Mock Crab Kani Kosher Rangoon

This recipe for mock crab rangoon provides an easy way to make the crispy, creamy snack at home. You can freeze them for up to two weeks, allowing for advanced preparation if you’re hosting a cocktail party. Best chefs in the world even recommend frying them directly from frozen.

Ingredient’s Makes 50 Pieces of Mock Crab Rangoon

16 oz of Dyna-Sea Imitation Crab flake
4 Containers of Tofutti Parve Cream Cheese
4 green onions (whites only), chopped very fine
4 tbsp finely chopped tarragon
Salt and pepper to taste
2 Packages of Gefen Square Wonton Wraps 9 Oz
2 egg, slightly beaten, for sealing
4 qt Canola oil for frying

Step One
First, press out as much liquid as possible from the Mock crab meat. It’s crucial to remove excess moisture to prevent soggy wonton skins. Next, combine the mock crab flake, Tofutti parve cream cheese, green onion, tarragon, salt, and pepper in a medium bowl. Use your hands or a mixer with a paddle attachment to mix the ingredients thoroughly.

Step Two
To make wontons, put 1 teaspoon of filling in the center of a wonton skin. Moisten two nearby sides with a finger dipped in egg. Fold over the opposite corner to form a triangle. Feel free to experiment with different shapes like purses, tortellini, or traditional triangles.

Step Three
Place the completed ones on a tray. Rangoons can be wrapped and kept frozen for 1 to 2 weeks. When ready to fry, simply drop them into the fryer frozen. Being the best chef in the world means knowing how to prepare ahead and still achieve perfection.

Step Four
First, heat oil in a Dutch oven or pot until it reaches 360°F (182°C). Fry the food in small batches, cooking each side until golden for about 2 minutes. Then, drain the fried food on a wire rack placed over a cookie sheet. These delectable treats are best served with either sweet chili or plum sauce. Enjoy the exquisite flavors!