Go Back
–+ servings
Crab Rangoon Hand pie garnished with lemon slice and chopped parsley

Creamy Crab Rangoon Hand Pie

By Tiffy Cooks

5 from 2 votes
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! If you love those classic crab rangoons like me, you’ll love this pick-up-and-go hand pie version!
Print Recipe Pin Recipe
Course: Appetizer, Breakfast, Snack
Cuisine: American, Asian, Fusion
Keyword: Appetizers, Chinese american food, crab, crab recipe, Fusion Recipe, oven baked, snack, take out
Servings: 4 servings
Calories: 1252kcal

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.
    Adding imitation crab and cream cheese to crab Rangoon fillings
  • 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.
    Frozen puff pastry wrapped around crab filling for crab Rangoon hand pies
  • 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.
    Assembled Crab Rangoon hand pie with sesame seeds and egg wash
  • 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.
    Freshly baked Crab Rangoon hand pies cooling in the pan
  • Serve warm with fresh lemon wedges and parsley.
    Crab Rangoon Hand pie garnished with lemon slice and chopped 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.

Nutrition

Calories: 1252kcalCarbohydrates: 87gProtein: 23gFat: 90gSaturated Fat: 38gPolyunsaturated Fat: 8gMonounsaturated Fat: 38gTrans Fat: 0.2gCholesterol: 182mgSodium: 1327mgPotassium: 291mgFiber: 4gSugar: 9gVitamin A: 1781IUVitamin C: 5mgCalcium: 139mgIron: 4mg
QR Code linking back to recipe