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This vegan crab rangoon tastes so close to the real thing, I honestly think you could serve it without saying a word—and no one would guess it’s vegan! 🤫 A dairy-free crab rangoon alternative that’s perfect as a snack, appetizer, or party food.

Vegan Crab Rangoon Recipe

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Crab Rangoon is a popular American-Chinese appetizer—crispy, creamy, and totally addictive.

Craving a crispy, creamy snack without the dairy? This vegan crab rangoon recipe is your perfect fix!

Made with hearts of palm, colorful veggies, and a flavorful filling, this crab rangoon alternative skips the cream cheese but not the flavor.

They’re often served with sweet and sour sauce or plum sauce for dipping.

It’s a staple on many Chinese-American takeout menus.

It’s my little kitchen hack version, using simple ingredients you probably already have at home.

And let me tell you—it makes one delicious plant-based snack!

You can bake, air fry, or use the muffin tin method to get that crunchy bite everyone loves.

Whether you’re hosting a party or just want a fun snack, this dairy-free crab rangoon is a must-try!

Ingredients for Vegan Crab Rangoon

What You’ll Need

  • Hearts of Palm – shredded to mimic the texture of crab
  • Vegan Mayo – creamy base without the dairy
  • Dijon Mustard – adds a zesty kick
  • Old Bay Seasoning – gives it that signature seafood flavor
  • Green Onion – fresh and sharp
  • Red Bell Pepper – a little sweetness and crunch
  • Grated Ginger – brings brightness and depth
  • Wonton Wrappers – make sure they’re vegan
  • Neutral Oil – for brushing or frying
  • Sweet Chili Sauce - for serving

Why You’ll Love This Vegan Crab Rangoon Recipe 💗

  • 100% dairy-free crab rangoon — no cream cheese required!
  • Can be baked or air-fried — no deep fryer needed
  • Kid-friendly, party-ready, and freezer-friendly
  • A perfect crab rangoon alternative with all the flavor and crunch
  • Works as a snack, starter, or even a crab rangoon dip filling

How to Make Vegan Crab Rangoon (with Heart of Palm)

Make the Filling:

  • In a bowl, mix chopped heart of palm, vegan mayo, Dijon mustard, Old Bay seasoning, green onion, red bell pepper, and ginger. Stir until well combined. Taste and adjust seasoning if needed.

Assemble the Wontons:

  • Place about 1 tsp of filling in the center of each wonton wrapper.
  • Wet the edges with water, then fold into a triangle (or pinch into a star shape) and seal tightly to avoid leaks.

Cook:

  • Fried: Heat oil (about 350°F) in a pan and fry wontons until golden, about 2–3 minutes per side.
  • Air-fried: Spray lightly with oil and air fry at 375°F for 6–8 minutes, flipping halfway.
  • Baked: Brush with oil and bake at 400°F for about 10–12 minutes, or until crispy.

Serve:

Best served hot with sweet chili sauce, plum sauce, 3 Minute-Dumpling Sauce or Spicy Yogurt Dip for dipping!

What to Serve With

Looking for the perfect sides to round out your meal? Here are some tasty ideas:

🥗 Starter: Thai Spring Rolls

🥩 Main Course: Teriyaki Chicken or Pad Thai

🍛 Side Dish: Cucumber Salad or Sticky Rice

🍰 Dessert: Mango Sticky Rice or Thai Coconut Balls (Khanom Tom)

Vegan Crab Rangoon with Heart of Palm

If you’ve ever loved crispy fried crab rangoon, you have to try this vegan crab rangoon recipe I’ve been working on.

It’s made with hearts of palm instead of crab—and you won’t believe how much it mimics the real thing!

Seriously, these vegan crab rangoons are crunchy, creamy, and totally satisfying.

I know a lot of classic crab rangoon recipes use cream cheese, but not this one!

My version is a vegan crab rangoon with hearts of palm without cream cheese—it’s totally dairy-free, so it’s lighter and easier to digest. And yes, it’s still creamy and full of flavor!

💡 Pro tip: You can either bake them or make a vegan crab rangoon hearts of palm air fryer version for that golden crunch without deep frying. I’ve tried both, and honestly—they’re amazing either way.

Skip the takeout. You can make them fresh at home—and healthier too!

These are the vegan crab rangoon hearts of palm healthy version you’ve been looking for.

Heart of Palm Crab Rangoon – Vegan Appetizer Perfection

Oh, and if you’re into vegan rangoon variations or want a good vegetarian crab rangoon to share with friends who don’t eat meat, this one’s a total crowd-pleaser.


Whether you bake them in a muffin tin or go for the crispy vegan crab rangoon deep fry method, you’re in for a mouth-watering snack that’s totally plant-based and 100% delicious.

These crunchy little wontons are perfect for parties, snacking, or whenever you’re craving something fun and flavorful.

If you’re a fan of vegan crab cakes with hearts of palm, you’re going to love this twist. 

Don’t miss my Vegetarian Samosa, Thai Crispy Spring Rolls, or Vegetable Dumplings with Rice Paper—they’re all total crowd-pleasers!

So let’s get cooking and make the best vegan crab rangoon with heart of palm together!

FAQs

Absolutely! This recipe uses vegan mayo instead of cream cheese, so it’s fully dairy-free.

Shredded hearts of palm or jackfruit are a fantastic swap! They mimic the texture of crab while staying vegan.

Yes! You can freeze the shaped, unbaked rangoon and air fry or bake straight from frozen.

Try sweet chili sauce, spicy vegan mayo, or turn the filling into a warm crab rangoon dip served with crackers.

This vegan crab rangoon recipe is the crunchy, creamy comfort food you didn’t know you needed.

I’m so excited that we can finally enjoy this classic as a dairy-free, vegan-friendly appetizer.

I hope you love these crispy, creamy bites as much as I do 💕

If you give them a try, tag me or leave a comment—I’d love to hear what you think!

Vegan Crab Rangoon Recipe

Vegan Crab Rangoon Recipe

Prep time

30 minutes

Cook time

20 minutes

Serves

4

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Ingredients

US Metric
Calories: 7805kcal Total Fat: 669g Protein: 74g Carbs: 394g Sodium: 5580mg

Steps

  • How to Make the Vegan Crab Rangoon Filling:

    1. Rinse and drain the hearts of palm then pat dry with a paper towel.

      A hand presses paper towels over sliced hearts of palm on a plate to absorb moisture

    2. Add the rinsed hearts of palm to your food processor. Pulse a few times until the texture resembles flaky crab meat. Don’t over-process—it should be slightly chunky, not mushy. Or you can chop them.

      Sliced hearts of palm are being poured from a gray-blue plate into a food processor bowl with sharp blades.

    3. In the mixing bowl- add vegan mayo, Dijon mustard, old Bay seasoning, finely chopped green onion, finely diced red bell pepper, grated ginger and lemon juice.

      A glass mixing bowl filled with finely chopped hearts of palm sits on a marble countertop, with a black spatula resting inside.
      A hand is holding a bowl of vegan mayo above the mixing bowl.
      A hand is holding a bowl of dijon mustard above the mixing bowl.
      A hand is holding a bowl of old bay seasoning above the mixing bowl.
      A hand is holding a bowl of grated ginger above the mixing bowl.
      A hand is holding a bowl of chopped red bell pepper above the mixing bowl.
      A hand is holding a bowl of lemon juice above the mixing bowl.
      A hand is holding a bowl of chopped green onion above the mixing bowl.

    4. Mix everything well, the texture should still be flaky, not creamy. Taste your filling and add more Old Bay, mustard, salt, or lemon juice if desired. Then chill for 5 minutes if you’d like it to firm up before spooning into wrappers.

      A mixing bowl with mixed heart of palm and seasoning.

    5. Place about 1 tsp of filling in the center of each wonton wrapper. Wet the edges with water, then fold into a triangle (or pinch into a star shape) and seal tightly to avoid leaks.

      A hand is holding wonton wrapper with the filling.
      A hand is holding wonton wrapper with the filling and wet the edge of wonton wrapper.
      Two hands are folding the wonton into triangle shape.
      Two hands assemble the edges of wonton.
      Two hands are sealing the wonton.
      A hand is holding a finished folding wonton.
      A wooden tray with uncooked vegan crab rangoon.

    6. Heat oil (about 350°F) in a pan and fry wontons until golden, about 2–3 minutes per side.

      Deep fried vegan crab rangoons.

    7. If you want to bake them, Preheat oven to 375°F (190°C). ayer 2 wonton wrappers in each muffin tin cup, crossing them to form a star shape. Lightly brush with oil and bake for 5 minutes to crisp up the cups. Press down gently to shape using your fingers or a short glass. Spoon filling into each cup, then bake another 7 minutes until golden.

      A hand is brushing oil on a muffin tray.
      A hand is holding two wonton wrappers above the muffin tray.
      Placed wonton wrappers into muffin tray.
      Six wonton cups in a muffin tray.
      Baked six wonton cup in muffin tray.
      Six wonton cups with filling in a muffin tray.
      Baking wonton cups with filling in the oven.

Nutritional info

% of daily value
protein: 74g
149%
fat: 669g
1029%
carbs: 394g
131%
fiber: 23g
91%
saturatedFat: 51g
253%
sugar: 1g
sodium: 5580mg
233%
cholesterol: 58mg
19%

Calorie Breakdown

Protein

294 cal

Fat

5953 cal

Carbs

1558 cal

Tips

  • Don’t overfill the wrappers or they may burst during cooking.
  • Use a food processor to shred the hearts of palm for a flaky, crab-like texture.
  • Want a deeper “sea” flavor? Add a crushed nori.

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Tagged as:
Air Fryer Appetizer Budget-friendly Comfort Food Egg-free Fried Fusion Healthy Kid-friendly Street Food Vegan