Normally when a big holiday (or any holiday, really) is upon us, I take it as an opportunity to make lots of holiday themed food. I also usually post collections of food for that specific holiday. Well, as I went to look for Thanksgiving recipes, I realized… I really don’t have any good Thanksgiving recipes on here! I guess I’m just lucky and usually get to sit back and relax while someone else cooks for me on Turkey Day.

So… since I have no Thanksgiving recipes to share, here’s a recipe I made a couple weeks ago that I never got around to blogging.

Homemade crab rangoons! I have a weird obsession with imitation crab meat. When sushi started becoming popular a few years ago (OK, I guess it was more than a few now… I’m getting old), I couldn’t get enough. It started popping up in grocery stores, and it became one of my staple snacks in college.

These days, I will happily eat raw fish from a supermarket. But back then, when supermarkets had just started to branch into sushi, I didn’t really trust it. So I ate California rolls. Lots and lots and lots of California rolls. I loved the weird, fake crab-like stuff inside and when I saw you could buy packages of it, I did.

The point of that story is that now I eat the stuff as a snack all the time. So we always have imitation crab in the fridge at the ready. Weird. But delicious.

One night when I had nothing planned for dinner, I perused the fridge to see what I could come up with. I had leftover wonton wrappers from when I made Veggie Potstickers, and the idea struck me. Crab rangoons!

Homemade Baked Crab Rangoons

• 8 oz cream cheese, room temperature
• 4 oz imitation crab meat
• 3 scallions, cut into 1-inch sections
• Salt & pepper
• 20-30 wonton wrappers

Preheat oven to 400 degrees.

In a food processor, combine cream cheese, crab and green onions. Blend until almost smooth. Season with a little salt & pepper.

Place a heaping teaspoon of filling on each wonton wrapper. Dip your finger in water and run it around the edge of the wonton wrapper. Fold the wonton wrapper over the filling into a triangle and press the edges together to seal. Spray or brush the rangoons lightly with olive oil on each side and arrange on a baking sheet.

Bake about 12 minutes until wontons are lightly browned and crisp.

The rangoons came out great! Even though they weren’t fried, they still came out crispy and oozing with delicious insides. Sadly, I didn’t get any super phenomenal photos, but I was in way too much of a hurry to stuff them down my pie hole.

Want to make an even easier crab appetizer? Check out this Crab Rangoon Dip with Baked Wonton Chips that we made as an hors d’oeuvre for Thanksgiving last year!