I love crab rangoon! This recipe calls for using puff pastry, instead of the typical wonton wrappers, but they are still tasty. Crab Rangoon with Sweet-and-Sour Sauce 1 sheet puff pastry, thawed 1 tablespoon sour cream Half an 8-ounce package cream cheese, softened Half a 6-ounce can crab, drained, or half an 8-ounce package imitation crab, chopped 1 green onion, thinly sliced 1/8 teaspoon garlic powder 1 teaspoon pureed ginger 1 teaspoon soy sauce 1/3 cup confectioners’ sugar Sweet-and-sour sauce (optional) Preheat the oven to 400 degrees. Roll out the pastry on a floured surface to approximately 11 by 14 inches. With a pizza cutter, cut the pastry into 24 pieces. Stretch the pastry pieces slightly and lay in the cups of a mini muffin pan. Mix together the remaining ingredients. Fill each cup with 2 teaspoons of the mixture. Bake for 12 to 15 minutes, until the corners begin to brown. Serve immediately with sweet-and-sour sauce. My notes: Imitation crab isn’t my favorite, but in this recipe it’s fine. I will share an easy sweet-and-sour sauce recipe tomorrow. Adapted from The Stocked Kitchen by Sarah Kallio and Stacey Krastins.