Crab rangoon puff pockets | Recipe | Bounded by Buns
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.
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)
More Like This
Oven-baked crab rangoon | Recipe | Bounded by Buns
boundedbybuns.com
Crab Rangoons - Comfort Food Meals
comfortfoodmeals.com
Easy Crab Puffs Recipe (Crab Rangoon) - Momsdish
momsdish.com
Crab Puffs Recipe
cuisineathome.com
Crab Rangoon – Crafts to Crumbs
craftstocrumbs.com
Crab Rangoon Recipe - (4.5/5)
keyingredient.com
Baked Crab Rangoon Recipe - Six Sisters' Stuff
sixsistersstuff.com
My Favorite Crab Rangoon Recipe
seafood-portal.com