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. Â 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 theÂ blogÂ 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 sautÃ© 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!
Yields 10-12 tacos