Crab Rangoon Casserole

There’s one food I’ll always cherish, no matter what: crab rangoon.

I remember my best friend and I loading up on crab rangoon at our favorite Chinese restaurant when we were in high school and college. It was always our favorite part of the buffet, and we would savor every last creamy bite.

My best friend and I had different tastes when it came to rangoon, though. She liked it stuffed full of savory crab. I could care less if it had crab or not in it, and sometimes even preferred the crabless counterpart “cream cheese wontons”. I also would only eat the centers of the fried rangoon, peeling off the crispy edges and either dumping them in egg drop soup or discarding them altogether.

I haven’t had a truly phenomenal rangoon like I did during those days. I have not found one that hits all my demands in Oklahoma City, either. Maybe I’m doomed to live a rangoon-less life for the rest of my time on earth. Sad.

I made this casserole to fill the rangoon-shaped hole in my life. It’s not quite the same as the appetizers you’d get from a Chinese restaurant, but it will work in a pinch. I’ve also recently become obsessed with fake crab.

When I mean obsessed, I mean OBSESSED. I buy those “seafood snackers” at the grocery store by the box full. I love to dip them in spicy mayonnaise as a snack, or chop them up and put them in yakisoba noodles for dinner.

The pre-packaged imitation crab worked perfectly in this recipe.

Oh crab rangoon casserole, how you’ve filled a need in my life. I can’t wait to eat more of you.

Enjoy!