Vegan Crab Rangoon Recipe

Prep time: 30 minutes

Cook time: 20 minutes

Serves: 4

Vegan Crab Rangoon Recipe

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.

Ingredients

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.

Recipe Notes

Tips

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!