Cream cheese and imitation crab inside a delicious flaky crust is the perfect appetizer recipe for your next party or get together. Crab Rangoon is always a fantastic party food but this recipe is baked instead of fried. Dip the fun little pastry puffs in sweet and sour or duck sauce for even more fabulous flavor.
I love crab rangoon but I don’t really enjoy frying it. I think I probably get enough fried foods as it is. How about a Crab Rangoon mini puff pastry pie?!
I know there’s some controversy about using real crab or imitation crab. I really don’t mind imitation crab. It’s always in the refrigerator because it’s a quick and delicious snack, low in calories and low in fat.
I had to pick one or the other for the calorie count, though. So, the calorie count uses imitation but you are welcome to make your own choice.
Be sure to allow the Puff Pastry to thaw before starting this recipe. I set it out on the counter with the cream cheese so they would both be softened.
I’ve used two different sizes of biscuit cutters, one for the bottom and one for the top. You need to flattern the discs slightly before inserting them into the pan.
One teaspoon of the Crab Rangoon mixture will give you just a little bit more than will fit the 24 muffin spots. Just go ahead and eat that with a spoon!
The smaller biscuit cutter is for the top piece of puff pastry. Use a fork or toothpick to seal around the edges. It doesn’t have to be perfect because the puff pastry is going to rise up and around the Crab Rangoon filling while it’s being baked.
It’s entirely possible that you may want to make your entire meal only on these Baked Crab Rangoon Mini Puff Pastry Pies. Enjoy!
Baked Crab Rangoon Mini Puff Pies Recipe
- Nonstick Mini Muffin Pan
- Biscuit Cutters, 1-1/2" diameter and 2-1/4" diameter
- 8 ounces Cream Cheese softened
- 2 Green Onions diced
- 3 ounces Imitation Crab diced
- 2 teaspoons Worchestershire Sauce
- 1 box Pepperidge Farm Puff Pastry Sheets (17.3 oz) thawed
- Cooking Spray like Pam
- With spoon, mix together cream cheese, onions, crab and Worchestershire. Set aaside.
- Spray mini muffin pan with cooking spray. Spread out puff pastry. Cut out 24 circles with larger biscuit cutter and press each circle with fingers to flatten slightly then press into muffin spaces.
- Place one teaspoon of cream cheese mixture on top of circles.
- Preheat oven to 400°.
- Cut out 24 circles with smaller biscuit cutter and press each circle with fingers to flatten slightly then place on top of cream cheese mixture.
- Using fork or toothpick, press all around the edges to seal slightly.
- Bake for 12-15 minutes until golden brown. Allow to cool about 5 minutes before removing from pan.
- Serve with sweet and sour, orange or duck sauce. Makes 24 mini pies, 114 calories each.
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