorite—without a single animal product. Made with plant-based cream cheese, flaky hearts of palm (our crabmeat stand-in) and a touch of garlic and green onion, these dairy-free, seafood-free dumplings are tucked into vegan wonton wrappers and baked or fried to golden perfection. Whether you’re serving them as an appetizer, snack or party bite, this easy, fully plant-based twist will impress vegans and non-vegans alike.
Vegan Crab Rangoon
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Ingredients
- 14 oz. can hearts of palm drained
- 12 oz. wonton wrappers 50 mini
- 8 oz. vegan cream cheese
- 2 spring onions diced
- 2 garlic cloves minced
- 2 tsp. Worcestershire sauce
- 1 tsp. soy sauce
- 1 tsp. sesame oil
- 2 tsp. furikake rice seasoning
- 1 tsp. Old Bay seasoning
- 1 tsp. onion powder
- 2 tsp. fresh ginger finely grated
- Salt to taste, as needed
Instructions
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To create “crab”, drain hearts of palm and transfer to medium sized bowl. Using clean hands, shred hearts of palm and lightly chop until they resemble crab-like consistency. Alternatively, if you find hearts of palm too hard to shred by hand, you can place them in food processor and pulse until you reach rough chop.
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Add softened cream cheese, garlic, ginger, green onion, soy, sauce, sesame oil, Worcestershire sauce, onion powder, Old Bay and rice seasoning. Mix to combine all ingredients thoroughly. Taste and adjust seasonings, adding salt and pepper if needed.
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To assemble wontons, fill small bowl with water. Spoon about 2 teaspoons of filling into center of wonton wrapper. Using your fingers, lightly dip into water and moisten outer edges of wrapper.
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Bring two opposite vertical corners of wontons together and pinch edges together until sealed. Then, bring other two opposite corners together, making purse shape. Press to seal corners together. Repeat this process until all filling is used.
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To cook wontons, line an air fryer with parchment and add single layer of wontons. Spray or brush with oil to lightly coat. Cook for 8-10 minutes at 350 degrees F. Flip after 5 minutes and add additional time if needed. Cook until evenly golden brown. Alternatively, you can also shallow fry them in skillet at medium high heat for 2-3 minutes per side.
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Serve warm, garnished with more scallions and side of sweet chili sauce for dipping.
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Store uncooked wontons in airtight container and freeze, cook as desired adding 3-5 minutes extra.
Notes
Nutrition
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