Creamy delicious crab puffs made with a simple filling and store-bought puff pastry. This creamy and delicate filling sits perfectly in a nest of puff pastry. The crunchy buttery puff is a perfect balance to the creamy filling. The filing is made with mayonnaise, whole grain mustard, apple cider vinegar, salt, and old bay seasoning.
I first made these crab puffs in collaboration with my Sorority Sister Jacey Powers’ Feminist Cocktail Hour Series where she highlights a feminist icon with a delicious cocktail. Jacey has an approachable manner of teaching history with humor, context, and insight. Her cocktails are also delicious and go down smooth!
For this particular collaboration, the feminist icons were advice columnists and sisters, Ask Ann Landers and Dear Abby. Jacey’s cocktail of choice- the Ad-Spice Columnist- made with gin, vermouth, and jalapeno. I paired the delicious cocktail with these Dear Crabby Puffs! Check out the Collaboration and to learn more about the real-life Ann Landry and Dear Abby. Be sure to like, comment, and subscribe!
How to make Crab Puffs:
- Thaw the puff pastry. Follow the manufacturer’s instructions. However, I prefer to leave in the fridge for 2-3 hours; this allows the puff pastry not to get sticky as it softens.
- Shred the crab meat. This is important as otherwise, the filing will fall out of the puffs when they cook. To shred the crab meat to the correct consistency, I use a stand mixer with a flat paddle at medium to low speed. Otherwise, you can use a fork and shred the crab meat by hand.
- Make the filling. Combine the shredded crab meat with mayonnaise, whole grain mustard, apple cider vinegar, salt, and old bay seasoning. Taste to make sure salt is satisfactory.
- Prepare the puff cups. Once the puff pastry has thawed, cut into 1-1 ½ inch squares. Place squares into mini muffin baking tray. There is no need to grease the pan as puff pastry has butter which will keep the cup from sticking. Use a fork to gently pick the bottom of the puff pastry, this will keep it from rising and your filing from falling out.
- Fill the puffs. Fill each puff with the crab filling and bake in the oven from 15 minutes
Make Crab Puffs in Advance:
Not only is this dish easy to make but it can also be made in advance. Prepare the filling and store in the fridge until ready. Thaw the puff pastry as per the manufacturer’s instructions and cut into squares and place the squares in the fridge. When ready to make, assemble, and bake in the oven for 15 minutes.
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Other Seafood Recipes:
- Paella with Shrimp and Mussels
- Tuna Salad
- Baked Salmon with Dill and Jalapeno
- Spicy Mediterranean Tilapia
Other Appetizer Recipes:
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Creamy delicious crab puffs made store-bought puff pastry. Quick and easy appetizer to make for guests at any time of the year.
- 1/2 cup mayonnaise
- 2 teaspoons whole ground mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 1 teaspoon Old Bay seasoning
- 1 tablespoon chopped chives
- 1 pound crab meat
- 26 ounces puff pastry (3 sheets).
- Thaw the puff pastry ccording to the maufactorer’s instructions.
- Preheat the oven to 400 degrees
- Shred the crab meat so it has a light texture.
- In a large bowl, combine crab meat, mayonaise, mustard, apple cider vinegar, half the chives, salt and old bay.
- Place squares of puff pastry into a mini-muffin tray and prick the bottoms of the cups with a fork.
- Fill the puffs with the crab filling.
- Bake for 15 minutes.
- After 1-2 minutes reemove from the mini muffin tray and serve on a platter.
- Garnish with the rest of the chopped chives.
Keywords: crab puffs, appetizer, holiday