The Pioneer Woman Tasty Kitchen
Profile Photo

Cajun Crab Puffs

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Cajun Crab Puffs—little bites that pack a big flavor punch.

Ingredients

  • FOR THE AIOLI:
  • ½ Tablespoons Minced Garlic
  • 1 whole Egg Yolk
  • ½ Tablespoons Lemon Juice
  • ½ cups Extra Virgin Olive Oil
  • ½ Tablespoons Hot Sauce
  • 1 teaspoon Old Bay Seasoning
  • Kosher Salt And Black Pepper
  • FOR THE PUFFS:
  • 1 whole Sheet Of Puff Pastry, Thawed
  • 6 ounces, weight Lump Crab Meat
  • 2 pinches Cayenne Powder
  • ½ cups Cherry Tomatoes, Thinly Sliced
  • ¼ cups Chopped Chives

Preparation

Note for anyone with sensitivities: the aioli contains raw eggs.

Prepare the aioli. Add garlic, egg yolk, and lemon juice into a blender. Pulse several times until the items have blended together. Turn the blender on low and slowly stream in the olive oil. Continue to blend until all of the oil has been used and the consistency reaches a thick consistency. Blend in the hot sauce and Old Bay. Check for seasonings and adjust with kosher salt and pepper as needed. Refrigerate for at least 30 minutes.

Preheat oven to 400 F.

Take the sheet of puff pastry and cut it into squares about 1½ inch square. Put the squares onto a parchment lined baking tray and bake for 18-20 minutes or until golden brown. Remove from the oven and allow the puffs to cool on wire racks. Once cooled, slice each square in half (horizontally/sandwich style).

Season the lump crab with cayenne powder.

Begin assembling the puffs. Take the bottom half of a puff pastry square and top with a slice of tomato and a spoonful of crab. Drizzle some of the aioli on top of the crab and then garnish with chives. Top with the other half of the puff pastry square. Repeat with the remaining ingredients and serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Chive & Dill Crepes
Profile Photo by Gabriela Wells in Appetizers
These crêpes are so savory and delicious! I just love how...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 14 Level: Easy


Crunchy Blueberry Almond Granola
Profile Photo by Andrea Massaro // Chocolate & Sea Salt in Appetizers
This Crunchy Blueberry Almond Granola is easy to make, super yummy,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Amazeballs
Profile Photo by Sarah 'n Spice in Appetizers
These Amazeballs are healthy, easy to make, and taste just like...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sticky Sriracha Meatballs
Profile Photo by Dana @ Killing Thyme in Appetizers
Sriracha fans, you need this meatball in your life! Super delicious,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Extra-Sticky Chicken Fingers
Profile Photo by The Cozy Cook in Appetizers
These sticky chicken fingers are perfect for dipping into ranch dressing,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy