What can I substitute for crab in crab rangoon?

For a vegan substitute for crab in crab rangoon, canned young green jackfruit in brine is an excellent choice. Its texture closely mimics that of crab meat when shredded and cooked, making it ideal for achieving the traditional texture and flavor profile of crab rangoon. Another option is hearts of palm , which offers a similar texture and can be seasoned to taste like crab.

How do you make vegan crab rangoon?

To make vegan crab rangoon, combine shredded young green jackfruit (softened in a crockpot) with vegan cream cheese, scallions, and toasted sesame oil for the filling. Spoon this mixture onto vegan wonton wrappers, seal them into triangles, and then either deep fry until golden or bake in the oven. Serve with a dipping sauce like Thai sweet chili sauce for a delicious plant-based twist on the classic appetizer.

Can I make vegan crab rangoon ahead of time?

Yes, you can prepare vegan crab rangoon ahead of time. Assemble the rangoons and store them in the refrigerator for a few hours before cooking, or freeze them for longer storage. If freezing, you can cook them directly from frozen, adding a few extra minutes to the cooking time. This makes them perfect for meal prep or for serving at gatherings without the last-minute rush.

How To Make Vegan Crab Rangoon

Description

If you have a craving for vegan crab rangoon, then this is the recipe for you! Softened canned jackfruit, vegan cream cheese, and scallions come together to make a filling that’s spooned onto wontons. They are deep-fried or baked to recreate and veganize the Chinese takeout classic!

Ingredients

20 oz. can of young green jackfruit, in brine or water
2 cups vegetable broth
8 oz. vegan cream cheese, I used Tofutti brand (soften at room temperature for about an hour before using)
1 scallion, thinly sliced
2 tsp toasted sesame oil
30 square vegan wonton wrappers
canola or grapeseed oil
spray oil, for baking (optional)

to serve

prepared Thai chili sauce (or make your own)
chopped scallions
black and white sesame seeds

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Instructions

Drain the jackfruit and place into a crockpot with the broth, ensuring all pieces are covered with the liquid, adding a bit more broth if needed. Cook the jackfruit for 2-3 hours on the highest setting.
Remove the jackfruit from the broth, and shred it up as finely as possible with a fork and knife. It should be really soft and almost fall apart. Discard any seeds or tough pieces.
Measure out 1 cup of the shredded jackfruit and place it into a bowl.
Add in the scallion and sesame oil, and mix to combine. Then, add in the softened vegan cream cheese and stir until well combined. Set aside.
To deep fry them, place several inches of canola or grapeseed oil into a small saucepan.
Heat the oil over medium-high heat for about 7 minutes. Throw a pinch of the filling into the oil. If it sizzle immediately, you are ready to fry.
To assemble the wontons, place a teaspoon of the filling in the center of the wonton, then fold them. I folded them by dabbing water at 12, 3, 6 and 9 o’clock, then folded 12 and 6 o’clock up like a taco, then pushed in the sides at 3 and 9 o’clock, pinching them well to form a seal.
Slowly transfer 2 of the wontons into the hot oil until golden brown (it should only take 45 seconds or so). Transfer to a paper towel to drain, and repeat until all of the wontons are fried.
To bake them, preheat your oven to 425. Place a teaspoon of filling in the center of a wonton. Run a bit of water with your finger around all of the edges, then fold it over to create a triangle. Place them onto a well-oiled baking sheet. Spray or brush the tops with a little oil.
Bake for about 7 minutes on one side (or until golden brown), flip, then bake the other side for an additional 4 minutes, or until golden brown.
Serve immediately with the homemade or prepared Thai chili sauce.

Prep Time: 25 minutes
Cook Time: 45 minutes
Category: Vegan Seafood
Method: Deep Fried
Cuisine: Asian, Chinese, American