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Super-Easy Crab Puffs

Your guests will never know how easy it is to make these baked crab puffs.

Updated July 30, 2018
Super-Easy Crab Puffs
Super-Easy Crab Puffs
This image courtesy of recipelion.com

A good savory appetizer can be hard to find, especially when you don’t want to spend all afternoon prepping it in the kitchen. That’s why we made these easy crab puffs, which are completely delicious and also completely easy to make. One thing that makes this recipe so simple is that these are baked crab puffs. There’s no need to stand over a hot stove cooking up this appetizer. Just assemble the ingredients, (which include some amazing secret flavors) and let them bake while you get ready for your party!

From the Chef: "This seems like the kind of appetizer Mad Men's Betty Draper would serve at one of her 1950s dinner parties while sipping a Vodka Gimlet. These bite-size snacks are ideal for munching on while milling about and hearing the latest gossip from your friends and family."
- Addie Gundry


This recipe is from RecipeLion's 103 Cookbook series, Retro Recipes from the ‘50s and ‘60s: 103 Vintage Appetizers, Dinners, and Drinks Everyone Will Love.

Preparation Time30 min

Cooking Time20 min

Ingredients

  • 3/4 (8-ounce) package cream cheese, at room temperature
  • 1 tablespoon sour cream
  • 12 ounces canned crabmeat, drained
  • 2 green onions: 1 minced, 1 chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dusting
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, mixed with a little water

Instructions:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

  2. In a medium bowl, combine the cream cheese, sour cream, crabmeat, minced green onion, garlic, lemon zest, lemon juice, Worcestershire, and salt and pepper to taste. Mix well.

  3. Lightly flour a work surface. Roll out the pastry to about a 12-inch square. Cut into 16 squares.

  4. Fill each square with about 2 tablespoons of the crab filling.

  5. Fold the dough over on each side of the square to create a raised, open cup.

  6. Brush each pastry with the egg. Place on the prepared baking sheet.

  7. Bake for 20 minutes until puffed and golden.

  8. Sprinkle with the chopped green onion. Serve.

What is your favorite finger food to serve?
Let us know below in the comments!

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Mini Sandwiches!

Omigosh there are so many finger foods to choose from but if I have to choose just one I think I'd have to say "Breakfast Nachos"! It really is an experience everyone should have at least a million times in their lifetime...lol I prefer flour tortilla chips but to each his own...all you've got to do is cook up some hash browns, diced ribeye, and eggs with the yolk still runny, then pile them onto your chips and top off with some diced green onion. The yolk oozes out over all of it and it's so amazing!

I'm thinking if you just pinch in the sides of the square this will be a good knockoff of Crab Rangoon. Looking forward to making this once the weather is a bit cooler.

I like to serve bacon covered and grilled whole water chestnuts. They always disappear first from the serving platter.

sausage balls

Fresh fruit or vegetable strips. cookies , cakes and such are dessert, not "food"!

Peaches and Cream Mini Cupcakes is my favorite finger food

These Super-Easy Crab Puffs are just that...super easy. The ingredients are simple and basic and yet rich and flavorful. You can't go wrong with these delicious appetizers. I was hesitant at first to use the Worcestershire sauce but I'm glad so didn't leave it out. It adds a delicious layer of flavor. This recipe is so easy to assemble and bake you owe it to yourself to make them.

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