These Vegan Crab Rangoons are made with crunchy wontons and a creamy filling. They are great as a snack, an appetizer, or as party food.
They are a plant-based version of the popular crab rangoon and are wontons filled with a crab and cream cheese mixture. They are crispy and make a great party food or appetizer. Just imagine. crunchy vegan wontons with a creamy filling. I’ve seen crab rangoons all over social media, but I’ve never had one. Have you ever wanted to eat something you’d never tried? Haha, I knew I had to make a vegan version so that everyone could enjoy it! They’re made in an air fryer and are still very crispy! Also, you can make vegetarian crab rangoons by using regular cream cheese instead of vegan cream cheese. These vegan crab rangoons will become your new favorite thing to make. Dip them in sweet chili or your favorite sauce.
You should try my Spinach and Feta Triangles and Rice Paper Dumplings if you want more fun appetizers. [feast_advanced_jump_to].
The Ultimate Guide to Crab Rangoon Substitutes for Vegetarians and Vegans
Crab rangoon – crispy fried dumplings filled with a creamy crab and cream cheese mixture. An appetizer staple on many Asian restaurant menus. But what if you want to recreate this dish at home without using real crab?
Whether for dietary reasons or sustainability concerns around seafood you may be looking for the best substitutes to make vegetarian and vegan crab rangoon. Read on for everything you need to know!
We’ll cover
- An overview of crab rangoon and key ingredients
- Why you may want substitutes (allergies, vegetarian/vegan diets)
- The best substitutes for the crab component
- Recipe ideas and cooking tips
- How to achieve an authentic flavor without seafood
By the end of this guide. you’ll be ready to make plant-based crab rangoon even your non-vegan friends will enjoy!
A Quick Intro to Crab Rangoon
First, let’s start with what exactly crab rangoon is. This popular appetizer has American-Chinese cuisine origins, though you won’t find it often in China.
The filling consists of:
- Imitation crab meat or real crab meat
- Cream cheese
- Green onions
- Garlic powder
- Worcestershire sauce
This mixture gets stuffed in pre-made wonton wrappers, then deep fried or baked until crispy. The result is a crispy outside with a creamy, seafood-flavored filling.
Traditionally, crab rangoon filling uses real or imitation crab meat. But nowadays there are many reasons someone may want to skip the crab component.
Why Substitute the Crab?
Here are some of the top reasons for wanting to find a crab substitute:
- Shellfish allergies – for those with seafood allergies, swapping the crab is a must
- Vegetarian or vegan diets – vegetarians and vegans do not eat meat, fish, or seafood
- Wanting more sustainable options – crab is not the most eco-friendly choice
- Cost savings – imitation crab is expensive compared to plant-based substitutes
- Just preferring not to eat seafood – personal preferences or taste reasons
No matter what your motivation, let’s look at the best plant-based ingredients to substitute for crab meat to make vegetarian and vegan crab rangoon.
The Best Crab Substitutes for Rangoon Filling
When it comes to replacing the crab component in rangoon filling, you want an ingredient that will mimic the flaked texture and absorb the other flavors. There are a few excellent options:
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Tofu – Firm or extra firm tofu works wonderfully when pressed and grated or crumbled. It soaks up all the seasonings.
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Hearts of palm – The shredded texture makes it a perfect crab alternative. Just drain before using.
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Jackfruit – Young green jackfruit flesh shredded is an excellent match. Drain and squeeze out moisture first.
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Artichoke hearts – Marinated and chopped artichoke hearts offer a similar briny taste.
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White beans – Chickpeas or cannellini beans mashed and seasoned create a great base.
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Zucchini – Grated raw zucchini makes a mild, moist substitute. Drain excess liquid.
Tofu and hearts of palm tend to be the first choices for most cooks. But get creative and experiment with what you have on hand! Now let’s talk techniques and tips for cooking with these crab rangoon substitutes.
How to Cook Vegetarian-Friendly Rangoon Filling
The proper technique will ensure your crab-free filling has maximum flavor and the right texture. Here are some key tips:
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Drain and press tofu well before grating – This removes excess moisture for a flakier texture. Press between paper towels or clean dish towels under a heavy object like a cast iron pan.
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Grate tofu, hearts of palm, or mushrooms on the smallest holes – The finer the texture, the more it will mimic flaked crab meat. Use a box grater or food processor.
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Squeeze out all liquid from hearts of palm and jackfruit – This prevents your filling from getting watery.
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Season the filling aggressively – Don’t be shy with garlic powder, onion powder, white pepper, a pinch of cayenne, etc. This builds flavor.
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Add a splash of vegan-friendly Worcestershire sauce – The umami adds a crab-like brininess.
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Mix in some nutritional yeast flakes – Imparts a seafoody essence.
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Finish with fresh lemon juice and old bay seasoning if desired – Brightens up the flavors.
Don’t forget the cream cheese and green onion components. Use vegan cream cheese if making fully plant-based.
Once your seasoned filling is ready, wrap and cook the rangoons per your favorite recipe. Speaking of recipes, keep reading for some amazing crab-free ideas!
Delicious Recipes with Crab Rangoon Substitutes
Ready to put your new plant-based filling to work in some tasty appetizers? Here are a few favorite recipes to inspire you:
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Tofu Crab Rangoon – Uses grated firm tofu as the crab replacement along with vegan cream cheese and chili sauce for dipping.
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Hearts of Palm Crab Rangoon – In this recipe, marinated artichoke hearts stand in for crab, keeping it vegetarian. Calls for frying but you can easily bake them instead.
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Vegan Crabless Rangoon – This version combines tofu, hearts of palm, and artichoke hearts for the crab substitute and swaps in vegan mayo for richness.
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Jackfruit Crab Rangoon – If you have a can of jackfruit on hand, it makes an amazing crab substitute in these appetizers. Serve with sweet and sour sauce.
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Zucchini Crab Rangoon – Light and summery, these use grated raw zucchini in place of crab. Pecans add crunch too.
The filling possibilities are endless once you have a grasp on the best meatless crab-mimicking ingredients. Substitute based on your dietary needs and what you have available.
Pro Tips for Maximizing Flavor
Beyond the filling, you can bump up that authentic crab rangoon flavor in other ways:
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Use vegan wonton wrappers – Check the ingredients since some contain egg.
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Brush wrappers lightly with olive oil or melted vegan butter before cooking – Adds richness.
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Fry them in olive oil instead of other oils – Imparts a seafood-esque flavor.
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Serve with chili sauce, sweet & sour sauce, or vegan seafood sauce – Doubles down on the crab essence.
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Add some Old Bay seasoning into the filling – An easy flavor booster.
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Finish cooked rangoon with a sprinkle of dulse flakes – This seaweed has a briny taste.
With the filling and cooking techniques above, plus these seasoning tips, you’ll achieve the quintessential crab rangoon experience. Now let’s recap everything we covered.
The vegetarian crab rangoon Scoop in
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Crab rangoon is a beloved Asian appetizer that traditionally uses crab + cream cheese
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You can substitute the crab many ways for vegetarian/vegan versions: tofu, hearts of palm, jackfruit
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Drain and press tofu well, grate finely, and squeeze liquid out of hearts of palm
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Season the filling aggressively with garlic, onion, white pepper, Worcestershire sauce, etc.
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Serve with chili sauce, sweet & sour, or vegan seafood sauce to reinforce the flavor
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Follow recipes using your favorite crab replacements like tofu, jackfruit, hearts of palm
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For extra flavor, fry in olive oil, use vegan wrappers, and finish with seaweed sprinkles
With the guidance above, you can now enjoy delicious crab-free rangoons perfect for meatless lifestyles. Let us know which crab substitute became your favorite!
Ingredients to make Vegan Crab Rangoons
- Giant carrots and firm tofu can be used instead of the crab in these rangoons. Hearts of palm are also a great alternative.
- Add some spring onions or scallions to make it look and taste better. You can also use onion powder, but I like adding more spring onions.
- You know that garlic makes everything better, right? If you don’t like garlic that much, cut it down to one clove. You can use garlic powder if you prefer.
- I haven’t written down how much ginger I used because it’s an ingredient you either love or hate. I love it, so I add quite a lot .
- Worcestershire sauce is traditionally used. If you are vegan, make sure you buy a vegan brand because regular brands usually have anchovies in them.
- Soy sauce is added for extra flavour. I always choose brands with less sodium. Sesame oil has a lovely nutty flavor.
- Sugar is added to make it a little sweeter, since the fake crab in regular crab rangoons is already very sweet. You can use any sugar you like; I used coconut sugar.
- Vegan cream cheese is added for the creaminess. For a pop of flavor in every bite, the rest of the ingredients are very important. If you don’t want to use cream cheese, you can make vegetarian crab rangoons instead.
- Wonton wrappers are used to wrap the filling. If you’re a vegan, make sure you buy wonton wrappers that are vegan, because regular ones can contain eggs.
How to make Vegan Crab Rangoon
Time needed: 30 minutes
- Get the ingredients ready. Let the cream cheese soften at room temperature, and press the tofu to get rid of any extra water. Use a box grater to grate the tofu and carrots and put them in a large mixing bowl.
- To make the mixture, use a box grater to shred the tofu and carrots and put them in a large bowl. Add the chopped spring onions and grate in the garlic and ginger to taste. Add the sesame oil, sugar, cream cheese, and any extra salt you like. Then, use a disposable glove or a spoon to mix the sauces together.
- Roll the crab rangoons in the mixture. Put a spoonful of the mix in the middle of a wonton wrapper. Wet your finger and run it along the edges of the wrapper. To fold, bring two corners that are not touching each other together to make a triangle. Then, use your fingers to seal the edges. Bring the last few corners together in the middle and seal the sides again to make a pocket. Do this again with the rest of the mixture until all the crab rangoons are wrapped.
- Ready to cook? Heat the air fryer to 180°C/350°F and spray oil on the bottom of it. Put the rangoons in the air fryer so they don’t touch, and spray a lot of oil on the sides and top of them. After 10 to 12 minutes, they should be golden brown. To eat, dip them in sweet chili, sirracha, or your favorite sauce.
Chinese Takeout Crab Rangoons Secrets Revealed
What is a good substitute for Crab Rangoon?
Crab substitute: You can use 8 ounces of imitation crab (surimi) cut into 1/2-inch pieces. You can also try cooked and finely chopped shrimp. Baked crab rangoon: These are not as golden brown and crispy. The edges become crisp, but since the filling is so wet, the areas touching the filling stay soft.
Are there any substitutes for bay leaf?
When you’re out of bay leaves or need a substitute for another reason, there are a few options to choose from. Dried thyme could be a could sub because it has a similar flavor to bay leaf, even though it looks a lot different. Basil can also be a good substitute, but the flavor isn’t as close to bay leaf. The last common ingredient that might be in your pantry is oregano. There are other options for substitutes, but they are not commonly used, making them a poor substitute.
How do you cook vegan crab Rangoons?
To bake, preheat the oven to 375 degrees Fahrenheit. Spray the vegan Crab Rangoon with som oil, and bake for 15-20 minutes or until golden brown. Brush the wontons with a little oil for a crispier exterior. To air-fry, spray them with some oil, and place them in a single layer in the air-fryer basket.
What can I put in a crab rangoon?
Cream cheese. You can use full-fat or low-fat cream cheese for the filling. To make dairy free crab rangoon, use your favorite vegan cream cheese instead. Garlic. For a savory flavor in the filling. You can also add some finely minced scallions and white onion here if you’d like. Oyster sauce.