So my mom is in a book club – every couple of months she gets to host the book club at my parent’s house. About a week before the event my mom usually asks me to come up with a dish for the event
I already am planning on making a little caprese bites I was not planning on posting the recipe but if y’all would like it I will
The other dish I created were these crab puffs — I want to make something that was VERY simple to make and can be eaten with ease since there will be a lack of table space ( the same concept behind coming up with the caprese bites )
I really like how this recipe came out — I do have a tip 🙂 Always do an egg wash on pastry dough before baking — that is how you can get that lovely golden brown outside
If you do not know how to make a egg wash it is super easy – simple crack 1 egg in a bowl – whisk until the whites and yolk are completely combined
Then taking a kitchen brush – brush the “wash” onto the dough
To cut down on the cost I ended up using canned crab – it only cost a couple of dollars
I do not think someone would be able to tell the difference
If you do make the Super Easy Crab Puffs Recipe please let me know what you think 🙂
Preheat oven to 400 - line a cookie sheet with parchment paper
In a bowl - crack the egg - whisk ( Egg Wash)
Roll out the puff pastry and cut into equal squares I was able to make 16 squares
In a bowl mix together - crab, cream cheese, lemon juice, salt, pepper, garlic powder , ½ of your green onion
Fill each square - about 2 tablespoons for each - I made a line a filling in a line from one edge to the other then folded the dough around it - look at the main picture if you are confused
Brush the egg wash on each pastry and place onto the cookie sheet
Thank you, saved me today with this recipe, Happy New Year! I can’t wait to come back to your site, kinda in a hurry right now. LOL, relatives headed my way.
Adele Aiken
these look great – do you think they could be made ahead and frozen? either baked or unbaked?
K Young
Definitely Try
Luke and Pam Wilson
Was this actually just 2 green onions or 2 bunches of green onion?
I’ve Ace these twice now and everyone loved them. The only change I made was to count the pastry and put in 24 mini muffin cup tin to cook.
JEAN
Just a few details would really be helpful. What size to roll dough out to or maybe give us an idea of how big the squares should be. I am going to make them right now and just eyeball them based on your pictures.
Macy
I made these today and they came out really good! Everyone seemed to enjoy! Thanks for the recipe!
Crab puffs, aka crab rangoons, are a staple at most casual Chinese restaurants. They are made of crispy wonton wrappers stuffed with juicy crab meat and cream cheese.
Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce. Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.
Boiling imitation crab is the most common and straightforward method. Here's how you can do it: Fill a large pot with water and bring it to a rolling boil. Add the imitation crab to the boiling water and let it cook for 3-5 minutes.
Preparation. The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper.
It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs. Because they're small, it's easy to eat more than one. Finish an order of 4, and you're likely to get more than half the calories and fat you should have in an entire meal.
Unless your seafood is literally catch of the day, chances are it will taste and smell a bit fishy, thanks to a compound found in nearly all seafood called trimethylamine oxide, or TMAO.
Can you eat imitation crab raw? Yes.It is pre-cooked, so you are able to eat it straight from the package. Many people use it as part of a larger recipe though, adding it to cream of crab soup, crab Rangoon or crab salad.
Don't be shy about adding salt, pepper, lemon juice and lemon rinds, or the classic Old Bay seasoning to your pot before boiling or steaming your crab legs. In fact, if you plan to boil, we'd recommend the proportion of 4 quarts of water to 6 ounces of seasoning.
It consists of cream cheese, sometimes sweetened, plus, usually, very small bits of imitation crab, stuffed into a wonton wrapper and deep-fried, served with a syrupy, neon sweet-and-sour dipping sauce. It is, essentially, deep-fried cheesecake with fake crab in it—as sweet as any dessert, but served as an appetizer.
Crab rangoon is typically won ton wrappers, cream cheese, garlic powder, Worcestershire sauce, onions/onion powder, and either crab meat or imitation crab, which is a type of cured surimi called kamaboko. Real crab is much more "stringy" than surimi, and has a meatier flavor.
"Crab Rangoon" is a popular American-Chinese appetizer that typically consists of a filling made of cream cheese, crab meat, and seasonings, which is then wrapped in a wonton wrapper and deep-fried until crispy.
Although imitation crab is low in both fat and calories, Mercree says that real crab has much more protein, fewer carbs and less sodium and sugar than the imitation. “It also lacks many of the nutritional benefits found in real crab, including trace minerals, zinc, selenium and B vitamins,” Mercree said.
Being a highly-processed, additive-rich, and less nutritious alternative to real crab, imitation crab has some of these drawbacks: Health concerns. The United States Food and Drug Administration (FDA) has assigned a "generally recognized as safe" (GRAS) status to many of the additives that are used in imitation crabs.
If you cannot eat it within that time frame, store the leftovers in a freezer at 0 degrees Fahrenheit for up to six months. When freezing the imitation crab meat, be aware that its texture will change when it's defrosted.
Crisp and bubbly with a molten center of oozy, tangy cream cheese, scallions and crab. Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site.
Crab Meat: The leading role in the whole recipe. Cracker Crumbs: Drumroll please… the filler in this crab cake recipe is cracker crumbs. There is so much debate on what the best filler is and, trust me, some of the best crab cakes are made with CRACKERS!
What Is Imitation Crab? The key to that flavor is surimi, a seafood paste made from white fish, artificial and natural flavors, starch, sugar, and sodium. And the preferred white fish in this amalgam is Alaskan Pollock—the same variety most commonly utilized in frozen fish sticks and fast-food seafood sandwiches.
It consists of cream cheese, sometimes sweetened, plus, usually, very small bits of imitation crab, stuffed into a wonton wrapper and deep-fried, served with a syrupy, neon sweet-and-sour dipping sauce. It is, essentially, deep-fried cheesecake with fake crab in it—as sweet as any dessert, but served as an appetizer.
Introduction: My name is Dan Stracke, I am a homely, gleaming, glamorous, inquisitive, homely, gorgeous, light person who loves writing and wants to share my knowledge and understanding with you.
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