Gluten-Free Mini Crab Puffs

Ingredients

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• 8 oz lump crab meat, picked over for shells
• 4 oz cream cheese, softened
• 2 tbsp mayonnaise Shop
• 1 tbsp fresh chives, finely chopped
• 1 tsp lemon juice
• 0.5 tsp Dijon mustard Shop
• 0.25 tsp salt
• 0.125 tsp black pepper
• 1 package gluten-free puff pastry sheets, thawed Shop
• 1 large egg, beaten (for egg wash)

Instructions

1. 1 Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Gently unfold the thawed gluten-free puff pastry sheets onto a lightly floured surface and cut them into 2-inch squares, aiming for about 12-16 squares depending on the sheet size. Place these squares onto the prepared baking sheet.
2. 2 In a medium bowl, combine the lump crab meat, softened cream cheese, mayonnaise, chopped fresh chives, lemon juice, Dijon mustard, salt, and black pepper. Gently fold these ingredients together until just combined, being careful not to break up the crab meat too much. You want to maintain some texture.
3. 3 Spoon about one tablespoon of the crab filling onto the center of each gluten-free puff pastry square. Then, carefully bring the four corners of each square together over the filling and pinch them to seal, creating a small pouch. Ensure the seams are well-sealed to prevent the filling from escaping during baking.
4. 4 Brush the tops of the sealed crab puffs with the beaten egg wash, which will give them a beautiful golden-brown sheen as they bake. Place the baking sheet into the preheated oven and bake for approximately 20-25 minutes, or until the pastry is puffed up, golden brown, and crisp to the touch.
5. 5 Once baked to perfection, remove the gluten-free mini crab puffs from the oven and let them cool slightly on the baking sheet for about 5 minutes before serving. These are best enjoyed warm, allowing the creamy filling and flaky pastry to be at their most delicious.

Nutrition (per serving)

Tips & Notes

• Keep the gluten-free puff pastry cold. It is more fragile than regular pastry and tears when warm.
• Use a gluten-free flour blend to dust the work surface, since the recipe calls for a lightly floured surface.
• Pinch the corners firmly so the puffs don't open in the oven, and bake until deep golden.

Common questions