Creamy Crab Rangoon Hand Pies
These Creamy Crab Rangoon Hand Pies are my new go-to snack inspired by my favorite Crab Rangoons. Instead of using deep-fried wonton wrappers, you get that same creamy imitation crab filling inside a flaky golden puff pastries crust. The result is a satisfyingly rich, easy-to-enjoy hand pie! I’m making a ton extra so I can keep these in my freezer, and bake them whenever I want a quick snack, a handheld lunch, or breakfast on-the-go! If you love those classic crab rangoons like me, you’ll love this pick-up-and-go hand pie version!
Perfect For Hosting Flakey Crab Rangoon Hand Pie
If you love Crab Rangoon, you’ll love these flaky Crab Rangoon Hand Pies that are so easy to prepare ahead. Creamy, rich imitation crab filling is packed into a crust of flaky puff pastry. Turning it into a hand pie makes it much easier and more satisfying to eat. You get the same filling, but in much larger bites with the perfect ratio of crab filling to pastry, every single time.
These hand pies are actually perfect for hosting or meal prepping because they’re so tasty, super convenient to make ahead, and stay crispy even after cooling. You can have them as a snack, or as a quick breakfast before you head out for work. The next time you’re hosting, make the fillings a day in advance, and bring out these super convenient pies! They’ll definitely impress your guests!
Ingredients For Creamy Crab Hand Pies
Creamy Crab Filling
- 1 pound imitation crab meat roughly chopped or shredded
- 2 tablespoons unsalted butter
- ½ medium yellow onion finely chopped
- 4 green onions white and green parts separated and finely chopped
- 3 tablespoons all-purpose flour
- ¾ cup heavy cream
- 8 ounces cream cheese softened and cut into cubes
- 1 teaspoon dashi powder
- ½ teaspoon white pepper or black pepper
- 2 teaspoons soy sauce
- 1 tablespoon fresh lemon juice
Puff Pastry Crust
- 2 sheets frozen puff pastry thawed in the refrigerator but kept cold
- 1 large egg beaten
- 1 tablespoon water
- 1 tablespoon black and white sesame seeds
Garnishes
- Lemon wedges for serving
- Fresh parsley for garnish, chopped
Creamy Crab Rangoon Filling
The best part of this hand pies version is that Creamy Crab Rangoon filling. The roux-based filling is extra creamy from heavy cream and cream cheese. But, it’s also fragrant and umami-packed with green onion, onions, imitation crab meat, dashi powder, white pepper, and soy sauce. I’m using imitation crab today because it’s convenient and tasty. But, you can also use real crab meat for this recipe if you’d like.
Once made, the filling needs to be refrigerated for at least 30 minutes before assembling the hand pies. But, it can also be covered and refrigerated overnight so you can assemble the pies the next day.
Puff Pastry Crust
This hand pie is made easy with a crust of puff pastry. I’m using frozen puff pastry, which is the most convenient way to get that crispy, flaky crust. I’m also adding a quick egg wash for a beautiful glossy color, and sesame seeds for some color, crunch, and aroma.
When assembling, the key is to keep everything cold. To start, defrost the puff pastry in the frigerator so it is soft, but still cold. Then, keep the crab filling cold while dividing and filling the pastry. Lastly, rest the assembled pastries in the freezer before adding egg wash and sesame seeds on top.
How To Make Creamy Crab Rangoon Hand Pies
Prepare the Filling
- Melt the butter in a large pan over medium heat.
- Add the chopped onion and the white parts of the green onions. Sauté for 4–5 minutes, or until softened and fragrant.
- Sprinkle in the flour and mix well. Continue cooking for 1–2 minutes, stirring constantly, to create a roux and cook off the raw flour taste.
- Slowly pour in the heavy cream while stirring continuously. Cook for 2–3 minutes, or until the sauce becomes very thick.
- Add the imitation crab meat, dashi powder, white pepper and soy sauce. Stir until everything is evenly combined.
- Reduce the heat to low. Add the cream cheese and mix until it has melted into the filling.
- Fold in the green parts of the green onions, then turn off the heat. Mix in the fresh lemon juice.
- Taste and adjust with additional pepper or soy sauce as needed. The filling should be very thick, creamy and scoopable—not runny.
- Transfer the filling to a bowl and allow it to cool completely. Refrigerate for at least 30 minutes before assembling the hand pies. The filling can also be covered and refrigerated overnight.
Assemble the Hand Pies
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Unfold one cold puff pastry sheet directly on the prepared baking sheet. Cut it into four equal rectangles or squares.
- Divide the chilled crab filling evenly among the four pieces, adding approximately ¾ to 1 cup of filling per hand pie. Place the filling in the center, leaving at least a ½-inch border around every edge.
- Cut the second puff pastry sheet into four equal pieces.
- Gently stretch or roll each top piece slightly so it can comfortably cover the filling. Place one piece over each filled pastry.
- Press the edges together to remove any trapped air, then seal firmly using the tines of a fork.
- Cut two or three small slits into the top of each hand pie to allow steam to escape.
- Place the assembled hand pies in the freezer for 10–15 minutes. This helps the pastry remain cold and puff properly in the oven.
- Mix the beaten egg with 1 tablespoon of water. Brush the tops of the hand pies with the egg wash, avoiding the cut edges as much as possible.
- Sprinkle the black and white sesame seeds over the top.
- Bake for 20–25 minutes, or until the pastry is deeply golden, crispy and fully cooked on the bottom. Baking time may vary depending on the brand and thickness of the puff pastry.
- Allow the hand pies to rest for 5–10 minutes before serving.
- Serve warm with fresh lemon wedges and parsley.
Making and Storing Hand Pies Ahead Of Time
The recipe has quite a few steps, but the best part is that the different components of the hand pies can be made ahead of time. Assembly is a lot faster when all the different parts of the recipe is made ahead of time! You can prepare and refrigerate the crab filling up to one day in advance. Then, just defrost the puff pastry, assemble, and bake anytime.
You can also freeze the hand pies after assembling to make it super easy to bake. Assemble the hand pies, freeze them until firm and store them in a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the baking time.
Pair Your Crab Hand Pies with Tasty Side Dishes
Creamy Crab Rangoon Hand Pie
By Tiffy Cooks
Ingredients
Creamy Crab Filling
- 1 pound imitation crab meat roughly chopped or shredded
- 2 tablespoons unsalted butter
- ½ medium yellow onion finely chopped
- 4 green onions white and green parts separated and finely chopped
- 3 tablespoons all-purpose flour
- ¾ cup heavy cream
- 8 ounces cream cheese softened and cut into cubes
- 1 teaspoon dashi powder
- ½ teaspoon white pepper or black pepper
- 2 teaspoons soy sauce
- 1 tablespoon fresh lemon juice
Puff Pastry Crust
- 2 sheets frozen puff pastry thawed in the refrigerator but kept cold
- 1 large egg beaten
- 1 tablespoon water
- 1 tablespoon black and white sesame seeds
Garnishes
- Lemon wedges for serving
- Fresh parsley for garnish, chopped
Instructions
Prepare the Filling
- Melt the butter in a large pan over medium heat. Add the chopped onion and the white parts of the green onions. Sauté for 4–5 minutes, or until softened and fragrant.
- Sprinkle in the flour and mix well. Continue cooking for 1–2 minutes, stirring constantly, to create a roux and cook off the raw flour taste.
- Slowly pour in the heavy cream while stirring continuously. Cook for 2–3 minutes, or until the sauce becomes very thick.
- Add the imitation crab meat, dashi powder, white pepper and soy sauce. Stir until everything is evenly combined.
- Reduce the heat to low. Add the cream cheese and mix until it has melted into the filling.
- Fold in the green parts of the green onions, then turn off the heat. Mix in the fresh lemon juice.
- Taste and adjust with additional pepper or soy sauce as needed. The filling should be very thick, creamy and scoopable, not runny.
- Transfer the filling to a bowl and allow it to cool completely. Refrigerate for at least 30 minutes before assembling the hand pies. The filling can also be covered and refrigerated overnight.
Assemble the Hand Pies
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Unfold one cold puff pastry sheet directly on the prepared baking sheet. Cut it into four equal rectangles or squares.
- Divide the chilled crab filling evenly among the four pieces, adding approximately ¾ to 1 cup of filling per hand pie. Place the filling in the center, leaving at least a ½-inch border around every edge.
- Cut the second puff pastry sheet into four equal pieces.
- Gently stretch or roll each top piece slightly so it can comfortably cover the filling. Place one piece over each filled pastry.
- Press the edges together to remove any trapped air, then seal firmly using the tines of a fork.
- Cut two or three small slits into the top of each hand pie to allow steam to escape.
- Place the assembled hand pies in the freezer for 10–15 minutes. This helps the pastry remain cold and puff properly in the oven.
- Mix the beaten egg with 1 tablespoon of water. Brush the tops of the hand pies with the egg wash, avoiding the cut edges as much as possible.
- Sprinkle the black and white sesame seeds over the top.
- Bake for 20–25 minutes, or until the pastry is deeply golden, crispy and fully cooked on the bottom. Baking time may vary depending on the brand and thickness of the puff pastry.
- Allow the hand pies to rest for 5–10 minutes before serving.
- Serve warm with fresh lemon wedges and parsley.
Notes
- The crab filling can be prepared and refrigerated up to one day in advance.
- Assemble the hand pies while the filling and puff pastry are both cold.
- You can also assemble the hand pies, freeze them until firm and store them in a freezer-safe container. Bake directly from frozen, adding a few extra minutes to the baking time.
Actually a lot easier than I thought! Thank you!
So easy to make! Definitely going to have this at my next party, freezing tips was so helpful!