Spicy Crab Salad Puff

About 2 dozen


  • 500g lump crabmeat, drained
  • 30g finely chopped sweet red pepper
  • 30g cup finely chopped sweet yellow pepper
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • ½ cup mayonnaise
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Your favorite chili powder of PepperukoHK, ½ tablespoon (more or less to taste)
  • 1 large egg
  • 1 tablespoon water
  • 1 package frozen puff pastry, thawed
  • Minced fresh parsley and seafood seasoning


Preheat oven to 190°C.

In a large bowl, well mix the crabmeat, pepper, onion, garlic, cilantro, lemon juice, mustard, mayonnaise, salt, pepper and chili powder.

Covered with plastic wrap, refrigerate at least 1 hour.

Meanwhile, on a lightly floured surface, unfold puff pastry.

Roll each pastry into a 10 in. square; cut each into twenty-five 2 in. squares.

Using a round 1.5 in. cookie cutter, cut out the centers of half the puff pastry squares.

Whisk egg and water; brush over pastry.

Place cutout squares on top of solid squares; transfer to parchment-lined baking sheets.

Bake until golden brown, about 18 minutes. Cool to room temperature.

Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry.

If desired, top with minced parsley.

Serve immediately.

Tip: Simplify the procedure, use Gala Crackers, white bread/toast, Baguette instead of the puff.

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