Ingredients with Measurements:
- 1 cup crab meat, drained and flaked
- 1/2 cup cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup green onions, thinly sliced
- 1/4 cup water chestnuts, drained and chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (15 count) frozen mini phyllo shells
- 1/4 cup soy sauce
- 1 tablespoon wasabi paste
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
- Small saucepan
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the crab meat, cream cheese, mayonnaise, green onions, water chestnuts, garlic powder, onion powder, salt, and black pepper. Mix well.
3. Arrange the mini phyllo shells on a baking sheet.
4. Using a pastry brush, brush the inside of each phyllo shell with the crab mixture.
5. Bake for 10-12 minutes or until the filling is heated through and the phyllo shells are golden brown.
6. While the crab puffs are baking, prepare the dipping sauce.
7. In a small saucepan, whisk together the soy sauce, wasabi paste, ginger, rice vinegar, honey, and sesame oil. Bring to a boil over medium heat.
8. In a small bowl, whisk together the cornstarch and cold water until smooth.
9. Slowly pour the cornstarch mixture into the saucepan, whisking constantly.
10. Cook for 1-2 minutes or until the sauce has thickened.
11. Remove from heat and let cool.
12. Serve the crab puffs with the wasabi-ginger dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes 15 crab puffs
Nutritional information:
- Calories per serving: 86
- Total fat: 6g
- Saturated fat: 2g
- Cholesterol: 16mg
- Sodium: 417mg
- Total carbohydrates: 5g
- Dietary fiber: 0g
- Sugars: 2g
- Protein: 3g
Substitutions for ingredients:
- Canned crab meat can be substituted for fresh crab meat.
- Neufchâtel cheese can be substituted for cream cheese.
- Sriracha sauce can be substituted for wasabi paste.
Variations:
- Add chopped cilantro or parsley to the crab mixture for added flavor.
- Use wonton wrappers instead of phyllo shells for a different texture.
- Substitute shrimp or lobster for the crab meat.
Tips and tricks:
- Make sure the cream cheese is softened before mixing with the other ingredients.
- Use a small cookie scoop to fill the phyllo shells with the crab mixture for even portions.
- Double the recipe for a larger crowd.
Storage instructions:
- Store any leftover crab puffs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the crab puffs, place them on a baking sheet and bake in a 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the crab puffs on a platter with the dipping sauce in a small bowl in the center.
- Garnish with chopped green onions or sesame seeds.
Pairings:
- Serve with a crisp white wine or a light beer.
Suggested side dishes:
- Edamame
- Seaweed salad
- Vegetable spring rolls
Troubleshooting advice:
- If the phyllo shells are not browning evenly, rotate the baking sheet halfway through baking.
- If the dipping sauce is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure the crab meat is fully cooked before using in the recipe.
- Store any leftover crab puffs in the refrigerator and discard after 3 days.
Food history:
- Crab puffs are a popular appetizer in Chinese cuisine.
- Wasabi is a Japanese horseradish that is commonly used in sushi dishes.
Flavor profiles:
- The crab puffs are creamy and savory with a crispy phyllo shell.
- The dipping sauce is sweet and tangy with a spicy kick from the wasabi.
Serving suggestions:
- Serve the crab puffs as an appetizer at a dinner party or as a snack for game day.
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