Crab and chive puffs are a quick and elegant party appetizer made with flaky puff pastry, tender crab meat, and a creamy chive-infused filling. These savory bites are the ultimate finger food for any gathering, big or small.
Easy Crab Puff Pastry Appetizer
These crab and chive puffs are one of my favorite appetizers to make for a holiday party or game night. Puff pastry, crab meat, and a creamy chive filling make a combination that just works. They’re quick to put together and great for sharing.
The flaky pastry and creamy filling make them disappear fast (it’s always everyone’s favorite). Whether you’re hosting or bringing a dish to share, they’re a solid choice for any get-together.
Why I Love This Recipe
- Flaky pastry and creamy crab filling—what’s not to like? It’s one of the best holiday appetizer recipes!
- Quick to prep. Simple ingredients.
- Perfect for any gathering, from holiday parties to game nights.
Ingredients
This recipe keeps things simple with just a handful of ingredients that pack a ton of flavor.
- Frozen Puff Pastry: The base of these puffs—flaky, buttery, and easy to work with. Just cut it into rounds, and it’s ready to go. You can even make homemade puff pastry if you prefer.
- Cream Cheese: The creamy foundation for the filling, making it rich and smooth.
- Mayonnaise: Adds mouthfeel and helps keep the filling extra creamy.
- Fresh Chives: Brings a fresh, oniony kick that balances the richness.
- Lemon Juice: A pop of brightness that cuts through the creaminess.
- Salt and Pepper
- Lump Crab Meat: Fold it gently into the creamy mixture to keep the chunks intact. You can use fresh Dungeness crab meat or pasteurized crab meat.
How to Make Crab and Chive Puffs
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Preheat the Oven
Preheat the oven to 400°F. - Step Two: Prepare the Pastry
Using a 2-inch cookie cutter, cut the pastry into rounds.
Place the rounds on two parchment-lined baking sheets. - Step Three: Make the Filling
In a medium bowl, mix the cream cheese, mayonnaise, chives, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until smooth.
Gently fold in the crab. - Step Four: Assemble the Puffs
Spoon about 2 teaspoons of the crab mixture onto each pastry round, dividing the mixture evenly. - Step Five: Bake the Puffs
Bake for 20 to 25 minutes, rotating the baking sheets halfway through, until the pastries are golden and crisp. - Step Six: Garnish and Serve
Sprinkle with additional chives and serve warm.
Recipe Tips
Here are a few tips to help with your crab and chive puffs:
- Keep the pastry cold: If the puff pastry gets too warm while you’re working with it, pop it back in the fridge for a few minutes. Cold pastry puffs up better in the oven.
- Don’t overfill: A little goes a long way—about 2 teaspoons of filling per round is just right to avoid overflow while baking.
- Use fresh crab if you can: Fresh lump crab meat gives the best flavor, but good-quality canned works in a pinch. Just make sure to drain it well.
- Make ahead tip: You can assemble these a few hours in advance, keep them covered in the fridge, and bake them off when you’re ready to serve.
- Rotate the baking sheets: Halfway through baking, give the sheets a spin to ensure they bake evenly—no soggy bottoms here!
Storage and Freezing
Here are some storage and freezing tips for leftovers:
- Storing: Keep any leftover puffs in an airtight container in the fridge for up to 2 days. Reheat them in the oven at 350°F for about 5-7 minutes to crisp them up again.
- Freezing Unbaked Puffs: Assemble the puffs, then freeze them on a baking sheet until solid. Transfer to a freezer-safe bag or container, and bake straight from frozen at 400°F, adding a few extra minutes to the baking time.
- Freezing Baked Puffs: Let the baked puffs cool completely, then freeze in a single layer. Reheat in the oven at 350°F until warmed through and crisp, about 10 minutes.
Frequently Asked Questions
- What if I don’t have fresh chives? You can swap them for green onions or dried chives, though fresh gives the best flavor.
- Can I make the filling ahead of time? Yes. Mix the filling up to a day in advance and store it in the fridge until you’re ready to assemble.
- Do I have to rotate the baking sheets? It’s not mandatory, but it helps the pastries bake evenly, especially if your oven has hot spots.
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Crab and Chive Puffs
Equipment
- parchment paper or silicone baking mat
Ingredients
- 2 sheets (17.3 oz. box) frozen puff pastry thawed in refrigerator over night
- 4 oz. cream cheese room temperature
- 1/2 cup mayonnaise
- 1/4 cup fresh chopped chives more for garnish
- 1 tbsp. fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp finely ground black pepper
- 1 lbs. lump crab meat
Instructions
- Set your oven to 400°F and let it preheat.
- Using a 2-inch cookie cutter, cut the pastry into rounds and place them on two parchment-lined baking sheets.2 sheets (17.3 oz. box) frozen puff pastry
- In a medium bowl, mix the cream cheese, mayonnaise, chives, lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until combined. Gently fold in the crab.4 oz. cream cheese, 1/2 cup mayonnaise, 1/4 cup fresh chopped chives, 1 tbsp. fresh lemon juice, 1/2 tsp kosher salt , 1/4 tsp finely ground black pepper, 1 lbs. lump crab meat
- Spoon the crab mixture onto the pastry rounds, about 2 teaspoons each, dividing evenly. Bake for 20 to 25 minutes, rotating the baking sheets halfway through, until the pastries are golden and crisp.
- Sprinkle with additional chives and serve warm.
Video
Notes
Nutrition
More Holiday Appetizer Recipes
Cranberry Brie Bites – My cranberry Brie bites turn out—gooey cheese, tart cranberry, and a hint of rosemary in every buttery, golden bite. They’re always a hit around the holiday table.
Mini Crab Cakes – These mini crab cakes are a flavorful holiday appetizer that’s perfect for any party. Baked in the oven for easy prep, they can be made ahead and quickly reheated to crisp up before serving.
Warm Brie, Crab and Artichoke Dip – Creamy Brie topped with golden baked breadcrumbs hides a warm, indulgent dip loaded with crab, artichokes, and crispy bacon. This warm Brie, crab, and artichoke dip is the ultimate holiday appetizer!
Pork Stuffed Mushrooms – These pork-stuffed mushrooms are the holiday appetizer that disappears in no time. Tender mushroom caps are filled with a savory pork mixture, seasoned with a cozy blend of cinnamon, nutmeg, and toasted fennel for just the right warmth and depth. They’re simple to make but packed with flavor—the perfect way to kick off any gathering.
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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Ernie says
These turned out so good. Great flavor, easy to make. Perfect for a gathering.