Spicy Avocado Crab Rangoon

🕒 Prep: 15 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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If you love a little heat and a lot of flavor, these Spicy Avocado Crab Rangoons are your new best friend. Combining creamy avocado and crab with a kick of sriracha, they're perfect for impressing guests or indulging yourself.

Ingredients for Spicy Avocado Crab Rangoon

The cream cheese provides a rich, creamy base that complements the seafood flavor without overpowering it. Lump crab meat brings a touch of sweetness and a firmer texture. Avocado adds creaminess and a fresh twist, balancing the heat. Sriracha sauce is the key to that spicy kick, perfectly balancing with the mildness of the crab and avocado. Garlic powder and onion powder enhance the overall depth of flavor without adding bulk. Green onions add a fresh, mild bite that complements the rich filling. Finally, a splash of soy sauce adds a subtle umami note that brings everything together.

Tips & Tricks

  • Make sure the cream cheese is fully softened to ensure a smooth filling.
  • Test one wonton to get the hang of sealing and frying before doing a full batch.
  • Use a thermometer to maintain the oil temperature for even frying.
  • Can’t find lump crab meat? Imitation crab works in a pinch, though the flavor will differ slightly.

Serving Suggestions

These spicy avocado crab rangoons are a hit at parties but also pair well with a light Asian salad for a lunch. Consider serving with a side of tangy cucumber salad or a simple miso soup to balance the richness.

Frequently Asked Questions

Can I bake these instead of frying?
Yes, you can bake them at 400°F for about 12-15 minutes or until golden brown, flipping halfway through.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to two days. Reheat in the oven to maintain crispiness.
Can I make the filling ahead of time?
Absolutely! You can prepare the filling a day in advance and store it in the fridge until you’re ready to assemble the rangoons.

Spicy Avocado Crab Rangoon Recipe Walkthrough

Start by gathering all your ingredients. In a mixing bowl, combine the softened cream cheese, lump crab meat, mashed avocado, sriracha sauce, garlic powder, onion powder, chopped green onions, and soy sauce. Mix well until you have a smooth, cohesive filling.

Next, lay out your wonton wrappers on a clean surface. Place about a teaspoon of the filling in the center of each wrapper. Don’t overstuff them, as it’ll make sealing and frying tricky.

Moisten the edges of each wrapper with a bit of water. This acts as glue. Fold them into triangles, pressing firmly to seal the edges so the filling doesn’t escape during frying.

Heat oil in a deep fryer or a heavy skillet to 350°F. Carefully fry the wontons in batches, ensuring you don’t overcrowd the pan. Fry them for 2-3 minutes or until they turn golden brown and crispy. Keep an eye on them to avoid overcooking.

Remove the rangoons and let them drain on paper towels to get rid of any excess oil. Serve them warm with additional sriracha sauce or soy sauce for dipping.

Why You'll Love This Recipe

  • Perfect blend of creamy, spicy, and savory flavors.
  • Quick and easy to prepare, making it great for both parties and weeknight dinners.
  • A unique twist on traditional crab rangoons that will surprise and delight your taste buds.

Ingredients

8 oz cream cheese, softened
8 oz lump crab meat
1 avocado, mashed
2 tbsp sriracha sauce
1 tsp garlic powder
1 tsp onion powder
1/4 cup green onions, chopped
1 tbsp soy sauce
1 pack wonton wrappers
Oil for frying

Step-by-step Instructions

1. In a bowl, mix softened cream cheese, crab meat, mashed avocado, sriracha sauce, garlic powder, onion powder, green onions, and soy sauce until well combined.
2. Lay out wonton wrappers and place a teaspoon of the filling in the center of each wrapper.
3. Moisten the edges of the wrappers with water and fold them into triangles, pressing to seal the edges tightly.
4. Heat oil in a deep fryer or skillet to 350°F.
5. Fry the wontons in batches for about 2-3 minutes or until golden brown and crispy.
6. Remove and drain on paper towels.
7. Serve warm with additional sriracha sauce or soy sauce for dipping.

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