The Kitchn: Hot crab puffs are the perfect party snack
I look forward to parties -- seeing my favorite people, the festive music and decor, and of course, the special foods. Whether I'm the host or just bringing a dish to add to the buffet, I aim for something that impresses, but isn't so labor-intensive that it adds more stress.
My newest appetizer to make the cut is these hot little crab puffs. I fill puff pastry cups with a creamy, lightly seasoned filling boasting a generous helping of sweet crab meat. With these flaky bites, the crab dip comes to you!
This appetizer is inspired by the warm crab dip I am often treated to when visiting my family in Virginia, and it is adapted from a recipe handed down to my mother-in-law from her mother-in-law.
I translated it into a finger food concept, so it's easy to eat while enjoying a party. I also like that they're served in miniature because, between the buttery pastry and crab, they're quite rich. That said, piling several on your plate is highly encouraged -- I never worry about leftovers!
Hot Crab Puffs
Serves 24 (Makes about 48 puffs)
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon apple cider vinegar
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