Crab Rangoon Tacos
Servings: 8–10 tacos

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients
Taco Shells:
• 10 Egg roll wrappers (or large wonton wrappers)
• Neutral oil (for frying)

Crab Rangoon Filling:
• 8 oz cream cheese, softened
• 8 oz lump crab meat (fresh, canned, or imitation), drained
• 1 tsp Worcestershire sauce
• 1 Tbsp garlic powder
• 1 tsp kosher salt (adjust to taste)
• ½ tsp freshly ground black pepper
• Zest of 1 lime
• Juice of ½ lime (add more to taste)
• 2 Tbsp sugar (or less if you prefer savory)
• ¼ cup finely chopped spring onions

For Garnish:
• Extra spring onions, thinly sliced
• Sweet Thai chili sauce (store-bought or homemade)

Instructions
1. Make the Filling
• In a medium bowl, combine cream cheese, crab meat, Worcestershire, garlic, salt, pepper, lime zest, lime juice, sugar, and spring onions. Mix until smooth and well combined. Cover and refrigerate until ready to use.
2. Fry the Taco Shells
• Heat 1–2 inches of oil in a skillet or deep pan to 350°F (175°C).
• Fold each wrapper in half to form a triangle and crease lightly to mark the fold. Fry for 30–45 seconds per side, until crisp and golden. Drain on a paper towel–lined tray.
3. Assemble the Tacos
• Spoon a generous amount of crab filling into each crispy shell.
• Garnish with sliced spring onions and drizzle with sweet Thai chili sauce.
4. Serve & Enjoy
• Serve immediately for maximum crispiness.