To start, I just want to make sure that everyone knows these are imitation crab rangoon tacos! I keep kosher so crab is not a part of my diet but if you do eat crab, go for the real thing! But for this recipe, you will be looking at imitation crab, which is a pulverized white fish with fillers, flavors and coloring to resemble real crab. If you are avoiding fillers and artificial colors, I recommend using a sweet white fish like cod or halibut. Okay, so what is crab rangoon, you might be asking?!? It is traditionally a deep-fried wonton stuffed with cream cheese, crab meat and scallions and I’ve actually baked my own version on the blog already. Let me tell you something…if you’ve never tasted crab rangoon, you must make your own right away!! Such a fun appetizer and especially in the Jewish world, it’s a surprising dish to serve to your guests. If you’re ready to take crab rangoon to the next level, these tacos are the way to go. It’s basically a deconstructed crab rangoon dumpling packed with flavor! I even made my own super-easy whole wheat wonton wrappers but you can use pre-made wonton wrappers for this as well.
All you do is combine whole wheat flour, egg, water and a bit of salt until it forms a dough. After kneading the dough for one minute, roll it out as thin as you can get it. I told you these homemade wontons are easy!
To bake the wonton wrappers into a taco shape, drape them over a casserole dish and bake for around 10 minutes. The wonton tacos will be light and crunchy. These are definitely best served fresh but if you are planning to serve them later, I recommend warming them in a toaster so they are nice and crunchy.
To make the fillings for the tacos, just sauté the imitation (or real) crab until cooked through and separately stir together the ingredients for the cream cheese filling and ponzu sauce. Assemble and devour!
- *you can also use pre-made wonton wrappers
- 1 cup whole wheat flour
- 1 egg
- 3-4 Tbsp water
- pinch of salt
- 1 cup imitation crab meat (or real crab, if you aren’t kosher)
- 1 tsp olive oil
- ½ tsp lemon juice
- 4 oz. cream cheese, room temperature
- 1 green onion
- 1 tsp worcestershire sauce
- 1 tsp soy sauce
- 1 tsp lemon juice
- 2 Tbsp orange marmalade
- 1 Tbsp soy sauce
- 1 Tbsp rice wine vinegar
- ½ Tbsp lemon juice
- Preheat the oven to 400 degrees F and spray a casserole dish around the sides with cooking spray or rub with olive oil.
- Add the flour to a bowl and create a well in the center. Add the egg and 3 tablespoons of water to the center of the well then slowly combine the flour into the egg with a fork to whisk. When the dough begins to come together, knead with your hands for 1 minutes. If your dough isn’t coming together, add one more tablespoon of water and continue kneading.
- Sprinkle more whole wheat flour on a flat surface and roll out the dough until very thin, to around 16 inches long and 12 inches tall. Slice 4 inch squares then place a few at a time on the prepared casserole dish to shape a taco shell.
- Bake for 10-12 minutes, until the tacos are crunchy and beginning to brown. Transfer to a cooling rack and continue baking the remaining taco shells.
- *if you are using pre-made wonton wrappers, you should only need to bake them for 5 minutes.
- Heat the olive oil in a pan over medium-high heat then add the imitation (or real) crab meat. Cook for 5 minutes on each side, until browning on the skin then add the lemon juice and cook for another 30 seconds. Set the crab aside until ready to assemble the tacos.
- Combine all ingredients and whisk until light and fluffy.
- Combine all ingredients and whisk until thick and combined.
- Spread the cream cheese filling all over the inside of the taco shells. Add the warm imitation crab then top with the ponzu sauce and sprinkle with green onion. Enjoy!