Crab Cake Puff Pastry is delicious puff pastry stuffed with seasoned lump crab cake filling and wrapped in smoked cheeses.
For years (pre-children), my husband and I would take off to the beach for a day trip. Young, and apparently insane, we drove four hours to the beach and spent a day in the sunshine. Before hitting the road for another four hours to get back home, we stopped off to eat at our favorite place.
The Bread and Bistro Company was our favorite. It was an offset place that the locals enjoyed. I never had a bad meal there. My favorite entrée was a Stuffed Crab Pastry. Holy Moly, it was good. There was also a seafood jambalaya that was simply amazing. A year went by, and we returned to the beach, driving up to our favorite spot.
Trash was overflowing in the cans outside. Never a good sign! They were gone. Out of business. Nooo! Our once a year trip was not enough to keep them afloat. I can’t remember where we actually ate that evening. But if I had to guess, we probably drowned our tears in Arby’s curly fries.
I was determined to make something similar at home. This dish was too good to be gone forever. How I wished I had taken the time to flavor profile the last one I ate! Alas, I did come up with an alternative, and I’m happy to share it with you.
It’s one of those special meals that will always take me back to those one day beach trips.
Crab Cake Puff Pastry Recipe
Crab Stuffing
- 1 tbsp Mayonnaise
- 1/4 tsp Dijon mustard
- 1/2 tsp Old Bay seasoning
- 1/4 tsp Tony Chachere’s seasoning
- 1/4 tsp Worcester sauce
- 1 large egg
- 8 oz fresh crab meat or 8oz refrigerated canned crab
Other Ingredients
- 8 oz smoked gouda cheese, sliced
- 1 sheet frozen puff pastry, thawed
Dipping Sauce
- 1/4 cup horseradish sauce
- 1 tbsp ketchup
For a video demo, see below. Prepare your crab stuffing one hour ahead of time. Place all of the ingredients, minus the puff pastry, in a bowl. Mix lightly until combined, cover, and place in the fridge. Make sure your puff pastry is thawing.
Preheat your oven to 400 degrees. Roll out your puff pasty dough as thin as possible without tearing. Use a little flour if needed to keep it from sticking. Cut into four equal pieces.
Remove the crab stuffing from the fridge. Place one slice of gouda in the middle of the rolled out pastry square. Add 1/4 cup of the stuffing in the middle of the puff pastry. Then place another slice of gouda on top of the filling. Grab a corner and fold over the middle. Repeat until all of the pastry is used. Seal together by dipping a fork in water and pressing the layers lightly together. Fill the other 3 squares of pastry the same way, sealing them together. Optional: brush the pastry with a beaten egg for a golden and shiny crust. Place them on a greased baking sheet, and bake 15-20 minutes or until golden brown.
Prepare the Dipping Sauce while the Crab Pastry bakes. Simply mix the horseradish and ketchup together and serve. (This sauce is very similar the Blooming Onion Sauce from Outback Steakhouse.)
Recipe makes four servings. This meal is great served with freshly tossed salad, grilled asparagus, or roasted Brussel sprouts.
You may also like Cinnamon Roll Pastries (a way to use that other sheet of puff pastry) or Double Fudge Brownies.