These Crab Rangoon Puffs are a fun spin on traditional Asian crab rangoons. Flaky, buttery puff pastry filled with crab rangoon mixture, these puff are delectable and make a great snack or appetizer for entertaining!
I have been reading a lot of my friends and fellow food bloggers complaining about their lack of warm spring time weather.
While I can be sympathetic to their cold weather woes, I would like to state: Be careful what you wish for, my friends.
I reside in Florida, and I have my whole life.
Sure, it is the sunshine state.
OUR LATEST VIDEOSIt’s so fantastic to have warm weather most of the year (said dripping with sarcasm). Yadda-yadda.
From northerners to vacationers, or people who use to live here, I have heard all about how lucky I am to live here. (I am looking at you Ben and Karrie).
Well, let me tell you, that it isn’t all rainbows, butterflies and terrific tans up in here. Especially when your air conditioning unit decides it wants to go on the fritz.
When that happens, there is no place to go to find comfort. You are consumed with humid, stale, suffocating, hot air. It set most people off, and on to the verge of angry rage.
There is no productive working, talking or moving. Your brain is fully focused on coming up with ideas of how you can possibly shrink yourself, so you can fit in the freezer.
This happened to Boy and I recently.
And, oh my God, I have never been more miserable.
While I was contemplating sleeping in my car, with it running, parked out in the street (for the love of all things with air conditioning) I realized I had, luckily, already baked up today’s flaky stuffed beauties.
These saved the day.
And my sanity.
Because, if you are going to be absolutely wretched, at least eat something delicious while you are soaking in your sorrows.
Crab Rangoon Puffs
These are inspired by traditional crab rangoons, with a No Spoon twist.
Flaky, buttery puff pastry stuffed with a creamy, cheesy, savory crab Rangoon-esque mix.
I made them mini because, mini is très chic.
That, and you can devour more of them without the added guilt, or at least this is my train of thought.
These puffs are highly addictive and marvelously delicious.
These crab rangoon puffs are perfect for your next party, a weekend snack while lounging, or you can be like me, and eat a plate full of these flaky mini bad boys for dinner. #CoolLikeThat.
Regardless of when and how you eat these, you absolutely must give them a try!
Before I shoo you off and into the kitchen, I want to leave you guys with a couple quick notes.
Recipe Notes, Tips & Tricks for Crab Rangoon Puffs:
- The crab Rangoon mix makes more than you will need. However, it makes a delicious dip. Scoop it into a small baking dish or individual ramekins, sprinkle with a little panko, and bake at 350 degrees F. until warm and melted throughout. (baking time will vary depending on dish size)
- You can get make more puffs than I did if you collect all of the scrap puff pastry, roll it into a ball, then roll it out and cut more circles. I didn’t do this because I was in a hurry, and thankfully my brain had ESP and knew my air unit was about to blow.
- These can be prepared in advance a few ways. You can make just the filling in advance, or you can fill and assemble the puff pastries and store them in the refrigerator until ready to use. I have included notes for this in the recipe.
I know you are going to love these!
So be kind to your belly and whip up a batch of these Crab Rangoon Puffs.
Oh, and while you are at it, be thankful for cold air. 🙂 Cheers!
-xoxo-
Cheyanne
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How to make Crab Rangoon Puffs recipe 👇
Flaky, buttery, mini pastry puffs with a creamy crab rangoon filling. This fun spin on traditional crab rangoons are perfect for entertaining!
- For the Crab Rangoon Filling:
- 6 ounces Lump Crab Meat – picked over for shells (and drained if canned)
- 4 ounces Cream Cheese – room temperature
- 2 Scallion , white and light green part only – finely sliced
- 1 clove Garlic – minced
- ¾ tsp Ginger - minced
- ½ Cup White Cheddar Cheese – grated
- 2 TBS Parmesan – grated
- 1 tsp Sake
- ½ tsp Worcestershire Sauce
- 1 tsp Sesame Oil
- 1 tsp Soy Sauce
- ¼ tsp Sriracha , or more to taste (can substitute favorite hot sauce)
- ¼ tsp Kosher Salt
- Black Pepper , to taste
- For the Pastry Puffs:
- 1 Box Puff Pastry (2 sheets), thawed
- 1 Egg – beaten with 1 teaspoon of water (egg wash)
- Sea Salt , to taste
- Optional for Serving: thinly sliced Scallions, Chili Garlic Sauce, Duck Sauce, Sweet and Sour Sauce
- In a medium sized mixing bowl, combine all the ingredients for the Rangoon stuffing. Mix together to thoroughly incorporate.
- Preheat oven to 375 Degrees F. Line a large baking sheet with parchment paper.
- On a lightly floured work surface, unfold the puff pastry (working one sheet at a time). Use a rolling pin to slightly roll out the pastry. Use a 2 ½’’ -3’’ cookie cutter to cut out rounds from puff pastry.
- Place half (6) of the rounds on the prepared baking sheet. Use a pastry brush to apply egg wash to puff pastry ½’’ boarder (this will act like a glue).
- Place about 1 heaping tablespoon of Rangoon filling onto the center of each round. Roll out the puff pastry tops slightly and brush boarder with egg wash. Cover each filled round bottom with puff pastry tops. Use a fork to crimp the sides of the puff pastry together to close.
- Use a paring knife to cut a small slit in the top of each mini pie. Brush the filled Rangoon pastry puffs with egg wash and sprinkle with sea salt.
- Transfer to oven and bake for 20-25 minutes, or until pastry is golden brown and cooked through.
- Remove from the oven and allow to cool slightly before serving. Serve garnished with scallions and with sauces on the side for dipping.
*Yields approximately 12 puffs
*Rangoon filling can be prepared in advance, covered and refrigerated until ready to use.
*Mini pastry puffs can be filled and assembled in advance, through step 5. Cover lightly with plastic wrap and refrigerate or freeze until ready to use. If frozen, allow to defrost overnight in the refrigerator before proceedingwith step 6.
Cheyanne, this recipe looks amazing! I have never heard of these before, so thanks for the introduction. I will be making these for the next get together I’m invited to. #rockstar As for your complaint, imagine everything you said except you are in Georgia and there is no beach. I’m not feeling sorry for you! hahaha How did anything get done before air conditioning!
Tammy- thank you so much, pretty lady! If you end up making these for a get together, do let me know how they go over! As for the weather “debate”.. I wasn’t trying to complain as much as get across the point that the grass is always greener on the other side. I live in Orlando, so I’m not really near a beach! (lol) But, you win! 🙂 How anything ever got done before air conditioning? I have no idea!! Cheers and warm wishes for a wonderful weekend, my friend!
Wonderful weekend to you too! I was wondering if there is a substitute for the sake? Would there be a big difference if I just added white wine?
Tammy, absolutely.. a dry white wine would be a fine substitute. Or you could even use Rice Wine Vinegar. Its just a splash, so it’s not a deal breaker; just there to add a touch of flavor 🙂 Thanks for asking, just in case someone else has the same question!
They look truly delicious
Thank you so much, Paul! Cheers!!
Haha, now I’m embarrassed. I’ve been mostly kidding complaining about our weather. To be honest, I can’t stand sweltering weather. By the way, that warm temperature you promised to send has arrived today (usually, we have nice weather during a business week which deteriorates right before the weekends, but this time it’s reversed). Sorry for mentioning that, but anything delicious I asked and anticipated as well, hasn’t been delivered yet. Weird, isn’t it? So, if this lovely pastry hasn’t gone yet, you can send a few (dozens) please!
Ben – *Giggling* I KNOW you were “kidding complaining” about your weather. I was simply poking the fun right back at you… and giving you a lil shout out in the process 🙂 What are friends for, if not to make fun of each other and promote each others blogs in the process! I’m so glad warm weather found its way up your way! Yay to that! As for sending you delicious treats… I will send you some as soon as I recieve my shipment of Havoc Donuts! 🙂 Cheers, buddy… hope you are having a terrific weekend!!
As a northern girl who moved to Florida for warmer weather, I would much rather be hot than cold 🙂 Being without air conditioning is no fun though. But these little crab rangoon puffs look amazing. I would love to snack on a few of them right now!
Ashley, I keep hearing that a lot from ladies who moved from FL up to the North. I feel like you guys are forgetting how dang humid it gets here! lol 🙂 I can deal with the humidity and heat, but with no air.. not so much! Thank you for stopping by and the kind words! Cheers to a wonderful rest of the weekend!
While I complained about the massive snow storms that we had in Boston this year, Florida would not be tops on my lists of places to live. The heat and humidity in the summer is so unbearable. That said, i had no idea it was already air conditioning weather in Florida. . .I’m still wearing sweaters and coats in Boston. Anyhow, I hope your aircon gets fixed lickety split. And lucky girl for discovering the ragoon puffs patiently waiting for you. I would be pleased to find them whether I was dealing with no aircon or sweaters and coats.
Lynn- Thank you! Finally someone who understands how unbareable humidity is!! While I complain about that, I still wouldn’t wish the snow storms you all had to bear this year on my worst enemy! We need to find a tropical paradise with moderate weather 🙂 Air conditioning unit has been fixed, thank gosh. Thank you so much for stopping by and the kind words! When I remembered I had JUST put these in the refrigerator to reheat later, I felt extremely lucky… because they were still warm, but not so warm that they made me more miserable 🙂 Cheers and warm wishes for a wonderful week!
To be perfectly honest, I can’t stand the cold, nor heat, nor humidity. I’m a low maintenance person who is high maintenance when it comes to the climate. I’m glad your air conditioning is up and running. The crab rangoons are adorable!
Thao- Sounds like we are cut from the same cloth! I too am low maintenance in everything, aside from the climate… especially in my house! 😉 Thanks for stopping by! Cheers, my friend – to great food and perfect weather to enjoy it in 🙂
Cheyanne! I love crab! this look delicious! I love the creaminess together with all that crunch! love it!
Gaila, Thanks girlie! When it comes to texure of food I, too, love the combination of crunchy and creamy 🙂 SO good! Kind of like your empanadas you posted! 🙂 Great mind/ great tastebuds think alike! Cheers!
These are seriously the cutest little things ever! I love crab rangoons – this is such a clever idea! Must make :).
Annie- Thanks, chicka! I wonder if I made them non-mini, would they be as cute? Something about little nom-noms…gotta love em! Cheers!
Hold on, I have to put down my tissue that I used to wipe away my empathic tears. Nah, I’m just kiddin’. Listen, I have four words for you: Turn. On. A. Fan. It’s an old trick of mine I used when I lived in Florida. Seriously thou, I’m very glad you were able to hold it together long enough to write this post and share this wonderful recipe (how did you know that I love both crab rangoon AND puff pastry??) I can’t wait to try this at home and it’s way easier than traditional crab rangoon (mine always split open and make a big mess). Also, leftovers the next day for brunch with fried eggs would be so yummy!
Karrie- You are lucky that you are my #Bestie, so I will keep my sarcasm to a minimum… actually, I will just text you my response 🙂 You and your unsolicited advice! You love everything, including ham (yuck), so I could have guessed crab and puff pastry was on that list! I didn’t think of adding a fried egg to these, but I bet that would rock the house! Thanks for the idea! Stealing, for sure! Cheers, smart-a$$!
I am a huge fan of crab rangoons and these little guys look fantastic! Sorry to hear about the AC!
Rachelle – Thanks girlie! AC is fixed… or so the AC man says, I donno how much I belive him because it keeps going on and off. Good thing I don’t pay him by the hour. lol. Cheers!
Cheyanne – I live in Connecticut and we’ve been stuck in a cold weather stint from December to April. We actually got a bit of snow last week. The trees haven’t even blossomed yet. I’m looking forward to the warmer weather, but I feel your pain for the broken AC! Not fun at all. I’ll have to send this recipe to my friend down in Florida as she loves Crab Rangoon!
Erin- Oh no, a cold weather stint (especially one THAT long) is just aweful!! Sounds like we are on opposite sides of a very bad coin! I have my fingers crossed that warmer weather finds its way up to Connecticut.. but with AC and nothing too outrageously hot 🙂 Thanks so much for stopping by and commenting! And for sending this recipe to your friend! I hope she enjoys it! Cheers!
Let me tell you how happy I am that you’re treating us to this recipe. My daughter and I were chatting the other day about how much she loves crab rangoons…I don’t quite remember why we were talking about them (HA!) but – I’ve never made them and would love to surprise her. Now I can!! Thank you so much, dear! And btw – I feel your pain – yes, we live in the colder part of the country, however, humidity and I…well, really my hair…do not get along. So that might be a tougher road… 🙂
Oooops – forgot to mention…love your pictures!
Annie – Your daughter and I would get along, because I adore crab rangoons too (or is that obvious?). I hope you do make these for her, except these aren’t like the traditional wonton wrapped rangoons.. fair warning! As for the weather, I wish there was a place that had fall/early spring weather year round. That would be delightful- no harsh winter, no scortching summer. Win, Win! And my hair hates the humidity too! I’d be curious to meet the person who says their hair loves humidity 🙂 Cheers, pretty lady!
Oh such great appetizer food! Simple and fancy at the same time!
Emily, Thank you so much! Simple yet fancy is a great way to describe these! Cheers and thanks for stopping by!! 🙂