Crab Rangoon Christmas Tree Appetizer

A fun and festive appetizer featuring classic crab rangoon arranged in a Christmas tree shape, served with sweet chili sauce.

Prep Time

20 minutes

Total Time

35 minutes

Calories

1152 kcal

Difficulty

Medium

Equipment

2 items

Cost

£1.45/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

24countWonton Wrappers(square or round)

£3.00

8ouncesImitation Crab Meat(finely shredded)

£2.50

4ouncesCream Cheese(softened)

£1.50

2tablespoonsGreen Onions(finely chopped)

£0.50

1teaspoonSoy Sauce

£0.10

0.3teaspoonGarlic Powder

£0.05

0.5cupSweet Chili Sauce(for serving)

£0.75

1countEgg(beaten, for egg wash)

£0.30

Total Cost

£8.70

£1.45 per serving

Instructions

1.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2.
In a medium bowl, combine the shredded imitation crab meat, softened cream cheese, chopped green onions, soy sauce, and garlic powder. Mix until well combined.
3.
Lay out the wonton wrappers. Place about 1 teaspoon of the crab mixture in the center of each wrapper.
4.
Brush the edges of the wonton wrappers with the beaten egg. Fold the wrappers in half to form triangles, pressing the edges firmly to seal. Alternatively, fold into purses by bringing all four corners to the center and pressing to seal.
5.
Arrange the crab rangoon on the prepared baking sheet in the shape of a Christmas tree. Start with a wide base and gradually decrease the number of rangoon per row to form a triangular shape. Leave some space between each rangoon.
6.
Brush the top of each crab rangoon with the remaining beaten egg.
7.
Bake for 12-15 minutes, or until golden brown and crispy.
8.
Remove from oven and let cool slightly.
9.
Serve warm with sweet chili sauce for dipping.

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My Notes

Nutrition Information

Nutrition per serving (100g)

1152 kcal / 4820 kJ

Carbs

126g

48% of RDA

Fat

54g

77% of RDA

Protein

48g

96% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

66 g

73% of RDA

Sodium

2784 mg

121% of RDA

Saturated Fat

30 g

150% of RDA

Chef's Tips

For a crispier rangoon, brush with melted butter or spray with cooking oil before baking.

If using round wonton wrappers, you can gather the edges to form a purse shape.

To prevent the rangoon from opening during baking, ensure the edges are sealed tightly.

Garnish the tree with a star made of cheese or a sprinkle of chopped parsley after baking for extra festivity.

Cooking Equipment

Baking Sheet

Parchment Paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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