Cajun Crab Puffs Recipe

Name: Cajun Crab Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 Tablespoons Minced Garlic; 1 whole Egg Yolk; 1/2 Tablespoons Lemon Juice; 1/2 cups Extra Virgin Olive Oil; 1/2 Tablespoons Hot Sauce; 1 teaspoon Old Bay Seasoning; Kosher Salt And Black Pepper; 1 whole Sheet Of Puff Pastry, Thawed; 6 ounces, weight Lump Crab Meat; 2 pinches Cayenne Powder; 1/2 cups Cherry Tomatoes, Thinly Sliced; 1/4 cups Chopped Chives

Servings: persons

1/2 Tablespoons Minced Garlic
1 whole Egg Yolk
1/2 Tablespoons Lemon Juice
1/2 cups Extra Virgin Olive Oil
1/2 Tablespoons Hot Sauce
1 teaspoon Old Bay Seasoning
Kosher Salt And Black Pepper
1 whole Sheet Of Puff Pastry, Thawed
6 ounces, weight Lump Crab Meat
2 pinches Cayenne Powder
1/2 cups Cherry Tomatoes, Thinly Sliced
1/4 cups Chopped Chives

1
Note for anyone with sensitivities: the aioli contains raw eggs.
2
Prepare the aioli.
3
Add garlic, egg yolk, and lemon juice into a blender.
4
Pulse several times until the items have blended together.
5
Turn the blender on low and slowly stream in the olive oil.
6
Continue to blend until all of the oil has been used and the consistency reaches a thick consistency.
7
Blend in the hot sauce and Old Bay.
8
Check for seasonings and adjust with kosher salt and pepper as needed.
9
Refrigerate for at least 30 minutes.
10
Preheat oven to 400 F.
11
Take the sheet of puff pastry and cut it into squares about 1 1/2 inch square.
12
Put the squares onto a parchment lined baking tray and bake for 18-20 minutes or until golden brown.
13
Remove from the oven and allow the puffs to cool on wire racks.
14
Once cooled, slice each square in half (horizontally/sandwich style).
15
Season the lump crab with cayenne powder.
16
Begin assembling the puffs.
17
Take the bottom half of a puff pastry square and top with a slice of tomato and a spoonful of crab.
18
Drizzle some of the aioli on top of the crab and then garnish with chives.
19
Top with the other half of the puff pastry square.
20
Repeat with the remaining ingredients and serve.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 Tablespoons Minced Garlic, 1 whole Egg Yolk, 1/2 Tablespoons Lemon Juice, 1/2 cups Extra Virgin Olive Oil, and more.

Yes, Cajun Crab Puffs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Crab Puffs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions