Krab Puff(6) Recipe

Prepare filling

Thaw and pat dry imitation crab if needed. Finely chop the krab into small pieces (about 1/4"). In a medium bowl, combine softened cream cheese, mayonnaise, lemon juice, Dijon mustard and Worcestershire sauce. Stir until smooth and evenly combined.

Add the chopped krab, sliced green onions, Old Bay seasoning, salt, pepper, and minced parsley (if using). Fold gently until the mixture is uniform but not overworked—leave some texture from the crab. Taste and adjust seasoning with more lemon or salt if needed. Refrigerate the filling while you prepare the pastry so it firms slightly (10–15 minutes).

Prepare pastry

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a work surface with the 1 tsp flour and unfold the thawed puff pastry sheet. Using a rolling pin, gently roll the pastry to smooth seams and increase size slightly (about 12 x 12 inches).

Cut the sheet into 6 equal rectangles (for 6 puffs). If the sheet is a rectangle already, cut into three strips lengthwise then each strip in half to make six. Keep the pieces chilled on the baking sheet or a tray while assembling to prevent the butter layers from getting warm.

Fill and seal

In a small bowl, whisk the egg with 1 tsp water to make an egg wash. Place about 2 tablespoons of the chilled krab filling in the center of each pastry rectangle, leaving a 1/2" border. Brush the border with a light layer of egg wash. Fold each rectangle in half over the filling to form a pocket (or fold corner-to-corner for a triangle), pressing the edges to seal. Use a fork to crimp the edges for a tight seal and decorative edge. Transfer sealed puffs to the prepared baking sheet, spacing 1" apart.

Brush the tops of each puff with egg wash. If desired, brush a little melted butter on top for extra color and sprinkle with sesame or poppy seeds. With a sharp knife, make 1 or 2 small slashes in the top of each puff to allow steam to escape.

Bake

Bake in the preheated oven for 18–22 minutes, or until puffed and deep golden brown. Rotate the pan halfway through baking for even color. Remove from oven and let cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling for another 5–10 minutes so filling sets slightly.

Serve warm or at room temperature as an appetizer. Provide lemon wedges or a simple remoulade or spicy mayo for dipping if desired.