These Louisiana Crab Puffs are outrageously delicious, an easy-to-make appetizer and ready in about 30-minutes!
Use prepared puff pastry dough and top it with the savory no-mayonnaise crab meat mixture!
You'll love these two-bite appetizers on game day, during the holidays or on any day!
I usually serve these crab puff appetizers around Christmas and New Year's, but you can serve them any time you want!
The topping is a bit like Louisiana Hot Crab dip, but there's no mayonnaise or sour cream in this recipe...and the crust is fluffy and delicious!
Why you'll love these!
Perfect for a special occasions - crab meat is expensive, so if you're entertaining for a special occasion, this is the perfect appetizer because you don't need a lot of crab meat
Easy to make - the prepared puff pastry is a huge time saver; just slice it into squares and top it with the crab mixture then bake
Impressive - these look really elegant when served on a pretty platter with a few garnishes...cherry tomatoes, chives, Parmesan cheese or sprinkle with a pinch of paprika
Here's what you need
I use fresh blue crab from Lake Pontchartrain, Louisiana. You can usually find it in the seafood section over by the fresh oysters.
I haven't ever made this with canned, so I can't comment on how it would taste.
How to make it
Roll out two sheets of pastry dough to 12" x 12" inches; make 3 horizontal cuts and 3 vertical cuts
Each pastry sheet yields 16 squares; cut both sheets - one for the top, one for the bottom; chill squares in a single layer on baking pan in the refrigerator for about 15-minutes
Make the crab puff topping - combine all the ingredients in a bowl; put a small dollop on each dough square and bake
This recipe makes 16 Louisiana crab puffs- each has about a tablespoon of the mixture; you might have a little leftover
I used 1 tablespoon per 3" x 3" pastry square. Some of the topping ran over the edges of the dough as it baked.
If this bothers you, use a little less than 1 tablespoon per square.
Don't skip the step about refrigerating the pastry squares; cold pastry puffs up better than room temperature
Once you remove the Louisiana Crab Puffs from the oven, immediately remove them from the baking pan with a spatula...just set them on a plate to cool off a bit before you plate and garnish them
Serve these warm or at room temperature - again, there's no mayonnaise or sour cream, so they will hold up well
I don't use a lot of salt in my recipes, so...if you find this needs a little salt, you can either sprinkle a little Kosher salt, Parmesan and add a few drops of lemon juice to the finished crab puff
If you're short on time, make the no-mayo crabmeat mixture up to 3 days in advance. When ready to serve, simply assemble the puff pastry and bake!
Serving suggestion and reheating
If you're hosting a party, you might want to go ahead and double the crab meat topping ingredients and use two pastry sheets.
These reheat best when popped in the microwave for just a few minutes...like 2-3 minutes...any longer and the dough gets rubbery...
If you make this recipe, please scroll down and leave a comment and rating! I love hearing from you! Thank you!
Louisiana Crab Puffs
- Pastry Brush
- Rolling pin
- 1 puff pastry , 1 sheet; they usually come 2 to a box
- 8 ounces crab meat , fresh; drained
- 8 ounces cream cheese , room temperature
- 2 tablespoons green onions , minced very fine
- 3 tablespoons flour , for rolling out dough
- ½ teaspoon garlic powder
- ½ teaspoon paprika , smoked
- ½ teaspoon cayenne pepper
- ½ teaspoon salt , kosher
- 2 teaspoons Worcestershire sauce
- 1 tablespoon lemon juice
- 2-3 drops Louisiana Hot Pepper Sauce (optional)
- 1 whole egg , for egg wash
- 1 tablespoon water , for egg wash
- Preheat oven to 400ºF
- Allow puff pastry to soften at room temperature for about 15 minutes1 puff pastry
- Drain crab meat in colander; set aside (do not rinse it)8 ounces crab meat
- Chop green onions very finely; set aside2 tablespoons green onions
- In a small bowl, lightly beat egg and add water; this is the egg wash; combine well; set aside1 whole egg, 1 tablespoon water
Prepare Puff Pastry
- Scatter flour on level surface (countertop) and unfold pastry sheets3 tablespoons flour
- Unfold each pastry sheet and, use a rolling pin to roll the pastry dough to about 12" x 12" inches
- Use a sharp knife or pizza cutter; make three horizontal cuts every 3 inches; then, make three vertical cuts every 3 inches (you're cutting 3" x 3" squares of dough)
- Place dough squares on ungreased, clean baking sheet and refrigerate for about 15 minutes
Prepare Crab Meat Topping
- In a medium mixing bowl, combine cream cheese, green onion, garlic powder, paprika, salt, Worcestershire sauce, lemon juice and cayenne (optional) and Louisiana hot sauce (optional)8 ounces cream cheese, 2 tablespoons green onions, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon cayenne pepper, ½ teaspoon salt, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 2-3 drops Louisiana Hot Pepper Sauce
- Add drained crab meat to cream cheese mixture; combine well8 ounces crab meat
- Remove pastry squares from refrigerator and place on prepared baking pan1 puff pastry
- Top each square with about 1 tablespoon of crab meat mixture (See Recipe Notes)
- Place another pastry square on top of the filling; brush a little of the egg wash around the edges of the pastry the press the top to the bottom to seal1 whole egg, 1 tablespoon water
- Place baking sheet on middle rack in oven; lightly coat with egg wash; bake for 15-20 minutes, or until dough is golden brown
- Remove and plate; garnish with shredded parmesan and chives
- 1 tablespoon of the topping is plenty; however on some of mine, the topping melted over the pastry
- If you want "pretty" pastries, use a little less than 1 tablespoon per 3 x 3 square and try to shape the topping into a ball...that way, it won't spread as much