My partner is not vegan but vegetarian with vegan tendencies, lol. He adores crab rangoon and I would love to eat it but as a vegan that's a no-go. I had been curious about the Match Meats crab and I think this seriously means that I have to buy it now! I will tell you how it turns out!
Baked Crab Rangoon
Baked Crab Rangoon
Prep Time: 5 minutes
Cook Time: 8-12 minutes
Ingredients (for filling):
* 8 oz. vegan cream cheese*
* 8 oz. vegan crab meat*
* 1/2 cup vegan sour cream*
* 1 tsp sugar*
* 1/2 tsp vegan Worcestershire sauce*
* 2 tsp soy sauce
* 1 green onion, sliced thin
* 1 clove garlic, minced
* 1 tsp ginger, minced
* black pepper, to taste
Ingredients (for crab rangoon):
* 1/2 package wonton wrappers*
* water, to bind wontons
* melted soy butter, to top*
* non-stick oil, for baking trays
Recipe:
1. Mix together all the filling ingredients in a medium sized bowl.
2. Pre-heat oven to 425 degrees.
3. Begin building crab rangoon by putting 1 - 1 1/2 tsp of filling in the center of the wonton wrapper. Seal with water.
4. Spray baking trays with non-stick oil and put wontons on there. Brush melted butter on the tops of each crab rangoon.
5. Take out of the oven when golden brown. Wait to serve until warm to touch.
Note: For cream cheese, I used Tofutti cream cheese as well as Tofutti sour cream. For vegan crab meat, I used Match Meats which you can order online. Make sure your sugar is vegan! Same goes with Worcestershire sauce and the wonton wrappers. The soy butter I used is Earth Balance.
Prep Time: 5 minutes
Cook Time: 8-12 minutes
Ingredients (for filling):
* 8 oz. vegan cream cheese*
* 8 oz. vegan crab meat*
* 1/2 cup vegan sour cream*
* 1 tsp sugar*
* 1/2 tsp vegan Worcestershire sauce*
* 2 tsp soy sauce
* 1 green onion, sliced thin
* 1 clove garlic, minced
* 1 tsp ginger, minced
* black pepper, to taste
Ingredients (for crab rangoon):
* 1/2 package wonton wrappers*
* water, to bind wontons
* melted soy butter, to top*
* non-stick oil, for baking trays
Recipe:
1. Mix together all the filling ingredients in a medium sized bowl.
2. Pre-heat oven to 425 degrees.
3. Begin building crab rangoon by putting 1 - 1 1/2 tsp of filling in the center of the wonton wrapper. Seal with water.
4. Spray baking trays with non-stick oil and put wontons on there. Brush melted butter on the tops of each crab rangoon.
5. Take out of the oven when golden brown. Wait to serve until warm to touch.
Note: For cream cheese, I used Tofutti cream cheese as well as Tofutti sour cream. For vegan crab meat, I used Match Meats which you can order online. Make sure your sugar is vegan! Same goes with Worcestershire sauce and the wonton wrappers. The soy butter I used is Earth Balance.
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