These flaky crab-stuffed puff pastry bites are buttery, golden, and filled with a creamy crab mixture that’s rich, slightly spicy, and irresistibly savory. Whether I serve them as a party appetizer or enjoy them as a decadent snack, these little bites always steal the show.
Why You’ll Love This Recipe
I love this recipe because it's quick to prepare but looks and tastes gourmet. The puff pastry becomes beautifully crisp and golden in the oven, while the crab filling stays soft and flavorful. I can prep them ahead of time and bake just before guests arrive, making them perfect for entertaining. Plus, they’re easy to customize depending on what I have in my fridge.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
puff pastry sheets, thawed
imitation crab meat or lump crab meat, chopped
cream cheese, softened
shredded mozzarella or cheddar cheese
garlic powder
paprika
chopped chives (optional, for garnish)
egg (for egg wash)
Directions
- I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, I mix the cream cheese, crab meat, shredded cheese, garlic powder, and paprika until well combined.
- I roll out the puff pastry slightly and cut it into squares or triangles.
- I place a spoonful of crab mixture in the center of each piece and fold the pastry over to seal—usually into a triangle or crescent shape.
- I press the edges with a fork to seal them and brush each bite with egg wash.
- Then, I bake for 15–18 minutes or until golden and puffed.
- I garnish with chopped chives before serving.
Servings and timing
This recipe makes about 18 to 20 bites and takes around 15 minutes to prep, with a baking time of 15 to 18 minutes. Altogether, I have these ready in about 30 to 35 minutes.
Variations
Sometimes I add a little hot sauce or cayenne pepper to the filling for extra heat. When I want something creamier, I toss in a bit of sour cream or swap in mascarpone. If I have fresh herbs, dill or parsley adds a nice brightness. I’ve even used shrimp instead of crab with great results.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for 5–7 minutes to bring back that crisp texture. The microwave works in a pinch, but they lose some crunch.
FAQs
How do I prevent the puff pastry from getting soggy?
I make sure the filling isn't too wet, and I avoid overstuffing. Brushing the edges with egg wash also helps seal everything in.
Can I freeze these before baking?
Yes, I often assemble the bites, freeze them on a tray, and then transfer them to a bag. When ready, I bake straight from frozen, just adding a few extra minutes to the bake time.
Can I use real crab meat?
Absolutely. I prefer lump crab meat when I want a more delicate texture and flavor, though imitation crab works well and is budget-friendly.
What dipping sauce pairs well with these?
I usually go with a spicy aioli or a lemon-garlic mayo. Cocktail sauce or a creamy herb dip also works nicely.
Can I make these ahead of time?
Yes, I often prep them a day in advance and keep them refrigerated until I’m ready to bake. Just don’t brush with egg wash until right before baking.
Conclusion
These crab-stuffed puff pastry bites are one of my go-to appetizers for a reason—they’re easy, crowd-pleasing, and packed with rich, savory flavor. Whether I’m throwing a party or just want something indulgent, I always feel like I’ve made something special with these.
Print
Flaky Crab-Stuffed Puff Pastry Bites
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 18 to 20 bites
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Flaky, golden puff pastry bites stuffed with a creamy, savory crab filling—perfect for parties or indulgent snacks.
Ingredients
- 2 puff pastry sheets, thawed
- 1 cup imitation crab meat or lump crab meat, chopped
- 4 oz cream cheese, softened
- ½ cup shredded mozzarella or cheddar cheese
- ½ tsp garlic powder
- ¼ tsp paprika
- 1 tbsp chopped chives (optional, for garnish)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, crab meat, shredded cheese, garlic powder, and paprika until well combined.
- Roll out the puff pastry slightly and cut into squares or triangles.
- Place a spoonful of crab mixture in the center of each piece and fold the pastry over to seal into a triangle or crescent shape.
- Press the edges with a fork to seal and brush each bite with egg wash.
- Bake for 15–18 minutes or until golden and puffed.
- Garnish with chopped chives before serving.
Notes
- Don't overfill the pastry to prevent sogginess.
- Can be made ahead and stored in the fridge before baking.
- Freeze unbaked bites for a quick future appetizer.
- Reheat in oven to retain crispness.
- Try adding hot sauce or herbs for variation.
Nutrition
- Serving Size: 1 bite
- Calories: 110
- Sugar: 0.5g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
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