# Help me create baked crab rangoon-ish appetizers **URL:** \ **Category:** Cafe Society\ **Created:** [November 19, 2008, 11:54pm UTC](https://boards.straightdope.com/t/help-me-create-baked-crab-rangoon-ish-appetizers/473555 "2008-11-19T23:54:19Z")\ **Posts on this page:** 8\ **Page:** 1
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [November 19, 2008, 11:54pm UTC](https://boards.straightdope.com/t/help-me-create-baked-crab-rangoon-ish-appetizers/473555/1 "2008-11-19T23:54:19Z")
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. ---
**Author:** ![Shayna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/shayna/32/17976_2.png) [@Shayna](https://boards.straightdope.com/u/Shayna)\ **Post date:** [November 19, 2008, 11:57pm UTC](https://boards.straightdope.com/t/help-me-create-baked-crab-rangoon-ish-appetizers/473555/2 "2008-11-19T23:57:10Z")
How about phyllo dough, cut in triangles, edges pinched with a fork? Here’s a recipe. . . [http://www.cooks.com/rec/view/0,1945,145187-253201,00.html](http://www.cooks.com/rec/view/0,1945,145187-253201,00.html) ---
**Author:** ![SylverOne](https://avatars.discourse-cdn.com/v4/letter/s/c0e974/32.png) [@SylverOne](https://boards.straightdope.com/u/SylverOne)\ **Post date:** [November 20, 2008, 12:00am UTC](https://boards.straightdope.com/t/help-me-create-baked-crab-rangoon-ish-appetizers/473555/3 "2008-11-20T00:00:10Z")
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. Mmmm… I might have to try this. Good Luck! ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [November 20, 2008, 12:01am UTC](https://boards.straightdope.com/t/help-me-create-baked-crab-rangoon-ish-appetizers/473555/4 "2008-11-20T00:01:58Z")
> [@Shayna](#): > > How about phyllo dough, cut in triangles, edges pinched with a fork? > > Here’s a recipe. . . > > [http://www.cooks.com/rec/view/0,1945,145187-253201,00.html](http://www.cooks.com/rec/view/0,1945,145187-253201,00.html) I’m reinventing the wheel! Phyllo is a dough I haven’t had great success with in the past, but you’re right that it’s an obvious possibility for this. ---
**Author:** ![mlerose](https://avatars.discourse-cdn.com/v4/letter/m/43a26b/32.png) [@mlerose](https://boards.straightdope.com/u/mlerose)\ **Post date:** [November 20, 2008, 12:02am UTC](https://boards.straightdope.com/t/help-me-create-baked-crab-rangoon-ish-appetizers/473555/5 "2008-11-20T00:02:14Z")
I think either phyllo or puff pastry would work well for this. ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [November 20, 2008, 12:03am UTC](https://boards.straightdope.com/t/help-me-create-baked-crab-rangoon-ish-appetizers/473555/6 "2008-11-20T00:03:07Z")
> [@SylverOne](#): > > If you have a small cupcake tin, you could line them with either biscuit dough, or even better, croissant dough. I thought of cheating a bit and using crescent roll dough, but I didn’t think of biscuit. Crab rangoon shortcake. 😃 ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [November 20, 2008, 12:10am UTC](https://boards.straightdope.com/t/help-me-create-baked-crab-rangoon-ish-appetizers/473555/7 "2008-11-20T00:10:07Z")
Since there are going to be so many ways to make this, I’d love to hear votes for which would be the most appealing. Tart shaped: with pie crust with biscuit dough with crescent roll dough Crab rangoon shaped: with phyllo with puff pastry or other ---
**Author:** ![Shayna](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/shayna/32/17976_2.png) [@Shayna](https://boards.straightdope.com/u/Shayna)\ **Post date:** [November 20, 2008, 2:30am UTC](https://boards.straightdope.com/t/help-me-create-baked-crab-rangoon-ish-appetizers/473555/8 "2008-11-20T02:30:50Z")
You’ve got some time before the big day to experiment. Try a few recipes, bring them to work and see what people say. Apparently, you can also bake crab rangoon. . . [This recipe](http://www.recipezaar.com/Baked-Crab-Rangoon-131062) makes them in the traditional triangle shape. [This recipe](http://www.kraftfoods.com/kf/recipes/baked-crab-rangoon-95157.aspx) uses wonton skins in a muffin pan, so they come out like cups instead of triangles. It even has a video showing them being made!