Crab Puffs – Golden, Creamy Little Bites of Coastal Comfort
Crab puffs are one of those appetizers that feel instantly special the moment they hit the table. Golden and flaky on the outside, rich and creamy on the inside, they strike that perfect balance between elegant and comforting. They’re the kind of bite-sized treat that disappears quickly at parties, often before you’ve even had time to sit down.
There’s something timeless about crab paired with cream cheese. The sweetness of the crab, the richness of the filling, and the buttery crispness of puff pastry come together in a way that feels indulgent without being heavy. These crab puffs are perfect for holidays, cocktail parties, game days, or anytime you want an appetizer that feels a little elevated but is still easy to make.
What I love most about crab puffs is how adaptable they are. They look fancy, but they rely on simple ingredients and come together quickly. You can serve them warm straight from the oven or at room temperature, making them ideal for entertaining. One bite and you understand why they’ve been a party favorite for generations.
Ingredients:
- Puff pastry sheets, thawed
- Lump crab meat, drained and picked over
- Cream cheese, softened
- Green onions, finely sliced
- Garlic powder
- Worcestershire sauce
- Lemon juice
- Salt
- Black pepper
- Old Bay seasoning (optional but recommended)
- Egg, beaten (for egg wash)
- Fresh parsley, optional garnish
Instructions:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut puff pastry into equal squares and place them on the prepared baking sheet.
- In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, Worcestershire sauce, lemon juice, salt, pepper, and Old Bay if using. Gently fold until combined, being careful not to break up the crab too much.
- Spoon a small amount of the crab mixture into the center of each pastry square.
- Fold the corners of the pastry up toward the center, gently twisting or pinching to create a puff.
- Brush the exposed pastry with beaten egg.
- Bake for 15–18 minutes, or until puffed and golden brown.
- Remove from the oven and allow to cool slightly. Garnish with chopped parsley if desired and serve warm.
Crab Puffs
Ingredients
Equipment
Method
- Preheat oven to 400°F and line baking sheet.
- Mix crab filling ingredients until combined.
- Fill puff pastry squares and fold corners.
- Brush with egg wash and bake until golden.
Notes
Tips & Tricks
- Drain crab meat well to avoid soggy filling.
- Keep puff pastry cold until ready to use for maximum flakiness.
- Don’t overfill—too much filling can cause leaks while baking.
Variations
- Add shredded cheddar or Parmesan for extra richness.
- Mix in finely diced red bell pepper for color and crunch.
- Add a pinch of cayenne for gentle heat.
- Swap green onions for chives for a milder flavor.
Serving Suggestions
Serve crab puffs with lemon wedges, cocktail sauce, sweet chili sauce, or garlic aioli. They pair beautifully with sparkling wine, white wine, or light cocktails.
Storage Information
Crab puffs are best fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispness.
FAQ
Can I make these ahead of time?
Yes. Assemble the puffs, refrigerate, and bake just before serving.
Can I use imitation crab?
Yes, though real crab provides the best flavor and texture.
Can these be frozen?
Unbaked crab puffs can be frozen and baked directly from frozen, adding a few extra minutes to baking time.
History / Fun Facts
Crab-filled pastries have long roots in coastal cuisines, where fresh seafood was often paired with rich dairy and flaky dough. Modern crab puffs became popular as party appetizers in the mid-20th century, prized for their elegance and ease.
