Vegan Crab Rangoon

Traditional crab rangoon is about as vegan as it is authentic to Asian cuisine…not at all. That being said, it was such a treat when we ordered it from Chinese takeout growing up. I mean, what’s not to love about the concept of a crispy wonton with a creamy filling? Leaving the cruelty behind, I created this recipe for vegan crab rangoon.


The key players are Gardein Crab Cakes and Miyoko’s Sensational Scallion Cream Cheese. While it is possible to make your own vegan crab recipe from shredded hearts of palm or your own cream cheese from cashews, I think using the premade versions of these ingredients is truly what makes this recipe taste like the real thing.


Vegan Crab Rangoon

Makes 20 Crab Rangoons



5 Gardein vegan crab cakes, cooked according to package instructions

4 ounces vegan cream cheese (I used Miyoko’s Scallion Cream Cheese)

1 clove garlic, minced

1-2 scallions, thinly sliced

1 teaspoons soy sauce

Freshly ground black pepper

20 square wonton wrappers

Vegetable or canola oil, for frying

Sweet chili sauce for serving


Place cooked crab cakes in a mixing bowl and shred with a fork. Let cool.
Add cream cheese, garlic, scallions, soy sauce, and black pepper. Mix until combined. Set aside in the refrigerator for 30 minutes to let the flavors develop.
On a clean surface, set up a workstation with the wonton wrappers, a small bowl of water, and the filling. Keep the wonton wrappers covered when you are not using them to make sure they don’t dry out.
To assemble, lay one wonton wrapper in front of you with one of the corners pointing toward you. Scoop about 1 ½ tsp of filling into the center of the wonton wrapper. Dip your finger in the small bowl of water and wet the outer edges of the wonton wrapper.
To fold into a spear shape, bring two opposite corners together in the center over the filling, but do not press firmly yet. Press just enough to keep them together without falling down. Then bring the other two corners to meet in the center as well.*
To seal, begin pressing the wonton wrapper edges, starting near the filling to remove as much air as possible. Continue your way up with each edge in between your index finger and thumb, pressing to seal. Pinch the center to close completely.
Preheat your frying oil. To know if it is ready, place the end of a toothpick in the oil. If bubbles form around the toothpick, your oil is hot enough to start frying.
Carefully place a few crab rangoons in the oil at a time. Fry until they develop a deep golden brown color, about 3-4 minutes.* Place on a towel-lined plate to drain some of the excess oil.
Serve with sweet chili sauce.


For an easier folding method: Simply fold one corner over the opposite corner, press, and seal.

I recommend leaning more toward overcooked than undercooked when frying. You want them to be very crispy.

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