Crab & Callaloo Rangoon

Crab & Callaloo Rangoon

 

 

INGREDIENTS:

 

Callaloo

1 19 oz can callaloo, drained (or use fresh callaloo)

1/2 onion, finely chopped

2 garlic cloves, minced

2 scallions, finely chopped

Leaves of 2 thyme sprigs

1/2 scotch bonnet pepper, minced

2 tbsp avocado oil

all-purpose seasoning (to taste)

ground allspice (small dash)

salt (to taste)

pepper (to taste)

 

Rangoon Filling

1 8 oz block plain cream cheese, softened

4-6 strips of imitation crab, finely chopped

2 scallions, chopped

As much of the callaloo as you’d like

 

Rangoon

24-32 premade wonton wraps

1 tbsp each of the filling

Vegetable oil for frying

 

 

INSTRUCTIONS:

 

1) Add avocado oil to a hot pan over medium-low heat. Sauté the onion, garlic, scallion, thyme, and scotch bonnet for 2 minutes. Add the callaloo. Stir well. Season with all-purpose seasoning, salt and pepper. Stir again and allow the callaloo to steam until warmed through.

 

2) To a mixing bowl, add the cream cheese, imitation crab, scallion, and as much of the callaloo as desired. Mix well until smooth.

 

5) Add 1 tbsp to the center of each wanton wrap. Wet fingertip with water to moisten the outer edges of the square wrap. Fold two opposite corners of the wrap. Repeat to seal.

 

4) Heat oil over medium to medium-low heat. Once hot, fry the rangoon until golden brown.

 

 

Serve with sweet chili sauce and enjoy!