There's a recipe on this site for crab rangoon baked in muffin tin pasta cups. Author says for this recipe only to use canned crab for moisture. Apparently, other forms of crab can be dry.
1 pound of crabmeat? I hope they were edible. Per what Nancy said, did you use canned crab last year and fresh this year? Did the mixture seem drier when you put it together? Is it possible that they were slightly over cooked? I’m also, frankly, wondering if it’s not a cream cheese issue. There’s apparently a cream cheese shortage right now— is it possible that the manufacturer used more filler to try to extend the product, and that made your egg rolls dry? I realize I have more questions than answers, but I’m hoping this will help you figure it out.
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