Print

Crab Puffs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

Crab Puffs are delightful bite-sized appetizers featuring a creamy crab filling encased in crispy, golden puff pastry cups. These savory treats combine cream cheese, lump crab meat, sautéed vegetables, and aromatic seasonings, perfect for parties, gatherings, or elegant snacking.

Ingredients

Filling Ingredients

  • 8 oz cream cheese (softened)
  • 1/4 cup mayonnaise
  • 1/3 cup fresh grated Parmesan cheese
  • 8 oz lump crab meat
  • 1/2 yellow onion (diced)
  • 1/2 red bell pepper (diced)
  • 2 garlic cloves (minced)
  • 2 tbsp chives (diced)
  • 2 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp coarse sea salt (or coarse kosher salt)
  • 1/4 tsp black pepper

Puff Pastry

  • 2 sheets puff pastry (thawed)

Instructions

  1. Prepare Pastry: Make sure the puff pastry is completely thawed before starting. Carefully unfold each sheet, keeping them covered with damp paper towels if you need to pause to prepare the filling to prevent drying.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Lightly grease a mini muffin pan to prevent sticking.
  3. Sauté Vegetables: Dice the onion and red bell pepper, and mince the garlic. Heat a small cooking pan over medium heat with a bit of olive oil. Sauté the onion and bell pepper until fully softened, then add the minced garlic and cook until fragrant, about 1 minute.
  4. Mix Filling: Transfer the cooked vegetables into a mixing bowl. Add softened cream cheese, mayonnaise, Parmesan cheese, lump crab meat, chives, Worcestershire sauce, Dijon mustard, lemon juice, coarse sea salt, and black pepper. Mix thoroughly with a spatula or fork until well combined.
  5. Prepare Puff Pastry Cups: Roll out the puff pastry sheets to approximately 12x12 inches. Using a pizza cutter or knife, cut each sheet into 16 equal squares, totaling 32 squares.
  6. Shape Pastry in Muffin Pan: Fit each square gently into the cups of the mini muffin pan, shaping them into little cups. Work in batches if necessary, keeping the pastry covered with damp paper towels to avoid drying out.
  7. Fill Pastry Cups: Using a #40 cookie scoop or a spoon, fill each pastry cup with slightly less than 1 1/2 tablespoons of the crab mixture to avoid overfilling.
  8. Bake: Bake in the preheated oven for about 17 minutes, or until the puff pastry is golden brown and crisp.
  9. Repeat and Serve: Repeat the filling and baking process with remaining pastry and crab mixture. Let the crab puffs cool slightly before serving for best flavor and handling.

Notes

  • Be sure to thaw puff pastry completely before use for best texture and handling.
  • Cover puff pastry sheets with damp paper towels while working in batches to prevent drying out or becoming brittle.
  • Using a consistent scoop size helps ensure even portions and uniform baking.
  • You can substitute lump crab meat with canned crab if fresh is unavailable, though fresh offers best flavor and texture.
  • These puffs are best served warm but can be reheated briefly in the oven for crispiness.

Find it online: https://simpleplatter.com/crab-puffs-recipe/