Crab Puffs (Easy Elegant Appetizer)

When you need an appetizer that feels fancy but takes minimal effort, these Crab Puffs are the answer. Light, flaky puff pastry filled with a creamy, savory crab mixture — they’re the kind of bite-sized treat that disappears the moment they hit the table. Elegant enough for holiday parties and weddings, yet easy enough for casual gatherings, this recipe proves that impressive doesn’t have to mean complicated.

Crab has a natural richness that pairs beautifully with cream cheese, gentle seasoning, and buttery pastry. Wrapped in golden puff pastry and baked until crisp and airy, these crab puffs strike the perfect balance between indulgent and refined. They’re warm, satisfying, and irresistible without feeling heavy.

What makes this recipe especially appealing is how approachable it is. Using store-bought puff pastry saves time without sacrificing quality. A quick mix of crab, cream cheese, and seasonings creates a filling that tastes luxurious but comes together in minutes. Whether you’re hosting a cocktail party, planning a holiday menu, or bringing something special to a potluck, crab puffs deliver every time.

They’re also incredibly versatile. Serve them plain, dusted with herbs, or alongside a dipping sauce like lemon aioli or sweet chili sauce. No matter how you present them, they look polished and taste even better.

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Why These Crab Puffs Are Always a Hit

• Light, flaky, and golden on the outside
• Creamy, savory crab filling inside
• Easy to make with store-bought puff pastry
• Perfect for parties, holidays, and entertaining
• Can be made ahead and baked fresh

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Ingredients

• 1 sheet puff pastry, thawed
• 8 oz cream cheese, softened
• 1 cup lump crab meat, drained and picked over
• 2 green onions, finely chopped
• ½ teaspoon garlic powder
• ½ teaspoon Old Bay seasoning
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 egg, beaten (for egg wash)

Optional Garnishes

• Chopped chives
• Paprika
• Sesame seeds

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix cream cheese until smooth.
3. Gently fold in crab meat, green onions, garlic powder, Old Bay, salt, and pepper.
4. Roll out puff pastry on a lightly floured surface and cut into 2-inch squares.
5. Place about 1 tablespoon of crab filling in the center of each square.
6. Fold corners toward the center and gently pinch to seal, forming a puff.
7. Arrange puffs on the prepared baking sheet, spacing slightly apart.
8. Brush tops with beaten egg for a golden finish.
9. Bake for 15–18 minutes, or until puffed and golden brown.
10. Cool slightly before garnishing and serving.

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Tips for Perfect Crab Puffs

• Use lump or claw crab for best texture
• Gently fold crab to keep chunks intact
• Keep puff pastry cold until ready to bake
• Don’t overfill or puffs may leak

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Tasty Variations

Cheesy Crab Puffs:
Add ½ cup shredded Gruyère or mozzarella to the filling.

Spicy Crab Puffs:
Add a pinch of cayenne or a few drops of hot sauce.

Lemon Crab Puffs:
Stir in 1 teaspoon lemon zest for brightness.

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Dipping Sauce Ideas

• Lemon garlic aioli
• Sweet chili sauce
• Dijon cream sauce
• Simple sour cream and chive dip

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When to Serve Crab Puffs

These crab puffs are perfect for:

• Holiday appetizer spreads
• Cocktail parties
• Bridal or baby showers
• Elegant dinners and celebrations
• New Year’s Eve gatherings

They look impressive on a platter and pair beautifully with sparkling drinks, white wine, or champagne.

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Make-Ahead & Storage Tips

You can assemble crab puffs up to 24 hours in advance and refrigerate until ready to bake. Baked puffs are best served fresh but can be stored in the refrigerator for up to 2 days and reheated in the oven.