So my mom is in a book club – every couple of months she gets to host the book club at my parent’s house. About a week before the event my mom usually asks me to come up with a dish for the event
I already am planning on making a little caprese bites I was not planning on posting the recipe but if y’all would like it I will
The other dish I created were these crab puffs — I want to make something that was VERY simple to make and can be eaten with ease since there will be a lack of table space ( the same concept behind coming up with the caprese bites )
I really like how this recipe came out — I do have a tip 🙂 Always do an egg wash on pastry dough before baking — that is how you can get that lovely golden brown outside
If you do not know how to make a egg wash it is super easy – simple crack 1 egg in a bowl – whisk until the whites and yolk are completely combined
Then taking a kitchen brush – brush the “wash” onto the dough
To cut down on the cost I ended up using canned crab – it only cost a couple of dollars
I do not think someone would be able to tell the difference
If you do make the Super Easy Crab Puffs Recipe please let me know what you think 🙂
Preheat oven to 400 - line a cookie sheet with parchment paper
In a bowl - crack the egg - whisk ( Egg Wash)
Roll out the puff pastry and cut into equal squares I was able to make 16 squares
In a bowl mix together - crab, cream cheese, lemon juice, salt, pepper, garlic powder , ½ of your green onion
Fill each square - about 2 tablespoons for each - I made a line a filling in a line from one edge to the other then folded the dough around it - look at the main picture if you are confused
Brush the egg wash on each pastry and place onto the cookie sheet
Thank you, saved me today with this recipe, Happy New Year! I can’t wait to come back to your site, kinda in a hurry right now. LOL, relatives headed my way.
Adele Aiken
these look great – do you think they could be made ahead and frozen? either baked or unbaked?
K Young
Definitely Try
Luke and Pam Wilson
Was this actually just 2 green onions or 2 bunches of green onion?
I’ve Ace these twice now and everyone loved them. The only change I made was to count the pastry and put in 24 mini muffin cup tin to cook.
JEAN
Just a few details would really be helpful. What size to roll dough out to or maybe give us an idea of how big the squares should be. I am going to make them right now and just eyeball them based on your pictures.
Macy
I made these today and they came out really good! Everyone seemed to enjoy! Thanks for the recipe!
Crab puffs, aka crab rangoons, are a staple at most casual Chinese restaurants. They are made of crispy wonton wrappers stuffed with juicy crab meat and cream cheese. Although they aren't super authentic, they have become a popular appetizer to tack on alongside chow mein, broccoli beef, and other take-out favorites.
It consists of cream cheese, sometimes sweetened, plus, usually, very small bits of imitation crab, stuffed into a wonton wrapper and deep-fried, served with a syrupy, neon sweet-and-sour dipping sauce. It is, essentially, deep-fried cheesecake with fake crab in it—as sweet as any dessert, but served as an appetizer.
Preheat your oven to 375°F (190°C). Spread the imitation crab on a baking sheet and drizzle with olive oil or melted butter. Sprinkle your chosen seasonings, such as Old Bay seasoning or lemon pepper, over the crab. Bake for 10-12 minutes, or until the crab turns golden and slightly crispy.
It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs. Because they're small, it's easy to eat more than one. Finish an order of 4, and you're likely to get more than half the calories and fat you should have in an entire meal.
Crab Rangoon is an appetizer commonly served in American Chinese cuisine - so technically, yes, Crab Rangoon is a “Chinese” dish. Is it a dish that features in authentic Chinese cuisine, one that pops up in restaurants and eateries in China? Well, one of Crab Rangoon's ingredients is cream cheese. 'Nuff said.
Although the appetizer has the name of the Burmese city of Yangon, the dish was probably invented in the United States by Asian American chef Joe Young working under Victor Bergeron, founder of Trader Vic's.
The cream cheese will be easier to mix if it is room temperature. Lump Crab Meat: You can use lump crab meat that is found in the refrigerated meat section of the grocery store, or you can also find canned lump crab meat! I recommend using real crab meat over imitation crab meat.
Rangoon is actually a Burmese city. Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably.
Can you eat imitation crab raw? Yes.It is pre-cooked, so you are able to eat it straight from the package. Many people use it as part of a larger recipe though, adding it to cream of crab soup, crab Rangoon or crab salad.
Imitation crab has low calorie, fat, and cholesterol content. This makes it a good choice for those who are trying to lose or maintain weight and are looking for low-cholesterol foods. If you're worried about the additives in such crab substitutes, there are also healthier, additive-free versions.
Unless your seafood is literally catch of the day, chances are it will taste and smell a bit fishy, thanks to a compound found in nearly all seafood called trimethylamine oxide, or TMAO.
Thawing the legs before cooking is optional, but if you have the time, it's worth it. The legs will steam faster and more evenly if thawed. Ideally, thaw them in a bowl overnight in the refrigerator, but if you're tight on time, know that you can place them in a colander under cool running water until no ice remains.
You should use the package or freeze it before the date on the package. If you freeze it before the use by date, you can store it frozen for up to nine months. You should use the thawed product within three days after thawing.
Crisp and bubbly with a molten center of oozy, tangy cream cheese, scallions and crab. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.
In this decadent crab puff recipe, wonton wrappers are filled with crabmeat and cream cheese and deep-fried. Dip them in your favorite Asian-style sauce and loosen your belt buckle!
While wonton filling can vary from pork to shrimp with seasonings like ginger, garlic, scallions, and soy sauce, crab rangoon always has cream cheese and crab filling.
The name "Crab Rangoon" is believed to be a nod to the traditional Burmese dish, "ohn-no khauk swe" or "ohn-no kaukswe," which is a soup made with noodles and chicken. "Rangoon" was the former name of Yangon, the largest city in Myanmar (formerly Burma), where the dish is said to have originated.
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