Baked Crawfish Rangoon

These baked crawfish Rangoon are not just pretty to look at; they are tasty too with a garlicky, spicy cream cheese crawfish filling and crunchy baked outsides. 

Here’s the recipe I promised you in last month’s Muffin Monday post, made with leftover boiled crawfish that we cooked and peeled ourselves. You can substitute frozen crawfish or even chilled cooked shrimp if you can’t get those. 

These little guys are super tasty with or without the dipping sauce but the sauce does add a welcome extra hit of chili pepper to spice them up. 

Baked Crawfish Rangoon

The final step of prep before baking is a spritz of oil to help the rangoon brown in the oven. You can use baking spray but I prefer a mister of just oil, if you have one. This recipe makes 3/4 cup or 180ml dipping sauce and about 40 rangoon. These can be made a day ahead and chilled until you are ready bake and serve. They are best served freshly baked for utmost crispiness. 

Tip: If you do happen to have leftover rangoon after they are already baked, simmer them in a little stock or broth for a delicious light soup.

Ingredients 

For the crawfish rangoon:

1 (8 oz or 226g) package cream cheese, at room temperature

2 cloves garlic

2 green onions

1 red chili pepper (optional)

1 tablespoon low-sodium soy sauce

1 egg, divided

7 oz or 200g cooked crawfish

40 wonton wrappers

Oil spray

For the sweet chili dipping sauce:

1/2 cup or 120ml plus 1 tablespoon water, divided

1 tablespoon cornstarch

2 medium cloves garlic, minced 

3 red chili peppers, minced

1/3 cup or 66g sugar

3 tablespoons rice vinegar

1/2 teaspoon fine sea salt

Method

Preheat oven to 350°F or 180°C. Line a large baking pan with a silicone liner or baking parchment. 

Whisk the egg white with a teaspoon of water in a small bowl. 

Finely mince the garlic cloves, green onions and red chili pepper, if using. 

In a medium bowl, stir together the cream cheese, garlic, green onions, soy sauce and egg yolk. 

Chop the crawfish roughly. Fold them into the cream cheese mixture. 

Arrange the wonton wrappers on your work surface then spoon 2 teaspoons of the crawfish mixture (about 14g) into the center of each wrapper.

Dip your finger or a pastry brush in the beaten egg white and run it around the edges of each wonton wrapper. Fold each of the corners up and toward the center of each wonton wrapper, pinching to seal each edge and top shut.

Arrange the crawfish rangoon in a single layer on the baking sheet, spacing them 1 inch apart. 

Spritz the rangoon with oil spray. (This is optional but will help enhance the golden brown color and crispiness.)

Bake the rangoon until they are golden brown and crispy, 15 to 18 minutes. I managed to fit 24 in one pan so I baked the second batch of 16 when those were done. 

While they bake, make the dipping sauce. In a small bowl, whisk together 1 tablespoon water and cornstarch. Set aside.

In a small pot, mix together the remaining 1/2 cup or 120ml water, garlic, peppers, sugar, vinegar and salt. Bring to a boil over medium heat, reduce heat and simmer for 3 to 5 minutes.

Stir cornstarch mixture to re-combine, then whisk into simmering sauce and cook until thickened, about 1 minute more. Remove from heat, let cool, and use immediately or store in an airtight container in the refrigerator.

Remove the rangoon from the oven and serve them with the dipping sauce.

Enjoy!

Today my Fish Friday Foodie friends are sharing Seafood in Small Bites. Make sure to check out all the links below. Many thanks to our host, Camilla from Culinary Adventures with Camilla. 

• A Day in the Life on the Farm: Smoked Salmon Rolls
• Culinary Adventures with Camilla: Marbled Smoked Salmon-Topped Deviled Eggs
  
• Food Lust People Love: Baked Crawfish Rangoon
• Karen’s Kitchen Stories: Shrimp Cocktail Cucumber Cups
• Of Goats and Greens: Steamed Scallop Wontons
• Palatable Pastime: Kung Pao Shrimp Lettuce Wraps
  
• Sneha’s Recipe: Pudina/Minty Shrimp Skewers

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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