- 1/2 cup rice vinegar
- 3/4 cup brown sugar
- 2 tablespoons ketchup
- 1 teaspoon red chile flakes
- 1/2 cup plus 1 tablespoon water
- 1 tablespoon cornstarch
- 1/2 cup pineapple chunks
- 2 tablespoons sour cream
- 4 ounces cream cheese, at room temperature
- 1 green onion, sliced
- 1 garlic clove, minced
- 1/4 teaspoon ground ginger
- 1 teaspoon soy sauce
- 1/2 teaspoon Sriracha
- 1/2 teaspoon sugar
- 10 ounces crab meat
- 1 sheet puff pastry, defrosted
For the sauce:
In a small saucepan set over medium-high heat, whisk together the vinegar, brown sugar, ketchup, chili flakes, and 1/2 cup of the water. Combine the remaining 1 tablespoon of water with the cornstarch and whisk into the sauce. Bring to a boil then turn off the heat. Let cool.
For the crab puffs:
Preheat the oven to 400°F. Spray a standard muffin tin with nonstick cooking spray
In a medium bowl combine all the ingredients except the puff pastry, gently folding the crab in last.
Cut the puff pastry into 9 squares. Press each square into 9 holes of a muffin tin. Divide the crab mixture between the pastry cups. You can refrigerate the puffs for 1 day at this point before baking.
Bake for 20 minutes, or until golden.
While the crab puffs are baking add the pineapple to the sauce. Puree with an immersion blender. Serve with the warm crab puffs.