Crab Rangoon puffs are a fun twist on a popular appetizer! These puffs are made with puff pastry and stuffed with delicious crab Rangoon filling. Baked to perfection these are an easier way to make a platter of crab rangoons for a party!
Crab Rangoon Puffs Recipe
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Who doesn't love a crab Rangoon, we love everything from Crab Rangoons, or the dip form Crab Rangoon Dip, and even baked Crab Rangoon Wonton Cups! ! A cream cheese and crab filling wrapped in wonton wrappers is simply divine. However, they can become tedious to make as you need to shape each one individually an fry them which isn't necessarily the healthiest option. In comes our crab Rangoon puffs which are so much easier to make, a bit healthier, and just as tasty!
What are Crab Rangoon Puffs
Crab Rangoons are traditionally made with wonton wrapper that are filled with a flavor packed crab and cream cheese filling. However, we created this spin on the classic appetizer using rolled puff pastry instead of wonton wrappers.
Classic Crab Rangoon filling is spread over a sheet of puff pastry and then rolled and sliced into individual puffs. The puff pastry gets nice and crispy when baked. These are the so much easier to make and don't require deep frying.
What to Serve with this Dish
- Teriyaki Chicken Skewers
- Cashew Chicken
- Beef with Broccoli
- Sweet and Sour Pork
- Thai Coconut Curry Soup
Ingredients
- Imitation Crab - most restaurants make crab rangoons with imitation crab (kani). We use imitation crab when we make any of our Crab Rangoon recipes and it is simply delicious. However, you of course can use real crab meat. If using canned crab meat be sure to drain it very, very well or else the pastries will be soggy.
- Mozzarella - not a classic ingredient in crab rangoons but for these puffs it gives them a nice extra cheesy flavor!
- Green Onion - adds a pop of color and onion flavor.
- Sugar - adds a subtle sweetness that also helps bring out the sweetness of the crab.
- Garlic - the more garlic the better!
- Soy Sauce - a splash of soy sauce adds a nice umami flavor.
- Egg - this is brushed over the puffs to make the pastry golden brown after baking.
- Cream Cheese - the creamy base of any crab Rangoon recipe starts with cream cheese!
- Puff Pastry Sheets - this is the secret to making a quick and easy appetizer. It is so versatile you can make everything from Jalapeno Popper Pinwheels, Breakfast Pockets, and even Portuguese Custard Tarts!
- Sesame Seeds (not pictured, optional) - to gives the puffs an extra pop of flavor and make them even cuter, sesame seeds can be added on top of the whisked egg before baking.
How to Make Crab Rangoon Puffs
Full Printable Recipe at Bottom of page
- Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
- In a large bowl combine the filling ingredients, mix until evenly combined. Note: ensure the cream cheese is at room temperature so it is easy to stir. If not, microwave on a microwave safe plate for 15 seconds.
- On a lightly floured piece of parchment paper or kitchen counter, roll out the puff pastry. Slice each piece of pastry into 3 even pieces.
- Use two spoons to drop spoonful of the crab Rangoon filling into a straight line down the center of each cut piece of pastry.
- In a small bowl whisk the egg. Brush one edge of each pastry with the whisked egg.
- Wrap the pastry without the egg over top of the crab filling, and then roll over to seal on top of the egg washed pastry. Gently press the roll together to release any air, you can also roll it with your hands to create a tight seal. Repeat for all 6 rolls.
- Use a knife to make evenly spaced marking on top of each roll to mark where you will cut 8 puffs per roll. Carefully slice each roll into the 8 pieces and transfer to the prepared baking sheets.
- Brush the tops and sides of each puff with the remaining whisked egg.
- Optional: sprinkle sesame seeds on the tops of each puff.
- Bake for 15-20 minutes or until golden brown (rotating and switching the pans halfway through cooking). Serve warm or at room temperature, enjoy!
Tips for the Best Recipe
- Filling - to make it easier to stir the filling together and to spread it over the puff pastry be sure to use softened cream cheese. Just leave the cream cheese out on the kitchen counter while you prepare the ingredients or you can microwave for 10-15 seconds.
- Puff Pastry - thaw puff pastry in the fridge before using. To ensure the pastry does not stick, lightly flour your kitchen counter or cutting board. Lightly brush the pastries with egg wash before baking to ensure a nice golden brown color.
- Flavor Variations - crab rangoons are such a popular appetizer! They are traditionally made to be slightly sweet and they are served with spicy mayonnaise or Thai sweet chili sauce to dip. If you would like to add some spice to your crab rangoons you can add 2-3 teaspoons of sriracha or hot sauce of your choice to the filling.
FAQ
Air Fryer – Preheat Air Fryer to 400˚F. Add to the air fryer basket or tray and cook for 2-3 minutes, or until warmed through.
Oven – Preheat oven to 375˚F. Place on a baking sheet lined with parchment paper and cook for 4-5 minutes, or until warmed through.
Microwave – microwave for 30 seconds. Note this method will not make them crispy again.
Refrigerate in air tight container in the fridge up to 3 days, or freeze for up to 3 months.
I recommend only making this recipe up to 2 days in advance. Reheat in the oven or air fryer before serving and enjoy.
Cooked puffs can be frozen for up to 3 months in an air tight container or Ziploc bag. If freezing in a container, add a piece of parchment paper between layers to prevent them from sticking together. Allow puffs to thaw in the fridge overnight or reheat with the above steps, or reheat from frozen (add 2-3 minutes to the reheating time)
Use gluten free store bought or homemade puff pastry and be sure to use a gluten free soy sauce.
More Easy Appetizers
Enjoy!
- Sab
Crab Rangoon Puffs
Ingredients
- 2 sheets puff pastry (pre-rolled, thawed)
- 1 egg (whisked)
- 3 tablespoon sesame seeds (optional)
Crab Rangoon Filling
- 1 ½ cup imitation crab meat (finely diced, approximately 200-250 grams, or canned crab meat drained well,)
- 1 brick cream cheese (at room temperature, 8 ounces)
- ½ cup mozzarella cheese (shredded)
- 1 clove garlic (finely minced or shredded)
- 3 green onions (diced)
- 1 teaspoon soy sauce
- ½ teaspoon sugar
Instructions
- Preheat the oven to 375˚F with racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.
- In a large bowl combine the filling ingredients, mix until evenly combined. Note: ensure the cream cheese is at room temperature so it is easy to stir. If not, microwave on a microwave safe plate for 15 seconds.
- On a lightly floured piece of parchment paper or kitchen counter, roll out the puff pastry. Slice each piece of pastry into 3 even pieces.
- Use two spoons to drop spoonful of the crab Rangoon filling into a straight line down the center of each cut piece of pastry.
- In a small bowl whisk the egg. Brush one edge of each pastry with the whisked egg. Wrap the pastry without the egg over top of the crab filling, and then roll over to seal on top of the egg washed pastry. Gently press the roll together to release any air, you can also roll it with your hands to create a tight seal. Repeat for all 6 rolls.
- Use a knife to make evenly spaced marking on top of each roll to mark where you will cut 8 puffs per roll. Carefully slice each roll into the 8 pieces and transfer to the prepared baking sheets.
- Brush the tops and sides of each puff with the remaining whisked egg. Optional: sprinkle sesame seeds on the tops of each puff.
- Bake for 15-20 minutes or until golden brown (rotating and switching the pans halfway through cooking). Serve warm or at room temperature, enjoy!
Nutrition
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