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Crab and Chive Puffs

Crab and chive puffs
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Serves 20 (makes 60 puffs)| Hands-On Time: | Total Time:


  • 2 sheets frozen puff pastry (one 17.3-ounce box), thawed
  • 4 ounces cream cheese, at room temperature
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh chives, plus more for garnish
  • 1 tablespoon fresh lemon juice
  • kosher salt and black pepper
  • 1 pound lump crabmeat


  1. Heat oven to 400° F. Line 2 baking sheets with parchment. Unfold the pastry and, using a 2-inch cookie cutter, cut out rounds. Place them on the prepared baking sheets.
  2. In a medium bowl, mix together the cream cheese, mayonnaise, chives, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper. Fold in the crabmeat.
  3. Dividing evenly, spoon the crab mixture onto the pastry rounds (about 2 teaspoons each). Bake, rotating the baking sheets halfway through, until the puffs are golden and crisp, 20 to 25 minutes. Sprinkle with additional chives and serve.
By December, 2010

Nutritional Information

  • Per ServingServing Size: 3 puffs
  • Calories 99
  • Fat 8g
  • Sat Fat 2g
  • Cholesterol 24mg
  • Sodium 198mg
  • Protein 6g
  • Carbohydrate 3g
  • Sugar 0g
  • Fiber 0g
  • Iron 0mg
  • Calcium 21mg
What does this mean? See Nutrition 101 .

Quick Tip

Stove with teapot
The puffs can be assembled (but not baked) up to 1 day in advance. Refrigerate, covered, until ready to bake.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.