Creamy, savory filling with delicious crab flavor.
Perfect for parties, holidays, or game-day snacks.
Uses simple ingredients that are easy to find.
Can be prepared ahead of time and baked when needed.
Bite-sized portions make them easy to serve and enjoy.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
lump crab meat, drained and flaked
cream cheese, softened
shredded cheddar cheese
mayonnaise
green onions, finely chopped
garlic powder
worcestershire sauce
lemon juice
salt
black pepper
refrigerated crescent roll dough or puff pastry
egg, beaten (for egg wash)
Directions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the cream cheese, mayonnaise, shredded cheddar cheese, garlic powder, Worcestershire sauce, lemon juice, salt, and pepper. Mix until smooth.
Gently fold in the crab meat and chopped green onions until evenly combined.
Roll out the crescent roll dough or puff pastry and cut it into small squares.
Place a spoonful of the crab mixture in the center of each square.
Fold the corners of the dough toward the center, pinching the edges slightly to seal and form a puff.
Place the filled puffs on the prepared baking sheet, leaving space between them.
Brush the tops lightly with beaten egg to help them turn golden while baking.
Bake for 15–18 minutes or until the pastry is puffed and golden brown.
Allow the crab puffs to cool slightly before serving.
Spicy Crab Puffs Add a dash of hot sauce or a pinch of cayenne pepper to the filling for a spicy kick.
Garlic Herb Mix chopped parsley, dill, or chives into the filling for extra fresh flavor.
Creamy Parmesan Add grated parmesan cheese to the mixture for a richer and slightly nutty taste.
Shrimp and Crab Combine finely chopped cooked shrimp with the crab meat for a seafood blend.
Air Fryer Version Cook the assembled puffs in an air fryer at 350°F (175°C) for about 10–12 minutes until golden.
Storage/Reheating
Refrigeration Store leftover crab puffs in an airtight container in the refrigerator for up to 3 days.
Freezing Place baked and cooled crab puffs in a freezer-safe container and freeze for up to 2 months.
Reheating Reheat in a preheated oven at 350°F (175°C) for about 8–10 minutes until warmed through. Avoid microwaving if possible, as it may soften the pastry.
FAQs
Can I use canned crab meat?
Yes, canned crab meat works well for this recipe. Just drain it thoroughly before using.
Can I make crab puffs ahead of time?
Yes, you can assemble them ahead of time and refrigerate them until ready to bake.
What pastry works best for crab puffs?
Both puff pastry and crescent roll dough work well, creating flaky and golden puffs.
How do I keep the filling from leaking?
Make sure not to overfill the dough and pinch the edges well before baking.
Can I use imitation crab meat?
Yes, imitation crab can be used if real crab meat is unavailable.
What sauces go well with crab puffs?
They pair well with cocktail sauce, garlic aioli, or a simple lemon butter dip.
Can I bake these in a mini muffin pan?
Yes, using a mini muffin pan can help the puffs hold their shape and makes serving easy.
How do I know when they are done baking?
They are ready when the pastry becomes puffed and golden brown.
Can I add vegetables to the filling?
Yes, finely chopped bell peppers, spinach, or mushrooms can be added for extra flavor.
Are crab puffs served hot or cold?
They are best served warm, when the pastry is crisp and the filling is creamy.
Conclusion
Easy Crab Puffs are a delicious appetizer that combines creamy seafood filling with flaky pastry for the perfect bite-sized treat. Their simple preparation and crowd-pleasing flavor make them a great choice for gatherings, holidays, or casual snacks. Once you try them, they are sure to become a favorite addition to your appetizer collection.
Easy Crab Puffs are a delicious bite-sized appetizer made with tender crab meat, creamy cheese, and savory seasonings wrapped in flaky golden pastry. These easy crab puffs are perfect for parties, holiday gatherings, or game-day snacks. With a rich seafood flavor and crispy exterior, they are quick to prepare and guaranteed to impress guests while disappearing fast from the table.
Author:Catherine
Prep Time:15 minutes
Cook Time:18 minutes
Total Time:33 minutes
Yield:18–20 crab puffs
Category:Appetizer / Snack
Method:Baking
Cuisine:American
Ingredients
1 cup lump crab meat, drained and flaked
4 oz cream cheese, softened
½ cup shredded cheddar cheese
2 tablespoons mayonnaise
2 green onions, finely chopped
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
1 package refrigerated crescent roll dough or puff pastry
1 egg, beaten (for egg wash)
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine cream cheese, mayonnaise, shredded cheddar cheese, garlic powder, Worcestershire sauce, lemon juice, salt, and pepper until smooth.
Gently fold in the crab meat and chopped green onions until evenly distributed.
Roll out the crescent dough or puff pastry and cut it into small squares.
Place a spoonful of the crab mixture in the center of each square.
Fold the corners of the dough toward the center and pinch lightly to seal, forming small puffs.
Arrange the puffs on the prepared baking sheet with space between each piece.
Brush the tops lightly with beaten egg for a golden finish.
Bake for 15–18 minutes, or until the pastry is puffed and golden brown.
Allow the crab puffs to cool slightly before serving.
Notes
Avoid overfilling the pastry to prevent the filling from leaking during baking.Puff pastry creates a flakier texture, while crescent dough gives a softer bite.Fresh lump crab meat provides the best flavor, but canned or imitation crab works as well.Serve warm for the best texture and flavor
