Hot Crab Puffs are very tasty
Serves: 24 (Makes about 48 puffs)
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1/2 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon Old Bay seasoning
- 1 pound crab meat
- 26 ounces puff pastry (3 sheets), thawed in the refrigerator overnight
- Finely chopped chives, to garnish
- Preheat the oven to 400°F. In a medium bowl, stir together the mayonnaise, mustard, vinegar, butter, salt, celery seed, and Old Bay until smooth. Add the crab meat and stir to combine.
- Cut the puff pastry sheets into 2-x2-inch squares. Gently press the squares into a mini muffin tin. Add a scant tablespoon of crab mixture to each square. Bake until the puff pastry just begins to brown at the edges, about 15 minutes. Sprinkle with chives and serve hot.
Make-ahead puffs: The puffs can be assembled the day before, covered in plastic wrap, refrigerated overnight, and then baked off the following day. They reheat well, in a warm oven, the same day they were cooked, but once cooked, the texture declines overnight.