The Best Vegetarian Lasagna

Full of flavor and hearty veggies, this truly is the Best Vegetarian Lasagna! Smothered in tender pasta, exquisite sauce and melty cheese this Lasagna is going to hit the spot! And I promise you won’t miss the meat!

This is such an amazing dish, I love to pair it with my Best Homemade Easy Cheesy Garlic Bread and some Greek Salad (with the Best Dressing). For me Italian dinners need a bit of chocolate afterwards so whip up this Easy Chocolate Pudding Pie for the perfect finish to a meal restaurant worthy!

Vegetarian Lasagna Recipe

Lasagna is such a comfort food and what a better way to eat your veggies than as a comfort food. This is the perfect way to sneak in those veggies without anyone even knowing. The meatiness of the mushrooms especially makes it seem like there is meat in there. It’ll be our little secret. As your family and friends lick their plates clean and ask for more you can smile knowing they are getting in their veggies! You are going to love this recipe. It does take a bit of time to prep but once it comes together it’s ready in no time. Plan for it on a busy weekend or meatless Monday. It’ll become a family favorite in no time.

With the veggies, sauce and cheese you’ll end up with the most wonderfully robust flavored dish. I couldn’t believe how much flavor there was! There was zing, meatiness, savory, and creaminess. All combined together for this explosion of lusciousness in my mouth. This makes a large 9×13 which will give you leftovers for another meal, or lunches for the week. Either way you will look forward to eating this again and again. You won’t be able to get enough of tender veggies, perfectly cooked noodles, creamy cheese and savory sauce! It’s just so heavenly! Make it tonight!

Ingredients for Italian Vegetarian Lasagna

Yes, there are a few ingredients in this, but trust me it’s worth it! The combination of veggies, seasonings and cheese make for an absolutely marvelous dish you’ll want to make again and again. Everything can be found at your local grocery store, so no special trips to a specialty store. Plan this into your weekend meals, leftovers are even better!

• Oil: Just enough for sautéing the veggies.
• Zucchini: small chopped
• Mushrooms: Chopped
• Carrots: Chopped
• Onion: Chopped
• Spinach: Fresh works best in this recipe
• Crushed Tomatoes: 1 large 28 oz cans or two 14 oz cans
• Tomato Sauce: 2 of the smaller cans or 1 large 12 oz.
• Tomato Paste: This will intensify the tomato flavor without adding more liquid.
• Italian Seasoning:The best combination of spices for lasagna.
• Sugar: This helps balance the acidity in the tomatoes.
• Salt and Pepper: Just to taste
• Fresh Basil: Chop it finely.
• Lasagna Noodles: You’ll pre-cook the noodles but don’t over cook them.
• Ricotta Cheese: This is a staple in lasagna fillings.
• Parmesan Cheese: Adds a nice salty tang.
• Egg: You’ll mix this with the ricotta.
• Mozzarella Cheese Shredded:  Use freshly shredded cheese so it doesn’t have the caking agents on it. This prevents the cheese from melting nicely.

How to Make Vegetarian Lasagna Step by Step

This takes a little bit of prep work, but again, it’s totally worth it. It comes together nicely and the flavor is so rich and divine, you won’t miss the meat. Use a non stick skillet so that you don’t have to add more liquid. You don’t want it watery. Drain your veggies before you add the tomatoes if you think it’s too watery.

1. Sauté: In a large skillet over medium high heat add the olive oil. Add in the zucchini, mushrooms, carrots and onion and sauté until tender. Add in the spinach and continue to cook until it starts to wilt.
2. Simmer: Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar and basil. Let simmer on low heat.
3. Cook:  In a large pot bring water to a boil. Add the lasagna noodles and cook 8-10 min or till al dente. Drain and rinse in cold water.
4. Stir:  In a medium bowl combine the ricotta cheese, parmesan and egg. Mix till incorporated.
5. Preheat: Preheat oven to 375 degrees and spray a 9×13 pan with non stick spray and set aside.
6. Layer: To make the lasagna start by spreading 1 cup of the vegetable sauce on the bottom. Arrange the noodles in a single layer over the sauce. Spread 1/2 cup of the ricotta cheese, on top of the noodles followed by shredded mozzarella cheese. Repeat the layers and top with cheese.
7. Bake: Cover with aluminum foil and bake for 20 min. Remove the foil and bake and additional 20-25 min or until it is heated throughout and cheese is bubbly. Let it cool for 10 min before serving.

Tips for Making Easy Vegetarian Lasagna

This isn’t a hard recipe but a few tips will make it perfectly perfect every time!

• Noodles: This recipe calls for baking your own noodles first. Keep them al dente, and error on the side of under cooking them. This way the noodles can absorb any liquid that comes from the sauce.
• Veggies:  I used veggies we like in our lasagna but you can substitute for veggies you like. Eggplant, squash, broccoli are all good choices.
• Drain:  I like to drain any of the extra liquid that comes from sautéing the veggies. You don’t any extra liquid in your sauce or it will become soggy.
• Simmer: Simmer without the lid on so that extra liquid can evaporate.
• Ricotta: Adding the egg to the ricotta helps it bind to the noodles so it doesn’t ooze from the lasagna. You can substitute small curd cottage cheese for the ricotta for hit of protein and creaminess.

Why Healthy Vegetarian Lasagna?

We are always being told that we don’t get enough vegetables in our diet. It can be hard, I get it. That’s why I love recipes like this that don’t sacrifice on flavor and give me more veggies too. Recipes like Cajun Shrimp and Sausage Vegetable Skillet, Easy Vegetable Stir Fry or Healthy and Easy Vegetable Detox Soup. Perfect for after the holidays when we need a reset in our diets. It’s no secret vegetables are high in vitamins, minerals and fiber. All of which can help protect our bodies from diseases, cancer, and maintain overall health. With such a wide variety of textures and flavors it’s easy to create exciting dishes and ways to serve them. Try to incorporate more veggies in your diet for overall good health, as you eat more, you’ll feel better inside and out. Start by having a plate of cut up veggies with some Ranch Dip in the fridge to snack on. Make more recipes with veggies in them like this One Pan Crispy Parmesan Garlic Chicken and Vegetables.Every little bit helps. And this Lasagna is another amazing way to get those veggies.

Freezing and Storing Vegetable Lasagna

• Freeze: This recipe freezes so well. Freeze before cooking or after. Double the recipe and make one to eat and one to freeze for another day. If you freeze it after baking allow to cool completely before freezing. Cover tightly, or transfer individual portions in freezer safe containers. Freeze for up to 3 months. If you freeze before baking, again cover tightly or transfer in individual portions to freezer safe containers and freeze up to 3-4 months.
• Storing: Lasagna is almost better the next day and this is no exception. Store leftovers tightly wrapped in the fridge for up to 5 days.
• Reheat: To cook unbaked lasagna from frozen, bake at 375 degrees and add on an extra 20-30 minutes. To reheat from frozen place in the oven at 375, it’ll take about 30-40 min to heat through. For leftovers they can be reheated in the microwave or oven.

More Lasagna Loving Recipes

Lasagna is a comfort food. It’s cheesy, it’s got noodles and it has intense, rich, amazing flavors. There are so many different ways to make lasagna too. You could make a different recipe every night of the week and not eat the exact same thing twice. Try them all and decide on your favorite!

• The Best Lasagna Recipe Ever
• Zucchini Lasagna
• Lasagna Soup
• Texas Lasagna
• Lasagna Roll Ups

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Vegetarian Lasagna

Full of flavor and hearty veggies, this truly is the Best Vegetarian Lasagna! Smothered in tender pasta, exquisite sauce and melty cheese this Lasagna is going to hit the spot! And I promise you won't miss the meat!

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword vegetarian lasagna

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12 Slices of Lasagna

Calories 272kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon olive oil
• 1 small zucchini chopped
• 1 cup mushrooms chopped
• 2 large carrots chopped
• 1 small onion chopped
• 2 cups spinach
• 1 28 ounce can crushed tomatoes
• 2 6.5 ounce can tomato sauce
• 1 6 ounce can tomato paste
• 2 Tablespoons Italian Seasoning
• 1/4 cup sugar
• salt and pepper to taste
• 1 tablespoon fresh basil chopped
• 12 lasagna noodles
• 16 ounce ricotta cheese
• 1/2 cup parmesan finely grated
• 1 large egg
• 2 cups mozzarella cheese shredded

Instructions

• In a large skillet over medium high heat add the olive oil. Add in the zucchini, mushrooms, carrots and onion and sauté until tender. Add in the spinach and continue to cook until it starts to wilt.
• Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
• In a large pot, bring the water to a boil. Add the lasagna noodles and cook for 8-10 minutes. Drain and rinse in cold water.
• In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated.
• Preheat oven to 375 degrees and spray a 9x13 inch pan with non stick spray and set aside.
• To make the lasagna start by spreading 1 cup of the vegetable sauce on the bottom. Arrange the noodles in a single layer over the sauce. Spread 1/2 cup of the ricotta cheese, on top of the noodles followed by shredded mozzarella cheese. Repeat the layers and top with cheese.
• Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake and additional 20-25 minutes or until it is heated throughout and cheese is bubbly. Let it cool for 10 minutes before serving.

Nutrition

Calories: 272kcal | Carbohydrates: 30g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 172mg | Potassium: 258mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2833IU | Vitamin C: 4mg | Calcium: 206mg | Iron: 1mg

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Amazing Rotel Dip

This amazing Rotel Dip is the easiest and most delectable dip for any occasion! Perfectly spiced hamburger, creamy cheese and full flavored Rotel tomatoes combine in this quick appetizer, everyone will love.

Everyone loves a fabulous dip, there’s just something about taking crackers, veggies, or chips and dipping them into something delicious. For more dips try Insanely Delicious Hot Crab Dip, Loaded Creamy Ranch Dip or 5 Minute Million Dollar Dip for your next gathering.

Incredible Rotel Dip Recipe

This dip couldn’t be any easier or faster. When you need a fast dip, with tons of flavor this is the winner. Chock full of flavor, it isn’t overly spicy. Rotel is simply canned tomatoes with green chilies, which adds just a touch of spice.  I use taco seasoning to create more of that Mexican flare, but it doesn’t over power it. This makes it perfect for everyone. For those who don’t like a lot of spice, it’s ideal. But for those who want tons of flavor, they have it. It’s a total winner. And the fact that it’s so easy to make, means you can whip this up whenever you need to.

Make this when you have company coming unexpectedly. Use it when you need a good snack for the game. Whip it up when you need a party dish in a pinch. Make it when you need a midnight snack that’s hearty and savory. This is an instant favorite. Everyone loves this dip. It’s creamy, it’s hearty, it’s cheesy and superbly spiced. Make this dip tonight!

Ingredients for Velveeta Rotel Dip

With only 4 ingredients this couldn’t be more easy! All the ingredients can be found at your local grocery store. There are lots of ways to vary it too. Seriously put it into your appetizer rotation.

• Hamburger: Lean ground beef.
• Taco Seasoning: I love my homemade Taco Seasoning, but you can also use store bought.
• Rotel Tomatoes: This is diced canned tomatoes with green chilies. Do not drain.
• Velveeta Cheese: Processed cheese cubed.

Making Rotel Dip with Ground Beef

This dip is made all in the same pot, which makes it easy to make and easy to clean up. You have to love that. It’s quick too. Done in no time and served warm, you’ll be the hero of appetizers.

1. Crumble: In a medium sized skillet gook the ground beef, crumbling as it cooks. Cook till no longer pink. Drain the excess grease.
2. Add:  Add in the taco seasoning, tomatoes, and cheese. Stir till melted. Remember not to drain the tomatoes, you’ll want the juices to help keep it the right consistency.
3. Serve: Pour dip into desired serving dish and serve warm.

How to Make Crockpot Rotel Dip

This is simple to make in the slow cooker! This dip is best served warm, otherwise as it cools it can thicken and be harder to eat. So even if you make it on the stove top, serving it in a crock pot to keep warm during the party or such is great idea. If it does harden simply reheat on the stove top or microwave. To make cheese dip in the Slow Cooker first brown, crumble and drain the meat in a pan on the stove top. Add it to the slow cooker. Then add the rest of the ingredients and turn on low for 2-3 hours, until everything is melted and smooth. Serve immediately or keep warm in the slow cooker. It is simple!

Tips and Variations for Rotel Cheese Dip

I love this dip because it’s so versatile. You can vary it to your liking, and do so without adding tons of other ingredients. Make this dip your favorite by adding and subtracting to your hearts desire.

• Meat: Use ground turkey, or chicken instead. Spice it up with chorizo. Make it vegetarian and omit the meat and replace with black or pinto beans.
• Add:  For a bit more bite, add chopped onions and sauté them. Add minced garlic too.
• Tomatoes: You can sometimes find Rotel tomatoes in mild, medium and hot. Use the heat level you and your family want. Do not drain the tomatoes. Add fresh tomatoes to garnish if you desire.
• Spice it up: There are so many different ways to spice this dish up. Add dashes of your favorite hot sauce, add some crushed red pepper or jarred jalapeños.
• Smokey: Chipotle flavor is such a smokey spicy taste. Add either chipotle chili powder, or a teaspoon of chipotle chilis in adobo sauce.
• Salsa:  You can also add a jar of salsa instead of the Rotel tomatoes if you so desire.
• Cheese:  If you’d prefer not to use velveeta, you can use 8 oz cream cheese cut up. If you use cream cheese add some sharp shredded cheese for extra flavor.
• Thin it out:  If you notice your dip is too thick (no one likes to break their chips in the dip). Thin it out with some milk a tablespoon at a time till it reaches the desired consistency.

What to Serve your Dip with

The possibilities are a bit endless here. Use your imagination and what you have on hand.

• Corn chips
• Pita Chips
• Variety of Crackers
• Pretzel sticks
• Bread sticks
• Veggies: Carrots, peppers, cauliflower, broccoli, sugar snap peas, celery or tomatoes.

Store Your Leftovers

If you do have leftovers, don’t blame yourself. It just means you had too many amazing choices to choose from. So don’t stress it. This dip is amazing because it can be stored and it can even be stored in the freezer, if needed.

• Fridge: Keep leftovers tightly covered in your fridge for up to a week
• Freeze: Yes this does freeze, put in a freezer safe container or bag and freeze for up to 2 months.
• Use them: There are lots of ways you can use up the leftovers to create festive meals. Serve as a topping over potatoes, tacos, pasta or rice. All of them would be so tasty. Perfect, now you have a meal idea and an appetizer!

More Appetizers to Munch on

It’s been appetizer season lately. With parties, holidays, and games to watch we’re in full swing. And really it’s just getting started. There will always be parties to go to, pool parties, and gatherings where appetizers will be needed. Choose from some of these favorites the next time you need one.

• Cheesy Hot Corn Dip
• The Best Jalapeño Poppers
• Hot Spinach Artichoke Dip
• Jalapeño Bacon Cheese Ball
• Bacon Ranch Cheese Ball Bites

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Rotel Dip

Amazing Rotel Dip is the easiest and most delectable dip for any occasion! Perfectly spiced hamburger, creamy cheese and full flavored Rotel tomatoes combine in this quick appetizer, everyone will love.

Course Appetizer, Snack

Cuisine American

Keyword rotel dip, rotel dip recipe

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 12 People

Calories 141kcal

Author Alyssa Rivers

Ingredients

• 1 pound lean ground beef
• 2 Tablespoons Homemade Taco Seasoning
• 10 ounce can Rotel tomatoes
• 16 ounce Velveeta Cheese Processed Cheese, cubed

Instructions

• In a medium sized skillet over medium high heat cook and crumble the ground beef until no longer pink. Drain excess grease.
• Add in the taco seasoning, Rotel tomatoes, and velveeta cheese. Stir until melted. Pour into desired serving dish and serve.

Nutrition

Calories: 141kcal | Carbohydrates: 6g | Protein: 16g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 659mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 3mg | Calcium: 223mg | Iron: 1mg

 

 

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Seriously Amazing Air Fryer Hand Pies

Seriously Amazing Air Fryer Hand Pies are an easy way to have dessert! Tender sweet spiced apples in a flakey crust you can hold in your hand!

Plan a whole dinner using the air fryer. Start with Brown Sugar Garlic Air Fryer Salmon, Air Fryer Crispy Parmesan Brussel Sprouts and Homemade Air Fryer French Fries. End it with these pies for a dinner to remember!

Sweet and Savory Hand Pies

The title says it all! These are seriously amazing! Sweet, tart filling surrounded a sugary flakey crust. Brings back memories of those pies you could get at the store or your favorite drive thru, only better. These will be perfect for a party, family gathering or just because. The options are endless. Dip these luscious vittles in caramel or drizzle with frosting. Warm and delicious they’re the perfect after dinner treat.

Get the whole family involved. Kids especially love to help fill these with their favorite fillings and fold them and of course eat them. You could use this as an activity for a family gathering or children’s party. It’ll be the hit of the day. I love the fact that I can hand them a pie and shew them outside to play.  They take the mess with them and I don’t have to worry about it. They’ll love that they can eat a pie with their hands and not get in trouble or super messy! It is the perfect dessert!

Ingredients for Apple Hand Pies

These are as simple as apple pie, truly! If you have the ingredients for apple pie on hand you can make these. Make sure to use tart apples for the best flavor.

• Butter: Don’t sub out the butter for something else
• Granny Smith Apples: These make the best apple pies
• Cinnamon: Best flavor with apples
• Brown Sugar: Brown sugar combines incredibly with the cinnamon
• Cornstarch with Water: This is the thickener for the pie filling
• Refrigerated Pie Crusts: Makes this the easiest thing ever.
• Egg mixed with Water: Creates the shine on the pies.
• Powdered Sugar: Sweet powdered sugar
• Milk: To mix with the sugar
• Course Sugar for topping: This is optional but makes a fun crunchy topping.

Making Hand Pies in an Air Fryer

These really are quite simple to make. Using pre-made pie crusts make it even easier. You can use homemade pie crust with just as much success. Using the air fryer makes them a little bit healthier then frying them. And it gives them a crispy crust all the way around. No soggy bottoms here!  Enjoy these beautiful pies today!

1. Pie Filling: In a medium sized saucepan melt the butter over medium high heat. Add in the apples, cinnamon and brown sugar and sauté until tender. In a small bowl mix the cornstarch and water and add it to the saucepan. Continue to cook until it starts to thicken. Remove from heat.
2. Roll:  Roll out the pie crusts and cut 4 inch circles using a small round bowl.
3. Fill: Place a tablespoon of apple filling to one half of the circle leaving a 1/2 inch edge. Wet the edges of the circle and fold and seal the edges with a fork. Cut three slits into the top of the pies.
4. Top: In a small bowl whisk the egg and water and brush the top of the hand pies.
5. Fry: Place the hand pies into the basket of your air fryer. Cook at 350 degrees for 8-10 minutes or until golden brown.
6. Glaze: While the hand pies are cooking in a small bowl add the powdered sugar and milk. Once you remove the hand pies form the air fryer brush with the glaze and sprinkle with sugar.

Why Are Mini Hand Pies So Amazing?

I honestly can’t think of any down sides to this these little hand held desserts. So, why not make them today! Here are all the good reasons you need to make these as soon as possible!

• Individual Servings: No more worrying about eating too much since these are perfectly proportioned. This serves two purposes. One you won’t have a tendency to overeat, like I do sometimes. And second you can make sure you have enough servings for everyone there.
• Less Mess: With hand held pies you don’t have to serve them on plates or use forks. Just hand them out with a napkin and our set. None of the goodness gets left on the plate. It goes all in the tummy.
• Easy: It doesn’t take any more time to make these than a pie and it’s faster.
• Variations: These are so easy to vary. You can stuff them with whatever you want, see below!

Tips for Hand Held Pies

These might just be the best thing to ever happen to pie!

• Chop: Make the apples slices small. It’ll be easier to fit the filling in the pies.
• Crust: Don’t let the scraps go to waste. Gather them up and re-roll out the crust for more pies. These are too good to let anything not go unused.
• Shape: You can keep these in a circle, simply place another on top and seal with a fork. Cut into rectangles and fold in half, or squares and fold corner to corner for triangles.
• Double: Double the pie filling and make extras. You’ll need them. I promise.
• Can I bake these:  Of course! Just because you don’t have an air fryer doesn’t mean you can’t get in on the goodness. Bake 375 for 24-30 min.

Freezing and Storing The Perfect Hand Pie

• Freeze: You can freeze these two ways. Make a batch and before frying them freeze them. Wrap individually in plastic wrap and place in a large freezer safe plastic bag. They’ll keep for up to 3 months. Or bake as directed and freeze individually wrapped. When ready to use fry the unbaked pies the same as directed, just add a few more minutes to the cooking time. For cooked pies simply thaw overnight in the fridge and  reheat in the microwave or air fryer for a few minutes till heated through.
• Store: Baked pies will keep in the fridge for up to a week. Reheat as desired, microwave, oven or air fryer.

Variations for Homemade Hand Pies

The wonderful thing about these hand pies is that they are so easy to vary. If you have a favorite pie filling you can probably make it in these pies. Try these sweet or savory variations and more!

• Cherry
• Blackberry
• Peach
• Raspberry
• Pumpkin
• Coconut and Chocolate
• Blueberry
• S’mores
• Make them savory too, try chicken pot pie, ham and cheese, or chicken and mushroom.

More Air Fryer Recipes to Love

If you have an air fryer you’ve got to try these recipes! If you don’t have an air fryer then it’s probably time. These are the perfect starters if you are new to it.  And if you’re a veteran then add these to your repertoire!

• Perfect Air Fryer Steak with Garlic Herb Butter
• Air Fryer Baked Sweet Potatoes
• The Best Air Fryer Chicken Breast
• Perfect 10 Min. Air Fryer Shrimp
• The Best Crispy Parmesan Chicken Tenders

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Air Fryer Hand Pies

Seriously Amazing Air Fryer Hand Pies are an easy way to have dessert! Tender sweet spiced apples in a flakey crust you can hold in your hand!

Course Dessert

Cuisine American

Keyword air fryer hand pies, hand pies

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 Hand Pies

Calories 447kcal

Author Alyssa Rivers

Ingredients

• 4 tablespoons butter
• 2 Granny Smith apples diced
• 1 teaspoon cinnamon
• 1/4 cup brown sugar
• 1 teaspoon cornstarch
• 1 tablespoon water
• 2 refrigerated pie crusts
• 1 large egg
• 1 Tablespoon water
• 1/2 cup powdered sugar
• 2 Tablespoons milk
• coarse sugar

Instructions

• In a medium sized saucepan melt the butter over medium high heat. Add in the apples, cinnamon and brown sugar and sauté until tender. In a small bowl mix the cornstarch and water and add it to the sauce pan. Continue to cook until it starts to thicken. Remove from heat.
• Roll out the pie crusts and cut 4 inch circles using a small round bowl. Place a tablespoon of apple filling to one half of the circle leaving a 1/2 inch edge. Wet the edges of the circle and fold and seal the edges with a fork. Cut three slits into the top of the pies. This tool is amazing too!
• In a small bowl whisk the egg and water and brush the top of the hand pies. Place the hand pies into the basket of your air fryer. Cook at 350 degrees for 8-10 minutes or until golden brown.
• While the hand pies are cooking in a small bowl add the powdered sugar and milk. Once you remove the hand pies from the air fryer brush with the glaze and sprinkle with sugar.

Notes

You can also use your favorite pie filling inside of the hand pies.

Nutrition

Calories: 447kcal | Carbohydrates: 56g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 315mg | Potassium: 149mg | Fiber: 3g | Sugar: 25g | Vitamin A: 306IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg

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Extra Crispy Crab Rangoon

Crab Rangoon are a fun, party appetizer that’s filled with real crab meat, cream cheese and seasoning. Wrapped in a wonton wrapper and deep fried, these are irresistible!

My favorite things to order at our local Chinese restaurant are always Egg Rolls, Kung Pao Chicken, Fried Rice and crab rangoon. So when we were stuck at home for months and were craving takeout, I decided to make my own crab rangoon. And it was so much easier than I thought, and dare I say, even better than takeout because you can enjoy them freshly fried!

What you Need to Make Homemade Crab Rangoon

When I see short ingredient lists like these, I always know it’s going to be a success. Crab meat is so delicious on its own that you don’t really need much else. So the seasoning and cream cheese are there to complement the flavors. If I’m having an appetizer like crab rangoon, I always choose the deep fried version over a baked version because baked just doesn’t cut it. To get that extra crispy wrapper, fried is what works.

To make these crab Rangoon, you’ll need only a few ingredients:

• Fresh or frozen crab meat
• Cream Cheese
• Carrots
• Celery
• Garlic Powder
• Worcestershire Sauce
• Wonton Wrappers
• Egg

How to Wrap Crab Rangoon in Rice Paper

Wrapping crab Rangoon is easy, and you can go with any shape you like. I used square wonton wrappers and placed the filling in the center. Brush some egg around the edges to seal the wrappers. Then just bring the opposite edges together on both sides to create a square pocket. Make sure it’s sealed properly or the filling can ooze out while deep frying which creates splatter in the oil. While sealing the wrappers, press gently in such a way that you remove as much air as possible. You can make these in advance, and keep them covered in the fridge for 3-4 hours till you are ready to fry. These take only minutes to fry which makes them the perfect make-ahead appetizer!

Tips to Making the Best Crab Rangoon Recipe

Wonton wrappers are easily available in the freezer section of most supermarkets and Asian grocery stores. For these perfect crab pockets, you can also use frozen crab meat, canned crab meat or even imitation crab sticks. Just make sure to thaw well if using frozen before making the filling to avoid any extra liquid. If using imitation crab meat, make sure to dice it finely before adding it to the filling.

We love serving crab rangoon with some Sweet Chili Sauce. You can also use soy sauce or your favorite Asian dipping sauce. This is one of those appetizers that absolutely everybody loves so make sure to make extras because these disappear fast!

Try More Asian Inspired Recipes

• Sticky Asian Glazed Chicken
• Slow Cooker Mongolian Beef
• Baked Sweet and Sour Chicken
• Slow Cooker Beef and Broccoli 
• Honey Garlic Chicken

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Crab Rangoon

Crab rangoon is a delicious Chinese appetizer made with a real crab filling, wrapped in wonton wrappers and deep fried till golden brown.

Course Appetizer

Cuisine Asian American

Keyword crab rangoon, crab rangoon recipe

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 20 pieces

Calories 65kcal

Author Richa Gupta

Ingredients

• 8 ounces fresh Crab Meat or imitation crab meat
• 4 ounces Cream Cheese
• 1/4 cup finely diced Carrots
• 1/4 cup finely diced Celery
• 1.5 teaspoon Worcestershire Sauce
• 1/2 teaspoon Garlic Powder
• 1/4 teaspoon Salt
• 20-25 square Wonton Wrappers
• 2 tablespoons Oil for Frying

Instructions

• Place the crab meat, cream cheese, carrots, celery, garlic powder, worcestershire sauce and salt in a bowl and mix together to form the filling for crab rangoon.
• To wrap crab rangoon, take a square wonton wrapper and place two teaspoons filling in the center. Brush the edges with whisked egg and bring opposite ends of both sides together to form a pocket shape. Repeat till all the filling is consumed. While making one piece, make sure the other wrappers are covered with a damp cloth or they'll dry out.
• Heat a skillet of 4 inches oil to 350 degrees and fry the crab rangoons, a few at a time, till golden brown. This should take 3-4 minutes.
• Serve hot with a sweet and spicy dipping sauce.

Nutrition

Calories: 65kcal | Carbohydrates: 5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 192mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

 

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