I recently served this at my Stella & Dot party and it was a huge hit. Of course I doubled the filling recipe to use both sheets of the puff pastry in the box and we had it for dinner with a bottle of wine. It’s filling and easy to prep ahead of time. The only problem I had was it took longer to bake then the instructions said, so make a note of that. Otherwise we loved this! Oh one more thing, the instructions don’t mention this, but the original picture looked a little more colorful then mine, they had sprinkled a few sliced bell pepper pieces on top as well as green onion which made it look really nice.
Crab Rangoon Tart
(Adapted from An Edible Mosaic)
1 sheet (1/2 lb) puff pastry
8 oz cream cheese, room temperature
2 tablespoons milk
2 teaspoons soy sauce
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
4 oz gruyere cheese, shredded
1 small onion, minced
1/2 red bell pepper, finely diced
2 cloves garlic, minced
1/2-inch piece fresh ginger, grated on a microplane
1/2 lb fresh lump crab meat, coarsely chopped
1 egg, lightly beaten with 1 tablespoon water (for egg wash)
Crab Rangoon Sauce (recipe below)
If frozen, thaw the puff pastry at room temperature for 40 minutes. Preheat the oven to 375F and line a half-sheet pan with parchment paper. Roll the pastry out to a rectangle about 12 inches long by 9 inches wide, then cut the pastry in half the long way so you have 2 long rectangles, each about 12 inches long by 4 1/2 inches wide. Transfer both pieces of pastry to the prepared pan, leaving at least 1 inch between them; keep in the fridge until the filling is made.
Mix together the cream cheese, milk, soy sauce, Worcestershire sauce, salt, and black pepper in a large bowl until smooth.
Mix in the gruyere, onion, red bell pepper, garlic, and ginger, and then fold in the crab.
Spread the crab mixture on both pieces of pastry, leaving a border of about 1/2-inch along the outside of each pastry; lightly brush the border with egg wash (you will have extra egg wash).
Bake until both the pastry and filling are puffed and golden, about 30 to 35 minutes.
Cool slightly before cutting, then serve with Crab Rangoon Sauce.
Crab Rangoon Sauce
Yields about 1/3 cup
1/4 cup rice vinegar
1/4 cup water
5 tablespoons sugar
1 1/2 tablespoons soy sauce
2 cloves garlic, minced
2 slices fresh ginger
1 teaspoon crushed red pepper flakes (more or less to taste)
1 teaspoon cornstarch, dissolved in 1 tablespoon cold water
Combine rice vinegar, water, sugar, soy sauce, garlic, ginger, and red pepper flakes in a small saucepan; bring to a boil over high heat, and then turn heat down and boil 10 minutes. Add dissolved cornstarch, bring back up to a boil, and boil 30 seconds.