Crab Rangoon Crostini, EASY homemade crab crostini with only 7 ingredients and ready in less than half an hour! A fun twist on the best Chinese restaurant appetizer.
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Now that we’re officially in the middle of holiday season, it seemed like a good time for an easy appetizer recipe that would be perfect for holiday parties. These Crab Rangoon Crostini are a fun twist on the popular Chinese restaurant appetizer. Only 7 ingredients needed for this quick appetizer including one of my favorite products, Martin’s Party Potato Rolls!
I am excited to be working with Martin’s Famous Potato Rolls and Bread again! You may remember my Oktoberfest Burger recipe from before with Martin’s Sandwich Potato Rolls.
This time I’m using Martin’s Party Potato Rolls for this easy appetizer recipe. Their mini size makes them perfect for finger food, snacks, and appetizers for holiday parties. I also love how light and fluffy these rolls are!
What is Crab Rangoon
Crab Rangoon is one of my favorite appetizers at a Chinese restaurant! If you’ve never heard of them…
They are generally wonton wrappers filled with a crab and cream cheese filling, folded, and deep-fried. The filling itself may contain other ingredients with the cream cheese and crab such as green onion, Worcestershire or soy sauce, garlic, or a wide range of other ingredients depending on the restaurant.
The Crab Rangoon is then generally served with a sweet and sour or duck sauce for dipping. They are delicious but can be a lot of work to make at home.
How to Make Crab Rangoon Crostini
Instead of using wonton wrappers I thought Martin’s Party Potato Rolls would be the perfect base for these Crab Rangoon Crostini. No deep-frying needed either, which means no frying mess or smell in your house. Perfect!
To get started, preheat your oven to 350 degrees Fahrenheit.
Next, carefully slice your Martin’s Party Potato Rolls in half with a serrated knife so that you have 24 rolls. Place the rolls on a large baking sheet or cookie sheet with the cut side up.
Bake the rolls for about 8-10 minutes or until they are toasted and golden brown around the edges.
While the rolls are toasting in the oven, prepare the filling in a medium-sized mixing bowl.
Before you start your filling, be sure your cream cheese is softened to room temperature. If the cream cheese is still cold, or not well softened, it will be lumpy when you mix all the ingredients together.
Some cream cheese lumps wouldn’t be the end of the world so to speak, but if you forgot to soften your cream cheese ahead of time use the soften feature on your microwave if you have it. Or you could also use an electric mixer and mix the cream cheese by itself for a little while to get out as many lumps as possible before adding the other filling ingredients.
In the mixing bowl, mix together the cream cheese, crab meat, finely chopped green onion, worcestershire, and garlic powder together.
Also, be sure your crab meat is drained well before adding it to the filling so that you don’t have a lot of extra liquid in the filling.
Remove the toasted rolls from the oven, then carefully spread the crab filling into the middle of each roll. I used a small knife but you could also use a spoon if that’s easier for you.
I like to put the filling just in the middle of each roll so people can grab the crostini around the edges so they’re not too messy.
Place the rolls with the filling back in the oven for a few minutes just to heat the filling through slightly.
You don’t have to put them back in the oven. If you’re in a hurry or ok with the crab filling cold or at room temperature, the crostini will still be delicious.
After you take the crab crostini out of the oven, separate the rolls (or cut them to divide if needed). Drizzle the sweet and sour sauce on top. A small squeeze bottle works great for drizzling! if you don’t have a squeeze bottle, you can also use a spoon or fork.
Sprinkle the sliced green onion on top for a little garnish and more color.
If you don’t like sweet and sour sauce, you can use duck sauce, orange sauce, or your favorite Chinese or Asian sauce. If you don’t like any of those options, you can definitely omit it as well.
As I mentioned, these crab crostini are the BEST for holiday parties like Christmas and New Year’s Eve parties. Since this time of year is so super busy for everyone, I have a few quick tips to help you make these crab crostini ahead of time as much as possible…
- Slice the rolls in half a day ahead of time and place them back in the bag and seal.
- Make the crab filling a day ahead as well and place in a small covered container.
- Slice the green onion the day before and place in a small covered container or sealable bag.
- On the day of the party, toast the rolls as directed in the recipe and proceed with the rest of the recipe.
That’s it! So easy!
Place the crostini on some fun serving platters or cake stands, and you’re ready to go!
If you’re taking the crostini to a party and need to transport them you can leave the crostini on the baking sheet and loosely cover with foil. A large cake carrier also works well.
It’s hard to believe how quick and easy this Crab Rangoon Crostini recipe is! I love using Martin’s Party Potato Rolls for fun appetizers like these. They work so well with the crab filling if I do say so myself.
Did I mention I’ve made these like 3 times in the last month for various occasions? They always get rave reviews!
Hope you enjoy these fun Crab Rangoon Crostini!
Here’s a quick video so you can see how easy these Crab Rangoon Crostini are to put together…
Crab Rangoon Crostini
- Preheat oven to 350 degrees F.
- Slice party rolls in half and place cut side up on a large baking sheet. Bake the rolls at 350 degrees F for about 8-10 minutes or until golden brown and toasted.
- Meanwhile, in a medium mixing bowl, mix together the softened cream cheese, crab meat, finely chopped green onion, worcestershire, and garlic powder until well combined.
- Remove rolls from oven and spread crab mixture in middle of each roll. Place back in oven for about 2-5 minutes just to heat through.
- Remove rolls from oven and separate. Drizzle sweet and sour sauce on top and sprinkle green onion slices over crostini. Serve immediately.