Breastfeeding Friendly Dairy Free Crab Rangoon
Total time45 min
Prep time25 min
Cook time20 min
4.9(25)
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Learn more āIngredients
6 servings
For the filling
- 8 oz vegan cream cheese, softened
- 6 oz canned or imitation crab meat, drained and finely shredded
- 3 scallions, thinly sliced (green and light green parts only)
- 1 tsp sesame oil
- 1 tsp soy sauce
- Ā½ tsp garlic powder
- Ā¼ tsp ground black pepper
For assembling
- 24 wonton wrappers (3-inch square)
- 2 tbsp water (for sealing)
For frying
- 3 cups neutral oil (such as canola or vegetable oil), for frying
For serving
- sweet chili sauce, for serving (optional)
- soy sauce, for serving (optional)
Instructions
- 1
In a medium bowl, combine the vegan cream cheese, crab meat, scallions, sesame oil, soy sauce, garlic powder, and black pepper. Stir until evenly mixed and no large lumps of cream cheese remain.
- 2
Lay a wonton wrapper flat on a clean work surface. Place about 1 heaping teaspoon of filling in the center. Dip your finger or a pastry brush in the water and moisten all four edges of the wrapper.
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