Crab Puffs

"Ok - I changed the recipe quite a bit, and I know a lot of people hate that, but personally, I always appreciate it when people add onto recipes -- reading people's changes has REALLY strenghtened my ..." See moreown cooking skills. So that said, I'm going to give my changes here! I used the full 8 oz of cream cheese and 1 can of flaked crab meat (drained). I was out of garlic salt so used 1/2 tsp garlic powder and 1/2 tsp of seasoned salt instead (2 tsp seemed like an awful lot!). I also stirred in two chopped green onions. I used the suggestion of another reviewer and rather than frying filled won ton wrappers, I spooned 1 T of refrigerated croissant dough into mini-muffin cups, filled each cup with the mixture, and baked for about 15 minutes. Too much crab for a Chinese crab puff, in my opinion (I've always had them with mostly cream cheese), but ignoring the original intent of the recipe, I REALLY like the idea of having "portable" crab dip appetizers! I will make them this way again for parties!"

"I thought these needed some other seasonings, so I cut the garlic salt by half and added some Cavender's Greek Seasoning, parmesan cheese, and some green onion. For those that don't eat fried foods I..." See more put puff pastry into mini muffin cups then put about a teaspoon of the crab mixture in it and baked it for about 15 minutes at 375F."

"Would have given it 5 stars, but it needed fresh crushed garlic and chopped green onion. Make sure you serve these immediately after frying. They need to be hot and crisp. Thanks...." See more"