Description
Crab Crunchies are delightful, flaky puff pastry bites filled with a creamy and seasoned lump crab meat mixture. These golden-baked appetizers combine rich flavors from cream cheese, mayonnaise, Dijon mustard, and Old Bay seasoning, garnished with green onions and fresh parsley. Perfect for parties or as a sophisticated seafood snack, they are crisp-tender, flavorful, and easy to prepare.
Ingredients
Scale
Crab Filling
- 1 cup lump crab meat (drained and picked over)
- ½ cup cream cheese (softened)
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon Old Bay seasoning
- ¼ teaspoon garlic powder
- 1 green onion (finely chopped)
- 1 tablespoon fresh parsley (chopped)
Pastry and Topping
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- ¼ cup panko breadcrumbs
Optional
- Lemon wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare Crab Mixture: In a medium bowl, combine the crab meat, softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, finely chopped green onion, and fresh parsley. Mix well until all ingredients are evenly incorporated.
- Roll and Cut Puff Pastry: Lightly flour your work surface and roll out the thawed puff pastry slightly to even out the edges. Cut the pastry into 12 equal rectangles or squares to form individual bases for the crab filling.
- Assemble Crab Crunchies: Place about 1 tablespoon of the crab mixture in the center of each puff pastry piece. You may either fold the pastry over the filling, pressing edges lightly to seal, or leave the top open-faced, depending on your desired presentation.
- Apply Egg Wash and Breadcrumbs: Position each piece on the prepared baking sheet. Brush the tops with beaten egg wash to promote browning and sprinkle evenly with panko breadcrumbs to add a crunchy texture.
- Bake: Bake the assembled crab crunchies in the preheated oven for 15 to 18 minutes, until they are golden brown and puffed up.
- Cool and Serve: Remove from the oven and allow the crab crunchies to cool slightly. Serve warm, optionally accompanied by lemon wedges or a spicy aioli for dipping.
Notes
- Serve with lemon wedges or spicy aioli to elevate the flavor profile.
- You can prepare the crab filling ahead of time and refrigerate it until ready to assemble, saving active cooking time.
- Ensure the puff pastry is thoroughly thawed before rolling to prevent cracking.
