Crab rangoon is one of my favorite Chinese-inspired appetizers. Depending on where you order this appetizer from, the taste of these delectable little wontons can either be delicious and heavenly or bland and disappointing. This medicated, homemade version is super simple, full of bold flavors like scallions and sriracha, and takes about the same amount of time as it would to call in some take-out!

Yield: 12-15 rangoons

Here’s What You Need:

1 package of wonton wrappers

1 (6 oz) can of crab meat (drained)

4 oz of room-temperature cream cheese

¼ cup scallions or green onions (sliced thin)

2 tablespoons cannabis-infused butter (melted)

2 tablespoons Worcestershire sauce

1 tablespoon freshly squeezed lemon juice

1 teaspoon sriracha (or other hot sauce)

(or other hot sauce) salt and pepper to taste

mini-muffin tin

non-stick cooking spray

1 egg

1 tablespoon water

Optional: more scallions, soy sauce for dipping.

How to Make Cannabis-Crab Rangoons

To begin, preheat your oven to 350 degrees Fahrenheit.

Drain the canned crab meat and add it to a medium size bowl.

Then, melt the 2 tablespoons of cannabis-infused butter either in a small sauce pan over low heat on the stove, or in a microwavable safe bowl. Proceed to add the melted cannabis-infused butter to your crab meat.

Next, add the room-temperature cream cheese, sriracha, Worcestershire sauce, fresh lemon juice, salt and pepper to the bowl, and mix well to combine until all the ingredients are relatively smooth.

After, finely slice your green onions and add them to the bowl. Give your crab mixture one more final stir.

To prep your mini-muffin tin, simply spray it with some non-stick cooking spray.

Next, place a wonton wrapper in each cup, making sure to press gently with your fingers along the insides of the cup to ensure each wonton is pressed nicely up against the sides.

Once all the wontons have been placed and pressed, fill each wonton cup with 1 tablespoon of your crab mixture.

For simplicity, you can choose to leave your crab rangoons open-faced (just make sure you play with the wonton wrapper once they are filled, you want the wonton to still be a bowl-shape in order to prevent any spillage or messy rangoons).

You can also choose to completely seal your wrappers to make them true wontons.

To do this, you want to first make a quick egg-wash to help seal the wrappers closed.

In a small bowl, use a fork to whisk together 1 egg and 1 tablespoon of water – this is your egg wash.

Once your wontons are filled, gather the edges of the wrappers that are hanging over the outside of the cup and pinch them together using your fingers and some egg wash.

Another recommendation: coat the corners of any open-faced rangoons with some egg wash, as it will prevent the wrappers from cooking too quickly and it will give them a nice golden-brown color.

Bake the crab rangoons for 10 minutes until crispy and golden-brown. After this amount of time, you may want to carefully inspect one of the bottoms of the rangoons to make sure the wrapper is crispy and not undercooked (unfortunately this can vary depending on your mixture as well as your oven). If they are not crispy enough, pop back into the oven, watching closely, for a maximum of 5 more minutes.

Remove the crab rangoons from the oven and transfer them to a cooling rack. Allow them to stand for several minutes before serving.

You can also garnish your rangoons with a bit more scallions, or a side of soy sauce.

Enjoy immediately!