Crab Rangoon with Sweet-and-Sour Sauce

September 12, 2018

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)

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Mix together the remaining ingredients. Fill each cup with 2 teaspoons of the mixture.
  4. 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.


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