Want to make something delightful for your Mother’s Day brunch???
Well, these little Crab Puffs are pure Puffection™!!!
I am so glad I partnered with Pepperidge Farm®, because now I realize how useful Puff Pastry can be in the kitchen.
I have been sooooooo under utilizing it.
You could have a whole party and use puff pastry in a ka-zillion different ways and no one would catch on that everything was made with the flaky-buttery sheets or cups of gold.
You can do sweet or you could do savory, or both, which is what I did.
Did you miss last weeks recipe?? Key Lime Tarts. The easiest and most impressive dessert recipe on the face of the planet.
This week I went savory to show the versatility.
I wanted to create something that was easy to put together for a party or brunch.
You can make the filling one day in advance and let the flavors meld overnight in the fridge.
Just a few simple ingredients that you probably already have on hand.
Mix and toss in some chopped green onions.
Mix in the lump crab
Yum.
Flour your counter and roll one Pepperidge Farm® Puff Pastry Sheet into a 10″ X 15″ rectangle.
With a pizza cutter of knife, cut into 24, 2 1/2″ squares.
Press the squares into a mini muffin tin and add 1 tablespoon of the crab mixture into the cups. Bake!
Told you it was easy!
Simple and impressive semi-make ahead appetizer.
Make sure you stop by the Pepperidge Farm® Facebook Page and share your own Puffection™ recipe!!! Need more inspiration, visit www.puffpastry.com for tips, how-to videos and recipes.
- 8 oz. Lump Crab Meat
- 6 oz. Cream Cheese, softened
- 1 tablespoon Mayonaise
- 1 clove Garlic, minced
- 1/2 teaspoon Worcestershire
- 1/2 teaspoon Soy Sauce
- 3 Green Onions, chopped plus one more for garnish
- 1 sheet Pepperidge Farm Puff Pastry, thawed
- Salt and pepper
- Preheat oven to 400.
- In a medium bowl, mix together crab, cream cheese, mayonnaise, garlic worcestershire, soy sauce and green onions.
- Flour counter top and roll out sheet to a 10″ x 15″ rectangle.
- Using a pizza cutter or knife slice 24 2 1/2″ squares.
- Place one square in each mini muffin well.
- Add one tablespoon crab mixture into each cup.
- Bake for 20-25 minutes or until puff pastry is golden.
- Top with green onions and serve immediately.
*I have been compensated for recipe development, however all opinions are 100% mine.
What a great idea and so elegant too!
I will certainly be making these for our Mother’s Day brunch.
Leslie those look great. I have 3 packages of the Pepperidge Farm Puff Pastry in my freezer time to start having some fun.
I would be more than happy to eat all of these if there are any left. We love puff pastry.
These look YUMMY!
These sound great!
Wow, those look SO delish!!! I want like 27 right now.
Would it be okay if I ate 50 of these?
I use the puff pastry cups and this recipe becomes even easier and more user-friendly. I also use canned crab so I can make more because these darn things fly off the plate at the speed of eat-LOL!
I like working with pasta and noodles so puff should be a breeze – and I think it has to be savory with pastry – just sayin’
I took the “Puffection” challenge too! Your crab treats look soooo perfect!
These puffs are so cute! They would be perfect in a party, and I will probably be eating 10 of these. 🙂
You, my friend, are a lifesaver! My wife sent me to the net to find the perfect crab puff recipe for her get-together this weekend. Imagine my inept horror when the most I ever really do is some golf forums from time-to-time. This looks like exactly what she is looking for. Thank you!
Anytime. I hope you enjoyed them.
yum! This looks like an amazing appetizer or heck dinner! Whose judging? lol.