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Spicy Crab Salad Tapas Recipe

Spicy Crab Salad Tapas Recipe
Spicy Crab Salad Tapas Recipe photo by Taste of Home
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Spicy Crab Salad Tapas Recipe

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I served these at a party and everyone went wild! These delicious morsels have a crispy flaky outside filled with creamy sweet crab that has a little kick. I used scalloped edge cookie cutters to cut my pastry, but you can use a small biscuit cutter. If you don't have a small cutter for the center hole, use the cap from a bottle of salad dressing. —Vanessa Mason, Summerdale, Alabama
MAKES:
25 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min. + cooling
MAKES:
25 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1 can (16 ounces) lump crabmeat, drained
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup finely chopped sweet yellow pepper
  • 1/4 cup finely chopped green onions
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon minced fresh cilantro
  • 1 tablespoon lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon ground mustard
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (17.30 ounces) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water
  • Minced fresh parsley and seafood seasoning, optional

Directions

Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour.
Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut into twenty-five 2-in. squares, or fifty altogether. Using a round 1-1/2-in. cookie cutter, cut out the centers of half of the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment paper-lined baking sheets.
Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately. Yield: about 2 dozen.

Test Kitchen tips
  • If you want to boost the heat sprinkle each one with a little cayenne pepper.
  • The puff pastry shells can be made a few hours ahead of time and filled as your guests are walking up to the door.
  • To keep your pastry from bending over while baking, make sure you cute them straight up and down without twisting the knife.
  • Originally published as Spicy Crab Salad Tapas in Taste of Home Christmas Annual Annual 2018

    Nutritional Facts

    1 appetizer: 145 calories, 9g fat (2g saturated fat), 25mg cholesterol, 240mg sodium, 11g carbohydrate (0 sugars, 2g fiber), 5g protein.

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    • 1 can (16 ounces) lump crabmeat, drained
    • 1/4 cup finely chopped sweet red pepper
    • 1/4 cup finely chopped sweet yellow pepper
    • 1/4 cup finely chopped green onions
    • 1 jalapeno pepper, seeded and finely chopped
    • 1 tablespoon minced fresh cilantro
    • 1 tablespoon lemon juice
    • 2 garlic cloves, minced
    • 1 teaspoon ground mustard
    • 1/2 cup mayonnaise
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 package (17.30 ounces) frozen puff pastry, thawed
    • 1 large egg
    • 1 tablespoon water
    • Minced fresh parsley and seafood seasoning, optional
    1. Preheat oven to 375°. Combine the first 12 ingredients. Refrigerate, covered, at least 1 hour.
    2. Meanwhile, on a lightly floured surface, unfold puff pastry. Roll each pastry into a 10-in. square; cut into twenty-five 2-in. squares, or fifty altogether. Using a round 1-1/2-in. cookie cutter, cut out the centers of half of the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment paper-lined baking sheets.
    3. Bake until golden brown, about 18 minutes. Cool to room temperature. Once cool, spoon 1 heaping tablespoon of crab salad into center of each cooked pastry. If desired, top with minced parsley and seasoning. Serve immediately. Yield: about 2 dozen.

    Test Kitchen tips
  • If you want to boost the heat sprinkle each one with a little cayenne pepper.
  • The puff pastry shells can be made a few hours ahead of time and filled as your guests are walking up to the door.
  • To keep your pastry from bending over while baking, make sure you cute them straight up and down without twisting the knife.
  • Originally published as Spicy Crab Salad Tapas in Taste of Home Christmas Annual Annual 2018

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