Puff Pastry Crab Rangoons

Golden, flaky crab rangoon puff pastry rolls drizzled with sweet Thai chili sauce — the easiest crowd-pleasing appetizer.

If you love crab rangoon but don’t love standing over hot oil frying batch after batch… this recipe is for you.

These Crab Rangoon Puff Pastry Rolls give you all the creamy, savory flavor of your favorite takeout appetizer — but baked, golden, and perfectly flaky thanks to puff pastry. They’re easy to prep, easy to slice, and perfect for holidays, game day, or when you just need something impressive without the stress.

This is one of those appetizers that looks fancy but is secretly simple (my favorite kind).

Why You’ll Love This Recipe

• No frying required
• Feeds a crowd (makes 16+ pieces)
• Can be prepped ahead of time
• Perfect for Thanksgiving, Christmas, New Year’s, or any gathering
• Sweet + savory combo with Thai chili sauce on top

The puff pastry makes everything buttery and flaky, while the filling stays creamy and flavorful with just the right balance of crab, cheese, and green onion.

Ingredients

Filling

• 2 sheets puff pastry, thawed
• 2 blocks cream cheese, softened
• ¼ cup mayonnaise
• ¼ cup sour cream
• 4–5 green onions, chopped
• 8 oz crab meat (imitation or real)
• 1 cup shredded mozzarella cheese
• 1 cup Italian blend shredded cheese
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce

Egg Wash

• 1 egg
• 1 tbsp water

Toppings

• Italian blend cheese (before baking)
• Sweet Thai chili sauce (after baking)
• Extra chopped green onions (after baking)
• How to Make Crab Rangoon Puff Pastry Rolls

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine softened cream cheese, mayonnaise, and sour cream.
3. Tip: Microwave the cream cheese for about 40 seconds so it mixes easily.
4. Stir in green onions, crab meat, mozzarella, Italian blend cheese, soy sauce, and Worcestershire sauce. Mix until smooth and fully combined.
5. Lay one sheet of puff pastry flat and open it gently.
6. Spread half of the crab mixture evenly over the pastry.
7. Roll it up tightly, brushing the outside with egg wash as you go.
8. Slice into 8 equal pieces. Repeat with the second puff pastry sheet (16 total).
9. Place rolls on prepared baking sheet and sprinkle lightly with Italian cheese.
10. Bake for 25 minutes, or until golden brown and flaky.
11. Once baked, brush with sweet Thai chili sauce and top with extra green onions.

Serve warm and watch them disappear.