Crab Blossoms

Crab Blossoms 花开富贵

Food is all about experimenting, it can be as adventurous as one can be. Alex loves Crab Rangoon and I love puff pastry. After picking crab meat out of the blue crabs’s legs, he was excited about having more Crab Rangoon, and I think we need to kick it up a notch :). Here we have the Crab Blossoms!

Making the puff pastry like we do for Pork Moon Cake. Instead of filling the inside with meat, slice the edges of the roll-out dough into tassels.

Then place Crab Rangoon filling in the center.

Close in the edges and pinch in at around 1/4 from the edge, and arrange the tassels to spread outwards.

Brush the top with egg wash. Preheat over at 350F, and bake for 30-35 minutes, broil for a minute or two till they are golden brown.

Filling can also be sweet bean paste like the ones we use in Egg Moon Cake or Rainbow Pastry.