Monday, August 12, 2013

Crab Rangoon Tart

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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.

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Mix together the cream cheese, milk, soy sauce, Worcestershire sauce, salt, and black pepper in a large bowl until smooth.

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Mix in the gruyere, onion, red bell pepper, garlic, and ginger, and then fold in the crab.

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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).

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Bake until both the pastry and filling are puffed and golden, about 30 to 35 minutes.

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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.

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