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5 from 5 votes

Vegan Crab Rangoon

Filled with luscious hearts of palm, green onions, and a creamy filling, these vegan crab rangoons are perfectly crunchy on the outside and creamy on the inside. You will love this crab rangoons recipe served with sweet chili sauce.
Prep Time15 minutes
Cook Time10 minutes
Course: Small Bites
Cuisine: Chinese
Diet: Diabetic, Vegan, Vegetarian
Servings: 8
Calories: 154kcal
Author: Kathy Carmichael

Ingredients

  • 1 14 ounce jar hearts of palm drained and rinsed
  • 1 bunch green onions sliced reserve ⅛ cup for garnish
  • ¼ cup red bell pepper diced
  • ¼ cup cashew mayo or vegan mayo of choice
  • 1 Tablespoon dijon mustard
  • ½ lemon juiced
  • 2 teaspoons vegan Worcestershire sauce
  • 2 Tablespoons Dulse
  • 2 teaspoons Old Bay Seasoning
  • 20 Wonton Wrappers

Chili Sauce

  • ⅓ cup water
  • ¼ cup maple syrup
  • 2 Tablespoons ketchup
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon soy sauce
  • 2 teaspoons cornstarch plus 1 extra Tablespoon of water mixed into the cornstarch to create a paste
  • ½ teaspoon red pepper flakes
  • 1 teaspoon onion powder
  • ½ inch fresh ginger, grated
  • 2 cloves garlic

Instructions

Vegan Crab Meat Filling

  • Rinse and drain the hearts of palm.
  • Place the hearts of palm in a large food processor bowl with a large blade.
  • Pulse in the food processor until the hearts of palm resemble crab meat. Do not over-pulse.
  • Add the remaining ingredients to the food processor.
  • Pulse a few more times; then transfer the mixture to a bowl and mix by hand to ensure the ingredients are combined.

Homemade Chili Sauce

  • Add all of the ingredients except for the cornstarch to a saucepan.
  • Heat on medium-low and whisk the ingredients together.
  • In a small bowl, combine the cornstarch and 1 Tablespoon of water.
  • Stir until combined, and it forms a paste without any clumps.
  • Add the mixture to the pan and whisk to combine.
  • Turn the heat to simmer and stir occasionally. It will thicken as the cornstarch heats into the sauce.

Baking

  • Preheat the oven to 400 degrees.
  • Using a regular-sized muffin pan, place two wonton wrappers on top of each other in each muffin tin whole, crossed.
  • Using a shot glass or your fingers, press the center of the wonton wrappers into the base of each muffin tine hole, creating a crevice.
  • Cook the wonton wrappers for 5 minutes.
  • Remove the pan from the oven.
  • Spoon the vegan crab mixture into each crevice filling it ¾ way full.
  • Cook for another 7 minutes until the filling is heated through.

Air Frying

  • Preheat the air fryer to 370 degrees.
  • If you have a large air fryer that will hold a muffin pan, follow the exact directions above; however, adjust the cooking time by half.
  • If using a basket-type air fryer and folding the wonton wrappers together, the wonton wrappers do not need to be precooked as the oven directions indicate.
  • Lay out the wonton wrappers on a working surface.
  • Moisten each of the wrappers with water. I use a cooking brush and brush it along all of the edges. 
  • Place a teaspoon and a half of filling onto each wrapper. Be careful to fill the right amount.
  • Fold each wrapper diagonally across to form a triangle.
  • From there, bring up the two opposite corners toward each other.
  • Don't close the wrapper yet.
  • Bring up the two different opposing sides, pushing out any air.
  • Squeeze each of the edges together.
  • Load the crab rangoon into the air fryer basket into a single layer.
  • Do not stack or overfill.
  • Cook in batches if needed.
  • Cook for 10 minutes.
  • Open and flip the crab rangoon. Cook for 2-5 minutes until they reach your desired golden brown and crisp level.
  • Remove the crab rangoon from the air fryer and serve with your desired dipping sauce.

Serving

  • Place the cooked rangoons on a plate and garnish with green onions.
  • Serve with sweet chili sauce or desired sauce.

Notes

    • Do not over-pulse the hearts of palm in the food processor when making this vegan crab rangoons recipe.
    • Cook the wonton wrappers while making the vegan crab filling.
    • Make the filling the day before and allow the flavors to develop overnight.
    • In a sealed container, you can put the reheated Rangoon back in the fridge. They shouldn't be stored for more than a total of 4 days
    • Once all your Rangoons are formed, freeze them on that sheet pan until solid, transfer them to a freezer bag, and keep them frozen for up to 2 weeks.
    • While crab wontons can be heated in the oven on a baking sheet, you will get the best results using an air fryer. The air fryer makes day 2 crab rangoon crispy in just 2-3 minutes.
    • To reheat crab rangoon in the oven, preheat the oven to 350 degrees Fahrenheit and add the rangoons to the baking tray. Bake for 5-10 minutes.

Nutrition

Calories: 154kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 411mg | Potassium: 100mg | Fiber: 2g | Sugar: 7g | Vitamin A: 222IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 2mg