Crab Puffs

I have been playing around with my crab puff recipe for many years. However, they were not “puffs” until recently.

Many years ago, I attended a poolside birthday party. The party was in Indiana. It was the middle of May, so not a swimming party.

I had no idea that this birthday party would have been the scene of one of my favorite “food Memories.”

The party hostess walked around the pool deck, passing hors d’oeuvres to her guests, specifically crab appetizers. When she handed me a napkin, I grabbed two!

The appetizer was a crab filling on a thinly-sliced dinner roll. It had been broiled and topped with paprika.

I was in heaven, I am a big fan of crab, and this appetizer worked for me.

I got the recipe and made it at home with decimal results. Because, for some reason, I could not duplicate the magic that this appetizer had the first time I tried it.

I tried different spices and different crab textures, and it never worked.

It wasn’t until I decided to change the base from the dinner roll to puff pastry that I developed crab puffs that not only do I obsess over, but I can make any time. This appetizer is very quick to make, only 30 minutes from start to finish.

The creaminess of the crab filling and the crunch of the light puff pastry is an irresistible combination.

I hope you give this appetizer a try, it possibly could be the best crab puff you’ve ever had, and you do not need a swimming pool; however, it couldn’t hurt. Enjoy!

Print

Crab Puffs

Buttery, Crispy, Creamy, and irresistible; that is what is instore for you with my delicious Crab Puffs.

Course Appetizer

Cuisine American

Keyword crab puff, dougbakes.com

Prep Time 15 minutes

Cook Time 15 minutes

Servings 24 puffs

Author Doug Bakes Staff

Ingredients

• 6 oz cream cheese softened
• 1 6.5 oz can flaked white crabmeat (6.5 oz.), drained.
• 1/4 cup finely diced scallions
• 1 1/2 tsp Worcestershire sauce
• 1 1/2 tsp prepared horseradish
• 1 tsp finely diced lemon zest
• 1 tsp lemon juice
• 1/2 tsp Old Bay
• salt and black pepper to taste
• paprika, for garnishment
• 1 pkg puff pastry (17.3 oz., 2 sheets), thawed
• 1 egg, beaten

Instructions

1. Preheat oven to 400°. spray mini muffin pan with cooking spray.

2. in a medium bowl, combine all filling ingredients except paprika, and set aside

3. Cut a sheet of thawed puff pastry into 2" squares, and insert the squares of puff pastry into mini muffin tins. 

4. Spoon tablespoon of filling into the center of each square; brush egg wash around edges of the exposed pastry.

5. Bake Crab Puffs until squares are puffed and golden and filling is hot for about 15 minutes.

6. dust with paprika