Crab Puffs
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Crab Puffs
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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.
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Ingredients
- 8 ounces crab meat*
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- ¼ teaspoon paprika
- 1 teaspoon fresh chopped parsley plus more for optional garnish
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh black pepper
- 1 can crescent 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
- 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.
- 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.
- 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.
- 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.
Nutrition Information
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Serving
1puff
Calories
58kcal
(3%)
Carbohydrates
4g
(1%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Cholesterol
16mg
(5%)
Sodium
129mg
(5%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Serving | 1puff | |
| Calories | 58kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 16mg | 5% |
| Sodium | 129mg | 5% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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