Filo cups filled with non-dairy cream cheese and vegan crab cakes.
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5 from 5 votes

Vegan crab rangoon

These crab rangoon appetizers look surprisingly fancy for something that’s so easy to put together! They would be great for a dinner party, game night, or watching the big game if you’re into that sort of thing. Makes 15 vegan crab rangoon.
Prep Time10 mins
Cook Time26 mins
Total Time36 mins
Course: Appetizer
Cuisine: Asian, Vegan
Keyword: finger food, party food, starter
Servings: 7 people
Calories: 159kcal
Author: Cadry Nelson



  • Preheat oven to 350 degrees.
  • Bring a skillet to a medium-high heat with oil. Add frozen crabless cakes to skillet and brown on each side for 6 to 7 minutes. Remove them from the skillet and chop them very small. Return them to the skillet and continue browning for a few minutes more. Once the pieces are nicely browned, remove from heat, and set aside.
  • In a medium-sized bowl, combine non-dairy cream cheese, lemon juice, and non-dairy milk until light and whippy. Stir in 2 Tablespoons of green onions and 1/4 cup of the chopped crabless cakes.
  • Line the filo shells across a parchment paper covered baking sheet. Put a heaping teaspoon of cream cheese mixture into each shell. Then top the filled shells with the remaining crabless cake pieces and a pinch of salt.
  • Bake the filled shells for 10 minutes.
  • Remove from oven, transfer to a serving platter, garnish with the remaining green onions, and serve with dipping sauce of your choice.


*Miyoko's cream cheese is my favorite. Kite Hill, Trader Joe's, and Go Veggie are also fine options.
Depending on how generously you fill your filo cups, you may have extra cream cheese mixture left over. There are 15 filo cups in a package. But if you have a second package with more filo cups, you can fill more of them. (The way I fill them, I usually have enough cream cheese mixture for about 5 additional mini cups.)
How to reheat: If you have any leftovers, vegan crab rangoon keep well if you put them in a single layer in a covered container and freeze them. (The filo cups soften too much in the refrigerator.) Then when you’re ready to eat them, move them directly to a parchment paper covered baking sheet and pop them in a preheated 350 degree oven for 15 minutes.


Calories: 159kcal | Carbohydrates: 9g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Sodium: 189mg | Potassium: 14mg | Fiber: 2g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 1.2mg | Calcium: 25mg | Iron: 0.6mg