2 sheets frozen puff pastry (a 17.3 oz box), thawed
4 ounces cream cheese at room temperature
1/2 cup mayo
1/4 cup chopped fresh chives, plus more for garnish
1 tbsp fresh lemon juice
kosher salt and black pepper
1 pound lump crabmeat
Instructions
Heat oven to 400°. Using a 2-inch cookie cutter, cut the pastry into rounds. Place on 2 parchment lined baking sheets.
In a medium bowl, mix together the cream cheese, mayo, chives, lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Fold in crab.
Dividing evenly, spoon the crab mixture on the pastry rounds (about 2 tsp each). Bake, rotating the baking sheets halfway through until the pastries are golden and crisp, 20-25 minutes. Sprinkle with more chives, if desired. Serve hot.
Serving
Suggestions
The puffs can be assembled (but not baked) up to 1 day in advance. Refrigerate until ready to bake.
Originally Submitted
7/1/2012
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