So this recipe began completely as an experiment with my dad. We have a deep seated love for Chinese food so naturally we wanted to create something of our own to capture the essence of the original Crab Rangoon. Our version is baked instead of fried but I would be lying if I said it was just “good”.. It is incredible! This dish is an all time family favorite and requested by many for repeats. Have fun getting hands-on with this one! I hope you enjoy and feel free to share. Don’t forget to comment if you decide to try this out, let me know what you think!
- 8 oz Philadelphia Cream Cheese
- 6 oz canned crab meat (shredded only)
- 1 celery stick
- 1 can Pillsbury Flaky Layers Biscuits (original style)
- “Perfect Pinch” Cajun Seasoning
You will also need non-stick spray, a baking sheet, a mixing bowl, a knife w/cutting board, and an oven..
Let’s Get Down To Business:
- Preheat your oven to 350 degrees. Chop up your celery stick into small pieces (the smaller the better) and drain your crab meat. Also go ahead and spray your baking sheet down with your non-stick spray, this process goes by quickly and you want to be ready when it happens.
- Put together your cheese, crab meat, celery into your mixing bowl. Now here is the tricky part so LISTEN UP! BEFORE you mix together the ingredients, cover the contents with the seasoning in a thin layer of orange. Mix together everything by hand until completely combined and taste. Add more seasoning depending on your preference. (With my family having strong roots in the south, we like a lot of seasoning)
- Once you are mixed go ahead and open up your biscuits. Split each biscuit into two and stretch one part to the size of your palm. Take a small ball of goop and place it in the center of the biscuit than fold the corners over to seal. Make sure not to use too much goo so you don’t run out before your out of biscuits. I normally use about a tablespoon.
- Place ball on your baking sheet with the folded side down and repeat the process until you are out of biscuits. Feel free to munch on any excess goo with some Ritz crackers.. You know you want to!
- Bake your sheet full of deliciousness for about 15-18 minutes. The puffs of heaven should be a nice golden brown on top when they are finished.
- Remove from oven and let them sit for 2-3 minutes. Put them on a plate and grub on!
Full disclosure, these little balls of goo have the full potential of being addicting. If made correctly, you will be ruined for all crab rangoon. Enjoy(: