Crab (less) Rangoon Dip is a great dish for entertaining. You can even pop it under the broiler for a few minutes for a nice golden crust. I’ve yet to try freezing this exact recipe, but I’ve had good luck with other cashew-based dishes, so I’d imagine it’s worth a try. Let me know if you try it!
This crab (less) rangoon dip uses raw cashews, which I find creamiest after a nice two day soak in the fridge. If you don’t have that kind of time, however, an overnight soak will work, or if you simply can’t wait, a quick boil can work. I find the latter options not quite smooth enough for my tastes, but most people don’t seem to mind. If you can’t use cashews, sunflower seeds should work well as a 1:1 substitution. It’s a fantastic make-ahead option, and my second favorite way to use jackfruit. Jackfruit Machaca is still my favorite!
Green jackfruit is a great addition for texture. You can find it either at your local Asian grocery, Trader Joe’s (though this version is in brine, so do be sure to reduce the salt elsewhere in the recipe,) or from my personal favorite source, FilStop. You can technically buy it from Amazon but given the markup, I just can’t recommend that in good conscience. If you’re just trying to make this with things you have in the house and don’t have any jackfruit, you could probably substitute hearts of palm or artichokes similarly pulsed up.
Kelp flakes are a great way to add a seafaring touch, but they certainly aren’t required. I tend to prefer things without, but Bragg’s Sea Kelp Delight is a great addition. It’s balanced out by herbs & spices so it isn’t too overwhelming.
Tapioca starch is pretty essential to the recipe in my opinion, as it makes it nice and melty and stretchy if you serve it warm. I buy mine from Sprouts, but you should be able to find it anywhere specialty ingredients are sold. It’s also sometimes known as tapioca flour, cassava flour, or cassava starch.
Crab (less) Rangoon Dip
- 1 cup raw cashews
- 1 1/2 c filtered water
- 1 tbsp tapioca starch
- 1 tsp lactic acid a tablespoon of lemon juice should work in a pinch
- 1 tsp salt
- 1 tbsp nutritional yeast
- 1/4 tsp smoked paprika
- 1/3 c oil
- 1/3 c vegan mayonnaise, optional
- 1/3 can green jackfruit in water, rinsed
If possible, soak cashews two days before in the fridge. An overnight soak or a quick-soak with a five minute boil will do in a pinch. Drain & rinse. Add to blender with the filtered water and process until very smooth. About 2 minutes. Different blenders may require a bit more water. That's fine, just add in small amounts until it blends easily without getting too slushy and splashy.
Take the lid off the blender and add tapioca starch, lactic acid or lemon juice, salt, nutritional yeast, paprika, and oil. Process another minute or so, scraping down the sides if needed.
In a food processor or with a sharp knife, shred jackfruit. I find I don't need to discard anything if I use the food processor, but if you're doing it by hand you may prefer the texture without the stems and seeds. If using a food processor, pulse until the texture is evenly flaked.
Heat a large pot on medium, and pour in the blender mixture. Stir on medium to medium low with a heat safe rubber spatula, until it begins to stretch and come together. About 8 minutes. You can add more tapioca to speed it up, but I prefer the texture from going low and slow.
Once stretchy, turn off heat. Fold in jackfruit & vegan mayonnaise, if desired.