The Appetizer I Can Never Make Enough Of (They Disappear in Minutes)

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These Crab Puffs bring major wow-factor with minimal effort. Flaky puff pastry pairs perfectly with a creamy, savory crab filling seasoned just right. Finished with fresh chives, they’re pretty on the plate, quick to make, and completely addicting.

Table of Contents

Crab puffs are one of those appetizers that feel impressive but are actually so easy to make. The golden puff pastry provides the perfect crisp shell for a rich, cheesy crab dip filling that’s bursting with flavor. And it’s not just any crab dip, it’s Maryland crab dip with jumbo lump crabmeat!

If you love these, you’ll also enjoy my puff pastry brie bites, crab fries, air fryer crab rangoons, or this crockpot beer cheese dip; great for game days and holiday get-togethers.

Why This Recipe Works

Gourmet made simple: These look like an elegant appetizer straight from a restaurant, but they come together quickly with just a few easy-to-find ingredients and minimal prep.
Effortless entertaining: Perfect for parties, game day, or casual get-togethers, they’re easy to prep ahead and bake just before serving, so you can spend more time enjoying your guests.
Snackable and satisfying: Each bite is perfectly portioned, easy to pick up, and full of flavor, making these crab meat puffs a hit at any party or gathering.

Jordan

Ingredients You’ll Need

Whipped cream cheese: Adds creamy richness and helps bind the crab filling together.
Mayonnaise: Contributes extra creaminess and a slight tang to balance the flavors.
Worcestershire sauce: Gives depth and savory umami flavor that complements the crab.
Old bay seasoning: Classic seafood seasoning that adds a signature savory, warm taste.
Garlic powder: Enhances the overall flavor with a subtle garlic note.
Paprika: Adds a hint of smokiness and warmth to the filling.
Lemon juice: Brightens the filling with a touch of acidity to balance richness.
Eggs: Help bind the filling and give it structure while baking so it doesn’t spill out over the edges.
Baking powder: Adds a light, airy texture to the filling for a slightly puffed, tender bite.
Shredded mozzarella cheese: Every good dip has cheese!
Jumbo lump crab meat: The star ingredient! It’s tender, sweet, and meaty for great flavor and texture.
Puff pastry dough: Creates the flaky, buttery exterior that holds the creamy crab filling.
Fresh chives: Provide a mild oniony flavor and a pop of color for garnish.

*For a detailed list of instructions, ingredients and measurements, please reference the recipe card down below.

Substitutions And Variations

Cheese swaps: Replace mozzarella with Gruyère, Fontina, Monterey Jack, or sharp cheddar for a slightly different flavor profile.
Herb variations: Try fresh parsley, dill, or tarragon in place of chives for a different fresh flavor.
Make it bite-sized: Cut puff pastry into smaller squares and bake in a muffin tin for popable mini crab puffs.

How To Make Crab Puffs

Two eggs, mayonnaise, and spices in a white bowl.

Mix the filling: In a large mixing bowl, combine the whipped cream cheese, mayonnaise, Worcestershire sauce, Old Bay, lemon juice, 2 eggs, and baking powder.

Stirring crab filling with a rubber spatula.

Stir in the crab: Next fold in the crab meat, and mozzarella cheese with a rubber spatula. Chill the mixture in the fridge for 30 minutes.

Cutting a sheet of puff pastry dough into squares.

Cut the dough: Cut each sheet of puff pastry dough into 9 even squares.

Puff pastry squares on a baking sheet pan.

Score the dough: Trace a square in the center of each puff pastry square, about a half inch from the edge, without cutting all the way through. This is just to help the edges puff up while keeping the center flat.

Add the filling: Spoon 1 tablespoon of the crab dip mixture into the center of each puff pastry square. Then lightly brush the edges of each puff pastry with egg using a silicone pastry brush.

Crab puffs garnished with chives on a serving tray.

Bake & serve: Bake for 20-25 minutes on a parchment paper lined baking sheet, or until the puff pastry turns golden brown. Then garnish with a sprinkle of old bay and fresh chives and serve.

Baking Tips & Tricks

Cutting the dough: Use a pizza rocker to cut puff pastry for speedy, even slices. If you don’t have one on hand, a sharp knife will do the trick just as well.
Keep puff pastry cold: Work quickly and keep the dough chilled until baking so it puffs up beautifully.
Don’t break the crab: Fold in the crab gently to avoid breaking up the jumbo lumps. You want big, tender pieces in each bite.
Chill the filling: Refrigerating the crab mixture for 30 minutes before assembling helps keep it from spilling out over the sides of the puff pastry.
Score, don’t cut: Lightly score the center of each puff pastry square to help the edges puff while keeping the filling level. Make sure you don’t cut all the way through.
Serve warm: Puff pastry is at its crispiest and most tender when served right out of the oven.

Recipe FAQs

Can I substitute jumbo lump crab?

Jumbo lump is ideal for texture and presentation, but you can use lump or backfin crab as a substitute. For best results, I do not recommend using imitation or canned crab meat.

How can I make crab puffs ahead of time?

Prepare the crab filling a day in advance and refrigerate it. Assemble the puffs just before baking for best results.

What’s the best way to store leftover crab puffs?

Keep baked crab puffs in an airtight container in the fridge for up to 2 days and reheat in the oven at 350F to maintain crispiness.

Crab puffs served alongside puff pastry brie bites.

More Tasty Appetizers And Snacks

If you tried these easy Puff Pastry Crab Dip Tarts or any other recipe on my blog please leave a 🌟star rating and tell me how it went in the 📝 comments below. I love hearing from you!