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.