Crab Dip Pastry

Holiday pot lucks can be a problem. You don’t have a lot of time, money or energy. What to make? The same old dish? Nah, let’s do something tasty, easy, and memorable. This is a an Americanized Crab Rangoon – 7 ingredients, 45 minutes, done and done. I used crab claw meat to reduce the cost, but use imitation crab for the office party. The best way I found to cut the pastry is with a pizza cutter. I hope you like it.

2 sheets puff pastry
8 ounces crab claw meat
4 ounces cream cheese at room temperature
4 ounces mayonnaise
2 ounces diced green onion
2 teaspoons Old Bay seasoning
1 teaspoon garlic powder
4 ounces mixed Italian cheese

Preheat oven to 375.

In a bowl mix cream cheese, mayonnaise, green onion, Old Bay seasoning, and garlic powder. Beat on low for 3 minutes.

Fold in crab meat.

On a floured counter, roll out sheet of puffed pastry.

Cut each pastry into 12 parts.

Fold top, bottom, and side edges to make a basket.

Fill each center with crab mixture.

Top with cheese.

Place on parchment lined baking sheet.

Bake for 20-25 minutes.


One Comment Add yours

  1. dolphinwrite says:

    Each person’s secrets shared.

    Liked by 1 person

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