Did you have a nice Thanksgiving? As I mentioned last week, we had a small hot pot meal, and it was delicious. We had two types of broths: miso and tom yum. For proteins, we had snakehead fish fillets, pork belly, and eye of round. The pork belly was the best because of the fat, while the beef was a bit lean and didn’t soak up much flavor from the broth. The snakehead fish had a bit of a fishy taste, but, well, it is fish.
I wanted to share this Crab Rangoon puff pastry I made! I was really craving Crab Rangoon, and even though I had cream cheese and imitation crab, I didn’t have any wonton wrappers. Plus, I wasn’t in the mood to fry anything, even if I did have them. What I did have were puff pastry sheets, so I thought I’d give that a try. I searched for a recipe online but couldn’t find anything that really matched what I was looking for. Most of the Crab Rangoon filling recipes I found were too complicated (too many ingredients), so I decided to keep it simple and just do my own thing.
I’m sure you’re familiar with Crab Rangoon, but just to round out this post, here’s a quick description. Crab Rangoon is a Chinese-American appetizer made by filling wonton wrappers with a creamy blend of cream cheese, imitation crab (or real crab), and seasonings. The wrappers are then deep-fried until crispy and golden. This is a Western creation, commonly found at Chinese (or other Asian) restaurants.
Simple Current a Fare Crab Rangoon Puffs
Ingredients
- 8 oz of cream cheese : room temperature – softened
- 1 cup of imitation crab : shredded/chopped – you can add as much crab as you want
- 2 sheets of puff pastry : follow thawing instructions and cut into squares
- zhuzh of garlic powder : measure per your preference
Instructions
- Preheat oven to 400 degree Fahrenheit
- Mix cream cheese, imitation crab, and garlic powder in a small bowl and set aside
- Place puff pastry squares into muffin pans and push edges up to create a cup
- Spoon the cream cheese mixture into each puff pastry cup
- Bake for 20 to 30 minutes
- Serve cool or warm
