Super-Easy Crab Puffs Recipe


Retro Recipes from the '50s and '60sThis seems like the kind of appetizer Mad Men’s Betty Draper would serve at one of her 1950s dinner parties while sipping a Vodka Gimlet Cocktail. These bite-size snacks are ideal for munching on while milling about and hearing the latest gossip from your friends and family.

  • Yield: 16 puffs
  • Preparation Time: 30 Minutes
  • Cooking Time: 20 Minutes


  • ¾ (8-ounce) package cream cheese, at room temperature
  • 1 tablespoon sour cream
  • 12 ounces canned crabmeat, drained
  • 2 green onions: 1 minced, 1 chopped
  • 1 garlic clove, minced
  • ½ teaspoon lemon zest
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon Worcestershire sauce
  • Kosher salt and freshly ground black pepper
  • All-purpose flour, for dusting
  • 1 sheet frozen puff pastry, thawed
  • 1 large egg, beaten with 1 tablespoon water
How to Make It
  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the cream cheese, sour cream, crabmeat, minced green onion, garlic, lemon zest, lemon juice, Worcestershire sauce, and salt and pepper to taste. Mix well.
  3. Lightly flour a work surface. Roll out the pastry to about a 12-inch square. Cut into 16 squares.
  4. Fill each square with about 2 tablespoons of the crab filling.
  5. Fold the dough over on each side of the square to create a raised, open cup.
  6. Brush each pastry with the egg. Place on the prepared baking sheet.
  7. Bake for 20 minutes until puffed and golden.
  8. Sprinkle with the chopped green onion. Serve.

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