Home Recipes Ingredients Fish & Seafood Crab

Spicy Crab Salad Tapas

Name: Spicy Crab Salad Tapas
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: about 2 dozen.
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 (17.3 ounces) frozen puff pastry, thawed; 1 large egg; 1 tablespoon water; Optional: Minced fresh parsley and seafood seasoning

Add a Review

Test Kitchen Approved

Total Time

Prep: 35 min. + chilling Bake: 20 min. + cooling

Makes

about 2 dozen

Updated: Apr. 24, 2022

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. —Vanessa Mason, Summerdale, Alabama

Spicy Crab Salad Tapas Recipe photo by Taste of Home

Next Recipe

Our editors and experts handpick every product we feature. We may earn a commission from your purchases.

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 (17.3 ounces) frozen puff pastry, thawed
1 large egg
1 tablespoon water
Optional: Minced fresh parsley and seafood seasoning

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 each into twenty-five 2-in. squares. Using a round 1-1/2-in. cookie cutter, cut out the centers of half the puff pastry squares. Whisk egg and water; brush over pastry. Place cutout squares on top of solid squares; transfer to parchment-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.

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 cut them straight up and down without twisting the knife.

Nutrition Facts

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

Spicy Crab Salad Tapas

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home