I love crab rangoon, but don’t love deep frying. I made some real crab rangoon a few years back and they were delicious but the mess, the grease, the whole thing was ugh.
For Thanksgiving, I’ve offered to bring an appetizer, and I’d love to use the crab rangoon filling in some sort of small baked appetizer.
Would it work to make mini-cupcake/muffin sized tarts with pie crust and the filling? Would you bake the crust first and then fill or fill then bake?
Would a different dough be better?
Am I missing something obvious? Brainstorming would be great.
If you have a small cupcake tin, you could line them with either biscuit dough, or even better, croissant dough. Bake them long enough to get them lightly browned. Then fill the cups with the rangoon filling. Bake them awhile longer to finish cooking the dough and the filling.