Dinner

Crab Puff Pastries Recipe

ByAiden Wells December 3, 2025December 3, 2025

Introduction

Crab puffs are delightful bite-sized appetizers featuring a flaky puff pastry filled with a creamy, flavorful crab mixture. Perfect for parties or a special snack, these puffs combine the richness of crab with aromatic seasonings for an irresistible treat.

The image shows three small puff pastry cups arranged close together on a white plate. Each cup is golden brown and flaky with many layers visible on the outside. The inside of each cup is filled with a light-colored, creamy mixture that looks soft and slightly crumbly, topped with small bits of green herbs sprinkled over the filling. The plate sits on a red and white polka dot cloth, with a white marbled surface underneath. A glass with a light yellow liquid is blurry in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 375º F (190º C).
Step 2: Thaw the puff pastry sheets according to the package directions until they are pliable.
Step 3: In a bowl, combine crab meat, mayo, green onion, Dijon mustard, parsley, lemon juice, garlic powder, Old Bay seasoning, salt, and black pepper. Mix well until fully incorporated.
Step 4: Cut each puff pastry sheet into 12 equal squares, making 24 squares total.
Step 5: Press each square gently into the cups of a 24-cup mini muffin tin to form little pastry cups.
Step 6: Fill each puff pastry cup with the crab mixture evenly.
Step 7: Bake in the preheated oven for 20 to 25 minutes, until the puff pastry is golden brown and puffed up.
Step 8: Remove from the oven and allow the crab puffs to cool for 5 minutes in the tin, then transfer to a wire rack.
Step 9: Serve the crab puffs warm for the best flavor and texture.

Tips & Variations

Use lump crab meat for a chunkier, more luxurious filling.
Add a dash of hot sauce or cayenne pepper for a spicy kick.
Swap mayo for Greek yogurt to lighten the filling without losing creaminess.
Garnish with extra chopped parsley or a squeeze of lemon for freshness.

Storage

Store leftover crab puffs in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350º F for about 5-7 minutes to restore their crispiness. Avoid microwaving as it can make the pastry soggy.

How to Serve

The image shows a close-up of several small pastries in a dark metal muffin tin, each pastry made of flaky, golden-brown puff pastry that is puffed up and slightly open at the top to reveal a creamy white filling with small green herb pieces. The pastries have multiple soft, layered dough folds creating a textured look, and the muffin tin rests on a white marbled surface with a light blue cloth partially visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat instead of real crab?

Yes, imitation crab can be used as a budget-friendly alternative, but real crab will provide a richer and more authentic flavor.

Can I make crab puffs ahead of time?

You can assemble the puffs ahead and refrigerate them for a few hours before baking. Avoid filling them too far in advance as the puff pastry may become soggy.