30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Delaware Crab Puffs
A refined take on the Delaware crab puff, featuring a luxurious saffron aioli, delicate microgreens, and high-quality ingredients for an unforgettable appetizer.
Total Time
90
Yield
24
Calories
350 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Baking sheet, Mixing bowls, Whisk, Pastry cutter or knife, Small saucepan (for blooming saffron) •
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Instructions
Preheat oven to 400°F (200°C).
In a medium bowl, gently combine all Crab Mixture ingredients. Be careful not to break up the crabmeat.
In a separate small bowl, whisk together all Saffron Aioli ingredients. Let sit for 10 minutes to allow flavors to meld.
Unfold the Puff Pastry sheet on a lightly floured surface.
Cut the puff pastry into 24 equal squares.
Place a spoonful of the Crab Mixture in the center of each square.
Fold the corners of each square towards the center, pinching to seal. Alternatively, fold over to create a triangle.
In a small bowl, whisk together the Egg Wash ingredients.
Brush the tops of the crab puffs with the egg wash.
Bake for 15-18 minutes, or until golden brown and puffed.
Let cool slightly before garnishing with Microgreens and serving with the Saffron Aioli.
