Crab Rangoon Hamantaschen

These totally kosher Crab Rangoon Hamantaschen are totally crab-ulous! Who says hamantaschen have to be sweet? (I am sure someone does but not me!)

I am a big fan of hamantaschen for breakfast, lunch and dinner, and of course dessert for Purim! I mean everything can be a hamantaschen if you really believe.

Dream with me, if you will. Bialy hamantaschen for breakfast, spinach artichoke dip hamantaschen for lunch, these new crab rangoon hamantaschen for dinner, and of course I have a million sweet unique hamantaschen flavors to choose from.

I used a flaky pie-crust dough stuffed with a cream cheese and crab filling to mimic the flavor of your favorite Chinese food appetizer! Well, top 5 at least. Topped with chives and dipped in a sweet and sour sauce, yum.

And don’t fret my kosher-keeping friends, I used fake crab which is totally kosher if you use one with a hechsher. Crab rangoon hamantashen for all!

Crab Rangoon Hamantaschen

Amy Kritzer Becker

These totally kosher Crab Rangoon Hamantaschen are totally crab-ulous! Cream cheese and crabbed stuffed in a flaky pie crust and dipped in a sweet and sour sauce.

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Prep Time 45 minutes mins

Cook Time 20 minutes mins

1 hour hr

Servings 20

Ingredients

  

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Hamantaschen Dough

• 2 ½ cups all-purpose flour
• ¾ tsp fine salt
• ½ tbsp granulated sugar
• 8 oz cold unsalted butter, cut into chunks (aka 2 sticks or 16 tablespoons)
• 1 large egg
• 1 tsp apple cider vinegar

Cran Rangoon

• 6 oz cream cheese, softened  
• ¾ teaspoon soy sauce
• 1½ tablespoons chives, plus more for garnish
• ¾ teaspoon white sugar
• ½ teaspoon garlic powder
• ½ teaspoon white pepper   
• 8 ounces imitation crab meat, shredded
• Wonton crisps for garnish
• Sweet and sour sauce or duck sauce for dipping

Instructions

 

• First, make your pie dough. Put the flour, salt, sugar in a food processor and pulse a few times. Then add the butter and pulse just until combined into crumbly wet sand. You can also do this by hand!
• Whisk together the egg and vinegar in a small bowl and add it to the dough. Pulse in the food processor or mix by hand just until a crumbly dough forms, adding cold water if needed to bring the dough together.
• Form dough into a disk and wrap well. Chill for at least one hour.
• Meanwhile, make the crab rangoon filling. Stir all the ingredients together from cream cheese through crab in a medium mixing bowl until combined.
• When ready to bake, pre-heat the oven to 400 degrees F. Roll out the dough on a lightly floured surface until it is about 1/4 – 1/8 inch thick. It helps to let the dough warm up slightly first. Don't rush the rolling! Use a 3 or 3 1/2-inch circle cookie cutter to cut circles in the dough. The top of a wine glass works too! Roll out the scraps and recut into circles.
• Then take a heaping teaspoon or so of the crab rangoon filling and put it in the center of each circle. Pinch together the sides to make a triangle, making sure to fix any cracks in the dough.
• Place the hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading. Wash with egg wash. Bake for 20 minutes until filling is gooey and crust is brown. These are best served warm so eat out of the oven or reheat in a warm 200 degree oven and serve! Garnish with chives and wonton chips and sweet and sour sauce for dipping.

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