Crab rangoon puff pockets
You've had crab rangoon, but you've probably never had it stuffed inside a flaky pastry before. It's creamy, it's crabby, and rich. This is crab rangoon that you can eat like a Pop-Tart.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boundedbybuns.com.
Cooking tools:
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Fork
- Whisk
- Pastry brush
- Parchment paper
- Baking sheet
- Oven
- Measuring cup
- Measuring spoon
- Refrigerator
- Plastic wrap
Ingredients
- 6 to 8 ounces crab meat (or imitation crab/krab)
- 8 ounces block of cream cheese, softened
- 5 or 6 scallion whites, thinly sliced
- 2 packages of puff pastry, thawed (see notes)
- crab rangoon filling (from above)
- 1 whole large egg
- 1 tablespoon water
- sesame seeds or black pepper and grated parmesan (topping)
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