When we are camping, I love to cook over an open flame as much as possible. Last year we got very adept at cooking with a pie iron. My latest pie iron recipe is a mash up of two very excellent snacky foods: crab Rangoon and crunch wraps.
- Shop: Pie Irons
I was very happy with the result. And you don’t need a pie iron or open flame to make crab rangoon crunch wraps–a hot cast iron skillet or non-stick pan will do the trick (though it might not be quite as fun!)
For this recipe, I used my crab Rangoon dip recipe but doubled the crab. This makes the filling heartier which holds up better to the thicker flour tortilla. The result is a perfect mash-up and I’ll be making these crunch wraps again and again.
Watch Me Make Crab Rangoon Crunch Wraps
Crab Rangoon Crunch Wraps
- 4 oz Philadelphia cream cheese softened
- 2 oz Monterrey Jack cheese grated
- 1 large scallion minced
- ¼ tsp fish sauce
- ¼ tsp white pepper
- 8 oz imitation crab meat
- 3 oz apricot preserves
- ½ tbsp Sambal chili paste
- 5 8-inch flour tortillas
- 1 package wonton strips
- softened butter for toasting
- In a medium bowl, mix together the cream cheese, Monterrey Jack cheese, scallion, fish sauce, white pepper, and crab meat until well combined.
- In a small bowl, mix together the apricot preserves and sambal until well combined. Set aside.
- Cut one flour tortilla into quarters. Then lie a flour tortilla on a cutting board or counter. Add a small handful of wontons in the center. Then dollop ¼ of the crab filling on top of the wontons. Top that with one piece of the quartered tortilla. Then fold up the sides of the main tortilla to wrap around the filling making a hexagon-like shape. Place folded side down and repeat with the remaining tortillas and filling.
- Add a little butter to a pre-heated pie iron or skillet. Toast over medium heat for about 3-5 minutes on each side or until both sides are GBD (golden, brown, and delicious, obviously!) and the crunch wrap is heated through.
- Serve with apricot dipping sauce on the side.
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