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 Rangoon, sometimes called crab puffs, crab rangoon puffs, cheese wontons, or cream cheese rangoons, are filled crisp dumpling appetizers served primarily in American Chinese restaurants.
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!
You could grab a fork and eat it directly from the can, if you wanted to. Canned crab can be used for any hot or cold preparation. If you deiced to use it in a hot preparation, make sure to heat it gently, or mix it with other ingredients that will lend moisture to the meat and protect it from drying out.
Crab serves up lean protein. But this appetizer has only a little meat. It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs.
The fried wontons you order from your local Chinese place today are likely similar to those served by Trader Vic's in the 1940s and '50s. The most common difference is the crab, which modern restaurants often swap for imitation crab to cut down on costs.
The orange stuff that is sometimes inside of a crab are crab eggs. Once the eggs have been fertilized by a male crab's sperm, they on to the female's abdomen, near the tail, where they stay until they are developed enough to be released into the water.
Cheese puffs, cheese curls, cheese balls, cheese ball puffs, cheesy puffs, or corn curls are a puffed corn snack, coated with a mixture of cheese or cheese-flavored powders. They are manufactured by extruding heated corn dough through a die that forms the particular shape.
Imitation crab is made with surimi, a paste made out of finely shredded or pulverized fish. After the fish is minced, it is heated and pressed into shapes that resemble meat from a crab leg. The resulting imitation crab looks similar to the original crab in its coloring and texture.
Traditional Chinese wonton wrappers are made from wheat flour, eggs and water, and can be used to wrap around any number of fillings to be cooked in soups or fried. That's obviously a no-go for anyone eating gluten free.
To freeze: Lay your uncooked crab rangoons in a single layer on a baking sheet. Freeze for a couple of hours or until individually frozen, then transfer to a freezer bag. Keep up to six months. No need to thaw before frying, but oil needs to be at 350 degrees.
Place the crab into the pot holding the back two hind legs pulled up or using tongs.Close the lid and cook crab (boil or steam) for 8-12 minutes (depending on how many crab and size of pot). Pull the crab out with a pair of tongs and place under cold running water to chill the crab down to prepare for the next step.
Rich in vitamins and minerals, crab meat is also low in fat and contains Omega-3 polyunsaturated acids. Helps provide protection from heart disease and aids brain development. Some research suggests that Omega-3 also inhibits aggressive behaviour. And it's not just any old Omega-3 – it's the long chain variety.
What is the difference between crab wonton and crab rangoon? Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).
While actual crab is not the primary focus of crab rangoon, either imitation crab or the real stuff adds necessary flavor. The best shape for crab rangoon is a four-pointed star: It concentrates the filling and maximizes surface area for more crunch.
Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl. To prevent wonton wrappers from drying, prepare only one or two Rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper.
Introduction: My name is Trent Wehner, I am a talented, brainy, zealous, light, funny, gleaming, attractive person who loves writing and wants to share my knowledge and understanding with you.
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