Crab Rangoon Puffs

Name: Crab Rangoon Puffs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 227 grams package cream cheese, softened; 79 milliliters cocktail sauce; 454 grams fresh lump crabmeat, drained; 454 grams refrigerated crescent rolls

Need a pescatarian hor d'oeuvre? Crab Rangoon Puffs could be an awesome recipe to try. This recipe serves 16. One serving contains 182 calories, 7g of protein, and 11g of fat. Head to the store and pick up cream cheese, lump crabmeat, crescent rolls, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.

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Baking Sheet

Oven

Unroll the crescent roll dough and separate into triangles.

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Crescent Roll Dough

Roll or press the triangles out on a clean surface, making them larger than their original size by half.

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Roll

Lay the triangles out on the prepared baking sheets; set aside.

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Baking Sheet

Finely chop the crabmeat and place in a large mixing bowl.

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Crabmeat

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Mixing Bowl

Add the cream cheese and cocktail sauce and mix until all of the ingredients are well-combined.

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Cocktail Sauce

Cream Cheese

Place a tablespoon of the crab mixture on the large side of each crescent triangle. Pull the two bottom edges of the triangle together and pinch the seam closed over the crab mixture. Pull forward the remaining tip of the triangle to cover the remaining crab mixture and pinch the seams to close.

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Crab

Bake in the preheated oven until the crab puffs are golden brown, 10 to 15 minutes. Cool 5 to 10 minutes before serving.

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Crab

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Oven

Equipment

Baking Sheet

Oven

Mixing Bowl

Ingredients

Servings:

227grams

package cream cheese, softened 79milliliters

cocktail sauce 454grams

fresh lump crabmeat, drained 454grams

refrigerated crescent rolls

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try GEN5 Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 9 dollars per bottle.