Description
Delightful crab bombs made with fresh crab meat and a creamy filling, wrapped in flaky pastry – perfect for any gathering.
Ingredients
- 1 lb fresh crab meat
- 1 cup cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup green onions, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1 package puff pastry sheets
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the crab meat, cream cheese, mayonnaise, green onions, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper in a large mixing bowl. Mix until well combined.
- Roll out the puff pastry on a floured surface and cut it into squares (about 4×4 inches).
- Place a spoonful of the crab mixture in the center of each pastry square.
- Fold the pastry over to create a pocket and pinch the edges to seal.
- Brush the tops with the beaten egg for a golden finish.
- Place the crab bombs on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes until they are golden brown and crispy.
- Serve warm and enjoy your delicious crab bombs!
Notes
For best results, do not overfill the pastries and ensure they are cool while working with them.
