Krab Dippers – Crab Sticks Wrapped In Puff Pastry
No, I didn’t spell crab wrong in the title. Writing Krab, with a K, is a common way of signifying that the recipe uses imitation crab, or surimi instead of the real thing. While the taste of this ingredient can be contentious to some, there’s no denying it is a great way to save money while still getting some crab flavor. These krab dippers are perfect for gatherings from potlucks to Super Bowl Sunday.
Two days ago I posted my Creamy Crab Pasta which uses a different type of imitation crab. You could argue it is a more advanced imitation. For these krab dippers however I’m going back to the traditional cheap crab sticks that you find at any Asian market. Basically just crab flavored whitefish pressed into a tube shape. Sound delicious right?
This entire recipe only has a few ingredients, and can be put together quite quickly. That makes it perfect for things like Super Bowl Sunday, or other gatherings at your house. If you don’t like fake crab you could try my recipe for Shrimp Puffs, which is quite similar to this, except it uses real shrimp.
For this krab dippers recipe you can buy everything at the store. No need for complicated recipe following. Just buy some puff pastry, some imitation crab sticks, and a tub of cream cheese. Roll out a length of pastry, dab some cream cheese on a bit of it, then roll the crab stick up. That strip of puff pastry in the picture above was good for about 5 krab dippers.
Make sure the sticks are sealed to the best of your ability or the pastry will split open in the oven. You can see a few of mine in the title picture split. It doesn’t matter really as the taste is the same, it’s just prettier when they stay closed. I gave my krab dippers an egg wash, then sprinkled some sea salt and dried oregano over the top. Pop in the oven at 220 Celsius for 12 minutes and your krab dippers are ready to serve!
Of course, it can’t be a dipper without a sauce to dip them in right? So for this recipe I made a signature sauce that I’m quite happy with. A base of aioli (just garlic mayonnaise), dijon mustard, paprika, cracked black pepper, lemon juice, and a few chopped up green olives are all that’s needed for this perfect sauce pairing.
Krab Dippers – Crab Sticks In Puff Pastry
- 10 Crab Sticks imitation crab meat in stick form
- 200 grams Puff Pastry
- 50 grams Cream Cheese Philadelphia
- 1 Egg
- 2 tsp Oregano dry
- Salt to taste
- 2 tbsp Aioli or just mayonnaise with a clove of minced garlic
- 1 tsp Dijon Mustard
- 1 tsp Paprika
- 1/2 tsp Lemon Juice
- Black Pepper freshly cracked, to taste
- Salt to taste
- 3 Green Olives chopped
- Preheat your oven to 220 Celsius, or whatever temp you should use based on your puff pastry package. Roll out your puff pastry so it is the width of a crab stick.
- Take some cream cheese and smear it on an end of the puff pastry, then lay down a crab stick and roll. When the puff pastry covers the crab stick you can cut it off, pinch the seams closed, and place on a parchment lined baking tray.
- Whip the egg and give the 10 sticks an egg wash. Sprinkle some salt and the dried oregano over the sticks and bake for 12 minutes (or according to the instructions on the package).
- While they are baking you can make the sauce. Mix all the sauce ingredients together and serve alongside the fresh out of the oven krab dippers.