Crab and Chive Puffs



Easy and impressive food...I love it.  Another quick and easy appetizer to make your holiday meal go as smooth as possible. 

This is the perfect finger-food, not to mention i just sampled it with some of our icy cold Pinot Gris, and oh my stars, what a perfect match!

This is a breeze to make and serves lots of hungry mouths.  You can even make them up the day before and bake them off right before guests arrive.  Since it makes enough for a couple sheet trays, you can either bake them all together, if all guests arrive at the same time.  Or bake one sheet tray at a time, having some available for guests who arrive late.

Either way, these buttery-tasting puffs will have everyone grabbing for more...make sure you grab a couple when they get passed the first time.  They will disappear!


Heat oven to 400o F.  Using a 2" inch-cookie cutter, cut the pastry into rounds.  Place on 2-parchment-lined baking sheets.


In a medium bowl, mix together the cream cheese, mayonnaise, chives, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Fold in the crab.

Dividing evenly, spoon the crab mixture onto the pastry rounds (about 2 teaspoons each).  Bake, rotating the baking sheets halfway through, until the pastries are golden and crisp, 20 to 25 minutes.


Sprinkle with more chives and serve hot.

Print Recipe

Crab and Chive Puffs

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 24

Ingredients

  • 2 sheets (17.3 oz box) frozen puff pastry, thawed in fridge overnight
  • 4 oz cream cheese, room temp
  • 1/2 cup mayonnaise
  • 1/4 cup fresh chopped chives, more for garnish
  • 1 Tablespoon fresh lemon juice
  • kosher salt and black pepper
  • 1 pound lump crab meat

Directions

  • Heat oven to 400 degrees F. Using a 2" inch-cookie cutter, cut the pastry into rounds. Place on 2-parchment-lined baking sheets.
  • In a medium bowl, mix together the cream cheese, mayonnaise, chives, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Fold in the crab.
  • Dividing evenly, spoon the crab mixture onto the pastry rounds (about 2 teaspoons each). Bake, rotating the baking sheets halfway through, until the pastries are golden and crisp, 20 to 25 minutes.
  • Sprinkle with more chives and serve hot.


Other Crab And Puff Pastry recipes you might enjoy:
Crab Puffs
Baked Crab Puffs 
Crab Rangoon Tart

One Year Ago: Weekend Tidbits
Two Years Ago: Can You Have Too Much Money

Post a Comment

11 Comments

  1. Joan Callaway 1

    I’ve made something similar for years, but never thought to use puff pastry…always used butterflake refrigerator rolls, each roll broken into three pieces – 36 canapes in all. Crab meat, green onions, shredded Swiss cheese, mayonnaise, a bit of curry powder and lemon juice. I’ve seen guests follow a tray of these around the living room like starving vultures! I’m about to try the puff pastry and your recipe for Thanksgiving. Thanks.

  2. Dirk in Maine 2

    Guaranteed on my holiday table. Thanks for all the inspiration.

  3. these look fabulously delicious… I want some Right Now. I’m positive they do not last long! :)

  4. sharon 4

    You are the master of awesome party snacks!

  5. nina 7

    You have some very delicious snack bites here!!! Love the idea of a crab and chives!!

  6. Carol Ryan 8

    Would love to receive your new recipes on a regular basis at my email address.
    Thanks

  7. Barbie with a T 9

    When do you find time to do all these things? You should see the stash of recipes that I have saved from your website alone! I want to make them all, but it will take me years to do all of them. lol I am still doing the pears and marscapone toast for breakfasts around here. Some of your recipes I just fall in love with and they will remain in my folder forever!
    Thanks for the recipes and those wonderful photos! You are amazing!

  8. Maris 10

    I just made these and they were great! Yours look so pretty, love the photos.

  9. Samantha 11

    This seems like it would make a ton of puffs! Can this recipe be cut in half? Looks delicious, cant’ wait to try. Thanks