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Vegan Crab Rangoon

The BEST Vegan Crab Rangoon Recipe

Author Chef Summer Storm - garden grub
These vegan crab rangoon are easy, quick to make, and taste very similar to the real thing!
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer
Cuisine American, Chinese
Servings 8 rangoons



  • 2 Gardein mini crab cakes, cooked and chopped into small pieces (You can always substitute 1/4 cup of your favorite vegan crab cake mixture instead of those crab cakes.)
  • 1/2 cup vegan cream cheese
  • 2 tsp organic cane sugar
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/2 tsp soy sauce
  • 1/2 tsp sesame oil



  • Add all ingredients to a small mixing bowl and stir until evenly combined.

How to Fill the Won Tons

  • Place a heavy tablespoon of the filling in the center of a won ton wrap.
  • With your finger, lightly wet all four edges of the wrap with water.
  • To seal the won ton, bring the top and the bottom corners of the wrap above the filling and pinch them together. Then, bring the left corner into the top corner you just sealed, seal it into them, and seal the left two edges shut. Repeat with the right side. Ensure the rangoon is sealed extremely well; otherwise, the filling will escape while the rangoon is deep-frying! *Please view my TikTok above the recipe if this is confusing!

How to Cook the Rangoon

  • Preheat your pot or deep fryer of oil to 350 degrees Fahrenheit.
  • Once the oil is at 350 degrees, gently place 4 wontons in the oil and cook for 3 minutes, flipping them over halfway through.
  • Remove the crab rangoon with a slotted metal spoon or a pair of tongs and place them on a wire rack to allow the excess oil to drip off.
  • Serve with your favorite sweet and sour sauce or sweet chili sauce for dipping!
Keyword crab rangoon, crab rangoon recipe, vegan crab rangoon, vegan crab rangoons, vegan cream cheese rangoon, vegan rangoon
Tried this recipe?Let me know how it was!