Crab rangoon is a popular Chinese-American appetizer that typically consists of wonton wrappers filled with a mixture of crab and cream cheese. However, if you follow a vegan or vegetarian diet, or have a shellfish allergy, you may be wondering what you can use instead of crab in this classic dish.
The good news is there are many tasty meatless alternatives that can be used to make vegan crab rangoon! With a few simple ingredient swaps, you can enjoy this appetizer while sticking to your dietary preferences.
7 Plant-Based Substitutes for Crab in Crab Rangoon
1. Firm Tofu
Tofu is a versatile ingredient that can be used in either sweet or savory dishes. When drained and crumbled, it makes an excellent substitute for crab meat in crab rangoon. The texture is similar, making it perfect for this appetizer.
To prepare it, drain and press the excess water out of a block of extra firm tofu. Then crumble it into small pieces to resemble crab meat. You can also grate it on a box grater for a stringier texture. Add seasonings like onion powder, garlic, salt, and pepper to boost the flavor.
2. Jackfruit
Jackfruit is growing in popularity as a meat alternative due to its fleshy texture when unripe. When shredded, it can mimic the flaky texture of crab meat. Make sure to use unripe, green jackfruit canned in water, and rinse it well before use. Squeeze out the excess moisture before adding it to the filling. Season it with Old Bay or seafood seasoning for a crab-like flavor.
3. Heart of Palm
The inner core of palm plants can be shredded into stringy pieces that work perfectly in place of crab. Make sure to rinse and dice it into small pieces. Heart of palm has a very mild flavor, so be sure to season it well. Add chopped bell pepper for extra texture and flavor.
4. Mushrooms
Mushrooms are naturally hearty and meaty, making them a smart choice for vegan crab rangoon. Finely chop or shred white button, cremini or shiitake mushrooms before adding them to the filling. To intensify the flavor, try sautéing them first with garlic, salt, pepper and Worcestershire sauce.
5. Carrots
Shredded or finely grated raw carrots can lend both texture and sweetness to balance the creaminess of the filling. Their mild flavor allows them to soak up the seasonings for a crab-like taste. For added complexity, include both purple and orange shredded carrots.
6. Artichoke Hearts
Marinated artichoke hearts offer the briny flavor associated with crab and seafood Chop and mix them into the filling for a unique twist Their soft yet fibrous texture mimics crab perfectly. Season them with Old Bay or seafood seasoning for an authentic taste.
7. Vegan “Crab” Meat
For the easiest and most direct substitute, use store-bought vegan “crab” meat made from hearts of palm or jackfruit. Brands like Sophie’s Kitchen and Loma Linda offer pre-flavored, ready to eat products that can be added straight to the filling. Look for them in the refrigerated or freezer sections of natural grocers and well-stocked supermarkets.
Tips for Making the Best Vegan Crab Rangoon
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Drain and press extra firm tofu well to remove excess moisture for the filling.
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Season the plant-based crab substitutes generously with Old Bay, garlic powder, onion powder, salt, pepper and Worcestershire sauce.
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For extra flavor, sauté mushrooms, jackfruit or heart of palm before adding to the filling.
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Mix in some chopped bell pepper, celery or carrot for texture and freshness
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Use vegan cream cheese or soft tofu blended with seasonings in place of dairy cream cheese.
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Chill the filled wontons in the fridge or freezer for at least 30 minutes before frying or baking.
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Fry or bake the crab rangoon in small batches until the wonton wrappers are golden brown and crispy.
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Enjoy immediately with your favorite dipping sauces like sweet chili sauce, duck sauce or vegan mayonnaise.
With a variety of plant-based ingredients to choose from, there’s no need to miss out on these crispy, crave-worthy appetizers. Experiment with different substitutes to create your own signature vegan crab rangoon that even seafood lovers will enjoy.
Ingredients to make Vegan Crab Rangoons
- Firm tofu and carrots are grated to be the “crab” substitute for these rangoons! Hearts of palm are also a great substitute too
- Spring onions/scallions give a pop of colour and taste! You can also add onion powder but I prefer additional spring onions
- Garlic makes everything better right?? If youre not a huge garlic fan, reduce to 1 clove. You can use garlic powder if you prefer
- Ginger, I havent noted an amount as its an ingredient you either love or hate. I love it, so I add quite a lot
- Worcestershire sauce is traditionally used. Just ensure you purchase a vegan brand if you are vegan as it usually contains anchovies
- Soy sauce is added for extra flavour. I always prefer using the sodium-reduced brandsSesame oil gives a lovely nuttiness
- Sugar is added for a little sweetness, especially as imitation crab in standard crab rangoons is quite sweet. Ive used Coconut Sugar but you can use your preferred sugar
- Vegan cream cheese is added for the creaminess. Its on the plain side which is why the remaining ingredients are important to bring a pop of flavour in every bite! You can also make vegetarian crab rangoons by using regular cream cheese instead
- Wonton wrappers are used to wrap the filling. if you are vegan, ensure you purchase vegan wonton wrappers, as they can sometimes include eggs
How to make Vegan Crab Rangoon
Time needed: 30 minutes
- Prepare ingredients Leave cream cheese to soften at room temperature and press tofu to remove excess water Grate tofu and carrots with a box grater and place in a large mixing bowl
- Create mixture Grate tofu and carrots with a box grater and place in a large bowl To the same bowl, add chopped spring onions and grate in the garlic and ginger to taste. Add all sauces, sesame oil, sugar, cream cheese with a pinch of salt to taste and stir together using a disposable glove or a spoon
- Fold the crab rangoons Scoop a spoon of the mixture into the centre of a wonton wrapper. Dip your finger in water and dab all edges of the wrapper To fold bring two opposite corners together to form a triangle and seal the edges with your fingers. Bring each remaining corner to the middle and seal sides together again to create a little pocket Repeat the above with the remaining mixture until all crab rangoon’s are wrapped
- Time to cook Preheat Air Fryer to 180°C/350°F Spray the bottom of the air fryer with oil. Place rangoons in the air fryer so theyre not touching and generously spray with oil along the top and sides. Cook for 10-12 minutes until they’re golden brown Enjoy by dipping in sweet chilli, sirracha or your favourite sauce
The *BEST* Crab Cheese Wonton AKA Crab Cheese Rangoon Recipe! *MUST TRY*
FAQ
What can I use instead of crab?
However, if you want a texture closer to crab meat, you could try hearts of palm (jackfruit might be a next option). Look for them in Asian or International grocery stores (they should be cheap, so if they’re too expensive, don’t bother).
What is crab rangoon filling made of?
Preparation. The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper.
Do rangoons always have crab?
Ingredients in Crab Rangoon
Both Chinese and Thai restaurants usually have some version that includes crab (real or imitation), while others do not.
Is there imitation crab in crab rangoon?
For the filling, you’ll need cream cheese and some imitation crab meat, though Ryu notes that you could use real crab meat. You will also need scallions, Worcestershire sauce, garlic, and sugar. You’re then going to need some wonton wrappers to encase the filling, as well as a quart of oil in which to fry the wontons.