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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 RollsCranberry Brie Bites, and Ham and Cheese Pinwheels.

Ten crab puff pastry appetizers on a wood board.

These delectable treats are an elegant appetizer that’s perfect for any occasion, and guaranteed to impress your guests!

What you’ll need

Crab Puff Pastry Appetizer ingredients.
  • 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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Eleven crab puff pastry tartlets on a wood board.

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.

Diced onion and olive oil in a non stick skillet.

Stir in the wine and cook for 1 to 2 minutes, or until most of the wine has evaporated. Set aside to cool.

Onion, garlic, and white wine in a non-stick skillet.

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.

Crab puff pastry mixture in a mixing bowl.

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.

Circles cut out of puff pastry sheets.

Gently press the trimmings together and roll out again. Cut out additional pastry circles.

Ball of puff pastry dough on a floured work surface.

Place puff pastry circles into the tart pan and gently press the sides of the pastry into the pan. 

Twelve puff pastry circles in a mini tart pan.

Carefully spoon the creamy crab filling into the pastry shells, making sure not to overfill them.

Crab filling mixture in twelve puff pastry lined mini tart cups.

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.

Baked crab puff pastry appetizer tartlets.

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

Can I use fresh or frozen crab meat for this recipe?

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.

What type of wine should I use?

A dry white wine, such as Chardonnay or Sauvignon Blanc works well in this recipe. It compliments the crab without being overly sweet.

Can I use a different type of pastry?

Yes, pie crust will make a wonderful substitute for the puff pastry.

What can I serve as a dipping sauce or garnish?

These crab tartlets are delicious on their own, but you can serve them with a side of lemon wedges or a simple aioli.

How do you store leftover crab appetizers?

​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!!

Six crab puff pastry appetizers on a wood board.

Crab Puff Pastry Appetizer

Hot Crab Puff Pastry Appetizer combines delicate crab meat, white wine, Parmesan cheese, garlic, caramelized onion, and milk, encased in flaky puff pastry.
3.50 from 4 votes
Print Rate
Course: Appetizer
Cuisine: Spanish
Keyword: crab in puff pastry tartlets
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 24 appetizers
Calories: 5kcal
Author: Lisa Johnson

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.

Nutrition

Calories: 5kcal | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Sodium: 0.01mg | Potassium: 0.01mg | Calcium: 0.01mg | Iron: 0.003mg

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