Easy Crab Puffs
- 1 sheet of puff pastry dough, thawed (see package directions)
- 4 oz. cream cheese, softened (1/2 of an 8 oz. block or 1/2 of an 8 oz. container)
- 2 tablespoons mayonnaise
- 12 oz. canned or fresh crab meat, drained and picked through it for any shells. (see post for notes about this)
- 2 green onions or scallions, chopped
- 2 tsp. fresh lemon juice
- 1/4 tsp. garlic powder
- salt and pepper to taste
- 1 egg for egg wash
Preheat oven to 400 degrees F.
Cut puff pastry into 16 squares. I use a pizza cutter, it's easy that way. Depending on brand of puff pastry you buy, you might have a rectangular sheet that you could get away with cutting 20 squares. You'll have enough filling for 20 if you can get 20 squares. I used the Trader Joe's brand which comes in a square so I get 16, like this:
Easy Crab Puffs
Combine all the rest of the ingredients in a bowl. Place a couple teaspoons of filling in the center of each puff pastry square and spread from one corner to the opposite corner diagonally. Keep the other two corners clear of filling. If you have leftover filling, you can go back and add a little more to each puff, or just use it as a dip with crackers for a little cook's treat.
Take one of the corners that doesn't have filling on it and fold it across the filling, then fold the other corner over that, tucking it tightly to the other side. As they bake, they'll spread apart more so make sure and press to seal, using a bit of water on your finger to help seal if needed. Sorry I don't have a picture of how I folded them, but you can probably see what I mean by looking at the pictures of the puffs.
Place puffs on a cookie sheet with a little space in between like you'd do with cookies. I use a silicone mat or parchment paper on the pan for easy removal and cleanup. In a small bowl, beat egg to use as an egg wash and brush egg wash over the tops of each puff.
Bake for 12-15 minutes or until tops and bottoms of puffs are golden brown. Garnish with green onions if you'd like and serve.
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