An appetizer so elegant, no one will believe it's homemade! With just a handful of everyday ingredients, these Crab Puffs are sure to win everyone over.
1teaspoonfresh chopped parsleyplus more for optional garnish
¼teaspoonkosher salt
¼teaspoonfresh black pepper
1cancrescent dough sheet
Instructions
Preheat the oven to 375°F. Grease a mini muffin tin all over, even the top, set aside.
Place the crab, mayonnaise, dijon, garlic, paprika, parsley, salt, and pepper in a medium-sized bowl. Gently mixed together until combined, set aside.
Unroll the dough onto a clean work surface and cut as evenly as you can into 24 equal square pieces. Press each piece into a section of the mini muffin tin, pressing down to form into the tin.
Fill the cups with the crab mixture evenly. Bake for 11-13 minutes until golden brown.
Let cool for a couple minutes in the tin, then transfer to a wire rack to cool until ready to eat.
Garnish with more chopped parsley if desired.
Notes
Can crab puffs be made with puff pastry?Absolutely. Thawed puff pastry, rolled and cut into 24 slices will work wonderfully too and make an extra crispy puff. Wonton wrappers would make a great alternative for the pastry too.
Can you freeze crab puffs?YES! After baking and cooling, freeze them on a baking sheet for 1 -2 hours until solid, then transfer to a freezer safe ziploc bag for up to 2 months. When ready to serve, thaw in refrigerator and reheat your crab puffs in the oven.
What kind of crab meat should you use in crab puffs?Chances are good you aren’t going to want to go through the hassle of cooking your own crab meat from scratch. Canned crab claw meat is what I use but any kind of cooked ready made crab meat will do in your homemade crab puffs. You can even use imitation crab meat.