Easy crab puff appetizer for entertaining, seasoned crab and cream cheese filling stuffed into bite-size rolls and baked until hot and golden.
Course Appetizer
Cuisine American
Keyword crab puff pastry, crab puffs, hot crab puffs
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 24servings
Calories 106kcal
Author Kelly Wildenhaus | the hungry bluebird
Ingredients
8ouncescream cheese, room temp/softened
4tablespoonsbutter, room temp/softened
¼teaspoonOld Bay seasoning(or Cajun seasoning)
⅛teaspoongarlic powder
Dash of Worcestershire sauce
Salt and pepper, to taste
2(6-ounce)cans white crabmeat, drained and rinsed
1(12-count)package small Hawaiian rolls
Smoked paprika for dusting top
Instructions
Preheat oven to 375º
In mixing bowl, add cream cheese, butter, garlic, Old Bay and Worcestershire. Mix with fork until well combined and smooth. Fold in crabmeat and stir to mix well.
Slice rolls in half and remove some of the center of each. Fill each hollowed out center with a generous spoonful of crab mixture. Place on a baking shhet and dust with smoked paprika.
Bake for 10-12 minutes until hot and edges of rolls are golden brown. Arrange on platter and serve immediately. Enjoy!
Notes
Can use fresh lump crabmeat, if preferred, about 12-16 ounces.
Cajun seasoning is good, too, instead of Old Bay.
Feel free to add more or less garlic and Worcestershire to taste.
I use a small hand held flour sieve to dust the smoked paprika evenly over the top.