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Crab Puffs

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
23 mins
Servings: 24
Calories: 58 kcal
Course: Appetizer
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 375°F. Grease a mini muffin tin all over, even the top, set aside.
  2. Place the crab, mayonnaise, dijon, garlic, paprika, parsley, salt, and pepper in a medium-sized bowl. Gently mixed together until combined, set aside.
  3. 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.
  4. Fill the cups with the crab mixture evenly. Bake for 11-13 minutes until golden brown.
  5. Let cool for a couple minutes in the tin, then transfer to a wire rack to cool until ready to eat.
  6. 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

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

% 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.