October 4, 2024
Vegan Crab Rangoon Wonton Cups
These Vegan Crab Rangoon Wonton Cups have all the crispy and delicious flavors of crab rangoon but made in half the time and with half the effort (since there’s no wrapping required!). Serve with sweet chili sauce for fun twist on a beloved takeout classic.
Table of Contents
ingredients and substitutions step-by-step instructions tips and faqsVegan Crab Rangoon Wonton Cups: Crispy, Creamy, and Easy to Prepare!
If you’re a fan of takeout classics like crab rangoon, you’re going to love these Vegan Crab Rangoon Wonton Cups! This recipe captures all the crispy, creamy goodness you crave in crab rangoon but with a plant-based twist—and no wonton wrapping required! Wonton cups are filled with a savory hearts of palm mixture that mimics the texture of crab and bakes up in a fraction of the time. They’re perfect as a fun appetizer or snack, especially when paired with sweet chili sauce for dipping! Grab a drink and let’s get to cookin’!
What is Crab Rangoon?
Crab Rangoon is a popular appetizer often found on the menus of American-Chinese restaurants. Traditionally, it’s made by mixing crab meat with cream cheese and seasonings, then wrapping the mixture in wonton wrappers and deep-frying until crispy. The result is a crispy, golden wonton shell with a creamy, savory filling. It’s commonly served with a sweet dipping sauce, such as sweet chili or plum sauce, to balance the richness.
Despite its popularity in American Chinese cuisine, Crab Rangoon doesn’t actually have deep roots in traditional Chinese cooking. It’s believed to have been invented in the 1950s by Victor Bergeron, the founder of the Polynesian-inspired Trader Vic’s restaurant chain. The dish was likely created to appeal to American palates by combining seafood and cream cheese, a staple in American kitchens.
This Vegan Crab Rangoon Wonton Cups recipe is a plant-based twist on the classic appetizer, keeping the key elements that make Crab Rangoon so beloved while swapping out non-vegan ingredients for their vegan counterparts.
Ingredients and Substitutions
(full ingredient list in the recipe card below)
These vegan crab rangoon wonton cups are not only delicious, but the ingredients list is short and I usually have most of the ingredients on hand! Below is a lost of the ingredients, plus any substitutions you can make:
- Hearts of Palm: Artichoke hearts, or finely chopped jackfruit can provide a similar flaky texture.
- Vegan Cream Cheese
- Fresh Garlic
- Minced Chives: Green onions (scallions) can be a suitable replacement for chives. You can use the green parts to add a mild onion flavor.
- Worcestershire Sauce: Read the label to make sure its vegan!
- Seasonings: Onion powder, Old Bay seasoning, red pepper flakes, salt, and pepper.
- Wonton Wrappers
- Vegetable or Canola Oil
- Sweet Chili Sauce
How to Make Vegan Crab Rangoon Wonton Cups
(detailed instructions in the recipe card below)
1. Prepare the Wonton Cups:
Start by preheating your oven to 350°F (180°C) and lightly spraying a 12-cup cupcake tray with oil. Press a wonton wrapper into each cup, using your fingers to form a “cup” shape. Bake for 8–10 minutes until the edges are golden brown. Set them aside.
2. Prepare the Filling:
In a large bowl, mash the hearts of palm using a potato masher or a fork until it reaches a crab-like consistency. You can also use a food processor if needed. Then, mix in the vegan cream cheese, garlic, chives, vegan Worcestershire sauce, onion powder, Old Bay seasoning, and red pepper flakes. Taste and adjust seasoning with salt and pepper.
3. Fill and Bake:
Spoon about 2 tablespoons of the filling into each wonton cup. Bake for an additional 8–12 minutes until the cups are crispy and the filling is heated through.
4. Serve and Enjoy!
Let the cups cool for about 5 minutes before serving. Garnish with extra chives and serve with sweet chili sauce for dipping. Enjoy your crispy, creamy, and flavorful Vegan Crab Rangoon Wonton Cups!
Tips and FAQs
- Make-Ahead Friendly: You can prepare the hearts of palm filling a day or two ahead of time and store it in the fridge. When you’re ready to serve, bake the wonton cups, fill them, and pop them back in the oven for a quick heat-through.
- Keep the Wonton Cups Crispy: If you’re making these in advance for a party, keep the wonton cups separate from the filling until just before serving. This will prevent them from getting soggy.
- Air Frying for Extra Crispiness: You can air fry the wonton cups at 350°F for about 5–7 minutes to make them even crispier. Just be sure to check them frequently so they don’t burn.
Can I Make These Ahead of Time?
Absolutely! If you want extra crispiness, try air frying the wonton wrappers at 350°F for about 5–7 minutes before filling them.
How Do I Store Leftovers?
Store any leftover wonton cups in an airtight container in the fridge for up to 2 days. Reheat them in the oven to maintain their crispiness.
Make These Vegan Crab Rangoon Wonton Cups for Your Next Party!
Whether you’re looking for a fun appetizer or a creative spin on a takeout favorite, these Vegan Crab Rangoon Wonton Cups are a must-try. They’re easy to make, filled with plant-based ingredients, and guaranteed to impress your guests. Don’t forget to serve them with sweet chili sauce for that perfect combination of flavors!
Did you try this recipe? Share your creations on Instagram and tag me @eat_figs_not_pigs. I’d love to see how your Vegan Crab Rangoon Wonton Cups turned out!
Vegan Crab Rangoon Wonton Cups
Ingredients
- 1 14-ounce can hearts of palm, drained
- ¾ cup room temperature vegan cream cheese
- 2 tablespoons fresh minced chives plus more for garnish
- 6 cloves fresh minced garlic
- 2 teaspoons vegan Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon Old Bay seasoning
- ½ teaspoon red pepper flakes
- Kosher salt and fresh ground black pepper to taste
- 12 to 24 test half and half vegan-friendly wonton wrappers
- Sweet chili sauce for serving
Instructions
- Preheat oven to 350°F (180°C)
- Lightly spray a 12-cup cupcake tray with oil and place 2 wonton cups into each of holes, using your fingers to press down lightly to form cups.
- Bake the wonton cups until the edges of the wonton wrappers turn light brown, 8 to 10 minutes. Remove from the oven and set aside.
- Meanwhile, Place the hearts of palm in a large bowl. With a potato masher or the back of a fork, mash the hearts of palm until they resemble a crab-like consistency. Alternatively, if you find the hearts of palm too hard to mash, you can place them in a food processor and pulse until you reach a crab-like consistency.
- Add the cream cheese, garlic, chives, Worcestershire sauce, onion powder, Old Bay and red pepper flakes (if using). Mix to combine all the ingredients thoroughly. Taste and adjust seasonings, adding salt and pepper if needed.
- Spoon about 2 tablespoons of the hearts of palm mixture into each of the wonton cups and place them back into the oven for an additional 8 to 12 minutes, until heated through and crisp around the edges.
- Remove from the oven and allow the wonton cups to cool at room temperature for at least 5 minutes before removing them from the tray.
- Garnish with chives, serve with sweet chili sauce, and enjoy!
