Baked Crab Puffs, Vegan and Non-Vegan Non-Dairy Delights!
This weekend I went all out for my version of savory take-out. My previous post explored a vegetarian version of Oyster Mushroom Egg Foo Young. What a great savory meal that was. If you saw the post, you'll noticed that I served it with these incredible, and flavorful Baked Crab Puffs. This no-fry, non-dairy option is not only delicious but also a healthier alternative to traditional fried versions. Today I'm sharing two ways to make these puffs. One version is traditional but non-dairy, and the other is completely vegan - both are no-fry, baked delights!
Health Benefits of Ingredients:
Hearts of Palm (or Fresh Crab for Non-Vegan Version): Rich in fiber and low in calories, hearts of palm contribute to digestive health. Fresh crab provides a good source of protein and essential minerals.
Vegan Cream Cheese: Plant-based and lower in saturated fats, providing a dairy-free alternative.
Red Bell Peppers: Packed with vitamins A and C, red bell peppers boost immune function and skin health.
Green Onions: A good source of antioxidants and vitamin K, promoting bone health.
Baked Crab Puffs Recipes:
Ingredients:
1 cup shredded hearts of palm (or fresh crab for non-vegan version)
1 cup vegan cream cheese
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped green onions
Wonton wraps
Salt and pepper to taste
Cooking spray
Instructions:
Preheat Your Oven: Preheat your oven to 375°F (190°C). This ensures that your vegan crab puffs bake evenly to golden perfection.
Prepare the Filling: In a mixing bowl, combine shredded hearts of palm (or fresh crab), vegan cream cheese, red bell peppers, green onions, salt, and pepper. Mix until all ingredients are well combined.
Fill the Wonton Wraps: Take a wonton wrap and place a spoonful of the filling in the center. Moisten the edges with water and fold it in half, forming a triangle. Press the edges to seal.
Arrange on Baking Sheet: Place the filled wontons on a baking sheet lined with parchment paper, ensuring they are evenly spaced.
Lightly Spray and Bake: Lightly spray the tops of the wontons with cooking spray. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
Serve and Enjoy: Remove from the oven and let the crab puffs cool for a few minutes. Serve them alongside our recently featured Oyster Mushroom Egg Foo Young for a delightful and satisfying meal.
Nutrition Facts:
(Per Serving for Vegan Version)
Calories: 120
Protein: 3g
Fat: 5g
Carbohydrates: 15g
Fiber: 1g
Sugar: 1g
(Per Serving for Non-Vegan Version)
Calories: 140
Protein: 4g
Fat: 6g
Carbohydrates: 16g
Fiber: 1g
Sugar: 1g
Serving Suggestions: Pair these delightful crab puffs with a side of sweet chili sauce or a soy-based dipping sauce. Serve alongside our Oyster Mushroom Egg Foo Young for a complete Asian-inspired feast.
Storage Recommendations:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze unbaked crab puffs on a tray, then transfer to a sealed bag for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
There you have it, a fantastic recipe for Baked Crab Puffs that's not only easy to make but also a healthier choice for your taste buds. The combination of the savory puffs and the Oyster Mushroom Egg Foo Young creates a symphony of flavors that will leave your guests asking for more. Stay tuned for more culinary adventures, and as always, happy cooking!
Disclaimer: Please note that nutritional values are approximate and may vary based on specific ingredients and serving sizes. Additionally, individual dietary preferences and health conditions may influence your choice of ingredients. Always check product labels to ensure they align with your dietary requirements.
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