I know it has been forever since I’ve posted, but I couldn’t resist jumping on here & sharing a quick recipe. These are super easy, super delicious and super impressive appetizers. Since we’re in the season when that’s just what ladies like me are looking for, I thought I’d share.
Easy Crab Puffs
16 oz. lump crab meat
4 oz. cream cheese, room temperature
1/2 cup mayo
1/4 cup chives, chopped (with some reserved for garnish)
sea salt & fresh ground pepper to taste
1 pkg. puff pastry (2 sheets)
cupcake/muffin papers
Cut each sheet of puff pastry into 16 squares. (This cuts & handles best if only half thawed. About 30 minutes.) Assemble one square per paper in a muffin tin.
Mix crab, cheese, mayo, chives and salt & pepper. Spoon the crab mixture into the puff pastry – about a tablespoon per square.
Cook at 375 for about 20 minutes, until golden brown. Serve hot. Since lump crab is sold in 8 oz. packages and the puff pastry has two sheets, this recipe is easily halved for entertaining smaller groups. And for a little more spice and variation, add a sprinkle of red pepper flakes to the crab mixture and/or top with a sprinkle of paprika for garnish.
- Cut puff pastry into 16 squares.
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