Crab Puff Pastry Appetizer
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Hot Crab Puff Pastry Appetizers are made with a combination of delicate crab meat, white wine, Parmesan cheese, garlic, caramelized onion, and milk, all encased in flaky puff pastry and baked to golden brown perfection.
If you love puff pastry appetizer recipes as much as we do, you need to try these too! Puff Pastry Sausage Rolls, Cranberry Brie Bites, and Ham and Cheese Pinwheels.
These delectable treats are an elegant appetizer that’s perfect for any occasion, and guaranteed to impress your guests!
What you’ll need
- Olive oil
- Small onion, finely chopped
- Garlic clove, finely chopped
- Dry white wine
- Eggs
- Whole milk or heavy cream
- Canned lump crab meat
- Parmesan cheese, grated
- Flatleaf parsley
- Grated nutmeg
- Kosher salt and black pepper
- Puff pastry sheets
- Fresh thyme, optional
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used to create this recipe
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How to make crab in puff pastry
Heat oil in a non-stick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook just until fragrant, about 1 minute.
Stir in the wine and cook for 1 to 2 minutes, or until most of the wine has evaporated. Set aside to cool.
Lightly whisk eggs in a large mixing bowl, then mix in the milk.
Add the crabmeat, cheese, parsley, and onion mixture. Season the crab mixture with nutmeg, salt, and pepper to taste. Stir to thoroughly combine, and set aside.
Preheat oven to 375° F (190° C).
Roll out one puff pastry sheet at a time on a lightly floured work surface just enough to soften the creases.
Use a 2.75-inch round cookie cutter to cut out 9 circles. Repeat the process with the second sheet of puff pastry.
Gently press the trimmings together and roll out again. Cut out additional pastry circles.
Place puff pastry circles into the tart pan and gently press the sides of the pastry into the pan.
Carefully spoon the creamy crab filling into the pastry shells, making sure not to overfill them.
Bake the crab tartlets in the oven for 20 to 25 minutes until browned and set. Allow to cool in the pan for a few minutes before moving appetizers to a wire rack.
Serve homemade crab puffs hot or cold.
These party appetizers are packed with flavor and perfect for any special occasion or holiday season dinner party!
Expert Tips
- The crabmeat mixture is on the thin side, but bakes together beautifully and stays light and moist.
- If you do not have a mini tart pan: Substitute regular muffin pans, but the pastry will not go all the way up the sides – or substitute a mini muffin tin and cut the puff pastry sheets into 2-inch squares, your baking time will be lower.
- I added fresh thyme leaves because that is what I had on hand. Tarragon or dill would also be delicious.
- Mix things up and add more flavor with the addition of cajun seasonings, hot sauce, creole seasoning, or old bay seasoning.
FAQ’s
Yes, you can use frozen crab meat, but it’s a good idea to thaw and drain it thoroughly before using. I used canned to reduce costs, but fresh would be quite delicious.
A dry white wine, such as Chardonnay or Sauvignon Blanc works well in this recipe. It compliments the crab without being overly sweet.
Yes, pie crust will make a wonderful substitute for the puff pastry.
These crab tartlets are delicious on their own, but you can serve them with a side of lemon wedges or a simple aioli.
Allow pastries to cool completely. Store in an airtight container layered between sheets of parchment paper in the refrigerator for up to 3 days.
Reheat when ready to enjoy in a preheated oven at a low temperature, such as 275°F (135°C) until warmed through, or in an air fryer fro 4 to 5 minutes.
They will not be as crispy as when first baked, but they are still delicious.
Additional seafood appetizer recipes
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Enjoy!!
Crab Puff Pastry Appetizer
Equipment
Ingredients
- 1 tablespoon olive oil
- 0.5 cup finely diced yellow onion
- 1 clove garlic finely mined
- .25 cup dry white wine substitute fish or chicken stock
- 2 large eggs
- .67 cup whole milk or cream 2/3-cup
- 6 ounce can canned lump crab meat drained
- .25 cup grated Parmesan cheese
- 2 tablespoons chopped Italian parsley
- pinch grated nutmeg 1/16th teaspoon
- kosher salt and black pepper to taste
- 1 teaspoon chopped thyme leaves optional
- 17.3 ounce box puff pastry sheets
Instructions
- Heat oil in a non-stick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook just until fragrant, about 1 minute.
- Stir in the wine and cook for 1 to 2 minutes, or until most of the wine has evaporated. Set aside to cool.
- Lightly whisk eggs in a large mixing bowl, then mix in the milk. Add the crabmeat, cheese, parsley, and onion mixture. Season the crab mixture with nutmeg, salt, and pepper to taste. Stir to thoroughly combine, and set aside.
- Preheat oven to 375° F (190° C).
- Roll out one puff pastry sheet at a time on a lightly floured work surface just enough to soften the creases. Use a 2.75-inch round cookie cutter to cut out 9 circles. Repeat the process with the second sheet of puff pastry.
- Gently press the trimmings together and roll out again. Cut out 6 additional pastry circles.
- Place puff pastry circles into the tart pan and gently press the sides of the pastry into the pan. Carefully spoon the creamy crab filling into the pastry shells, making sure not to overfill them.
- Bake the crab tartlets in the oven for 20 to 25 minutes until browned and set. Allow to cool in the pan for a few minutes before moving appetizers to a wire rack.
- Serve homemade crab puffs hot or at room temperature.
Notes
- The crabmeat mixture is on the thin side, but bakes together beautifully and stays light and moist.
- If you do not have a mini tart pan: Substitute regular muffin pans, but the pastry will not go all the way up the sides – or substitute a mini muffin tin and cut the puff pastry sheets into 2-inch squares.
- I added fresh thyme leaves because that is what I had on hand. Tarragon or dill would also be delicious, or the herbs can be omitted if you prefer.
- Mix things up and add more flavor with the addition of cajun seasonings, hot sauce, creole seasoning, or old bay seasoning.
- You can use fresh or frozen crab meat, just make sure to thaw and drain it thoroughly before using.
- Pie crust can be substituted for the puff pastry if needed.
- For leftovers: Allow pastries to cool completely. Store in an airtight container layered between sheets of parchment paper in the refrigerator for up to 3 days.
Reheat when ready to enjoy in a preheated oven at a low temperature, such as 275°F (135°C) until warmed through, or in an air fryer fro 4 to 5 minutes.
They will not be as crispy as when first baked, but they are still delicious.
