This Crawfish Rangoon combines traditional crab Rangoon with a Cajun twist of crawfish, creating a tantalizing appetizer bursting with savory seafood goodness.
Crawfish Rangoon
Makes 48
Ingredients
- 1 (16-ounce) package frozen crawfish tails, thawed, drained, and chopped
- 1 (8-ounce) package cream cheese, room temperature
- ¼ cup thinly sliced green onion
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ½ teaspoon soy sauce
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon sesame oil
- 1⁄8 teaspoon ground black pepper
- 1 (12-ounce) package wonton wrappers
- ¼ cup water
- Kicked-Up Chili Sauce (recipe follows), to serve
Kicked-Up Chili Sauce
- ½ cup sweet chili sauce
- 1 tablespoon Cajun Seasoning (recipe follows)
- 1 tablespoon ketchup
- 1 tablespoon cane vinegar
- 1 tablespoon cane syrup
Cajun Seasoning
- 3 tablespoons chili powder
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon ground dried oregano
- ½ teaspoon ground dried thyme
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 1⁄8 teaspoon ground white pepper
Instructions
- In a medium cast-iron skillet, cook crawfish over medium-high heat, stirring occasionally, until most of liquid has evaporated, 4 to 5 minutes.
- In a medium bowl, stir together cream cheese, green onion, sugar, garlic powder, soy sauce, Worcestershire, sesame oil, and pepper. Stir in crawfish.
- Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
- Lay 1 wonton wrapper on a clean surface. Spoon 1 heaping teaspoon crawfish mixture into center. Using fingertip, moisten wrapper edges with water. Bring center of each side to the middle, and gently adhere to make 4 distinct corners. Place on prepared pan. Repeat with remaining wonton wrappers and remaining crawfish mixture. Spray each with cooking spray.
- Bake until golden brown, about 6 minutes. Serve with Kicked-Up Chili Sauce.
Kicked-Up Chili Sauce
- In a small bowl, stir together all ingredients until combined. Use immediately, or cover and refrigerate up to 3 days.
Cajun Seasoning
- In a small bowl, stir together all ingredients until well combined. Store in an airtight container for up to 6 months.
