When it comes to small bites, these Crab Puffs are both decadent and flavorful!
If we’re discussing hors d’oeuvres, and right now we definitely are, I’m firmly in the cheese camp. I’ll take baked Brie on water crackers over crudités and hummus any day, and I’ll always choose a nibble of a Cream Cheese Ball over pigs in a blanket. I’m just that kind of gal! But the crab puff—a creamy dollop of dressed-up crab meat cradled in flaky pastry—reigns supreme.
You’d never guess by looking at them, but crab puffs come together in just over half an hour. And they always get rave reviews. Children may spot them from across the room and be shocked to find they’re filled with savory ingredients instead of chocolate, but they end up loving them anyway, because they’re just that good. So, the next time you’re scrambling to come up with something delicious for a last-minute dinner party, you can’t go wrong with these crab puffs.
Are Crab Puffs Healthy?
Crab meat is a wonderful source of omega-3 fatty acids and zinc. However, due to the high fat content of the dairy in this recipe, these delicious crab puffs are best enjoyed in moderation.
There are a few adjustments you can make to suit your specific dietary needs. For instance, if you’re looking to reduce the amount of fat per serving, opt for a reduced-fat cream cheese, or use Greek yogurt in lieu of mayonnaise. To make this recipe gluten-free, you can use a gluten-free puff-pastry alternative.
The Perfect Dipping Sauce For These Crab Puffs? Sweet Chili Sauce
I’ll gladly eat these crab puffs on their own, but the right dipping sauce will always take them to the next level. Make no mistake, the perfect dipping sauce for these crab puffs is (preferably) homemade sweet chili sauce. It complements the savory crab filling beautifully because it’s sweet, slightly tangy, and has a bit of heat without being overpowering.
To make sweet chili sauce, combine 1/4 cup of rice vinegar, 1/4 cup of sugar, 2 tablespoons of water, and 1 tablespoon of sambal, red chili paste, or sriracha in a saucepan. Bring to a simmer, stirring until the sugar dissolves. Add a pinch of salt and let it cook for a few minutes until it thickens slightly. Drizzle it over the crab puffs or serve on the side. 10/10!
FAQs & Tips
How Do I Store Leftovers?
Store these crab puffs in an airtight container in the fridge for up to 3 days. For seafood, it’s best to always err on the side of caution—the sooner you can finish them, the better.
How Can I Make These Crab Puffs Spicier?
If you’re looking to bring some heat, add a small amount of sriracha or your favorite hot sauce to the filling mixture. Alternatively, you can add chopped chilies or red pepper flakes to the mix.
Can I Use Another Type Of Seafood?
Absolutely! If you prefer something like shrimp or lobster, feel free to experiment. Be sure to shred or chop the meat so that it mixes well with the rest of the ingredients. A budget-friendly option is imitation crab, which is typically a blend of whitefish.
Serving Suggestions
Set these crab puffs out at your next dinner party, and they will vanish into thin air in 10 minutes, tops. If you’re looking for a special main course to serve at said dinner party, this Pasta With Rainbow Chard And Goat Cheese Sauce is a wonderful vegetarian option. If you’d prefer a meat main course, this Chicken Katsu and these Bacon-Wrapped Chicken Thighs are divine. For a salad course, I’d go with this Kale Salad or this incredible Artichoke Salad.
Ingredients
- 1 small yellow onion diced
- 1/2 red bell pepper diced
- 3 garlic cloves minced
- 8 ounces cream cheese softened
- 4 tablespoons mayonnaise
- 5 tablespoons Parmesan cheese freshly grated
- 8 ounces crab meat shredded
- 2 tablespoons chives chopped (plus more for garnish)
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 1/2 teaspoons lemon juice
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 sheets puff pastry thawed
- Preferred dipping sauce for serving
Instructions
- Preheat oven to 400°F and lightly grease a muffin pan.
- Sauté onion and bell pepper in a pan over medium heat until softened. Add garlic and cook until fragrant. Transfer to a mixing bowl.
- To the cooked vegetables, add cream cheese, mayonnaise, Parmesan, crab meat, chives, Worcestershire sauce, Dijon mustard, lemon juice, salt, and pepper. Mix well.
- Roll out puff pastry sheets into large squares, then cut each into smaller squares that fit the muffin cups with a little overhang, as the dough will slightly shrink. Press into the muffin pan cups. Fill with crab mixture.
- Bake for 15-18 minutes until golden. Garnish with additional chopped chives and serve with preferred sauce.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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