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.
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.
A little salty, and a little briny. As far as real vs. fake, it's a toss-up. The real crab had a much more distinctly "fishy" flavor which might turn some people off.
I love Panda Express' Crab Rangoons and they're so easy to make! Oddly enough, they don't use crab or imitation crab in their original recipe. Feel free to add some though, it's delicious! My local Panda Express offers 3 for $2.35.
Imitation crab came out from Japan in 1975 and its cheap cost led it to replace real crab in many restaurant recipes. You can find few variations nowadays from recipes that remove the crab entirely to ones that also add in green onion and other small spices.
Just like the name implies, imitation crab contains no crabmeat. Fish is, however, one of the main ingredients. It is made using surimi, which is a paste made of fish and a few other ingredients. Surimi is often made with pollock, which is also used to make fish sticks and breaded fish products.
They have a firm and flaky texture that holds up in different cooking methods, eat as they come, sautee, grill or fry to add to your favourite pasta or dipping sauce. The crab sticks also pass a nutritional punch as a source of protein and omega-3; they contribute to a healthy diet and lifestyle.
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.
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.
At most Chinese-American restaurants, you can find Crab Rangoons and they are a hugely popular item. Also known as Crab Puffs, Crab Pillows, and Cheese Wontons, these are essentially fried wontons stuffed with cream cheese and imitation crab (or sometimes real crab).
The blue crab is among the best types of crab due to its sweetness and quality flavor. Many describe the flavor as rich and buttery. The taste of the claw meat also has a nutty flavor. You can eat the softshells, and the cooked shells turn an orangish-red.
Claws: A crab's claws hold the largest amount of muscle and, therefore, the most juicy meat. They are tastier and easier to eat than many other crab parts. You can use a cracking tool or a hard utensil to crack the claw and peel off the shell.
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. Wontons when not referred to as “cream cheese wontons” refer to dumplings like in my Wonton Soup.
Also known as Crab Puffs, Crab Pillows, and Cheese Wontons, these are essentially fried wontons stuffed with cream cheese and imitation crab (or sometimes real crab). They are crunchy and creamy, and they are prepared nearly the same at every restaurant. When and where did Crab Rangoons originate?
What is Crab Rangoon? Cran Rangoon is a delicious crispy wonton wrapper filled with a creamy crab mixture and deep fried to golden perfection. It's a popular takeout dish that you can get at your Chinese restaurant! Best served with sweet Thai chilli sauce or plum sauce!
What Makes the Panda Express Cream Cheese Rangoon the Best? These crispy wonton apps are stuffed with a mixture of cream cheese, scallions, and a dash of garlic powder. They make satisfying finger food for game day, or you can try dolling them up to make casual co*cktail appetizers.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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