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Appetizers / Snacks

Crab Puffs

What do you get when you marry a succulent, creamy crab filling with buttery, flaky puff pastry? Hands down, the simplest, most divine holiday appetizer. Pastry cups made from store-bought puff pastry, filled with a filling reminiscent of crab dip, make the perfect bite-sized finger food for parties and celebrations.


32 puffs

Total Time

about 45 minutes

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Combine cream cheese, crabmeat, scallions, Worcestershire, horseradish, zest, lemon juice, and Old Bay for the filling; season with salt and pepper and chill until ready to use.

Preheat oven to 400°. Line two baking sheets with parchment paper.

Cut each pastry sheet into 16 squares; arrange on prepared baking sheets.

Spoon filling using a #100 scoop (heaping 1 tsp.) onto center of each square; brush egg wash around edges of exposed pastry.

Bake Crab Puffs until squares are puffed and golden and filling is hot, about 15 minutes.


You can make the filling and refrigerate the day before, then cut the pastry, assemble, and egg wash just before baking.

Or you can assemble (but don't egg wash) and refrigerate the puffs up to one day ahead, or freeze up to one week ahead. Brush with egg wash before baking as directed.


Use a ruler to measure approximate cut lines, and to assist in cutting evenly with the tip of a paring knife.


Brushing an egg wash on the pastry helps the puffs become golden brown, plus it adds a nice sheen.

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