#CRAB RANGOON #PUFF PASTRY #CRABCREAMCHEESE
FOR THIS SMALL AMOUNT I USED 1 40Z CAN CRABMEAT
4 OZ CREAM CHEESE, ROOM TEMP.
BEST TO HAVE SAME AMOUNT OF CRAB MEAT AND CREAM CHEESE
1 -2 TSP CHIVES
1 PKS PILLSBURY CRESCENT DOUGH SHEET, LEAVE IN FRIDGE TILL READY TO UNROLL
1 TSP WORCESTERSHIRE SAUCE
DASH ONION AND GARLIC POWDER
( YOU CAN USE ANY SPICES YOU LIKE, OR MAY IT SPICY BY ADDING LIL CAYAN RED PEPPER OR HOT SAUCE )
1 EGG WHITE
DASH SALT/ PEPPER TO TASTE
IN BOWL MIX CRAB MEAT (IMITATION IS OK TO USE TOO ) ,CREAM CHEESE, ALL SPICES TILL CREAMY AND SMOOTH
NOW UNROLL CRESCENT SHEET
I USED PIZZA CUTTER TO CUT SHEET INTO EVEN 8 EVEN SQUARES, OR MAKE 12 SQ.IF YOU LIKE THEM SMALLER..THESE DO SWELL UP QUITE AS THEY COOK !
PLACE ABOUT 1/2 TBSP OF FILLING IN CENTER OF EACH SQ....IF MAKING SMALLER PUFFS, USE 1 TSP
BRING CORNERS UP AND OVER EACH SQ TO COVER THE FILLING, PINCHING SIDES TOGETHER
BRUSH LIL EGG WHITE OVER EACH ONE
IF COOKING IN AIR FRYER, DO AT 350 FOR ABOUT 7-9 MIN, TURNING THEM OVER AFTER 5 MIN
IF USING OVEN, COOK 350 FOR 13-15 MIN , TILL GOLDEN BROWN
LET COOK SLIGHTLY BEFORE SERVING , SO CENTER HAS TIME TO SET AND NOT BE TOO RUNNY
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2 апр 2022
