Easy Recipe: Appetizing Baked Crab Puffs

Baked Crab Puffs. While the crab puffs are baking add the pineapple to the sauce. Crab Puffs Canned Crab Meat Crab Rangoon Recipe Homemade Crab Rangoon Appetizer Unlike typical crab rangoons (which are fried), these are baked in the oven. This means that they are easier.

Baked Garlic and Parmesan Potato Wedges. A crab puff is a ball of crab meat that has been deep-fried in batter. They are often served in restaurants as an appetizer or side dish. You can have Baked Crab Puffs using 6 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Baked Crab Puffs

1. You need 1 packages of immitation crab meat.
2. It’s 1 large of whipped cream cheese.
3. You need 1 packages of wonton wrappers.
4. It’s 1 slice of green onions.
5. It’s 3 tsp of soysauce.
6. You need 1 small of egg white.

They may be served alone, or with any of a variety of sauces, such as tartar sauce, cocktail sauce, or sweet and sour sauce. Meanwhile, in medium bowl, mix egg and mayonnaise until well blended. Space them out on a rimmed baking sheet and place in the freezer until completely frozen, then transfer to a zipper-lock bag. Learn how to make these crispy Baked Crab Rangoons filled with creamy crabmeat!

Baked Crab Puffs instructions

1. preheat oven 375°F.
2. slice the crab meat thinly followed by the green onions.
3. add the whipped cream cheese and mix.
4. once it's fully mix, add in the soy sauce and mix.
5. Take one by one of the wonton, lay it flat, take a teaspoon of the crab mix in the middle of the wonton, on the edge use the egg white to paste the sides into a triangle shape, then take the sides and paste to touch so it looks like a ball.
6. once you made the crab puffs, lay them on a flat sheet.. but before spray some olive oil spray, put in over.
7. bake for 20min.
8. eat with sweet and sour sauce.

Watch the video to find out more about this Healthy Living appetizer recipe. Easy Recipe: Hot Crab Puffs. by Sarah E Crowder. Make-ahead puffs: The puffs can be assembled the day before, covered in plastic wrap, refrigerated overnight, and then baked off the following day. Spread enough crab mixture on buttered bread to form a ¼-inch-thick layer. See recipes for Baked Crab Puffs, Crab Puffs too.