Sunday, April 22, 2012

Crab Rangoon Pop Tarts with Sweet and Sour Sriracha Frosting

This recipe was inspired by a friend of mine's daughter Audri Schramm.  A couple days ago she told her mom that they should make crab rangoon pop tarts. Her mom posted this on Facebook, and I immediately starting thinking about how I could make this happen.  I told her mom that I would create this and blog about it because that's what I do.  This weekend I decided to get some things to test out on making these and nailed it on the first test batch.

I call these pop tarts because they look and taste like pop tarts, but I fixed them in the oven.  I suppose you could half bake them and then finish in the toaster. I might try this for testing purposes but not sure if it would work so if you do try it that way be careful.

These would be perfect for parties because they taste a lot like crab dip on crackers, but way better and a poptart!   The frosting is a perfect blend of sweet and spicy.  Don't let the sriracha scare you, it just adds a little heat, no burning.

Here's what you need:

Preheat oven to 425 degrees.

Combine Cream Cheese, Onions, Crab Meat and seasoning salt.

Unroll pie crusts and square off edges and cut into 4 squares.

Spread crab mixture onto one square and with your fingertip; rub some water around the edge.

place another dough square on top and crimp with a fork around the edges.

Poke holes on top of the pop tart with the fork and place on a cookie sheet.
repeat for the 3 other pop tarts.

Bake for 10 - 15 minutes or until golden brown.

While pop tarts are baking, combine Sweet and Sour Sauce, Sriracha, and Cornstarch in a small bowl and mix until combined.

Here's what the pop tarts looked like out of the oven.

Let cool for 5 minutes and spread the Sweet and Sour Sriracha frosting on top of the Pop Tart.  Serve immediately.


  • 1 -  small tub of  plain cream cheese
  • 1 -  package imitation crab meat (Chopped)
  • 4 -  green onions (Diced)
  • 1 - package refrigerated pie dough (comes with (2) crusts)
  • 1/4 - cup sweet and sour sauce
  • 2 - tablespoons sriracha sauce
  • a dash of seasoning salt
  • 1 - tablespoon of corn starch


  1. Preheat oven to 425 degrees
  2. Dice the green onions and chop the crab meat.
  3. In a medium bowl, combine the cream cheese, onions, crab meat and seasoning salt and stir till combined.
  4. Take the pie dough and unroll each crust, square off the edges and cut into 4 squares, repeat this with the other crust.
  5. Take one of the squares and spread some of the cream cheese mixture onto it, leaving room on the edges.
  6. With your fingertip, place a little water around the edges to help seal the pastry.
  7. Place another dough square on top and crimp the edges with a fork. Poke holes on top of the pastry with the fork and place on a cookie sheet.
  8. Bake for 12 - 15 minutes or until golden brown.
  9. While baking mix the Sweet and Sour Sauce, Sriracha and Cornstarch in a bowl.
  10. When Pop Tarts are done baking, let rest for 5 minutes and spread Sweet and Sour Sriracha frosting on top.

Calories from Fat 
% Daily Value*
Total Fat 
Saturated Fat 
Total Carbohydrates 
Dietary Fiber 
Vitamin A 18%Vitamin C 5%
Calcium 7%Iron 9%

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