Crab Puffs – an easy and elegant appetizer you can make in no time for your next party. These use easy to find ingredients and are ready in minutes!
When it comes to appetizers, I think the more the better! Whether it is Hot Crab Dip or Spinach Artichoke Dip, I always want to add at least one more to the menu. Everyone goes crazy for appetizers, there really can never be enough.
These Crab Puffs are so much easier to make then you will ever think, and they are absolutely delicious! No one is going to believe they took you about 10 minutes and are homemade.
Why This Recipe Works!
- Crab Puffs are one of those things that just have the reputation of being fancy. But they are actually really easy. A few staple ingredients is all it takes and you have something people are going to go crazy for.
- You can go over the top or make them more budget friendly. What crab you use is completely up to you. You can use canned crab or you can use actual crab legs. So pick what works for your budget and enjoy.
- Buttery, flaky puff pastry not only makes these crab puffs super easy to make, but also elevates them and makes them absolutely delicious.
What You’ll Need
- Puff Pastry
- Crab Meat – you can use canned crab, imitation crab, lump crab meat or even steam your own crab legs. What you use here totally depends on your budget and what you want to use. Lump Meat yield the best results for the money in my opinions. I used canned for the day I took these pictures and they were still delicious.
- Dijon Mustard
- Lemon Juice
- Green Onion
- Garlic Powder
- Old Bay Seasoning
- Salt & Pepper
How To Make Crab Puffs
Be sure to scroll down to the recipe card to get the full recipe.
- In a small bowl mix together all of the ingredients for the filling until they are well combined.
- Thaw your puff pastry according to the package instructions. Then cut each sheet into 12 squares.
- Gently press the squares into a mini muffin tin, so that you have 24 little puff pastry cups.
- Fill the cups with the crab mixture and bake for about 20 minutes until the puff pastry is golden brown.
What Kind Of Crab Should I Use
For the absolute best results I think that lump crab meat works best. You get large chunks of real crab that work really well and taste amazing. You can use canned crab meat, like I did in these pictures. They don’t taste quite the same as the lump, but are more budget friendly and great because you can have the cans in your pantry at all times.
Can You Make Crab Puffs Ahead
You can make the filling ahead. I have made it up to 24 hours away of time, and it works great. Just cover in the fridge until you are ready to use. Then proceed with cutting the puff pastry and filling the cups.
These really are best served when they are warm out of the oven. But if you have leftovers you can store in an airtight container in the fridge. Put the cups back in the mini muffin tin and heat them until they are just warmed through. They aren’t quite as flaky or tasty after reheated, but they are still good.
Freezing – If you have lots of leftovers you can also freeze them. After they have cooled completely place them in an airtight container and put in the freezer for 2-3 months. When you want to reheat, place them back in the mini muffin tin and bake until warmed through.
Can I Use Something Other Than Puff Pastry
Yes, you can. I think the puff pastry gives these a really light and flaky texture, but if you don’t have any you can use crescent roll dough. This is still buttery and puffs up nicely when baked. So if you have a tube of crescent roll dough, you can unroll it and cut into 24 little squares.
More Great Appetizer Recipes
- Spicy Shrimp Dip
- Baked Goat Cheese Dip
- Chili Cheese Dip
- Cheesy Corn Dip
- Hot Artichoke Dip
- Stuffed Mushrooms
- Baked Blue Cheese Dip
- 1 package puff pastry
- 8 oz crab meat
- 1/2 cup mayo
- 1 green onion, thinly sliced
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon freshly chopped parsley
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 375º F.
- Thaw puff pastry sheets according to the package directions.
- Mix all of the ingredients for the filling (everything minus the puff pastry) together in a bowl until well combined.
- Cut the puff pastry sheets into 12 squares per sheet, for a total of 24 squares.
- Place the puff pastry squares into a 24 cup mini muffin tin, making 24 little cups.
- Fill each cup with the crab mixture.
- Bake for 20-25 minutes until golden brown and puffed up.
- Remove from the oven and let cool for 5 minutes before removing to a wire rack.
- Best served warm.
Amount Per Serving Calories 46Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 11mgSodium 113mgCarbohydrates 1gFiber 0gSugar 0gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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