Crab Rangoon Burritos
Crab Rangoon Burritos
Ingredients
For the Crab Rangoon Filling
- 6 ounces imitation crab, about 6 sticks
- 2 green onions, chopped, plus more for garnish
- 8 ounces cream cheese, softened
- 1/2 teaspoon granulated garlic, or to taste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons coconut aminos, or soy sauce
For Assembly and Frying
- 4 flour tortillas, burrito-sized
- 1/4 cup avocado oil, as needed for frying
For Serving
- 1/4 cup sweet chili sauce, for drizzling, as needed
Instructions
- 1
Finely chop the imitation crab. While shredding is an option, chopping ensures a more consistent texture in the filling.
⏱️ 3 min
- 2
Chop 2 green onions (scallions) into small pieces.
⏱️ 2 min
- 3
In a medium bowl, combine the chopped imitation crab, chopped green onions, softened cream cheese, granulated garlic, Worcestershire sauce, and coconut aminos (or soy sauce).
⏱️ 3 min
- 4
Mix all ingredients thoroughly until well combined and the filling is smooth. As you mix, the imitation crab will continue to separate, integrating fully into the cream cheese mixture.
⏱️ 5 min
- 5
Lay a flour tortilla flat. Place a generous scoop (about 1/4 of the total filling) of the crab rangoon filling onto the center of the tortilla. Spread the filling evenly across the tortilla, leaving about 1 inch of space from the edges.
⏱️ 2 min
- 6
Fold the two opposing ends of the tortilla inwards over the filling. Then, tightly roll the tortilla from one unfolded side to the other, creating a compact burrito shape. Repeat for the remaining tortillas and filling.
⏱️ 5 min
- 7
Heat about 1/4 cup of avocado oil in a large skillet or frying pan over medium heat until shimmering. You'll want enough oil to cover about half the thickness of the burrito.
⏱️ 2 min
- 8
Carefully place the rolled burritos into the hot oil, seam-side down first, and cook for 3-5 minutes per side, or until golden brown and crispy. You may need to cook them in batches to avoid overcrowding the pan.
⏱️ 10 min
- 9
Once cooked, remove the burritos from the pan and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min
- 10
Slice each cooked burrito into several pieces, typically 3-4 pieces per burrito. Drizzle generously with sweet chili sauce and garnish with additional chopped green onions before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crab Rangoon Burritos
For the Crab Rangoon Filling
- 6 ounces imitation crab, about 6 sticks
- 2 green onions, chopped, plus more for garnish
- 8 ounces cream cheese, softened
- 1/2 teaspoon granulated garlic, or to taste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons coconut aminos, or soy sauce
For Assembly and Frying
- 4 flour tortillas, burrito-sized
- 1/4 cup avocado oil, as needed for frying
For Serving
- 1/4 cup sweet chili sauce, for drizzling, as needed
Instructions
- 1
Finely chop the imitation crab. While shredding is an option, chopping ensures a more consistent texture in the filling.
⏱️ 3 min - 2
Chop 2 green onions (scallions) into small pieces.
⏱️ 2 min - 3
In a medium bowl, combine the chopped imitation crab, chopped green onions, softened cream cheese, granulated garlic, Worcestershire sauce, and coconut aminos (or soy sauce).
⏱️ 3 min - 4
Mix all ingredients thoroughly until well combined and the filling is smooth. As you mix, the imitation crab will continue to separate, integrating fully into the cream cheese mixture.
⏱️ 5 min - 5
Lay a flour tortilla flat. Place a generous scoop (about 1/4 of the total filling) of the crab rangoon filling onto the center of the tortilla. Spread the filling evenly across the tortilla, leaving about 1 inch of space from the edges.
⏱️ 2 min - 6
Fold the two opposing ends of the tortilla inwards over the filling. Then, tightly roll the tortilla from one unfolded side to the other, creating a compact burrito shape. Repeat for the remaining tortillas and filling.
⏱️ 5 min - 7
Heat about 1/4 cup of avocado oil in a large skillet or frying pan over medium heat until shimmering. You'll want enough oil to cover about half the thickness of the burrito.
⏱️ 2 min - 8
Carefully place the rolled burritos into the hot oil, seam-side down first, and cook for 3-5 minutes per side, or until golden brown and crispy. You may need to cook them in batches to avoid overcrowding the pan.
⏱️ 10 min - 9
Once cooked, remove the burritos from the pan and place them on a plate lined with paper towels to drain any excess oil.
⏱️ 1 min - 10
Slice each cooked burrito into several pieces, typically 3-4 pieces per burrito. Drizzle generously with sweet chili sauce and garnish with additional chopped green onions before serving immediately.
⏱️ 2 min