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
Servings: 7 people
- 1 Tablespoon neutral high heat oil I used organic canola oil
- 5 Gardein crabless cakes
- 8 ounces non-dairy cream cheese I used Go Veggie plain cream cheese
- 1 teaspoon lemon juice
- 1/2 teaspoon non-dairy milk
- 3 green onions white and green parts chopped small, divided
- 15 mini filo shells I used Athens brand
- Pinch salt
- Optional: Serve with dipping sauce of your choice like sweet & sour or sweet chili sauce.
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.
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