Cooked - Creamy Crab Rangoon Rolls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Crab Rangoon Rolls

16.0

2 sheets puff pastry, thawed

16 ounces cream cheese (2 blocks)

¼ cup mayonnaise

¼ cup sour cream

4 to 5 green onions, finely chopped

8 ounces crab meat (fresh or imitation), chopped

1 cup shredded mozzarella cheese

1 cup shredded Italian blend cheese

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 egg (for egg wash)

1 tablespoon water (for egg wash)

Sprinkle of Italian cheese (before baking)

Sweet Thai chili sauce (after baking)

Green onions, chopped (after baking)

Preheat oven to 400°F. Line a baking sheet with parchment paper. Let puff pastry thaw until flexible, then unfold and lay flat.
In a large bowl, mix cream cheese, mayonnaise, sour cream, green onions, crab meat, mozzarella, Italian blend cheese, soy sauce, and Worcestershire sauce until smooth and creamy.
Divide filling evenly between the two pastry sheets. Spread gently, leaving a small border. Roll each sheet tightly into a log, brushing the seam with egg wash to seal.
Slice each roll into 8 pieces for 16 total. Place on the baking sheet, brush tops with egg wash, and sprinkle lightly with Italian cheese. Bake for about 25 minutes until golden and puffed.
While warm, brush with sweet Thai chili sauce and sprinkle with chopped green onions. Serve right away while flaky and creamy.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥟Appetizer

CuisineAsian Fusion

Occasions🎊Party🍿Snack

Season🔁Year-round

DifficultyMedium ⏰ 40m

Created 15 weeks ago

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