Super Easy Crab Puffs Recipe (2024)

FAQs

What are crab puffs made of? ›

Crab puffs, aka crab rangoons, are a staple at most casual Chinese restaurants. They are made of crispy wonton wrappers stuffed with juicy crab meat and cream cheese.

It's a highly processed food containing minced fillet, egg whites, salt, sugar, and other additives to make it look like real crab meat. It's more affordable, but less nutritious, than fresh crab meat. The decision is yours to make as to which you'll buy for dinner.

The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic, and other flavorings. A small amount of the filling is wrapped in each wonton wrapper.

Space them out on a rimmed baking sheet and place in the freezer until completely frozen, then transfer to a zipper-lock bag. They'll keep for up to three months.

The main ingredient of crab sticks is surimi – finely pulverised white fish – most commonly Alaska pollock. They also include fillers such as wheat and potato starch, and egg white, along with crab flavouring and food dyes to give them their crab-like red and white colour.

Do you have to wash imitation crab before eating? No. Imitation crab is precooked and therefore sold in ready-to-use form. Crab sticks are particularly popular and many recipes instruct you to just toss them in an air fryer and serve with some sauce.

While imitation crab is made from seafood, it generally contains no crab, other than a tiny amount of crab extract that is sometimes added for flavoring. Pollock, which has a mild color and odor, is commonly used to make surimi. This fish is also used to make fish sticks and other breaded fish products ( 1 ).

Take the crab sticks out of the plastic film. Pressing down on the side of the knife blade, slide it over the crab stick in one direction. If you do this on the top, side and bottom of the stick in the same way, it will shred apart easily.

The most obvious sign that imitation crab has gone bad is a fishy smell, so toss it out if the odor is strong. Whenever leftovers look slimy or taste sour you can bet the imitation crab is past its prime and needs to go in the garbage, even if you haven't reached the sell-by date that's on the package.

Health concerns.

According to some test-tube and animal studies, exposure to carrageenan can lead to inflammation, intestinal damage, and even an increased risk of cancer. Similarly, scientists have found that the phosphate additives in imitation crabs can cause damage to the kidneys, as well as the blood vessels.

Can diabetics eat imitation crab? ›

The ADA's list of the best proteins for a diabetes-friendly diet includes: Fish high in omega-3 fatty acids, such as salmon, sardines, albacore tuna, mackerel, and rainbow trout. Shellfish, including clams, crab, imitation shellfish, lobster, oysters, scallops, and shrimp. Skinless chicken.

I love Panda Express' Crab Rangoons and they're so easy to make! Oddly enough, they don't use crab or imitation crab in their original recipe. Feel free to add some though, it's delicious! My local Panda Express offers 3 for $2.35.

The name comes from Rangoon, now Yangon, which is the largest city in Myanmar, formerly Burma. I am finding slight disagreement on if Victor himself as claimed by his granddaughter Eve Bergeron (head of marketing and public relations) or if Joe Young, a Chinese-American barback at Trader Vic's did the actual creation.

Trader Vic's in San Francisco claimed the crab rangoon they served (first appearing on their menu in the 1950s) came from an old Burmese recipe, but food historian Herb Caen says that dish most likely was invented in the restaurant's own kitchen. In other words, crab rangoon is just as American as apple pie.

Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage). The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded and rolled out before baking.

Crab cake filling: I go light on the filler, using juuuust enough to bind the crab cakes together. You'll need an egg, mayonnaise, chopped fresh herbs (I like parsley, dill, and tarragon!), Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon zest, Kosher salt, and black pepper.

Whisk egg, mayonnaise, green onions, lemon juice, tarragon, and pepper flakes together in a medium bowl. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved. Form crab mixture into 4 patties.