Dairy-Free Crab Rangoons
Traditional Crab Rangoons with creamy crab filling and light, crispy shell are the most popular appetizer at any dinner party and waaaaay better than take-out!!
crab, cream, cheese, recipe, asian, appetizer, dairy-free
vegan cream cheese, softened
(or regular cream cheese)
lump crab meat
(fresh or canned, drained and flaked)
won ton wrappers
canola oil for frying
In a large bowl, mix together cream cheese, shallot, Worcestershire sauce, soy sauce, pepper, green onion, and garlic.
Stir in crab meat, and set aside.
Place (4) won ton wrappers on a flat surface. Place 1 teaspoon of crab mixture in center of each wrapper.
Rub water on 2 edges of the wrapper (use your finger).
Fold wrapper over the filling to form a triangle. Squeeze out air bubbles and make sure you have a tight seal. You do not want your filling to leak out while frying. Set aside.
Continue filling until you have used all of the crab mixture, 43 - 48 total.
Heat 1 1/2" of oil in the bottom of a large Dutch oven or stock pot until it reaches 350 degrees.
Carefully drop in 3 - 4 rangoons at a time, do not overcrowd. Flip over so that both sides are golden brown, about 3 minutes.
Remove from heat and allow to drain on a cooling rack. Continue until you have cooked all of the rangoons.
Sweet and Sour Dipping Sauce
If you carefully measure the filling you should get 48 rangoons. I do not measure, so I got 43. I think I got 45 the last time that I made them.
Be careful to not overfill or they will explode.
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