There is something about the spring season that always seems to bring on an influx of dinner parties and brunches. I like to think that it has something to do with the weather warming up. We are all just so ready to break out of our winter shells, get out there, and see people. I’m excited for lingering brunches that last all day and big tables filled with potluck dishes and laughs that go long into the night.
Whether you are hosting a get-together or just bringing a dish to pass around, I like to have something that looks complicated and decadent, but isn’t actually that difficult or time-consuming to make. I think a dish that is small and all-inclusive is the way to go since it allows guests to just pop it into their mouth, no utensils or plates needed. This means that cleanup is minimal but the satisfaction is not. This spring I already know that my go-to is going to be: these hot and tasty Mini Crab Puff Pastries.
Pre-made flaky puff pastry is the perfect vehicle for the lightly seasoned, tangy, and sweet crab filling. Since they are generally light in flavor, they go well with nearly any meal and make a great appetizer at a dinner party or side dish at a light brunch. While this recipe uses chives as a garnish, these crab puff pastries can be topped with other herbs or spices, such as dill or a pinch of smoked paprika, for a little added dimension of flavor.
I want to note that if you do not have a mini muffin tin you could also use a flat sheet tray, but make sure that your crab filling does not touch the edge of the sheet (you may need to use less than the half a tablespoon listed in the instructions).
Mini Crab Puff Pastries
- 1/4 cup mayonnaise
- 1 teaspoon Dijon Mustard
- 1/2 tablespoon apple cider vinegar
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1/2 teaspoon Old Bay seasoning
- 6 oz lump crab meat
- 2 sheets puff pastry, thawed
- Chopped chives, for garnish
Preheat the oven to 400 degrees.
In a medium bowl, stir together the mayonnaise, mustard, vinegar, butter, salt, and old bay until a smooth mixture forms. Gently fold in the crab meat until well blended; set aside.
Roll out the puff pastry until flat. With a knife, cut it into roughly 2×2-inch squares. Gently press the squares into the wells of a mini muffin tin.
Add about 1/2 to 3/4 tablespoon of the crab mixture to the center of each pastry.
Place in the oven and bake for about 15 minutes. The edges of the pastry should just begin to brown.
Remove the puffs to a plate and sprinkle with chives. Serve immediately.